How to Make Your Ceramic Pans Look Like New, According to GreenPan

For many avid home cooks, ceramic pans are a kitchen essential. They’re nontoxic, heat evenly and offer a nonstick surface that makes cooking (and cleaning up) a breeze. After a few years of heavy use, you might notice some discoloration and think your ceramic pan needs replacing. But in reality, it could just need a good cleaning! With proper care, ceramic pans have the potential to last for several years, delivering the same performance they had on day one. But like any kitchen tool, they need a little bit of intentionality and TLC to stay in top shape. The good news? Keeping them looking and functioning like new is easier than you might think. After one of our editors emailed GreenPan’s customer service and received some helpful advice from Consumer Services Representative Shayna, I spoke with Nathalie Bruneel, head of the Green Brands at GreenPan, who shared some additional simple tips on how to care for and clean your pans so they stay in pristine condition for the long haul! Here’s what they had to say.

Why Am I Getting Stains on My Ceramic Pan?

The culprit behind those stubborn stains is carbonized oil, a sticky, burnt residue that forms when cooking oil breaks down at high temperatures and bonds to the pan’s surface. “When this happens, you are basically cooking on the layer of burned oil as opposed to the surface of the pan,” says Shayna. “This layer may not be visible at first but may turn yellow-to-orange-to-brown as the layer builds up,” she explains.

How to Prevent Buildup in Your Pans

Like maintaining our personal health and longevity, it all starts with prevention! Temperature matters, and cooking at the right heat level is critical to avoiding oil oxidation, which, in turn, can lead to burning. The solution is simple, though. “Avoid putting the heat on max,” says Bruneel. Maximum heat isn’t needed with ceramic pans because “the base material and ceramic coating are [already] super heat-conductive,” she explains. With the GreenPan’s conductivity, medium-high is as far as you need to go.

Beyond temperature control, it’s also important to use the proper oil. Choosing the right oil isn’t just about flavor; the wrong oil can significantly impact the longevity of your ceramic pans. Bruneel recommends choosing oils with a high smoke point, explaining that if the oil burns, it can cause carbonization. A few great choices are regular olive oil, clarified butter or ghee and refined coconut oil. Shayna shares that many consumers also like using grapeseed, peanut and other vegetable oils with higher smoke points. She suggests avoiding avocado oil, as it can become sticky when heated. If you do choose to cook with avocado oil, Shayna suggests keeping the heat on low to medium. In addition, it’s best to avoid any oils in spray form. “The tiny oil droplets … heat up very quickly and burn, [easily] creating a layer of carbonization on your pan,” Shayna explains. The other oil to avoid is extra-virgin olive oil. GreenPan’s care and use instructions recommend “keeping extra virgin olive oil for the salad bowl and not using it as a cooking oil because it easily oxidizes on exposure to air and heat.” You’ll also want to use the right amount of oil. Less is more when it comes to ceramic pans, and a light coating is usually sufficient. 

How to Clean Your Ceramic Pans

The Interior of Your Pan

After making your favorite feta-fried eggs and zucchini chips, it’s essential to clean the pan properly. “It’s super easy to do,” says Bruneel. A quick wipe-down with warm, soapy water is all it needs! “When you have some carbonized spots in your pan, just fill the pan with soapy water and put it on the hob again. The burned food will come loose, and it will be easy to wipe it off,” she says. Shayna suggests filling the pan halfway with water and bringing it to a simmer for a couple of minutes. After pouring out the water and setting the pan on a sturdy surface, you can use a melamine sponge, like a Mr. Clean Magic Eraser or GreenPan’s “restoring sponge,” and a bit of water to wipe the food or stuck oil off the warm surface. “This should do the trick,” she says!

The Exterior of Your Pan

Depending on how bad the stains are, the outside of your pans might need a different treatment. For everyday buildup and minor staining, Shayna recommends “plain tap water and … any melamine sponge.” For tougher stains, she suggests mixing baking soda and water together to form a paste. “Then, use kitchen paper to rub the paste over the stained area.” It should come off easily. But it’s important to note that this method is only for exterior surfaces!

What Not to Do with Your Ceramic Pans

There are definitely some no-nos to keep in mind when it comes to ceramic pans. Bruneel cautions against using “abrasive, scratchy tools when cleaning.” Shayna also emphasizes the importance of avoiding abrasive cleaners, brushes and sponges, explaining that they can “ever so slightly” scuff your pan, leading to a disruption in the nonstick properties.

As with your knives, another common mistake you might be making is putting your ceramic pans in the dishwasher. Even though you can put your GreenPan in the dishwasher, Bruneel advises hand-washing it because “some soaps are quite aggressive and can harm the longevity of your pan.” 

The Bottom Line

With GreenPan’s tips, you can keep your pans looking and working like new for years to come. Using suitable oils, avoiding high heat, cleaning regularly and treating your pans with care are the small but mighty details that can make a world of difference in how your pan looks and performs. And if you ever get some of that staining, a simple soap and water solution should do the trick!