Ceramic coatings are inorganic, non-metallic film layers used on hard materials to make them healthy and resistant to scratching.
Ceramic-coated cookware serves as a safer, non-stick alternative to traditionally best non-stick cookware. Many consumers prefer ceramic coatings to PTFE coatings due to the following attributes:
- Ceramic-coated cookware is non-reactive and doesn’t leach chemicals into food.
- Ceramic nonstick cookware can deliver healthier meals due to the less oil we need to use.
- It has higher heat and scratch resistance than PTFE-based coatings.
- Ceramic nonstick cookware has the most appealing styles and is made in a variety of bright colors.
- Ceramic-coated cookware is easy to clean.
- The food is cooked evenly.
- It is non-stick and versatile.
How to Use Ceramic Coated Pans
You can use ceramic cookware in the oven, broiler, steamer oven, toaster oven, convection oven, microwave oven, and on the stovetop. It can also be used in the freezer and is convenient for serving food.
Wash a Ceramic Pan before the First Use
After removing all packaging materials and labels, wash the pan with warm soapy water and wipe with a dry paper towel, to remove dust particles and dirt from manufacturing and shipping. It is ready to use after this initial washing.
Use Only Safe Utensils in Ceramic Nonstick Pans
Always use wooden, silicone, plastic, or nylon spoons and spatulas to portion and serve from your ceramic cookware. Do not cut food whilst it is in the pan. Metal utensils may have rough or sharp edges that will leave scratches and marks on your cookware. Using safe utensils helps extend the life of your ceramic pans.
Add a Small Amount of Oil or Butter to Ceramic Nonstick Pan
Use a tiny bit of oil or butter to lightly and evenly coat the interior surface each time you are cooking with the pan. Applying oil will help to keep foods from sticking and helps the coating last longer. Avoid applying cooking sprays because they may cause build-up and usually contain ingredients that are too harsh for most nonstick cookware. Also, avoid using virgin olive oil as it cannot withstand high heat and will leave a thin carbonized layer on the surface.
Use Low to Medium Heat
Most ceramic-coated nonstick cookware cannot withstand prolonged periods of high heat. Always use low or medium heat with ceramic nonstick pans or skillets. Preheat your pan on the lower setting and allow the oil to heat for a minute before you add the food to the pan. Ceramics distributes heat effectively, so foods are cooked more quickly and evenly. High heat can cause food to stick and can discolor or damage the surface. Do not allow the pan to boil dry.
Do not Plunge a Hot Ceramic Pan into Cold Water
Allow ceramic nonstick cookware to cool completely before washing. Drastic changes in temperature can damage the nonstick coating, so its cooking abilities will be reduced.
Do not Drop Ceramic Pan on the Floor
Do not hit or drop the ceramic pans on the floor, and take care not to wrap or bend them, as this may deform ceramic coating, resulting in the loss of non-stick properties.
How to Clean Ceramic Frying Pans
Read the Manufacturer’s Instructions
Read the manufacturer’s instructions on how to care for your ceramic coated cookware. Modern ceramic cookware is non-porous and has a very smooth surface which makes cleaning easier.
Always Hand Wash Ceramic-Coated Pans
Always allow a frying pan to cool down before cleaning. Clean your ceramic frying pan with warm soapy water and a soft sponge or dishcloth. To remove burnt food from a pan, soak the pan in hot water for 30 minutes before washing. This will make cleaning easier.
Thoroughly clean the pan inside and outside after every use to remove all residues and to prevent grease build-up and discoloration. For best results use a soft cloth, sponge or plastic scrub to wash the pan. Avoid using steel wool, nylon scrubbing pads or any abrasive cleaning products. Rinse well in warm water and dry cookware completely before storing it.
Periodically use this deep cleaning method to remove the stains and maintain the beautiful appearance of your ceramic coated cookware.
Soak the pan in hot, soapy water and wash with a sponge or nonabrasive pad. Grab a baking soda from your cupboard and sprinkle a good amount to the desired areas and let sit for 15-20 minutes. Lightly scrub the pan in circular motions, using a plastic dish brush until the stains are lifted. Rinse the pan under warm water and dry it with a clean dry towel.
Baking Soda is Awesome for Cleaning – Video
Generally, ceramic cookware doesn’t require seasoning. However, some products come with the instruction/recommendation to season the cookware prior to first use, and to re-season it about twice a year to revitalize ceramic non-stick surface.
