Ceramic non-stick cookware uses a mineral-based coating fired onto a metal pan body, rather than the synthetic PTFE layer found on conventional non-stick.
The coating releases food without added fat and contains no PTFE or PFOA. It performs best at low to medium heat, which is where ceramic non-stick differs most from other pans.
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What sets ceramic non-stick apart
No PTFE or PFOA
– The release surface is mineral based, so there is no fluoropolymer layer.
Built for gentle heat
– Low and medium settings preserve the coating and are enough for eggs, fish, pancakes and vegetables.
Less oil needed
– Food releases cleanly with a light film of oil or none at all.
Easy to clean
– The smooth surface wipes down with warm water and a soft cloth.
Light in the hand
– Most ceramic non-stick pans are aluminium bodied, so they are far lighter than cast iron.
Getting the most life out of the coating
Ceramic coatings wear faster under high heat. Keep searing and dry high-heat work for cast iron or stainless steel, and use ceramic non-stick for everything cooked gently. Wooden or silicone utensils, no aerosol cooking sprays and a cool-down before washing will all extend the surface life.
Brands we stock
- Le Creuset – French cookware maker, best known for cast iron and now applying the same finish standards to non-stick.
- Arcos – Spanish manufacturer from Albacete, making cutting and cooking tools since 1745.
- WMF – German manufacturer from Geislingen, in kitchen and tableware production since 1853.
Total Food Equipment supplies ceramic non-stick cookware throughout New Zealand to hospitality operators and home kitchens.
