Ceramic vs. Stainless Steel Cookware: Which Is Better for Your Kitchen?
Stainless steel vs. ceramic cookware — which one are you voting for? Here’s how to decide which of these PFAS-free options is for you.
If you’re cookware shopping and want to avoid certain materials (we’re thinking of you, PFAS), you might start by weighing up the pros and cons of stainless steel and ceramic. Both are popular cookware materials made without the potentially harmful compounds known as “forever chemicals.” Either option is good if your only priority is to find something non-toxic — but the best material for you will really come down to your cooking style, preferences, and priorities in the kitchen.
As a trained chef and cookware reviewer, I’ve tested and used dozens of ceramic and stainless steel pots and pans over the years. And here’s the thing: There’s a time and place for both materials, they just suit different styles and needs. Here’s what you need to know about the differences between ceramic vs. stainless steel cookware to make the best choice for your home.
TL;DR: Comparing Cookware Options Made Without PFAS
- Stainless steel and ceramic cookware (both pure ceramic and ceramic-coated) are great options if you want to avoid PFAS exposure in the kitchen
- Pure ceramic cookware is made from 100% natural clay; it resists scratching, but it’s heavier and more fragile than pots with a metal core
- Ceramic-coated nonstick cookware features a metal core coated with a nonstick layer; it’s lightweight, easy to clean, and often offered in appealing colors, but they do wear out more easily than pure ceramic
- Stainless steel cookware is the most durable of the bunch — they can handle high heat on the stove and in the oven, don’t react to acidic foods, and aren’t easily dented or scratched, although they do come with a bit of a learning curve
- It doesn’t necessarily have to be a decision of ceramic cookware vs. stainless steel — your ideal kitchen setup may be a combination of ceramic for easy everyday cooking and stainless steel for high-heat, heavy-duty tasks
| Material | Best For | Biggest Strength | Biggest Drawback | |
| Ceramic-coated | Low to medium heat, eggs, fish, easy daily cleanup | Nonstick surface is highly user-friendly | Coating degrades over time and is more easily scratched | |
| Pure ceramic | Low and slow cooking, heat retention, great for no-coating purists | No coatings, no metal core | More fragile, prone to cracking from thermal shock | |
| Stainless steel | High heat, oven cooking, long-term everyday use | Incredibly durable, non-reactive, can handle a wide range of tasks | Not naturally nonstick, requires preheating technique | |
Table of Contents
- TL;DR: Comparing Cookware Options Made Without PFAS
- What Are Forever Chemicals?
- The Two Types of Ceramic Cookware
- Stainless Steel
- My Experience: What Cooking With Ceramic vs. Stainless Steel Actually Feels Like
- Pure Ceramic, Ceramic-Coated, or Stainless Steel: Which Is Best?
- Frequently Asked Questions
- The Bottom Line
What Are Forever Chemicals?
PFAS (per- and poly-fluoroalkyl substances) are man-made compounds that are often used in nonstick coatings. They include PFOA, PFOS, PTFE, and GenX chemicals. PFAS are often referred to as “forever chemicals” because they’re nearly impossible to break down. Instead of decomposing, these substances build up in the environment, and if you consume them, in your body.
Forever chemicals are used in nonstick materials like Teflon, stain-resistant and waterproof furniture, outdoor gear, and hundreds of other consumer products. PFAS have been detected in everything from feminine products to yoga pants to the public water supply. Though they’re almost impossible to avoid altogether, you can make a conscious effort to reduce your exposure to PFAS — and the kitchen is one of the best places to start.
The Two Types of Ceramic Cookware
Pure Ceramic Cookware
Pure ceramic cookware is made from clay, water, and oxides. With use, it can develop a nonstick surface that releases food more easily, but you’ll likely always need to use a bit of cooking fat for best results and easy cleanup.
Pure ceramic has a softer, more rustic look to it than other styles of cookware. The pots and pans retain heat well, making them great for long slow cooks like stews and braises. Plus, they’re great for bringing straight to the table for serving (but be warned, they’re heavy). One drawback to pure ceramic is that it’s susceptible to thermal shock, so it can crack if exposed to a sudden temperature change. And of course, it’s also more fragile than anything made with metal.
