Ceramic non-stick pans

I’ve noticed in a few of the videos that the pans being used appear to have a ceramic non-stick coating. I recently bought a ceramic non-stick pan (Green Pan) myself. The first few times that I used it, it was almost magical. I could get it ripping hot and put a superb sear on anything while using just a small amount of oil, and even notoriously sticky proteins like fish would slide around in it like it was a skating rink… not to mention the fact that I was glad to avoid the potential health and environmental concerns associated with Teflon. Unfortunately, the pan has lost it’s non-stick properties rapidly. According to Green Pan’s website, this is due to carbonization of food and oil that occurs with high heat. They recommend boiling water in the pan with a small amount of gentle detergent, which I’ve tried without any discernible improvement. I’ve also tried soaking it in a slurry of baking soda and water, a recommendation I found on other forums, which did seem to reduce sticking just a tiny bit. It is worth noting that the only things that have ever come into contact with the non-stick surface have been a silicone spatula and a soft sponge with some gentle detergent. I know that avoiding high heat would probably help the pan to stay non-stick, but that would kind of defeat the purpose of having this type of pan. Any advice or troubleshooting tips on how to maintain and/or restore the non-stick properties of this pan would be very much appreciated.

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Comments

tshewman

I tend not to use non stick for high heats. I have a couple scan pan and the coating started to stick. So they replaced it, n/c. It seems to be a trade off with non-stick vs the stuff that comes with non-stick.

artstype

America's Test Kitchen has taken to recommending the non-stick pans be treated like cast iron or carbon, wipe it out when finished and coat with oil instead of washing, seasoning for use as well. T-fal now recommends this, as well. Sorry for your trouble!

fisher23

@Todd_Shewman_38102 has it right. Most non stick is recommended for lower temperatures to maintain their non stick qualities. I never use mine over 375°F and still replace them once a year or so. I keep two just for eggs to keep them non stick, wipe them clean and lightly treat with oil.

Bill_Rider_1292541

The truth is, even non-stick surfaces wear out over time, and when used a lot, that can happen soon unless the surfaces are properly and regularly seasoned. That thin layer of oil adds just enough additional protection to keep the pan at peak performance.