Ceramic pans serve as non-stick, eco-friendly alternatives to traditional cookware. While most non-stick frying pans contain perfluorooctanoic acid, a chemical linked to cancer and birth defects in animals, ceramic frying pans are non-toxic. You can use ceramic frying pans in virtually the same way as regular frying pans, but be sure to read the manufacturer's instructions, since each brand is different.
Soak your ceramic frying pan in water for half an hour before using it for the first time.
Wipe the pan with a dry paper towel or clean rag once it has dried to ensure it is free of ceramic dust particles.
Place the food that is to be cooked in the pan. Enamelled ceramic frying pans do not require oil, butter or grease for cooking.
Turn on a burner on your hob. You can use ceramic frying pans on smooth top ranges, gas or electric ranges or on grills.
Move the food as it cooks using a plastic spatula, spoon or other large plastic utensil. Unlike Teflon-coated pans, ceramic pans have a hearty resistance to scratches.
Wear an oven glove or protect your hand with a thick dish rag when it is time to remove the pan from the burner.
Place the pan on a trivet to let the food cool slightly before serving.
Turn the burner off and enjoy your meal.
- Food prepared in ceramic pans may take longer to cook than food cooked in metal pans due to differences in heat diffusion.
- To clean your ceramic pan, simply soak it in water with a mild dish soap and scrub it with a synthetic sponge. Use a baking soda soak for tough food stains.
- Don't add cold water to a ceramic frying pan when it is on a hot burner, as this can cause damage to the pan.
- Always supervise children around active hobs.
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