Why Does My Our Place Pan Stick? A Detailed Expert Guide
Our Place‘s ceramic non-stick pans are popular for good reason – their slick bee‘s wax coating allows eggs to slide right off and makes cleaning a breeze. But even the best non-stick surface can lose its slipperiness over time and cause dreaded sticking and scrubbing.
As a home improvement pro who also loves cooking, I‘ve had my fair share of sticking pans. The good news is, with some simple adjustments to your technique and care, you can restore that like-new non-stick performance.
In this comprehensive guide, I‘ll share my insider knowledge on:
- Common causes of sticking and how to prevent them
- Expert tips to restore the non-stick surface
- Signs your pan‘s coating is damaged
- Why ceramic coatings lose non-stick properties
- Proper use and care for long-lasting non-stick
And as a bonus, I‘ll also compare ceramic vs other coatings, discuss health/environmental impacts, and recommend specific Our Place products. Let‘s get cooking!
What Makes Ceramic Non-Stick So Slippery?
Ceramic non-stick coatings start with a base of aluminum or stainless steel. A liquid solution containing silicon, oxygen, and other inorganic compounds is sprayed onto the pan surface.
The pan then goes through a high heat process bonding the coating evenly across the pan. This forms a smooth, pore-free glass-like surface that food won‘t stick to.
When cared for properly, the durable ceramic coating can last over 10 years – much longer than PTFE non-stick coatings used on Teflon pans.
Common Causes of Sticking & How to Prevent Them
While ceramic non-stick is impressively slick, sticking can still occur if you don‘t use the right technique. Here are some of the most common causes of sticking and how to avoid them:
Inadequate Greasing
Ceramic coating is non-stick, not NO-stick. Adding a teaspoon of butter, oil, or grease provides an extra barrier between food and the pan. For especially sticky foods like eggs, thoroughly coat the entire pan surface with a tablespooon of fat.
Burnt-On Residue
Here‘s a familiar scenario – you finish cooking, give the pan a quick scrub, then notice burnt bits stuck to the bottom at your next meal. These carbonized bits grip food and cause sticking. Fully deglaze the pan after cooking using hot water and/or vinegar to dissolve residue.
Excessive Heat
Cranking the stovetop temperature too high reduces the melting and searing time for food. The coating can also degrade above 500°F. For best results, keep the heat between medium and medium low.
Metal Utensil Use
Scraping metal spatulas and tongs against the coating damages the smooth surface. Always use wood, silicone or plastic utensils.
Dishwasher Damage
The harsh detergents and high heat of the dishwasher slowly break down the coating. Hand washing is best.
Infrequent Re-Seasoning
Like cast iron, ceramic pans need occasional re-conditioning to maintain the non-stick barrier. Season once monthly or bi-monthly.
Other Causes
- Insufficient oil amounts when seasoning
- Oven temperatures above 500°F
- Cooking highly acidic ingredients
- Not allowing pan to cool before cleaning
How to Restore the Non-Stick Surface
If you notice your Our Place pan starting to stick, don‘t worry – the non-stick properties can be restored! Here are some tips:
Re-Season the Pan
Re-seasoning fills in microscopic pores in the coating. Rub a thin layer of oil over the entire pan using a paper towel or soft cloth. Grapeseed, sunflower, and avocado oil work best with high smoke points. Bake the oiled pan upside down on a sheet pan in the oven at 300°F for 1 hour. Let cool completely before using.
Avoid Abrasives
Never use abrasive scrub pads, steel wool, or oven cleaners on the pan – this will scratch the coating. Use soft sponges, wood spoons, and silicone tools.
Use Oil Before Cooking
Get in the habit of rubbing about a teaspoon of oil over the cooking surface before each use. This provides a fresh non-stick barrier. Coconut, olive, and avocado oil are great options.
Cook on Lower Heat
High stovetop heat can degrade the coating over time. For the longest lasting non-stick, keep temperatures between medium and medium low. Also avoid preheating empty pans.
Clean After Each Use
Don‘t let food residue bake on. Wash by hand after each use with warm soapy water and a soft sponge. For really stuck on residue, fill the pan with hot water and let soak before scrubbing.
Let Food Release Naturally
If food seems stuck, turn down the heat slightly and allow it to finish cooking undisturbed. This gives it time to naturally release once ready. Avoid aggressively scraping with metal utensils.
Try Our Place‘s Fry Deck
Sliding fried foods can be tricky. Our Place‘s Fry Deck provides an extra non-stick BPA-free surface. The raised platform also keeps foods perfectly crisp.
Consider Replacing Damaged Pans
If your pan has extensive scratching, discoloration, or warped surfaces, it may need to be replaced as the coating is too degraded.
Signs Your Pan Is Irreparably Damaged
While ceramic coating is durable, it can become irreparably damaged if misused or mistreated. Watch for these red flags:
- Visible scratches, chips, or cracks in the coating, especially if the metal underneath is exposed
- Smoke or dark residue when cooking on high or medium high heat
- A "sticky" surface even after re-seasoning
- Permanent stains or discoloration
- Food severely sticking even when properly oiled and cooked on low heat
If you notice any of the above, it’s likely time to retire your pan and replace it. While you can try buffing out very minor scratches with ceramic polish, extensive damage cannot be reversed.
