Ceramic Frying pan

Ceramic frying pan - smooth non-stick without coating worries

A ceramic frying pan at Cook & Pan is an aluminium pan with a ceramic non-stick coating. The aluminium body keeps it lightweight and quick to heat, the ceramic coating gives you a smooth surface that eggs, fish or pancakes slide off without trouble. No PFAS, no PTFE, no synthetic non-stick. An honest choice for anyone cooking every day who does not want to think about what is in the coating.

How does a ceramic coating work?

The ceramic non-stick layer is made of silicon oxide, a mineral also found in sand and glass. At high temperature this layer is sprayed onto the aluminium body and fused into a smooth, hard finish. It is not plastic and not a polymer; the layer does not release any substances into your food, even if you accidentally heat it dry. You cook on it like on plain glass: the surface is smooth enough that a thin film of oil or butter is enough to release everything.

Benefits of cooking with a ceramic frying pan

• Quick to heat - the aluminium body reaches medium frying heat in half a minute.
• Light in the hand - noticeably lighter than cast iron or a multi-ply stainless steel frying pan, nice for anyone who moves a lot or serves straight from the pan.
• Low-fat cooking - you can fry an egg with a drop of oil or even dry without it sticking.
• Easy to clean - usually a lukewarm wash with a soft sponge does the job; baked-on bits release after a few minutes of soaking.

Which hobs does a ceramic frying pan work on?

Our ceramic frying pans work on every heat source: induction, gas, ceramic and electric. The aluminium body has a ferromagnetic base plate baked in, so the pan picks up heat on induction too. Check your induction zone size and pick a frying pan diameter that matches, that way you avoid hot edges. On gas keep the flame under the base and not licking the sides, that extends the life of the coating.

Who is a ceramic frying pan for?

A ceramic frying pan is ideal for everyday frying: eggs, omelette, pancakes, fish, vegetables, quickly searing a piece of chicken before the sauce. It is not the pan for extreme heat or long hard searing of meat at full power, you reach for cast iron or multi-ply stainless steel for that. Cook mainly at medium heat and want a pan that responds fast? Then ceramic suits you well.

Care: how ceramic stays in top shape for long

The ceramic layer is hard but vulnerable to two things: thermal shock and mechanical pressure. So never rinse the pan under cold water while it is still hot, let it cool down first. Use wooden or silicone spatulas instead of metal, and avoid steel wool or scouring pads. For washing up a soft sponge with mild detergent is enough. Rubbing on a layer of oil after washing is not needed, unlike with cast iron.

How long does a ceramic frying pan last?

Your ceramic frying pan comes with a 7-year warranty on manufacturing and material defects and a 2-year warranty on the function of the ceramic coating. In practice the pan itself lasts for years; what changes first is the smoothness of the coating with intensive daily use. Heating up gradually and using wooden or silicone spatulas keeps it smooth the longest. Want to try it out first? You have 60 days of try-cooking to test the pan at home and still send it back if it does not suit you.

PFAS-free by material choice

Because the non-stick is purely silicon oxide, by definition there is no PFAS, PFOA or PTFE in our ceramic frying pans. No synthetic polymers, no slow release during heating. Want to see the broader PFAS-free range? Check our frying pan without PFAS.

See also

Want other ceramic pans alongside your frying pan? Have a look at the ceramic pan set for a complete kit, or the ceramic wok pan for stir-fries. For an overview of the whole ceramic range head to our ceramic pans hub. Looking for frying pans in other materials? Check the frying pan hub.