How to Clean Ceramic Pans Without Ruining the Coating

To clean ceramic pans, let them cool completely, wash with warm water, mild soap and a soft sponge, and treat stuck-on stains with a baking soda paste. Skip metal utensils, steel wool and the dishwasher. The coating is glass-like, so it scratches and chips more easily than stainless steel or cast iron.

If your pans live on open shelves or a pot rail, they are part of the room's look as well as its tools. Stains and scratches show. The routine below keeps them usable and good-looking.

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What is a ceramic non-stick coating, and why does it need gentle care?

Ceramic coatings are not pottery. They are usually a silica-based, glass-like layer sprayed over a metal pan. That surface is smooth and slick, but it is also brittle. Micro-scratches look dull and gradually ruin the non-stick performance.

Many ceramic coatings are sold as an alternative to PTFE (Teflon-type) nonstick. If you share your home with a pet bird, ask your vet about nonstick cookware and ventilation, since birds are very sensitive to fumes from overheated pans.

As an architect, I'd keep a crock of silicone and wood utensils right next to the stove. It works as a visual cue for everyone in the house to grab the right tool, and it saves you from policing guests.

Should you rinse a hot ceramic pan?

No. Plunging a hot pan under cold water causes thermal shock, and the rapid contraction can warp the pan's metal base. A warped pan rocks on the burner and heats unevenly, which is a particular problem on glass-top and induction ranges. Uneven heat burns food, burnt food means more scrubbing, and scrubbing wears the coating.

Move the pan to a trivet or a cold burner and wait until you can comfortably touch the rim.

How do you wash a ceramic pan day to day?

Use warm water, a mild dish soap and a soft sponge. A cellulose sponge or a pad labeled non-scratch is fine. Leave the green heavy-duty scrubbers under the sink, because they behave like fine sandpaper on the coating. If the pan hasn't been overheated, food should wipe right off.

If you have a deep farmhouse or fireclay sink, a rubber mat on the bottom helps. A soapy pan that slips from your hand is much less likely to chip.

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How do you remove stains from ceramic pans?

Sticky brown film on the sides is usually polymerized oil, common after cooking sprays or high heat. Soap won't shift it, and bleach or abrasive powders will damage the finish. Try this instead:

1. Mix about 2 tablespoons of baking soda with enough water to make a thick paste.
2. Spread it over the stained areas.
3. Leave it for 15 to 20 minutes.
4. Scrub gently in circles with a soft sponge, then rinse.

Baking soda is only mildly abrasive, so it lifts residue without the harshness of scouring powder.

Add vinegar for yellowed or stubborn spots

If the paste doesn't finish the job, pour a splash of white vinegar over it. It will fizz, which helps loosen the bond between baked-on oil and the surface. Rinse well with warm water. This is especially useful on white or cream pans that have yellowed. Vinegar also leaves less residue than harsh degreasers, which matters if a cat walks across your counters.

To check your work, set the pan under a low-angle light, such as under-cabinet LEDs. Side light reveals leftover film that overhead light hides.

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What if food is burnt on badly?

Let heat and water do the work. Pour about 2 inches of water into the pan, add 1/4 cup of baking soda, and bring it to a gentle simmer on low-medium heat. Don't let it boil hard. After about 10 minutes the burnt bits start to float free.

Turn off the heat and let the water cool completely in the pan before you pour it out. Wipe what's left with a soft cloth. If rust is your problem on other cookware, see how to remove rust from baking pans, and for a broader walkthrough there's also our guide to cleaning ceramic pans.

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How should you store ceramic pans?

Stacking is the main cause of chips. The metal base of the upper pan grinds against the coating of the lower one. In a deep drawer, put a felt or silicone divider between pans. A paper plate works in a pinch, though felt looks more deliberate.

• Pot rail: space hooks about 8-10 inches apart so pans don't knock together.
• Base cabinets: they're typically about 24 inches deep, so check that your longest handle clears the door when it closes.
• Open shelves: stack no more than two high, for stability and a tidier look.

Keep one color family if you display them. Navy or cream pans, for example, sit well against most kitchens. Retire any pan with a chipped coating, since it no longer cleans or cooks well.

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Counters get cluttered fast, so I recommend leaving only your daily pan on the stove and turning its handle parallel to the counter edge. If you have a cat that counter-surfs, make sure pans are dry and cool before you leave the kitchen. The same gentle approach applies to surfaces around the stove, as in cleaning ceramic countertops.

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