Make sure to rinse and dry your cookware before seasoning. Use a soft kitchen paper to lightly rub one tablespoon of vegetable cooking oil (grapeseed oil, canola oil, or peanut oil) onto the cooking surface. If your cookware is oven-safe, you can either use the oven or stovetop to heat it up. Heat on the stovetop at medium heat or preheat the oven to 250 degrees Fahrenheit, and heat the cookware for about 3 minutes.
Remove the cookware from heat and let it cool.
Wipe away the excess oil with a soft towel or cloth.
Repeat this revitalizing treatment at least once every six months.
Proper Storage of Ceramic Pans
Always ensure your cookware is clean before storage. Store your ceramic frying pans carefully separated from other cookware, especially from other ceramic cookware. Direct ceramic-to-ceramic contact can damage the cookware. Other types of cookware stacked in the ceramic pan can also cause scratches in the finish.
When nesting ceramic nonstick pans, include a paper napkin between stacked pans to avoid scratching of the coating. There are also soft, spongy pot and pan protectors available to buy to keep your nested pans scratch-free.
Die-Cast Aluminum Cookware Safe.
Die-cast aluminum cookware is becoming popular day by day. There are many reasons behind it including lightweight, inexpensiveness, scratch resistance, and so on.
But there is also a question in the mind of users that ‘is die-cast aluminum cookware safe?’. If this question also pops up in your mind then you are certainly a health-conscious person.
Basically, there is confusion about the link between aluminum cookware and Alzheimer’s disease, but what is the truth? Does aluminum cookware really affect our health?
In this article, we will cover all the related questions regarding this topic. So, stay with us to know all the facts about die-cast aluminum cookware.
What is Die-Cast Aluminum?
Die-casting is a high-pressured process that produces textured-surface and smooth metal parts. It is the final product that is created after pouring molten aluminum into a mold.
After machining every pan from a solid aluminum block, this type of cookware was created.
The die-casting process involves 4 main steps. These are-
- Mold Preparation
- Injection of the mold & molten metal
- To eject the newly-created cavity from that mold
- Shakeout- isolating scrap metal from that cavity
This raw material is more sensitive to heat and softer as well. Some of the advantage out of die-cast aluminum is-
- Perfect strength-to-weight ratio
- Cooks quickly
- Amazing electrical conductivity
- Doesn’t rust
- Superior to stainless steel when it comes to heat conduction
- Resists scratching
- Easy to clean
- Cools down quickly while cooking
How Much Aluminum Doesn’t Harm Your Body?
The fact is if anyone consumes a large concentration of aluminum, there are risks of having toxicity and germs. According to the WHO (World Health Organization), adults can consume 30-50 milligrams of aluminum and it’s not harmful.
Consuming a fair amount of aluminum will not harm your body because this is a common element in our environment. Aluminum is present in a lot of foods, in both nonprescription and prescription medications, and even in water.
Moreover, aluminum is present in antiperspirants, antacids, and aspirin as well. And, the thing is, only a little amount of that you consume is absorbed into your body, the rest of it passes through your digestive tract which is completely harmless.
How Much Aluminum is Transferred Through Cookware?
Although die-cast aluminum cookware can conduct heat excellently, it is reactive to foods that are high in acid or vinegar. If you cook these in aluminum, there are risks of leaching an amount of aluminum into your foods.
Also, it impacts the taste of acidic foods. For example, you will find an unwanted metallic taste in lemon curd or tomato sauce that is cooked in aluminum pots.
The good news is, the amount of leaching aluminum in foods is minimal. According to researchers’ studies, per cup of acidic food that is cooked in aluminum pots and stored in that same pot contains 0.0024 milligrams of aluminum.
However, it only happens when you use an untreated pan (pin it for later, we’ll talk in detail about it). If you use treated aluminum cookware that does not react with foods, then it is completely safe.
For instance, there is anodized aluminum cookware that uses an electrical current and chemical bath and binds the aluminum into your pan.
The Link Between Aluminum Cookware and Alzheimer’s Disease
A myth lives on from 1970 that the patients of Alzheimer’s had an unusually high level of aluminum in their brains. For this, aluminum cookware was linked to the theory of Alzheimer’s.
However, according to a report by the FDA, aluminum is not responsible for Alzheimer’s disease, and the products of aluminum do not affect our health.
Also, a renowned neurologist named Dr. David Perlmutter said that excessive consumption of grains and carbohydrates causes Alzheimer’s disease, not aluminum cookware.
