Non-Toxic Cookware Choices: Carbon Steel vs Ceramic Pans

If you’re searching for non-toxic cookware alternatives, carbon steel and ceramic pans often top the list. Though both avoid traditional PTFE coatings, they differ in performance and longevity. Here’s what to know when comparing carbon steel vs ceramic pans.

What Do We Mean by Ceramic Pans?

Ceramic pans are typically metal (often aluminum) with a ceramic-based coating. They’re PTFE-free and marketed as a healthier nonstick option. They’re very slick at first but can lose their nonstick properties over time, often within a year or two of regular use.

Nonstick Performance

Carbon steel requires seasoning, but once established, the patina can provide a nearly nonstick experience that continues to improve. Ceramic is extremely nonstick right out of the box, requiring minimal oil, but the coating may degrade, causing food to stick eventually.

Durability and Longevity

Carbon steel can literally last for decades. Ceramic coatings usually don’t. They can chip or develop micro-scratches, losing their smoothness. If you want long-term value, carbon steel wins. If you want short-term convenience, ceramic might be appealing.

High Heat Cooking

Carbon steel can handle very high temperatures for searing or oven use, whereas many ceramic-coated pans aren’t recommended for max heat or broiling. Overheating ceramic can damage its coating.

Conclusion

Ceramic pans provide easy release initially but typically have a shorter lifespan. Carbon steel demands seasoning but rewards you with performance and durability for years to come. Both are free of PTFE or PFOA coatings, so either one can be considered a safer choice than older nonstick formulations.