Q: Will food stick to this?
A: Like stainless steel or cast iron, it requires a little bit of fat (oil/butter) and proper temperature control. It is much easier to clean than steel because you can scrub it as hard as you like.
Q: Can I really use metal spoons?
A: Yes! You cannot scratch Ceraflame with metal utensils. In fact, if you see a "scratch," it’s usually just a bit of the metal spoon rubbing off onto the harder ceramic—it wipes right off.
Q: Why doesn't it work on induction?
A: Induction requires a magnetic metal to create heat. Since Ceraflame is 100% ceramic (metal-free), it is not magnetic.
Q: Is it dishwasher safe?
A: Yes. Unlike coated pans, the dishwasher will not degrade the surface or the performance of Ceraflame.
Q: Can it really go from the freezer to the stove?
A: Yes. The unique ceramic composition allows for extreme thermal expansion and contraction without structural failure.