Why a Little Amount of Aluminum Leaches into Your Food from Cookware
As we said before, you’ll know why not much aluminum leaches into your food from cookware, here is the reason. The fact is, aluminum cookwares are coated with a layer.
When you leave aluminum cookware exposed to air, it will create a thin layer of aluminum oxide. This is completely a natural process and the layer forms on the surface of the cookware.
And, this layer forms a barrier between the air and the aluminum which prevents the aluminum from further oxidation. This process is called ‘passivation’ which means it converts the metal into passive against reactive.
After that, the metal goes through an electrical process for making the aluminum oxide layer thicker. The process is called ‘anodization’. Now, you may guess the reason, the thicker the layer is, the less aluminum will leach into your food.
This anodized layer of aluminum oxide is a part of your cookware and you cannot peel off it. For this, it works great to prevent any scratch and expose the aluminum core inside.
Also, die-cast aluminum cookwares come up with Inoble coating or Ceramic coating. These are amazing non-stick coatings on the surface of aluminum cookware that prevent the chemical from leaching into your foods.
The height of Ignoble coating is between 50-150 mm that makes it scratch resistance. Also, Ignoble coating ensures excellent durability while cooking.
Ceramic coating is mainly recommended for casserole and pots. This coating generates only a few rays and ensures this is a safe method of cooking. Also, this coating retains the natural flavor of your food ingredients. This is completely PTFE & PFOA chemical-free.
Is Die Cast Aluminum Safe?
In this section of the article, you may have an idea about what the answer could be. Yes, after all the discussions, take ‘yes’ as an answer. Although there’s a little risk of leaching aluminum to your foods, this is not enough to claim it unsafe.
Additional Tips to Use and Care a Die Cast Aluminum Cookware
Here are some additional tips that will help you to properly use and care for your die-cast aluminum cookware.
- Wash the pan in hot soapy water before you use it for the first time. After washing it well, dry and season the pan using oil or butter.
- Do not overheat your pan ever. Medium or low heat (maximum 200-240 degrees centigrade) is enough to obtain the best cooking result.
- Use the pan only for cooking instead of using it for conserving the food as well.
- Do not cut your food in the pan.
- Use only nylon or wooden utensils.
- Once you’re done with using the pan, leave it for some time. Then clean it using hot soapy water and then dry it perfectly.
- Avoid using harsh chemical cleaners to clean your pan, if possible.
We are done with today’s discussion. Are you still confused about whether die-cast aluminum cookware is safe or not? Hopefully, you are not. Because we tried our best to come up with a fair answer to the question.
Lightweight, amazing corrosion resistance, high dimensional stability, high level of electrical and thermal conductivity, and a whole lot more you can get from die-cast aluminum cookware.
And luckily, at the same time, this is safe to use. If you use and care for your cookware properly, there is nothing to worry about its effects on your health.
Many of the top leading plant-based doctors recommend a reduction or elimination of oil in the diet for improved health. While fat is a key component in the diet and should not be eliminated, oils are considered a refined, processed fat. Let’s dive into why some cook without oil and how to do it.
Why cook without oil?
Oil is often promoted as a health food but the reality is it’s a processed food stripped of the fiber and many of the nutrients attached to the fiber. It is the only food that is 100% fat calories.
Dr. Greger, a prominent plant-based doctor and founder of NutritionFacts.org, says “I think of oil as the table sugar of the fat kingdom” source. It makes sense in that regard. Table sugar isn’t regarded as a health food and neither should oil.
Additionally, oils have been shown to have a negative impact on endothelial function, the cells that line our arteries, including a significant decrease in endothelial function three hours after each meal, regardless of the type of oil or whether the oil was fresh or deep fried. Although olive oil might be a better option than high omega-6 oils or saturated fats, it is not a better option over eating the whole olive.
Another benefit of avoiding oils is weight management. Since oil is a concentrated fat, there’s 126 calories in just one tiny tablespoon. If cooking with several daily and adding it to dressings, sauces, soups, and curries, those calories can add up fast. By eliminating oil you can eliminate some unnecessary calories that you won’t even notice are gone once I show you how to cook without it. Don’t worry we’ll get to that next.
I try to avoid oils when using a kitchen cooking set at home but I don’t stress out about it outside of the house. Most restaurants are going to use oil and although I could ask to have my dish made oil-free, I typically don’t worry out about it. We don’t eat out often so having a little oil here and there isn’t that big of a deal in the grand scheme of things.
