In the Kitchen: Ceramic Cookware

My friends can attest, I have been obsessed with ceramics in the kitchen ever since I saw the first Kyocera ceramic blade knife. I just couldn't wrap my brain around how a ceramic knife is made, how it is sharpened, how it holds up to use in a home kitchen. I finally got the chance to buy and use a ceramic knife earlier this year and I was suitably impressed. Although it's a fairly delicate material to work with, it is remarkably durable at the same time. Very early on the teeniest bit of the knife's tip was chipped off (I have no idea how) but that has not affected the knife's performance at all.

Shortly after, I started hearing a lot of buzz about ceramic lined non-stick cookware. I was immediately interested. I started to do some research on the different brands and types, asked chef friends and foodie friends who own a lot of different types of cookware and learned as much as I could. Unlike the old Visions cookware line that Pyrex released back in the 70s, which were tempered amber-hued glass, modern ceramic cookware is typically aluminum cookware with a ceramic lining. It doesn't peel and flake like Teflon or SilverStone lined cookware, but it still requires a bit of a delicate touch. No metal utensils, no dishwasher, and they are not oven safe, but for what I want- a dependable pan I can cook eggs and fried potatoes in and not have to scrape the remains out of- this sounds like the perfect kind of cookware.

Bialetti is an Italian cookware company that also makes a couple different collections of ceramic cookware. Their "Easy" line is a modern, clean-looking range of cookware. I have seen it in the store several times and was always tempted to pick one up just to play with, so today, I did exactly that. I chose a 10 inch saute pan in a very sharp looking pewter color. The pan is made of three layers- a silicone bottom layer, aluminum core and ceramic interior coating. Care is very simple- wash with a sponge.  No dishwasher. I can live with that!

The first thing I cooked in my pan- eggs. Is it non stick? Heck yes! You do need to add a teeny bit of butter or oil French omelet and had gooey cheese and nothing stuck. The omelet folded effortlessly and slid right out. My Calphalon pans don't always heat evenly- this one did. A two-egg omelet is pretty thin and it cooked perfectly even-no flipping, no turning the uncooked parts over. I can't wait to try pancakes, potatoes and other foods that need a nonstick pan and even cooking. I hope the surface holds up for a long time. I am going to be IN LOVE with this pan!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."