The (Not So) Secret Superpowers of Ceramic Coated Metal Bakeware
Posted by OXO Australia on 23rd Oct 2025
Go behind the design of a new line of ceramic coated metal bakeware. Spoiler alert: It's pretty darn cool.
For all you chefs and bakers out there who love making cakes, cookies, muffins, sticky buns, pizza, lasagna and tons of other savory and sweet treats, there's a new bakeware line you'll be excited to meet.
The new collection of OXO Good Grips Non-Stick Pro Ceramic Coated Metal Bakeware includes a wide range of products - sheet, cake, muffin, loaf, pizza pans and more - to help out with whatever's on the menu, from breakfast all the way through to dessert.
But what is it that makes this line of bakeware stand out from, say, its glass or other nonstick counterparts? To find out more about the benefits of ceramic coated metal bakeware, we sat down with OXO's Associate Product Manager Liz Kelly. Here's what she shared:
The Magic of Ceramic Coated Metal Bakeware
Ceramic coated metal bakeware takes non-stick benefits to the max. "The ceramic part of the product name actually comes from the coating," explains Kelly. "The bakeware is made of aluminized steel, then a water-based ceramic coating is sprayed onto the exterior. What sets this bakeware apart is that it has really high-quality non-stick properties, but is made without PFAS or heavy metals. So a ceramic coating is a great alternative to traditionally coated non-stick metal bakeware."
Another perk of ceramic coating? "It makes bakeware really easy to clean because food releases more easily from the pan," says Kelly. "And since you don't need to scrub the pans as rigorously, their lifespan is longer."
The aluminized steel has advantages, too. "It makes the pans lightweight but still durable and sturdy," explains Kelly. "They also heat really evenly thanks to the high-quality heat conductivity of aluminized steel."
You can feel free to bake your stickiest desserts on this bakeware: "I love sticky toffee pudding. But usually, it gets so caramelized on bakeware and stuck into the pan corners," adds Kelly. "This bakeware is great for your stickiest projects because of the ultra non-stick coating, plus we removed any crevices or tight corners from the pan's surface."
The bakeware collection happens to look fantastic in the kitchen or in the dining room too. "We also wanted to make these pans sleek and stylish so they could go straight from the oven to the table," says Kelly. "No more bringing out Grandma's warped aluminum pan with mysterious dark marks on it."
Behind the Scenes of a Groundbreaking New Bakeware Line
To create the innovative collection of ceramic coated metal bakeware - made without PFAS but with non-stick surfaces and loads of other benefits - developers hit the test kitchen.
"We saw what was on the market and knew that we could make something just as high quality, if not higher quality, and at a much more approachable price point," says Kelly.
"One of the larger challenges we faced in development was trying to narrow down what type of ceramic coating to use. We did a lot of initial testing just to figure out what had the best non-stick release, the best stain testing results, what held up the longest.... We spent a ton of time in the test kitchen baking...You bake the cake, then dump it out over and over again to make sure that the coating stands the test of time," explains Kelly.
Developers also wanted the coating to be as scratch-proof as possible, she adds: "They simulated a utensil, like a nonstick pizza wheel, and ran it across the surface of the pan almost 20,000 times, which equates to 70 times per week for five years. Testing like that can help us find where failures might occur."
Another challenge designers faced was how to make the pan easy to handle when hot. "There are a lot of cake pans without any sort of handles, and trying to manage those while they're hot or with oven mitts...can be really difficult," says Kelly. "There's nothing worse than taking the cake you've laboured over out of the oven and putting your oven mitt thumbs into the pan, ruining your cake." The new bakeware has an extended rim that's easy to grab.
DOS and DON'TS for Ceramic Coated Metal Bakeware
Ready to try out the new bakeware in your own kitchen? Kelly offers a few guidelines for how to make the most of the new ceramic coated metal pans - and tips on what to avoid - so your set can stay in excellent shape for many years to come.
DO go ahead and make that lemon chicken or lasagna in the bakeware. Traditionally, it's a no-no to pair acidic foods with uncoated metal pans. "Acidic foods like tomatoes, citrus or vinegars don't react well with raw aluminum," says Kelly. "But since these pans are coated, you're safe to bake with all the acidic things you want without worrying any reactive metallic tastes will transfer to your food."
DON'T put pans under the broiler. "Non-stick coated bakeware shouldn't be used under direct flames," says Kelly, "so avoid projects that require food to go under the broiler. And in general, we recommend using the bakeware under 230°C."
DON'T use aerosol oil sprays on pans. "The oil sprays can bond to the coating," says Kelly, "and create a residue that's impossible to remove."
DO let bakeware come to room temperature before running it under cool or cold water. "Abrupt changes in temperature degrade the coating a little bit faster," she adds.
DO feel free to clean with dish soap and a regular dish brush and/or sponge. The bakeware's rounded corners are easy to swipe around. And unlike some non-stick coatings, this one can be cleaned with dish soap. "I really attacked the pan with a sponge and soap to see how the coating would do," says Kelly, with a laugh, "and it stood up. It was fine."
DON'T soak the pans or use abrasive cleaners or tools. Soaking can cause the coating to break down, as can abrasive cleaners and surfaces like steel wool.
