Today’s nonstick coatings are considered safer than their ancestors and are made from polytetrafluoroethylene (PTFE). However, while PTFE is initially inert, it can off-gas if heated at high temperatures, potentially causing polymer fume fever—a rare condition that manifests in flu-like symptoms. 

With proper care (and retiring nonstick pans when they’re damaged), traditional nonstick is thought to be safe for general use. But for those who’d like to avoid it, there’s ceramic cookware. Its coating is derived from silica, which is found in organic materials like beach sand and granite. This surface will still degrade over time, but there’s no risk of off-gassing.

To find the best ceramic cookware, I went through nearly four dozen eggs, evaluating 11 skillets.

The Winners, at a Glance

The Caraway’s sloping walls are tall enough to accommodate dinner-sized sautées or saucy braises and it’s oven-safe up to 550ºF. The nonstick surface released food easily and didn’t scratch during my tests. 

This thick-bottomed pan performed very well. Eggs and crepes slid off of the nonstick surface and its coating was durable and didn’t scratch in my durability test. This pan was heavy enough to be substantial but light enough to maneuver with one hand. It’s oven-safe up to 550ºF. 

The Kyocera skillet features deep walls and a scratch-resistant nonstick coating. The pan’s angled sides contain food well and its rounded handle is comfortable to hold.

The Tests

• Fried Egg Test: I fried one sunny-side-up egg in each skillet to test the pan’s nonstick properties. I heated each skillet and cracked the egg directly into the pan without using any oil or butter. Once the whites were set, I used a nonstick spatula to lift the egg out of the pan, checking for sticking. 
• Omelette Test: I used each pan to prepare a three-egg omelette, evaluating the pan’s nonstick abilities and how easy it was to remove the omelette. 
• Durability Test: To test for durability, I used a metal fish spatula and even pressure to scrape the surface of each pan 10 times. Afterward, I checked for any scrapes or marks. 
• Crepe Test: I made three crepes in each of the top pans to test for performance and ease of use. I looked for even cooking and evaluated comfort and handling. 
• Cleanup Test: I washed the pans according to their manufacturers’ instructions after each test, checking for any wear. 

What We Learned

The Color of the Pans’ Coatings Didn’t Matter

Ceramic coatings come in a range of colors. I tested white, cream, copper, light gray, and black skillets. In the beginning, I suspected lighter pans would show wear quicker, but my durability test didn’t reveal any connection between color and scratch resistance. I also didn’t observe any difference in cooking time while making fried eggs, omelettes, or crepes. I investigated the matter and learned that coating color is linked to consumer perception. Ceramic cookware manufacturers may choose lighter coatings to differentiate their pans from traditional nonstick skillets, which are almost always black. 

Scratches and Dings Were Dealbreakers 

Things were looking pretty good after the first two tests—fried eggs and omelettes slid right off of each pan’s new nonstick surface. The skillets started to show their true colors when I brought out a fish spatula. It’s worth noting that most manufacturers don’t recommend using metal utensils on nonstick surfaces. I chose a harsh tool as a stress test to see how they might hold up after repeated use. Even though ceramic nonstick pans are made without traditional nonstick materials, they should still be retired once they start to chip or degrade. Nonstick pans already have a short shelf life, and ceramic coatings tend to be more fragile than their chemical counterparts.

Only three pans—the winners—emerged without any wear. The Caraway, Le Creuset, and Kyocera surfaces didn’t scratch or chip, even after repeated scrapes. The worst offender was the GreenLife Diamond Ceramic Nonstick Skillet, which scratched right away and ended up with long streaks showing the path of the spatula. Overall, the results of the durability test suggested a link between price and quality. The Caraway, Le Creuset, and Kyocera represented three of the most expensive pans I tested. (Editor’s note: That said, we still recommend cheap, traditional nonstick pans—expensive versions of these are just as durable as budget ones.) 

I Preferred Rounded Handles 

A handle can make or break cookware. Some of the skillets I tested, like the BulbHead Red Copper and Gotham Steel, had flat handles. These were less comfortable to hold—the thin edges dug into my palm while lifting and maneuvering the pan. Larger, rounded handles distributed weight more evenly. Pans like the Tramontina Deluxe and Caraway felt comfortable in the hand and were easy to work with. The Tramontina’s handle included a silicone pad for added comfort and the Caraway’s hollow, rounded design stayed reasonably cool on the stovetop.

