Why I Don’t Recommend Ceramic Coated Cookware

Is ceramic cookware the non-toxic solution to non stick pans? Or is it too good to be true?

Many companies claim that they’re “green” and “toxin free”, but don’t often disclose EXACTLY what their surfaces are comprised of (many are patented trade secrets!) and there are still some concerning chemicals in many “clean” products.

Let’s discuss.....

what is ceramic cookware?

There are two types of ceramic cookware. The first is 100% ceramic cookware (which if you can locate it is great, I like Xtrema). The majority of ‘ceramic’ cookware is ceramic COATED. This is what we’re discussing.

The coating on ceramic cookware is usually Thermolon or "Sol-gel", a silica (sand) based component.

Up to now, there is no scientific evidence that shows the negative health effects of silica in it’s pure form. (PMC4884743)

So why is this an issue then?

problem 1

The first issue comes with HOW the ceramic coating is adhered to the metal base of the pan. Many tough adhesives and glues are problematic and contain VOCs, formaldehyde and phthalates.

Once there is a scratch on a ceramic coated pan, the pan should be discarded due to the toxins in the glues under the coating coming through but also the aluminum and heavy metals in the base of the pan itself!

problem 2

The metal base of non-stick ceramic cookware is in most cases made from aluminum alloys. Chronic aluminium exposure has been shown to be carcinogenic and neuro-degenerative. Increasing aluminum levels in the body of a pregnant woman can also trigger problems with fetal development.(PMC7071840, 26922890, 21157018)

Aluminum intake comes from many sources including raw food, aluminum-based food additives, food containers, vax@nes, and medications. So the amount that may come from a scratched ceramic pan is just additional quantities that add up on this already fulfilled list.

problem 3

The metal base of ceraminc coated pans are obviously not designed to be in contact with food, and so they don’t need to be produced from food-grade metal!

The metal under the coating can contain amounts of heavy metals that can negatively affect health. The aluminum is one issues but heavy metal leaching is another!

problem 4

Thermolon (used in GreenPan) contains a toxicant called tetraethoxysilane (TEOS). The inhaltion of TEOS vapours cause toxicity to the kidneys and olfactory mucosa in mice (PMC8085937). For me, even though this study is done on mice, it’s enough evidence of POTENTIAL harm for me to avoid these products.

problem 5

There is the potential for nanoparticles in ceramic coating. Sol-Gel coating (the technology used by a lot of ceramic cookware companies to coat their pans) consists not only of silica (sand) but also of inorganic polymers, such as poly-zirconium oxides, poly-titanium oxides, and/or poly-aluminum oxides. If they leach into food, they may pose a health concern.

They Don’t Last

Ceramic surfaces don’t last. A well-maintained ceramic-coated pan is expected to hold up for 1-2 years due to degradation and scratching, meaning more rubbish in the landfill. AND considering its high price point, that's not very long. I believe your cookware should be a lifetime investment, not need to be replaced every few years.

Better options

Ultimately, although ceramic coated cookware is possibly safer than traditional non-stick cookware coated with PTFE, I believe further studies are necessary before we can draw an conclusion about its safety. Judging by the reviews of people who have used ceramic cookware, the coating dissipates quickly with time. My question is: where does it go? Is it possible that it goes in your food little by little every time you cook?

The bottom line is I do not consider ceramic coated cookware a safe and cost-effective option. Want to know what I use and recommend instead? Click here PDF download of what I DO recommend as safe cookware.