DO feel free to stack the pans or nest them inside each other when storing. "We did a lot of testing on storage," says Kelly, "stacking these pans on top of each other over and over again. And the hardness of the interior coating is very durable. "
Go behind the design of a new line of ceramic coated metal bakeware. Spoiler alert: It's pretty darn cool.
For all you chefs and bakers out there who love making cakes, cookies, muffins, sticky buns, pizza, lasagna and tons of other savory and sweet treats, there's a new bakeware line you'll be excited to meet.
The new collection of OXO Good Grips Non-Stick Pro Ceramic Coated Metal Bakeware includes a wide range of products - sheet, cake, muffin, loaf, pizza pans and more - to help out with whatever's on the menu, from breakfast all the way through to dessert.
But what is it that makes this line of bakeware stand out from, say, its glass or other nonstick counterparts? To find out more about the benefits of ceramic coated metal bakeware, we sat down with OXO's Associate Product Manager Liz Kelly. Here's what she shared:
The Magic of Ceramic Coated Metal Bakeware
Ceramic coated metal bakeware takes non-stick benefits to the max. "The ceramic part of the product name actually comes from the coating," explains Kelly. "The bakeware is made of aluminized steel, then a water-based ceramic coating is sprayed onto the exterior. What sets this bakeware apart is that it has really high-quality non-stick properties, but is made without PFAS or heavy metals. So a ceramic coating is a great alternative to traditionally coated non-stick metal bakeware."
Another perk of ceramic coating? "It makes bakeware really easy to clean because food releases more easily from the pan," says Kelly. "And since you don't need to scrub the pans as rigorously, their lifespan is longer."
The aluminized steel has advantages, too. "It makes the pans lightweight but still durable and sturdy," explains Kelly. "They also heat really evenly thanks to the high-quality heat conductivity of aluminized steel."
You can feel free to bake your stickiest desserts on this bakeware: "I love sticky toffee pudding. But usually, it gets so caramelized on bakeware and stuck into the pan corners," adds Kelly. "This bakeware is great for your stickiest projects because of the ultra non-stick coating, plus we removed any crevices or tight corners from the pan's surface."
The bakeware collection happens to look fantastic in the kitchen or in the dining room too. "We also wanted to make these pans sleek and stylish so they could go straight from the oven to the table," says Kelly. "No more bringing out Grandma's warped aluminum pan with mysterious dark marks on it."
Behind the Scenes of a Groundbreaking New Bakeware Line
To create the innovative collection of ceramic coated metal bakeware - made without PFAS but with non-stick surfaces and loads of other benefits - developers hit the test kitchen.
"We saw what was on the market and knew that we could make something just as high quality, if not higher quality, and at a much more approachable price point," says Kelly.
"One of the larger challenges we faced in development was trying to narrow down what type of ceramic coating to use. We did a lot of initial testing just to figure out what had the best non-stick release, the best stain testing results, what held up the longest.... We spent a ton of time in the test kitchen baking...You bake the cake, then dump it out over and over again to make sure that the coating stands the test of time," explains Kelly.
Developers also wanted the coating to be as scratch-proof as possible, she adds: "They simulated a utensil, like a nonstick pizza wheel, and ran it across the surface of the pan almost 20,000 times, which equates to 70 times per week for five years. Testing like that can help us find where failures might occur."
Another challenge designers faced was how to make the pan easy to handle when hot. "There are a lot of cake pans without any sort of handles, and trying to manage those while they're hot or with oven mitts...can be really difficult," says Kelly. "There's nothing worse than taking the cake you've laboured over out of the oven and putting your oven mitt thumbs into the pan, ruining your cake." The new bakeware has an extended rim that's easy to grab.
DOS and DON'TS for Ceramic Coated Metal Bakeware
Ready to try out the new bakeware in your own kitchen? Kelly offers a few guidelines for how to make the most of the new ceramic coated metal pans - and tips on what to avoid - so your set can stay in excellent shape for many years to come.
DO go ahead and make that lemon chicken or lasagna in the bakeware. Traditionally, it's a no-no to pair acidic foods with uncoated metal pans. "Acidic foods like tomatoes, citrus or vinegars don't react well with raw aluminum," says Kelly. "But since these pans are coated, you're safe to bake with all the acidic things you want without worrying any reactive metallic tastes will transfer to your food."
DON'T put pans under the broiler. "Non-stick coated bakeware shouldn't be used under direct flames," says Kelly, "so avoid projects that require food to go under the broiler. And in general, we recommend using the bakeware under 230°C."
DON'T use aerosol oil sprays on pans. "The oil sprays can bond to the coating," says Kelly, "and create a residue that's impossible to remove."
DO let bakeware come to room temperature before running it under cool or cold water. "Abrupt changes in temperature degrade the coating a little bit faster," she adds.
DO feel free to clean with dish soap and a regular dish brush and/or sponge. The bakeware's rounded corners are easy to swipe around. And unlike some non-stick coatings, this one can be cleaned with dish soap. "I really attacked the pan with a sponge and soap to see how the coating would do," says Kelly, with a laugh, "and it stood up. It was fine."
DON'T soak the pans or use abrasive cleaners or tools. Soaking can cause the coating to break down, as can abrasive cleaners and surfaces like steel wool.
DO feel free to stack the pans or nest them inside each other when storing. "We did a lot of testing on storage," says Kelly, "stacking these pans on top of each other over and over again. And the hardness of the interior coating is very durable. "