There aren’t too many options for fully ceramic cookware on the market, but I’ve tested and would recommend Xtrema cookware.
| Pure Ceramic Advantages | Pure Ceramic Limitations |
| Made from natural materials with no metal core or synthetic coating | More fragile than metal cookware and can crack if dropped |
| No PFAS coating that can peel, chip, or wear away | Vulnerable to thermal shock from sudden temperature changes |
| Excellent heat retention for even cooking and slow-cooked meals | Requires oil or butter to achieve the best nonstick performance |
| Can withstand higher temperatures than most ceramic-coated cookware | Heavier than many nonstick and aluminum cookware options |
| Naturally develops nonstick properties when used properly | Metal utensil use is not recommended due to the risk of surface damage |
| Attractive, rustic appearance suitable for oven-to-table serving | Takes longer to heat up compared to aluminum-based cookware |
Ceramic-Coated Nonstick Cookware
Ceramic-coated nonstick cookware is a more recent addition to the industry that’s rapidly becoming a favorite for home cooks. It was developed in direct response to growing consumer demand for nonstick options made without PFAS, and the cooking experience is very similar to that of a Teflon pan (just without the nasty toxins).
Ceramic-coated nonstick cookware is a more recent addition to the industry that’s rapidly becoming a favorite for home cooks. It was developed in direct response to growing consumer demand for nonstick options made without PFAS, and the cooking experience is very similar to that of a Teflon pan (just without the nasty toxins).
These pots and pans have a metal core that’s often made with layers of aluminum for heat conduction and stainless steel for durability. This core gets coated with a nonstick layer made of silicon dioxide or silica (not ceramic, as its name might suggest). This layer is delicate and can easily be damaged, even during regular use. High heat and abrasive tools can quickly cause this coating to degrade, so it’s best not to exceed medium heat and avoid metal utensils and the dishwasher. Depending on the brand, ceramic-coated cookware may be oven-safe up to a certain temperature, but be sure to follow the manufacturer’s guidelines.
Unfortunately, even when you follow the rules for heat and utensils, ceramic-coated cookware simply doesn’t last as long as more durable options. It’s not built to last forever — but when used and cared for properly, ceramic-coated cookware can offer incredibly easy use and cleanup for anywhere from one to five years.
It’s worth noting that not all ceramic-coated cookware is made without PFAS, so be sure to read the label carefully! Some of our favorite ceramic-coated cookware comes from Caraway, Our Place, Alva, and GreenPan, which use inorganic sand-based sol-gel coatings to make their cookware nonstick. All four are 100% made without PFAS, and have independent third-party tests to prove it.
| Advantages | Limitations |
| PFAS-free options are widely available from brands like Caraway, GreenPan, and Alva | Nonstick coating gradually wears down and loses effectiveness over time |
| Excellent nonstick performance right out of the box for eggs, fish, pancakes, and other delicate foods | Shorter lifespan than stainless steel, cast iron, and carbon steel cookware |
| Easy to clean with minimal scrubbing required | High heat can damage the coating and reduce its lifespan |
| Lightweight construction makes it easy to handle and maneuver | Metal utensils can scratch or degrade the cooking surface |
| Available in a wide range of stylish colors and modern designs | Most collections are best washed by hand rather than in a dishwasher |
| Heats up quickly and evenly thanks to its aluminum core | Coating may stain or deteriorate with regular use |
Stainless Steel
If you’re looking for the most durable option, stainless steel is your answer. Beloved by professional chefs worldwide, stainless steel cookware can handle high-heat, high-stress environments with ease. It’s made from a blend of metals, including iron, chromium, and, occasionally, nickel. Fully stainless steel cookware is made without PFAS, silicone, or sol-gel, so it doesn’t have a nonstick finish (although this doesn’t mean you can’t achieve a nonstick experience).
You might also come across stainless clad cookware, which is made by sandwiching aluminum or copper between layers of stainless steel. This can improve heat conduction for faster, more even cooking. Ply refers to the number of layers of metal. Five-ply is generally more durable and better performing than three-ply, but it’s also more expensive.
Unlike cast iron cookware, stainless steel is non-reactive, meaning you can cook acidic ingredients like tomatoes and lemons without leaving behind a metallic flavor. It can be used with any kind of utensil without scratching, and many stainless steel pots and pans are dishwasher-safe.
Stainless steel is also better than ceramic for high-heat cooking, making it great for searing. It can go from the stovetop to the oven with ease and can even be used on a grill or over an open fire.
So are there any downsides? Well, because stainless steel doesn’t have a nonstick surface, it does require a little extra finesse. You’ll need to preheat the pan and use cooking fat to avoid a stuck-on mess.
| Advantages | Limitations |
| Incredibly durable; built to last a lifetime | Lacks a naturally nonstick cooking surface |
| Non-reactive surface; leaves zero metallic taste with acidic foods | Requires using more fat, oil, or butter when cooking |
| 100% metal utensil safe; no worry of scratching or stripping | Must be preheated correctly before adding any ingredients |
| Effortlessly handles extreme, high-heat cooking and searing | Rushing the heat process leaves you with a sticky food mess |
| Ultimate versatility; goes from stovetop, oven, and grill to camping | Tends to be harder to clean than pure or coated ceramic |
| Many options on the market are dishwasher-safe for easy cleanup | Hand washing is still highly recommended to maximize longevity |
My Experience: What Cooking With Ceramic vs. Stainless Steel Actually Feels Like
In my kitchen, I reach for stainless steel cookware the most. However, certain dishes call for a nonstick pan. When making something that benefits from a more gentle technique, like eggs, I go for a pure ceramic or ceramic-coated pan. But for searing steaks or chicken, boiling pasta, or braising meat, I choose stainless steel over nonstick. I like that it gives me the flexibility to use the oven if necessary, and I’ve used stainless steel enough to have a good feel of how to properly preheat and oil a pan to prevent sticking.