Wall Shape Impacted Versatility 

Skillet size is often described by diameter—eight-, 10-, and 12-inch pans are all standard. A 10-inch skillet should have enough room to comfortably fry two to three eggs without overcrowding. During testing, I found that wall design impacted capacity. 

I preferred skillets with tall, rounded walls, which increased capacity, but were still easy to work with. Steeper-sloping walls (like on the Kyocera) meant more finesse was necessary to flip and remove food.

The Criteria: What to Look for in a Ceramic Cookware

My favorite ceramic skillets had slippery, smooth surfaces that nothing stuck to. They also featured comfortable, rounded handles and excellent durability. Because ceramic cookware is already more fragile than nonstick, I prioritized scratch-resistant skillets.

Our Ceramic Cookware Top Picks

What we liked: I loved the Caraway pan’s deep, rounded shape. The walls were tall, but it was still easy to sneak a spatula under the edge of a crepe. The smooth nonstick surface released everything I cooked in it and didn’t scratch during my durability test. This pan comes in eight colors and compatible lids are available separately.  

What we didn’t like: At five pounds, this was by far the heaviest model I tested. I thought the pan was well-balanced and manageable, but this still may be too heavy for some cooks.

Key Specs

• Weight: 5 pounds
• Materials: Aluminum, ceramic
• Care: Hand-wash only; avoid metal utensils 
• Maximum oven temperature: 550ºF
• Induction compatible: Yes

What we liked: The Le Creuset skillet’s surface was smooth but tough. Eggs, crepes, and omelettes all lifted cleanly off of its surface and the coating resisted scratching. This pan had a sturdy, thick bottom but was light enough to toss and shake with one hand.  

What we didn’t like: The Le Creuset pan is shallower than the Caraway and Kyocera skillets. It’s perfect for eggs and crepes but might not be spacious enough for sauces or larger portions or sauteed veggies. At $110, this is the priciest pan I tested.  

Key Specs

• Weight: 2 pounds, 10 ounces
• Materials: Ceramic, aluminum, and stainless steel 
• Care: Dishwasher-safe; hand-washing is recommended
• Maximum oven temperature: 550ºF
• Induction compatible: Yes

What we liked: The Kyocera delivers quality at a lower price point. It was the cheapest skillet to pass my durability test. The nonstick coating didn’t chip or scratch after repeated passes with a metal fish spatula. During testing, eggs scooted around the smooth surface. This midweight pan was easy to lift and shake but heavy enough to feel sturdy. 

What we didn’t like: Compared to the Caraway’s rounded design, it was more difficult to maneuver around this pan’s steeply angled walls. Getting a spatula under a crepe took more finesse. 

Key Specs

• Weight: 1 pound
• Materials: Ceramic, aluminum, and stainless steel 
• Care: Hand-wash only
• Maximum oven temperature: 400ºF
• Induction compatible: Yes

The Competition

FAQs

Is ceramic cookware safe? 

Some studies suggest that cooking with scratched or abraded ceramic nonstick surfaces presents a risk of nanoparticle migration, but the exact health risks linked to ceramic nanoparticles are unknown.

Is ceramic cookware non-toxic?

Ceramic cookware does not contain PFAs or PTFEs—potentially harmful chemicals formerly or currently found in traditional nonstick cookware. 

How do you clean ceramic cookware? 

Gentle cleaning techniques will prolong the life of ceramic coatings—even small scratches reduce the effectiveness of nonstick surfaces. Most manufacturers recommend hand-washing nonstick cookware. For best results, avoid using abrasive tools, such as the rough side of a sponge. 

How long does ceramic cookware last?

Ceramic nonstick cookware lasts from one to five years depending on quality, care, and use. Proper care will extend the lifespan of your pan. For best results, avoid using metal utensils and refrain from stacking other dishes on top of the nonstick surface during storage. Use gentle handwashing techniques to protect the ceramic coating. 

Why We’re the Experts

• Madeline Muzzi has over 10 years of experience as a food writer and recipe tester. 
• She’s tested and reviewed kitchen products for over five years and has banished traditional nonstick cookware from her kitchen. 
• For this review, she tested 11 ceramic nonstick pans, evaluating their performance and durability.