Ceramic pans and stainless steel pans don’t have most problems that are commonly associated with Teflon pans for cooking.
Hence, both are very popular in households and professional kitchens around the world.
But you should understand the differences between ceramic and stainless steel pans to choose between them.
Here are the differences between ceramic pans and stainless steel pans.
1. Material Used for Construction
Stainless steel is an alloy. It contains a mix of metals like iron, chromium, and aluminum.
Most stainless steel pans have an aluminum core sandwiched between layers of other metals.
The stainless steel properties of this material come from chromium present in the alloy.
It makes stainless steel durable, heat-resistant, and corrosion-resistant.
Ceramic pans also usually have a metallic core of aluminum sandwiched between several layers of ceramic coating.
Now, ceramic is a mixture of clay, earthen elements, powders, and water, combined in a certain ratio and shaped into a pan.
Ceramic pans have a coating of sol-gel, which makes them non-stick.
2. Heat Conductivity
Stainless steel in its pure form is not a good conductor of heat. But these pans come with an aluminum center.
Aluminum conducts heat. It heats up quickly to high temperatures and maintains steady heat without developing hot or cold spots.
Ceramic is naturally a better conductor of heat than stainless steel. It’s a good choice for heating food evenly.
Ceramic pans will retain heat for a long duration and cook food thoroughly.
Both stainless steel pans and ceramic pans are very durable. But if we compare either material, stainless steel pans generally last longer.
They are resistant to breakage and don’t crack or chip easily. But they will develop scratches and dents when handled roughly.
Ceramic pans aren’t as delicate as other types of pans. But they are more prone to breaking and shattering than stainless steel pans.
If you drop these pans, they are highly likely to crack or shatter.
Stainless steel pans and ceramic pans are generally chosen for healthy cooking because they don’t pose much health risk like Teflon pans.
Nevertheless, all stainless steel pans and ceramic pans are not built alike.
Some stainless steel pans have a non-stick coating. In this case, they are just as harmful as non-stick cookware.
The same applies to ceramic cookware too.
You can ascertain how safe or unsafe stainless steel pans are by checking the number code on the pan.
The SAE assigns four-digit codes to identify different grades of stainless steel.
These codes will give you a better idea of how safe the pan is.
5. Non-Stick Properties
Stainless steel isn’t non-stick. You will need large amounts of oil to prevent food from sticking to the surface.
So these pans are better suited for cooking liquid or gravy-based dishes.
Ceramic pans have a sol-gel coating. It’s free from PTFE and PFOA which is present in Teflon pans.
Though much research is not available on the safety aspects of sol-gel coatings, it’s generally considered to be safer than Teflon. The presence of this layer makes ceramic pans non-stick.
But the sol-gel coating erodes with use. Though it will last for several years, it will eventually deteriorate, and the pan will stop being non-sticky.
Stainless steel pans are cheaper than ceramic pans. This is especially true if they have a simple design and are uncoated.
Ceramic pans are usually more expensive than stainless steel pans because of the complex construction process involved.
The application process of the sol-gel layer also adds to the cost of a ceramic pan.
Stainless steel pans and ceramic pans are easy to maintain. However, stainless steel pans are generally easier to maintain.
This is because these pans are less likely to stain and absorb flavors from the food. So, you can store cooked food in these pans for longer.
Stainless steel pans are also dishwasher-friendly. Unless they have heat-sensitive handles, you should be able to wash these pans in the dishwasher.
Ceramic pans can be cleaned easily. However, they may absorb stains or flavors from previous cooking.
The surface can become discolored and lose its original clean look if it is light-colored or white.
Another thing is that ceramic pans require more care during storage.
They are more likely to develop scratches and dents than stainless steel pans.
So, you should be careful when storing them with other utensils and cookware.
The cookware you like would depend on your personal preferences.
Nevertheless, ceramic pans are generally widely preferred when compared to stainless steel pans.
Ceramic pans come in a variety of beautiful colors, with a light or white surface inside. This makes it look very attractive.
You can also find beautiful ceramic pans that add a pop of color to a kitchen.
Stainless steel pans have a beautiful classic look. However, they are more simplistic in design.
Versatility is an important factor, especially when you have limited kitchen space and can accommodate only a few pots and pans.
Stainless steel pans are generally more useful than ceramic pans when it comes to being used for various needs.
You can safely use them on the stovetop for different cooking methods.
Unless the handle is made of heat-sensitive materials, most stainless steel pans can directly go from the stovetop to the oven and back.
The metal is inert and doesn’t develop stains or discoloration. Hence, you can store the cooked food in it without transferring it to another container immediately.
The functionality of ceramic pans will differ from one piece to another. Nonetheless, the light color surface is prone to discoloration and stains.
Hence, you will have to transfer cooked food to another container immediately after preparation if it has tomato or other colorful ingredients.
While these pans can go from the stovetop to the oven, it will depend on what material is used for the handle.
If it’s not made from a heat-resistant material, it can’t be used in an oven.
Let’s quickly summarize the differences between stainless steel and ceramic pans.
|Stainless Steel Pans
|Metal alloy. Usually with an aluminum core sandwiched with other metals.
|Metal core between layers of ceramic.
|The presence of aluminum makes it a good conductor of heat.
|Better heat conductivity than stainless steel.
|Lasts longer than ceramic.
|Durable material but prone to scratches, dents, and discoloration.
|Non-toxic but limited studies available on the safety of these materials.
|Not non-stick. Requires high oil or butter to reduce stickiness.
|Naturally non-stick due to the presence of a sol-gel layer. But becomes sticky as the sol-gel layer erodes with use.
|Cheaper than ceramic.
|Easier to clean and maintain. Dishwasher-friendly.
|Easy to maintain but requires more attention than stainless steel.
|Simple and clean design.
|Iconic colors and combination make it very attractive.
|Can be used in multiple ways.
|Limited usability compared to stainless steel pans.