Ceramic Frying Pan vs Cast Iron

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Cooking tool is necessary to allow humans to cook various ingredients in different methods they see fit. As human knowledge improved along with the technology, you can have lots of cooking tools and vessels today, such as the Ceramic frying pan Vs Cast iron. These cooking compartments are similar yet different and you may prefer one better. Go see how they are put apart here and decide which material will benefit your style of cooking the most.

In this article we are going to give you information about:

  • Do You Need a Frying Pan
  • What is a Frying Pan
  • What are The Types of Frying Pan
  • What are the Advantages of Different Frying Pan Types
  • What are the Disadvantages of Different Frying Pan Types
  • Ceramic Frying Pan Vs Cast Iron

Frying Pan

There are hundreds or even thousands of recipes out there from different regions and different styles of cooking that may need different tools to make as well. Of course we are not going to try all of them in the kitchen, except if you are a hobbyist who likes to cook or professional chefs at hotels and fancy restaurants. For common households, any easy, hearty recipes are the best; they are easy to make and chances are, everyone in the house loves them. 

Moving out can be a very challenging stage of our life and it marks the adult age as we will be dealing with lots of different tasks around the house on our own. Cooking is one of the most useful skills because it is the process to make food and to cook a proper meal, we also need some cooking tools ready. The most common tool to have in the kitchen besides your stove is a frying pan because of its versatility.

We can cook almost anything using this compartment be it frying an egg, making pancakes, sautéing veggies, making pasta, boiling tomatoes, etc. All of them are possible with a fry pan but, there are various types out there which some may suit your preference better. 

About Frying Pan

We are sure most people are familiar with a frying pan, they are the one present in almost any household due to the versatility. It is shaped round with a straight, flaring, or even oval sidewall depending on the model but what stays the same is that all of them will have the same flat bottom. There is another naming used to call a frying pan and it is skillet but, it may only be used in some countries while frying pan is more universal. 

They are not the same to Wok because the latter has a round bottom and can only be used with a stove due to the design but the function in general cooking is almost the same. There is no clear information as to when the first frying pan was used but the earliest history is recording a copper frying pan; similar to what we used today even with a straight handle, in Mesopotamia dated back to the 10th to 3rd century BC.

They are also known since ancient Greece but were called as tagenon while in Rome they were called patella or sartago. The modern word pan itself comes from the Old English word panna. When cooking stoves are not yet used, cooking vessels usually have legs to be able to sit above the fire but as the stove is introduced and widely used, the bottom of the vessels are changing to become flatter so they can be easily placed as well as more balance without assistance.

Frying Pan Types

Frying pan are available widely, they may come from local brands or international companies with a huge range of products to offer. You can almost instantly tell how good a product is by the price range because the more expensive it is, the higher its quality; be it on the construction or overall material used to build the product. You may look for discounts at store’s catalog if you want to invest in high-end brands because they can be very costly yet, great for long lasting ability.

Non-stick Frying Pan

This is probably the most common and cheapest frying pan available in stores and also a good start for anyone who wants to learn cooking or just move out from their parent’s house and start to live alone. They are easy to get, almost every store has a frying pan with non-stick coating and this is prominent with the black layering on the cooking surface. The coating itself was first invented by Roy Plunkett in 1938 serendipitously when he was working with DuPont.

DuPont only made the cookware using Teflon coating for commercial use only but later in 1954, Tefal Company was the one that manufactured the common cookware for home use using the similar coating. Read also: Air Fryer Vs Pressure Cooker.

Cast Iron Frying Pan

This is another and more traditional type of frying pan or often called a skillet in some countries. They are well-known for the heavy duty properties but also versatility for different types of cooking. You can instantly tell them apart because cast-iron is heavy and overall has this black charcoal color if not layered or coated with any material. The material was used from 679 or even further back to make a cooking vessel in the form of a cooking pot.

The frying pan or skillet itself was introduced in the late 19th century when cooking stoves are becoming a primary method of cooking. They used to be very cheap and very popular in the first half of the 20th century while the enameled version began entering the market in around the 1860s.

