What are the items you reach for again and again in your kitchen, no matter the meal? Odds are, a skillet is right at the top of your list. And while you might go for your jack-of-all-trades cast iron or your trusty egg-ready nonstick, ceramic will be the true workhorse of your kitchen—if it isn’t already.
Okay, so this may sound like a bit of an infomercial: “It slices! It dices! It practically cleans itself!” (Actually, that last part is true.) But ceramic cookware is pretty darn great. Much like traditional nonstick pans, they’re ideal for cooking a fluffy omelet, delicate fish fillets, or toasting nuts or seeds. The ceramic surface is also a great natural, PFOA- and PTFE-free nonstick alternative. And though it takes a bit longer to heat up, once it’s hot, the surface retains heat longer and disperses heat more evenly. Another bonus? In the case of the Zwilling Carrara Nonstick Ceramic Fry Pan (new and exclusive to our Shop!), it can go from the stove to the oven (up to 300°F), and works with all types of heat: gas, electric, induction, you name it.
Finally, for the aesthetes out there, this beauty of a pan is designed by Italian architect Matteo Thun—isn't the sleek white ceramic coating just lovely?
While there are different ceramic cookware options out there, this particular line offers some unique features that help it stand out from the crowd, like a chip-resistant rim, cold-forged aluminum construction (to help it heat more quickly and evenly), and a super easy-to-clean water-based lacquer coating.
If you’re looking to add a pan to your collection, it’s helpful to know how to care for this Zwilling beauty so it will last for years to come. Here, a handy guide:
- They’re made with a nonstick ceramic coating that is PTFE- & PFOA-free, requiring little to no oil for easy searing and frying.
- The scratch- and abrasion-resistant, heavyweight pan is made with care in Italy.
- They work on all cooktops, including induction.
- The stay-cool handle means you can cook safely; just be sure that it doesn’t extend directly over the cooking area as prolonged direct heat can damage it.
- The rivetless interior makes for easy breezy cleaning (take a look at just how effortless in the short video below!).
- The cookware can easily go from the stove to the oven (up to 300°F), but should not be used in the microwave (hello, metal!) or the broiler.
- Don’t leave the pot to boil dry—this can permanently damage the base.
- Use wood, plastic, or silicone utensils while you’re cooking and avoid metal as it can scratch the ceramic coating.
- The cookware is wonderfully nonstick, but if you want to add a bit of fat while cooking, it’s best to opt for butter or cooking oil. Nonstick sprays leave a thin layer of oil that can burn at low temperatures and leave a residue that can decrease the nonstick properties.
- It’s best to use low or medium heat to protect the coating. While the cookware is durable enough to withstand higher temperatures, over time repeated exposure to high heat can wear down the nonstick coating.
- While the Carrara cookware is dishwasher safe (if you avoid detergents with bleach or citrus additives), hand washing is recommended.
- Always let your cookware cool before cleaning it—dousing a hot pan with cold water, for example, can deform the shape.
- Once the pot is cool, use warm water and dish soap and a sponge or soft bristle brush to gently clean. Avoid steel wool or abrasive cleaners on the inside of the pan—they can easily damage the nonstick coating.
- If the coating becomes discolored, soak the pan in water and baking soda then give it a light scrub with a soft bristle brush.
- Finally, it’s best not to stack any other cookware on top of the pot as this can cause chips and scratches.
Have you cooked with ceramic nonstick pans before? Let us know your thoughts below!
Written by: Virginia Van Zanten
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