Ceramic cookware is one hell of an equipment material, as it beats even the all mighty stainless steel and aluminum. How? Why? Today, we are aiming and WILL increase your knowledge about this particular cookware type! In this comprehensive guide, we will try our best to tell you literally everything about this amazing cookware, so without any further ado, let’s start! If you’re interested in these kind of articles, visit cook with tina to find out more.
What is ceramic cookware and how was it invented?
Ceramic cookware is a type of non-metallic cookware that is molded by organic materials and is extremely durable and strong. Although the creation of this particular type of cookware dates back before the modern civilization, it recently came into the spotlight in 1893, when the highly reputable company called Teflon made the first non-stick coating for various pans and pots, which quickly swept away the market. Most ceramic cookware is coated with a special substance called polytetrafluoroethlyene (PTFE), which has its own set of advantages and disadvantages.
What is better in Ceramic cookware?
This question may probably be the most asked question when one is thinking to buy a cookware set or individual equipment and is met with the choice of buying a set made of specific materials. For your leisure, here are the most common and important advantages of this cookware type which can maybe lure you towards buying it.
- First of all, it has a non stick coating. This coating not only prevents the food from getting all sticky, but also eliminates the need of using oil, and also makes the heat given by the cooktop spread in all directions, ensuring a smooth cooking process.
- It is currently classified as the least reactive cookware type available in the market, particularly because it is only made by organic materials, and does not feature any metallic materials whatsoever.
- The last but most important, this particular cookware type can bear extremely high temperatures, making them perfect for oven-based cooking and microwaving, which is because they are called the most versatile cooking equipment to date.
What is the bad stuff?
We saved this one for last because many people don’t like reading the bad stuff before the good ones, as this generally gives them the impression that the cons are greater than the pros, so now that we saw all the greatness of the cookware type, let’s indulge ourselves into the dark side.
- When the coating on the cookware is exposed to extremely high temperatures than the maximum limit, it tends to break down and release toxic gases. They aren’t life threatening, but they can result in illnesses.
- Although the cookware is hard, it can still break if it falls down, which a really big con is considering that other cookware types don’t.