Pure Ceramic, Ceramic-Coated, or Stainless Steel: Which Is Best?
Each type of cookware has its pros and cons. The right one for you depends on your cooking habits, priorities, and budget.
Stainless steel offers unmatched durability, versatility, and performance. It covers more cooking techniques and lasts longer than ceramic options. For high-heat cooking, stainless steel is your go-to pan.
On the other hand, ceramic cookware may be the better choice if you can accomplish most of your culinary needs over medium heat (or lower) and you love an easy clean-up. Pure ceramic is great for oven cooking, serving at the table, and avoiding nonstick coatings altogether. Ceramic-coated is lighter weight, easier to maneuver, and comes in a range of attractive colors for the everyday home chef.
| Feature | Pure Ceramic | Ceramic-Coated | Stainless Steel | |
| Heat Range | Low to medium | Medium to medium-low | Low to high | |
| Nonstick Surface | Yes (with fat) | Yes (coating-based) | No (technique required) | |
| Maintenance | High (fragile, hand wash) | Moderate (hand wash) | Low (dishwasher-safe options) | |
| Lifespan | Lifetime with care | 1 to 5 years | Lifetime | |
| Best For | Eggs, fish, braises, soups | Everyday low heat cooking | High-heat techniques like searing and deglazing, acidic dishes | |
| Notable Brands | Xtrema | Caraway, Our Place, GreenPan, Alva | Made In, Demeyere | |
Drop a comment below if you have any specific questions — our in-house expert Laura will share her expert opinion to help make the right choice for you!
Frequently Asked Questions
Ceramic-coated cookware is safe to use daily as long as the coating is intact and you don’t exceed medium heat. Once the cooking surface is chipped or starts to degrade from high heat exposure, it can expose the aluminum core. This is not a concern with pure ceramic cookware, which is made with 100% natural materials. High-quality coated cookware that has been third-party tested is also safer to avoid exposure to heavy metals and other contaminants.
If your food consistently sticks to your stainless steel pan, you may need to adjust your cooking technique. Be sure to preheat the pan over medium heat until it’s evenly warm — not smoking hot. Then add a thin coating of oil or butter. Heat the oil for a minute or so, until it starts to shimmer (or bubble if you’re using butter) and move easily around the pan, then add your food.
To see if your pan is ready for cooking fat, you can try the Leidenfrost effect test: Sprinkle a drop of water into the pan. It should immediately bead up and skitter across the cooking surface. If it doesn’t, give your pan another minute or two to heat up. If it does, add your fat and get cooking.
Proteins like steak, chicken, and fish will naturally release from stainless steel once they’re evenly seared. If your fillet won’t budge from the pan, that’s a sign you should leave it on for a few more minutes to finish searing. And don’t stress if you end up with a few browned bits stuck to the bottom of your pan. Many chefs consider these bits, also known as fond, the foundation of flavor. You can release them by adding a splash of cooking liquid like stock or water before gently scraping them up.
Pure ceramic cookware can last for decades and can even be passed down to the next generation. Ceramic-coated nonstick pans usually last anywhere from one to five years before losing their nonstick properties, and this is heavily dependent on how well you take care of them. To extend the lifespan of your cookware, don’t exceed medium heat, use non-metal utensils, and skip the dishwasher.
Ceramic is more forgiving for eggs, especially for beginners, because the nonstick surface doesn’t cause as much sticking as stainless steel. That said, you can fry up excellent eggs in a stainless steel skillet with proper preheating and a slick of oil.
If you only want to use one cookware material, stainless steel is the only option for high-heat searing. And with a little practice, it also works well for everyday cooking, including eggs. If you value speed and ease, you might want to include a ceramic nonstick skillet in your collection for everyday low-heat tasks.
The Bottom Line
Stainless steel is best if you value low-maintenance upkeep, versatility, and durability. Ceramic-coated cookware is the right choice if you prioritize speed and ease and don’t mind using lower temperatures or replacing your cookware every few years. And pure ceramic is a great choice if you want to avoid nonstick coatings altogether and still reap the benefits of ceramic. In short, you can’t go wrong, it’s just about how you work in the kitchen.
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