Q&A for How to Clean Ceramic Pans

In order to avoid damaging your ceramic pan, try a Scotch-Brite® Non-Scratch Scrub Sponge!

If the back and sides of your pan are enamel, use a gentle household cleaner like baking soda—that way, you won't chip or rub off this special type of paint.

Your ceramic pan is probably still functional if there's just one small scratch! If you're bothered by the look of a lightly scratched pan, though, use an oxalic acid powder—like Bar Keeper's Friend—to remove any scuff marks. Rinse and dry your pan, then cook your food with a newly restored pan.

If your ceramic pan has lost its stick, you can restore it by boiling a mixture of water, baking soda, and white vinegar in the pan for about 10 minutes. This will help remove built-up food particles and other residue. When you’re done, rub vegetable oil into the pan while it’s still a little warm to re-season it.

Ceramic pans are tougher than other types of non-stick cookware, but you can still scratch them up with metal utensils if you’re not careful. They can also eventually become less effective if food or oils get burnt onto the cooking surface. The ceramic can also be chipped if you drop the pan or stack other cookware on top of it.

This can happen if food residue builds up on the surface of the pan. Even if you can’t see or feel it, this residue can create a sticky film over the ceramic surface. You may be able to restore the non-stick surface by gently scrubbing the pan with baking soda.

Clean it as best you can with a non-abrasive scrubber and vinegar, then soak overnight, or even a few days, in a solution of 2 tbs borax, 2 cups warm water, and a few drops of dish soap. Another alternative is to soak them in a mixture of 2 tsp of citric acid and 2 cups warm water. Citric acid is found in most health food stores, is not toxic, and will even clean your dishwasher of lime and hard water deposits. It is also used in canning pickles and other foods.