6 Ways to Make Your Ceramic Cookware Last Longer

As a contributing analyst in the Good Housekeeping Institute Kitchen & Cooking Lab, I test cookware to find the models that hold up to regular use, perform well, and are comfortable to hold. Many cooks like the convenience of ceramic cookware, and we get it. These nonstick-coated pans are easy to clean because food slides right off the surface, often come in fun, attractive colors, and are made without PFAS, which some consumers prefer.

However, ceramic coatings don’t last as long as uncoated cookware, like stainless steel and cast iron. But by following a few maintenance and use tips, you can keep your ceramic cookware in good condition for years. Here’s what you need to know, based on years of Lab testing and insight from Jacob Maurer, chief executive officer of GreenPan, which makes several of our top-tested ceramic cookware sets.

There’s no hard-and-fast rule for the lifespan of ceramic-coated cookware; it depends on how you use the pan and the quality of its materials and design. Well-made pans, like the ones we recommend, can last several years with proper maintenance and gentle use.

These days, newer pans made with the latest innovations in ceramic tend to last longer than the original ceramic pans we started testing over a decade ago.

The best way to get the most out of your cookware is to treat it properly. Follow these guidelines:

Control heat

Ceramic conducts heat quickly, so the pans heat faster than other materials. This means you can get the same cooking results at lower temperatures. Depending on your stove’s strength, it’s best not to exceed medium-high when cooking in a ceramic-coated pan. According to Maurer, “If your pan overheats, oils and fats can burn and create a sticky residue.” This can build up and degrade the pan’s performance.

Maurer says to “look for visual clues that your pan is ready when preheating, such as oil beginning to shimmer, the foamy bubbles in butter subsiding, or a droplet of water sizzling and evaporating on the hot surface.” When your pan is hot, add your food and reduce the heat to prevent burning.

Tip: If you do end up with sticky residue on the cooking surface, you can buff it away with a Magic Eraser. You only want to do this occasionally, however, as frequent use can also damage the nonstick coating.

Use the right utensils

Use soft materials like silicone and wood on ceramic surfaces. Metal can scratch or chip the coating. Maurer recommends silicone because it creates a “windshield wiper effect” to remove food completely, and it’s gentle on the coating.

Clean with care

Skip abrasive cleaners and scrub brushes, and keep your pans out of the dishwasher (yes, even if the brand claims that the pans are dishwasher safe). Hand-wash with mild dish soap and a soft scrub to protect your ceramic.

Skip cooking sprays

The problem with aerosol cooking sprays is that tiny oil droplets are more likely to burn on the pan. Plus, according to Maurer, “some sprays can contain propellants that will stick to nonstick surfaces” and can build up over time.

You also don’t want to skip cooking fat altogether. Instead, add a drizzle of oil or a pat of butter to prevent sticking and improve the pan’s heat distribution.

Avoid thermal shock

Taking ceramic cookware from hot to cold temperatures quickly can cause warping. Let the pan cool before running it under cold water.

Consider your storage

Stacking pans on top of each other can cause dings and scratches. Place felt pan protectors or dish towels between them to avoid damage. Many cookware sets now come with protectors for storage.

If you notice food sticking more to your skillet, start by cleaning the surface with a Magic Eraser.

If food still sticks, the nonstick coating may be too far gone. Other signs that it’s time to replace ceramic cookware include visible wear and tear on the cooking surface (scratches, dents, cracks, or discoloration) and warping. A warped pan may not sit flat on your stove, which means it probably won’t heat evenly.

Lizzy Briskin is a contributing analyst and writer in the GH Kitchen & Cooking Lab. She’s tested dozens of pieces of cookware in the Lab, including many ceramic sets. While she prefers cast iron, she loves the convenience of nonstick for breakfast items like eggs, French toast, and sausage.