Why Ceramic Coatings Lose Non-Stick Properties
When cared for properly, ceramic-coated pans can last over a decade without losing their non-stick talents. However, the coating will degrade faster with improper use:
Failure to Re-Season
Over months and years of cooking, re-seasoning becomes necessary to maintain the non-stick barrier by filling in microscopic pores in the coating. Season once monthly or bi-monthly.
Metal Utensil Use
Scraping metal spatulas, tongs, or whisks against the coating damages the smooth surface leading to residue build-up. Always use wood, silicone or plastic.
High Heat Exposure
Heat above 500°F degrades the binders in the coating. Regular use of high heat while searing or broiling will shorten the non-stick lifespan.
Dishwasher Heat & Detergents
The combination of hot water, steam, and caustic dishwasher detergents slowly break down the coating. Hand washing is best.
Harsh Cleaning Materials
Abrasive scrub pads, steel wool, and oven cleaners strip away the seasoning and damage the coating. Use soft sponges and wood/plastic scrub brushes.
With just a bit of care, your ceramic-coated pan should provide many years of non-stick cooking. But if the slipperiness starts to fade, re-seasoning and technique adjustments can restore it to like-new condition.
Ceramic vs PTFE vs Stainless Steel: Which is Best?
Ceramic coating offers a good balance of non-stick ability and durability compared to other options:
| Coating | Non-Stick Ability | Durability |
|---|---|---|
| Ceramic | Very good when seasoned | 10+ years when cared for |
| PTFE (Teflon) | Excellent when new | 2-3 years on average |
| Stainless Steel | Poor without greasing | Indefinite lifespan |
While stainless steel has exceptional durability, its poor non-stick properties make cooking eggs or fish frustrating. PTFE starts out impressively non-stick, but wears out quickly.
For the ideal balance, ceramic offers outstanding non-stick ability comparable to PTFE when properly seasoned, and lasts 5x longer. The superior durability makes it the better choice for the environment and your wallet long-term.
Health & Environmental Considerations
Unlike PTFE, ceramic non-stick does not contain toxic PFOA or PFOS chemicals. When overheated PTFE pans can release fumes shown to harm pet birds and potentially cause flu-like symptoms in humans.
Ceramic coating is considered much safer for your health. It‘s also more eco-friendly as it lasts significantly longer than PTFE-coated pans which end up in landfills after just a few years.
The slick surface means ceramic pans require little to no oil or butter for cooking – a healthier option compared to cooking in stainless steel with large amounts of fat.
While no pan coating is definitively "green", ceramic non-stick is currently considered the most environmentally friendly and safest option available.
Recommended Our Place Pans
Our Place makes some of my favorite ceramic non-stick pans. Here are two models I recommend:
Perfect Pan: This lightweight pan combines deep sides, a wide cooking surface, and stay-cool handle into one versatile piece. It‘s great for searing, frying, and sauteing. The ceramic coating releases foods easily and cleans up fast.
Always Pan: This innovative pan combines a saute pan, skillet, steamer, spoon rest, and spatula into one space-saving design. The ceramic surface browns beautifully and won‘t react with acidic foods. It‘s perfect for simmering sauces or one-pan meals.
Both Our Place pans feature colors like heat, spice, and char and will look gorgeous in any kitchen. I‘m a huge fan of the mission behind Our Place to design innovative, heirloom-quality products that simplify cooking and bring joy into the kitchen.
Step-By-Step Guide to Re-Seasoning a Ceramic Pan
If your ceramic pan is starting to stick, proper re-seasoning can restore the non-stick surface to like-new condition. Follow these steps:
Supplies Needed
- Pan to be seasoned
- Paper towels or soft cloth
- Grapeseed, sunflower, or avocado oil (high smoke point)
- Oven sheet pan or foil
Directions
-
Clean the pan thoroughly using a soft sponge, hot water, and mild dish soap. Rinse and dry completely.
-
Apply a teaspoon of oil and rub thoroughly over the entire surface of the pan using a paper towel or soft cloth. Pay extra attention to any problem sticking spots.
-
Wipe away any excess oil, leaving behind a thin, even layer.
-
Place the oiled pan upside down on an oven-safe pan or foil lined sheet. This allows excess oil to drip off evenly.
-
Bake in the oven at 300°F for 1 hour. Some smoke is normal.
-
Turn off oven and allow the pan to cool completely before removing.
-
Once cooled, your pan is ready to use! The coating should have a renewed non-stick surface.
Repeat re-seasoning every 1-2 months for optimal non-stick performance. Avoid metal utensils, only hand wash, and store carefully to extend the non-stick lifespan.
In Conclusion…
While ceramic pans can occasionally stick, a bit of care and proper technique will keep them sliding like new. Pre-heat on medium heat, use wood/silicone utensils, generously oil, and hand wash to prevent sticking.
Re-season regularly and replace damaged pans to maximize the life of your Our Place ceramic cookware. Following this guide, you‘ll be whipping up omelets, burgers, and pancakes with ease!
For more home and kitchen tips, check out my bio [link]. Stay tuned for more product recommendations and cooking techniques from this DIYer. Until next time, happy cooking!