Lastly, when talking about oil-free diets, remember we’re not talking about completely fat-free diets. All fruits and vegetables have some fat after all. What we’re talking about is removing processed oils. There are plenty of ways to enjoy an oil-free diet with the right techniques I’ve outlined below.
How to sauté without oil
It may come as a surprise that oil is not needed to crisp things up in a pan. There are several things you can use in place of oil:
- vegetable broth
- cooking wine
- soy sauce
Just use a tablespoon or two at time to keep things from sticking to the pan. Add more as needed. If you’re sautéing onions or mushrooms, you won’t even need to add anything since they tend to “sweat out” the excess water they’re holding. Additionally, a non-stick pan can be helpful when cooking oil-free. We love these GreenPan ceramic non-stick pans. Look for non-toxic non-stick pans that are free of PFOA and PFAS.
How to bake without oil
In baking, oil is used to bind ingredients and provide moisture. In vegan baking it is often used to replace eggs. Here’s an article where I’ve outlined the best oil-free baking alternatives for eggs.
Sometimes you may come across a recipe that uses both oil and eggs. In this case I usually use a fruit puree for the egg and a nut butter for the oil. In the case of these Vegan Snickerdoodle Cookies, I used a non-dairy yogurt for the egg and peanut butter for the butter/oil replacement.
Here’s a list of oil replacements in baking:
- Fruit purees like mashed banana, applesauce, pumpkin puree, or mashed avocado
- Creamy nut butters (ones that are more liquid-y are best)
- Tahini—blended roasted sesame seeds—essentially a sesame seed butter
Tahini is a great oil replacer since it is thinner and more liquid than other nut butters. The consistency is more similar to oil which is great in baked goods like bread. One of our readers has been testing it in 100% whole wheat bread and said it has worked the best compared to nut butters—the texture is very similar and the flavor is unchanged when using tahini instead of oil.
For keeping your baked goods from sticking to the baking tray or pan I recommend a few options:
- Parchment paper is an affordable and easy option
- Silicone baking mats—they are reusable and clean up easily, we even throw ours in the dishwasher.
- Silicon pans—yes, even the entire pan can now be made with silicone!
How to roast without oil
Is it possible to roast something in the oven without oil? Absolutely! No oil is needed to make things crispy in the oven. Food will still brown and crisp up without it and you don’t even need oil to hold seasonings onto food.
Take these oil free french fries for example. The moisture in the potatoes is enough for the seasonings to stick to while roasting. If you do want to add a little moisture to roasted vegetables before adding seasonings you can also use a little lemon or lime juice, vegetable broth, or vinegars. I make delicious oil-free kale chips with lemon juice and they always come out crispy and well seasoned.
Use the same strategy as baking above with parchment paper or silicone mats to keep things from sticking to the pan.
How to fry without oil
Frying without oil is not going to be exactly the same but can still can produce crispiness that satisfies.
When frying oil-free, your best bet is breading your food first and either cooking in a non-stick pan or baking it.
Another option is to air fry. Air fryers are a great way to fry or bake without oil and achieve that crispy outer layer. We have this air fryer and love it. We’ve made fries, roasted veggies, crispy tofu, and breaded cauliflower wings in it. Honestly, everything turns out great in an air fryer!
Fat does play a key role in the absorption of fat-soluble nutrients like vitamins A, D, E, and K found in raw vegetables. Because of this, we don’t want to eliminate fat completely when consuming salads, but oil isn’t the only answer. There are many ways to make a creamy dressing that satisfies without adding oil.
I like a tahini or hummus base for a quick and easy sauce that doesn’t require a blender or food processor. You can also make a dressing with nuts and seeds blended as the base, or even avocado. Here are my top four oil-free dressings.
You could also add a handful of nuts or seeds on top or an avocado to get the fat needed for a balanced meal.
Although you can try to remove the oil from your favorite recipes, it is much easier to find recipes that don’t include oil in the first place. All the recipes on this site are oil-free and we even have a customizable Meal Planner with completely whole food plant-based, oil-free recipes! It makes oil-free eating super easy with hundreds of recipes to choose from that are simple, delicious and don’t require any expensive processed ingredients.
The recipes are designed with meal prep in mind to save you time and money. There are weekly pre-made meal plans that you can customize to your needs or you can build your own for wherever you are in your plant-based journey. You can join today for 40% off your first month! (Just $5.99, cancel anytime).