How to clean ceramic cookware

• The non-stick surface of ceramic pans and cookware make them extremely popular for home cooks.
• Unfortunately, the ceramic surface stains easily if food is prepared at a high temperature, or it burns.
• Keep your ceramic cookware looking like new with just some baking soda, dishwashing liquid, and hydrogen peroxide and following these easy steps.

Valued for its non-stick surface, ceramic cookware is free of harsh chemicals like PTFE (Polytetrafluoroethlene) and PFOA (Perfluorooctanoic acid) that can release toxic fumes when exposed to high temperatures. There are two very distinct types of cookware available that market themselves as ceramic cookware.

The most commonly sold pots and pans labeled as ceramic cookware are not 100% ceramic. Rather, they are made of cast iron, aluminum, or stainless steel with a ceramic coating bonded to the interior surface of the cookware. You receive the non-toxic, non-stick benefits of ceramic but still have the heat-conducting capabilities of the metal at a reasonable price.

There are also 100-percent ceramic cookware pieces available from Xtrema and Corningware. Using no metal, the cookware is formed from clay that is fired at extremely high temperatures to make it durable. Both the interior and exterior are highly polished and the pieces can be used in the oven, on the stovetop, in the microwave, or to store refrigerated food.

Both types of ceramic cookware should be cleaned in the same way to prevent staining and excessive wear to the interior finish.

Steps for cleaning ceramic cookware

While some manufacturers say their cookware can be placed in an automatic dishwasher, others recommend hand-washing only. Hand-washing is always preferred because dishwashing liquid is less abrasive to the ceramic surface than dishwasher detergents.

Always allow the cookware to come to room temperature before washing. Sudden changes in temperature can cause ceramic coatings to crack. Once cooled, follow these steps:

1. Fill a sink with warm water and about 1/2 teaspoon of a dishwashing liquid like Dawn Platinum, which contains a degreaser.
2. Add the ceramic cookware and use a soft, microfiber dishcloth or sponge to clean the interior surface. Never use an abrasive nylon or metal scouring pad on ceramic coatings. They cause tiny scratches and can damage the non-stick quality of the ceramic coating.
3. Rinse the cookware in warm water and dry with a microfiber dishtowel.

Steps to remove stuck-on food and discoloration from ceramic cookware

No chef is perfect and sometimes food burns, and even with a ceramic coating, it can stick to the pan. To prevent damage to the ceramic finish, you must use a gentle abrasive and a light touch to remove the mess. Follow these steps:

1. After the pan has reached room temperature, submerge it in a solution of warm, soapy water to soak for at least 30 minutes.
2. After 30 minutes, dip a damp sponge into a bit of dry baking soda and use it to gently scrub away any burned-on bits that remain on the ceramic coating. If there is food on the outside of the pan, dip the sponge in baking soda again and scrub away.
3. If the initial soak and baking soda scrub did not lift away the burned-on food, sprinkle the area with burned-on food heavily with dry baking soda. Add one tablespoon of hot water (add a bit more water for a large area). Allow the baking soda mixture to sit for an additional 30 minutes. Scrub with a sponge in a circular motion.
4. Rinse the pan in warm water. Repeat the baking soda scrub if needed. Finally, dry the clean pan with a microfiber cloth.
5. If your ceramic cookware has become discolored after lots of use, the finish can be lightened by using hydrogen peroxide. Fresh hydrogen peroxide (it should bubble when you pour it in) has a gentle bleaching action. Pour enough three-percent hydrogen peroxide into the pan to completely cover the bottom. Let the solution work for 30 minutes and then rinse out the pan well and dry. Repeat if needed.

Tips to keep your ceramic pans in top condition

• New ceramic cookware should be washed before using to remove any ceramic dust particles that remain on the surface after manufacturing.
• Never use metallic utensils while cooking. Choose plastic, silicone, or wooden spoons and spatulas to prevent scratching the ceramic surface.
• Never cut foods with a knife in a ceramic-coated pan to prevent scratches and gouges.
• Use oil or butter when cooking instead of cooking sprays. Sprays can leave a residue that builds-up and is difficult to remove. Some sprays even contain ingredients that are too harsh for ceramic finishes.
• Avoid extremely high temperatures when cooking that may damage some ceramic coating.
• Always use a padded protector between pieces when stacking ceramic cookware to prevent scratching.
• Older ceramic coated cookware will begin to show wear from tiny scratches. Avoid cooking anything highly acidic or using lemon juice or vinegar to clean the pans. The high acid content of these products can cause the ceramic finish to deteriorate more quickly.