Ceramic pans are generally safe to cook with. They’re an increasingly popular alternative to traditional nonstick pans, which are typically coated in a polymer compound that can contain harmful “forever chemicals” and other carcinogens.
Because ceramic pans serve the same purpose as traditional nonstick, you may wonder how different ceramic cookware is from the nonstick pans you may already own. For those interested in trying a new food-safe option in the kitchen, ceramic pans are a reliable choice because they typically lack the chemicals that can make Teflon nonstick pans unsafe.
However, no cookware product is totally without risks. When purchasing ceramic cookware products, it’s important to be aware of possible hazards.
What is Ceramic Cookware Coating Made Of?
Many assume “ceramic cookware” refers simply to cookware made from traditional ceramic, like kiln-fired pans made of clay. However, in the nonstick context, “ceramic” refers to the coating that gives these pans their nonstick properties. A ceramic pan is a metal pan, typically aluminum or stainless steel, spray-coated with layers of a ceramic substrate.
Like typical ceramicware, the substrate is primarily made of sand to give it its ceramic finish. However, the exact content of the substrate varies from brand to brand, and many manufacturers have patented the ceramic spray used to make their products. Additional components often include copper, hard-anodized aluminum, and safer polymer alternatives to Teflon, such as polyetheretherketone (PEEK).
Is Ceramic Cookware Non-Toxic?
“Non-toxic” cookware refers to kitchen products designed to be safe to cook and eat from. Most ceramic cookware is considered non-toxic by current standards.
Among other things, non-toxic products should be free from perfluoroalkyl and polyfluoroalkyl substances (PFAS). These are chemicals with nonstick properties that resist oil, grease, heat, and water. However, these chemicals have also been linked to health problems, such as high cholesterol, reduced immunological resistance, and negative developmental effects. They also contaminate the environment and may take centuries to biodegrade.
Non-toxic can also mean the product does not contain perfluorooctanoic acid (PFOA). PFOA is another chemical with nonstick properties. It is linked to cancer, liver damage, and negative developmental effects.
What is Traditional Nonstick Coating Made Of?
The most common traditional nonstick coating is known by its brand name, Teflon. Teflon is manufactured primarily from a PFAS compound called polytetrafluoroethylene (PTFE). Until 2013, Teflon used PFOA in its nonstick coating. Following an anti-PFOA initiative led by the EPA in 2006, Teflon removed PFOA from its products in 2013.
The PFAS that comprise Teflon, including PTFE, are known to enter the air as toxins when subjected to high heat. This is particularly true when products coated in Teflon are scratched, which commonly occurs when people use metal cooking utensils on nonstick pans.
Is Ceramic Safer Than Teflon?
From the perspective of PFAS exclusion, ceramic cookware is a safer alternative to Teflon products. However, it’s important to note that ceramic cookware is relatively new. Its potential effects on health and the environment are not researched as extensively as Teflon. Critically, unlike Teflon, ceramic cookware is not yet subject to a specific FDA standard on food safety.
Ceramic coating doesn’t shed toxins into the air until it hits 800°F, unlike Teflon, which sheds toxins at 500°F. You’re much less likely to breathe in airborne toxins from a ceramic pan, but the nature of the potential toxicity is not yet fully understood.
There’s also a lack of information regarding the environmental effects of ceramic coatings, including how long it takes them to biodegrade. Therefore, while ceramic coatings are safer than Teflon when it comes to PFAS content, whether ceramic is definitively safer than Teflon in all respects is inconclusive.
What Are the Risks of Using Ceramic Cookware?
Certain risks accompany the use of ceramic cookware in the kitchen. The lack of standardized regulation concerning the contents of ceramic coatings is one such risk. Ceramic coatings are not subject to a specific FDA standard, so low-quality cookware manufacturers are not currently held accountable if their ceramic coatings are subpar or contain toxins.
Another common problem with ceramic coatings is potential heavy metal content, particularly lead and cadmium. This is primarily a risk in older ceramic cookware manufactured when lead was still a legal component to include in common household goods. Lead was frequently used as a stabilizer in ceramic glazes.
While it’s unlikely that ceramic cookware purchased recently contains lead, it’s always good to make sure you buy from brands that label their products as “heavy metal-free” or “lead and cadmium-free.” Exercise caution when using vintage ceramic cookware to avoid potential exposure.
Durability and Safety of Ceramic Pans Over Time
While ceramic cookware is a fairly durable product, no product lasts forever. Like any other nonstick pan, a ceramic pan will deteriorate over time and slowly lose some of its nonstick quality.
A ceramic pan’s lifespan is fairly short compared to other types of cookware. On average, a ceramic pan will last about a year before its nonstick properties start to fade, whereas a high-quality ceramic pan can last roughly three years. A worn-down ceramic coating layer can also begin to crack and chip over time, potentially contaminating food with bits of ceramic substrate.
Are Scratched Ceramic Pans Safe to Cook With?
Scratched nonstick pans coated with traditional products like Teflon are significantly less safe. When scratched, Teflon coating releases toxins and microplastics that can contaminate food.
Safety considerations associated with ceramic cookware in this regard are less well-understood. Chipped ceramic coatings can enter food in the form of small particles, which is unsafe, but are not known to chemically contaminate food in the same way Teflon does. However, exposure to the aluminum surface beneath the ceramic coating can be dangerous due to potential health concerns.
Ceramic cookware that sustains minor scratching is currently considered safe to use. However, scratched ceramic cookware loses efficacy quickly and is more likely to chip. If the coating on your ceramic pan begins to come off, it’s time to replace it.
Tips for Safe Use and Maintenance of Ceramic Pans
When purchasing ceramic cookware, choose recently manufactured products from reputable brands that explicitly label their products as free of heavy metals and PFAS. This can help you avoid safety concerns in the long run.
Additionally, never run your ceramic pans through the dishwasher. Always hand-wash ceramic cookware with gentle dish soap and non-abrasive tools like sponges. While a ceramic pan will stand up to cooking, its coating can deteriorate if scraped while cleaning.
Finally, use the right utensils when cooking with ceramic pans. Sharp metal utensils are likely to scratch the surface of your ceramic pan and can cause it to deteriorate more quickly. Wood and silicone are better options for cooking utensils when using ceramic cookware.
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Product safety is fundamental to maintaining the integrity and trustworthiness of the marketplace, especially when it comes to food. Keep Food Safe is dedicated to increasing food safety awareness and helping consumers understand their legal rights. Contact us today to connect with an experienced food safety lawyer if you were injured by a careless manufacturer and distributor.