Ceramic Frying Pan

This is the most modern type of the three and still carry the benefit of the predecessor which is non-stick coating. As the name suggests, some people may think about the ceramic pot we have at home when hearing the word and they are indeed very similar yet, not the same. The technology is new and is a great choice over the cheaper non-stick coating. They are, however, in the basic still regular frying pan, made from aluminum or sometimes stainless steel.

Traditionally the word ceramic means clay that has been heated but here we are not using clay but inorganic materials; most of them are silicon and oxygen, making them very similar to sand or stone. The application mechanism itself is called Sol-Gel which converts inorganic liquid solution into a gel that can be applied to any metallic surface by spray or dipping then hardened by a high heat firing process called curing.

Advantages

Starting with a non-stick frying pan, the best thing about this type of cookware is probably the cost because they are cheapest to get and available everywhere, making them a great choice for any starter. In addition, they are non-sticky so we don’t have to use lots of oil to cook and are easy to clean as the food doesn’t get stuck into the surface. They are also fairly light and can cook anything that doesn’t require high heat or double cooked in an oven.

With cast iron, its durability will shine the most because many families are able to give their cast iron to children and even grandchildren or last for a few generations, especially those made earlier. They are thick and heavy but they can retain heat very well, making cooking more reliable for ingredients that require long or high heat. Since it is basically iron, you can cook using the vessel in any heat; even those higher settings with an oven will not be a problem for cast iron products.

As for ceramic frying pan, this is more like the refined version of non-stick pan because it carries all the benefits but removes almost all of its drawbacks. They will prevent your food from getting stuck on the surface but also light enough to handle and move around if you will be using few cooking steps. They are very easy to clean, don’t need any special treatment but also suitable for cooking in high heat.

Disadvantages

Moving to the drawbacks of these frying pans, there is no perfect product but there must be one for every person based on what fits your house better. Non-stick has a bad reputation for the chemical in it that can be released in high heat. As a cooking vessel, they will deal with various heat levels and being dangerous at high heat limits the versatility of this type of coating. Additionally, they can get scratched easily if you are using metal cooking tools which may lead some of the layers to mix with the food.

Cast iron fry pan or any type of cooking vessel is one of the best and there is little to be complained about this one. However, one reason why some people are not using cast iron besides the weight and intimidating look is the maintenance as well, since cast iron needs to be seasoned every after cooking so they can last longer. If not cared properly, be prepared to see rust building up in your skillet, it is a small price for the versatility and durability.

As for the ceramic frying pan, there are also less to be complained about with this type of coating. The one drawback of this coating is probably the price because they tend to be very expensive in comparison to similar cookware. They are also not as heavy duty as cast iron so if accidentally falling from the cabinet, some pans may have a dent. While they can be used in a high heat, for usage with an oven make sure to note the handle material as well because plastic will not sustain above 300 degrees Fahrenheit.

Ceramic frying pan vs Cast iron

It is easy to choose which frying pan that matches your preference when you know a little about them. We omit non-stick as it is dangerous in high heat and between ceramic frying pan and cast iron, the difference is basically on the material itself as ceramic is coated with a non-stick layer that doesn’t contain dangerous martial as the more traditional Teflon. Cast iron doesn’t have any coating which is why it needs seasoning to maintain the product. Both can be used in high heat and ideal for various ingredients.

Side by side cast iron will be heavier and retain heat better but it also lasts longer and more durable than ceramic fry pan which is usually made from aluminum. Price wise cast iron is often cheaper than ceramic coated cookware.

Ceramic frying panCast iron
- Light


- Heavy



- Non-sticky- May get sticky
- Not best at heat retention- Best heat retention
- Not as durable- Durable
- Easy to maintain- Need seasoning

Conclusion

You can pick any of these fry pan depending on which fits your cooking style the most. If you prefer something that last, often cooking meat and using the oven, cast iron is the best choice but for the lighter option, ceramic pan is great yet may not be as durable nor have the best heat retention.

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