The best ceramic cookware is functional and multipurpose. You will cook with color and at the same time match the cookware with your kitchen décor. Beyond the beauty of the cookware, the white nonstick interior is over a heavy-gauge aluminum core that is highly heat conductive and durable. Some are made from high-quality stainless steel with an aluminum core and ceramic coating. Some cookware is compatible with induction cook stoves. The metals and ceramic are non-reactive meaning there will be no acids reacting with the material for change in color or taste.
The skillets and other items heat evenly with no hot spots and foods never stick. Easy food release means no metal utensils needed to scratch the interior. Oils are not needed, but if preferred, a teaspoon of olive oil or butter will give you a film for your foods. From frying an egg to making omelets, cheesy casseroles and soufflés, the superb cookware is perfect. Manufacturers are concerned with superior quality that is affordable for home and professional use.
The handles are rubberized, silicone, or other materials ergonomically fitted to your hands. The handles are double-riveted and they are safe to use in the oven up to 350 degrees F. Some brands are dishwasher-safe and other brands recommend washing by hand. Hand washing is a breeze because all the cooked food simply slides off; you rinse, and then towel dry. The lids are tempered glass with a top handle or knob that seals in flavors and moisture.
Using rubberized, plastic, silicone, or wood utensils and tongs will keep your set from chipping, scratching, and cracking maintaining their beautiful finish. Use on flat surfaces and never allow liquids to boil dry. Pick up pots to move rather than sliding because either the cooktop surface will scratch or the bottom of the pots will scratch from electric calrods (burners) or gas burner covers.
The cookware is available in sets and individual pieces. You are able to cook at lower temperatures on gas, electric, glass and ceramic stovetops, except for induction types. There is no leaching of any of the product’s materials into your food when you use ceramic.
Ceramic cookware is lightweight and can go from the oven, broiler, and grill to the table and refrigerator and freezer. This saves you energy, time, and money at the day’s end.
A to remove cooking spray off frying pan, the pan has build up on it really bad. They wasn’t told they didn’t have to use it. I tryed all the thing you put on here.
Hi Nancy,
I do not understand your comments. What are you trying to say?
1. What is the cookware brand?
2. What is “built-up?”
3. What are you trying to do?
4. What is “wasn’t told they didn’t have to use it”?
I need more information to reply to you about your issues.
Jennifer
Hello,
I have a Cuisinart 10-inch sauté pan with the white ceramic lining. I have managed to put some black spots on the surface that are not coming out with hot, white vinegar, hot baking soda, hot Dawn or hot Cascade (has enzymes). Is it ok to use abrasives? I have had success with using food grade diatomaceous earth on a stainless-steel pot that got burned oil on the inside. Looking forward to your response.
Hi Carmen,
Those black spots are probably where the white ceramic coating is coming off. It cannot be cleaned since it is not dirt. Never use abrasives because those cause this problem. I hit mine with a fork and now have black spots. You cannot use metal with ceramic interiors.
Jennifer
Morning Jennifer, I recently purchased a three-piece set of fry pans from Smart Living, high-performance ceramic. I’ve used the frypan twice, both times food stuck, fried eggplant rounds yesterday that left dark spots on the white ceramic and I am not able to clean the marks off. Also, when making a grilled cheese some of the cheese was on the pan, melted and did not come off like it was supposed to. It’s stuck and to scrape off. How can I clean these pans without ruining the finish? Have not used any metal—always plastic or rubber utensils. Any suggestions would be appreciated because as it is now, I don’t like them and will go back to my stainless steel.
Betty
Hi Betty,
First off, you cannot heat ceramic above low-to-medium heat. It will burn the ceramic somehow and it will then stick. You must also use a good amount of butter or oil to cover the entire bottom of the pan. It will not cook without oils like Teflon® pans did.
If you’ve used detergent with a sponge and the stuck food will not come off, I suggest you contact Young Living® Company directly or online.
I am not familiar with this company and like you, I prefer stainless-steel for cooking and frying. I find for making crisp coated eggplant that my black cast iron skillets work the best.
Good luck with your complaint to the place you bought your 3-piece set.
Jennifer