Ceramic cookware can stain and develop a brown discoloration, especially when food is burned at high temperatures.
Here’s what you better know about cleaning your ceramic pans.
Periodically examine the cookware surface for brown discoloration, and do a deep cleaning to remove stains.
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This will remove any ceramic dust particles and dirt that settled on the surface during manufacturing and shipping.
Always allow ceramic cookware a few minutes to stop sizzling and cool down completely before attempting to wash it.
They can cause minute scratches, which damage the surface and reduce the nonstick quality of the ceramic finish.
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Rinse and Dry
Rinse the cookware with warm water.
Dry with a soft dishtowel, or allow the cookware to air-dry in a dish rack.
Rinse well, and dry the cookware.
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Then, rinse and dry.
Let the pan cool down before attempting to scrub out the burnt food.
Remove Discoloration With Hydrogen Peroxide
After many usessome possibly involving burnt foodthe ceramic coating can become discolored.
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To be effective, the hydrogen peroxide should bubble.
If it doesn’t, the solution is not fresh and requires a new bottle.
Let the solution sit in the pan for 30 minutes, Then, rinse and dry.
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The slight bleaching action of the peroxide will brighten the finish.
Try oiling the surface to bring back some of the pan’s nonstick quality.
(Useseed oilsto do this, not olive oil.)
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That depends on how badly your ceramic pan is scratched.
Those scratches may just be cosmetic marks made by metal utensils and they can be buffed out.
There’s no definitive answer, but ceramic pans are not known for their longevity.
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If you take excellent care of your ceramic-coated pan, it could potentially last for three to five years.
The Spruce / Ulyana Verbytska
