Xtrema Cookware Review: The Truth About Ceramic Pans

Xtrema cookware is made of pure ceramic without any harmful chemicals.

But how does it perform? Is it worth buying?

In this in-depth review, I break down the pros and cons of Xtrema cookware. You’ll learn about its materials, design, performance, safety, durability, and more.

If you’re considering buying Xtrema but need an unbiased review to help you decide, keep reading.

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Use the links below to navigate the review:

• Is Xtrema Healthier and Safer Than Other Cookware?
• Materials and Construction
• Design
• Performance
• Xtrema vs. the Competition
• Price
• Downsides
• Xtrema Cookware FAQs
• Bottom Line: Is Xtrema Cookware Worth Buying?

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Is Xtrema Healthier and Safer Than Other Cookware?

Xtrema’s main selling point is that its cookware is natural and safe. But is this claim true?

The short answer is yes. While most brands only produce ceramic bakeware, Xtrema is one of the only cookware brands that makes 100% ceramic pots and pans for stovetop use.

Each pot and pan is made entirely of natural materials without PFOA, PTFE, or other harmful chemicals.

According to independent test results, Xtrema’s ceramic cookware doesn’t leach toxic substances, like lead and cadmium, and complies with California’s Prop 65.

Since Xtrema cookware has no Teflon non-stick coating, it can last for decades. Most non-stick pans end up in a landfill after five years.

Although Xtrema is safe, it’s not the only healthy, chemical-free cookware. For example, stainless steel, cast iron, enameled cast iron, and carbon steel have been proven safe for cooking.

Trace amounts of iron can leach from cast iron into your food, but unless you have hemochromatosis, a condition that allows your body to absorb and hold onto too much iron in your blood, cooking with cast iron isn’t dangerous.

I reached out to Xtrema to learn more about their safe and healthy claims, and they said, “The healthier terms that we use are in direct reference to non-stick cookware and the new category of ceramic coated cookware that are on the market. Even though we have been around for 15 years, the current fad of ceramic-coated non-stick cookware has lumped us into a category we do not want to be a part of. PFAS and non-stick coatings are harmful to humans and the environment.”

They also mentioned, “Other materials like aluminum, cast iron, or stainless steel can leach metals into food over time, especially when you cook acidic foods. Some people want to avoid this and look to a more inert and nonreactive material like ceramic.”

The bottom line is that Xtrema cookware is made of natural materials (more on this in a minute), it’s safe, and better for the environment than non-stick pans you need to replace every five years.

But you can say the same for stainless steel, cast iron, enameled cast iron, and carbon steel cookware.

Materials and Construction

I mentioned that Xtrema cookware is ceramic, but what are the actual components of the material?

The term “ceramic cookware” is often used to refer to ceramic non-stick cookware (pictured below). Ceramic-coated cookware has a metal base (usually aluminum) coated in natural sand-derived silicon using a process called sol-gel.

Xtrema is different. It’s made of true ceramic and does not contain any metals like aluminum or steel. It’s PFOA and PTFE-free because it does not have a traditional non-stick coating on the interior.

The substrate (underlying material) is clay with water, minerals, and oxides. The glaze is mostly silica (sand and quartz) but contains other minerals and oxides.

The clay substrate is placed into high-pressure casting molds and fired in a kiln. Then, it’s glazed and fired again in a kiln to produce the glossy black exterior.

The combinations of these materials, along with the firing temperature and timing, create the black glossy finish. The ceramic surface that is produced is harder than metal and scratch-proof.

Like a cast iron skillet, Xtrema pans are one piece. So the body and handle are made of the same materials.

Design

Let’s explore the design features of Xtrema’s ceramic cookware. Throughout this section, I’ll highlight the features that make Xtrema cookware stand out.

Exterior

Xtrema cookware has a unique high-gloss black exterior and a smooth finish. Both the handles and the cooking surface are thick. The pans’ thickness makes them slow to heat up and respond to changes in temperature.

The cookware’s surface is smooth, except for a ridge at the bottom of the pan. The ridge is a result of the molds they use to make the pans. Since the whole pan doesn’t directly contact the burner, it heats slower, especially on flat-top electric stoves (more on this in the next section). 

Interior

The interior of Xtrema’s cookware is smooth, with the same high-gloss black finish as the exterior.

Since the handles and body are all one piece, there are no rivets interrupting the cooking surface. The sidewalls of the pan are short and straight with a slight outward angle.

Handles

Xtreme handles are short and thick. The handle on the 9-inch fry pan is 6 inches long. For comparison, most handles on pans this size are around 8 inches. 

Since the handles are a shorter distance from the base of the pan, they heat faster than longer handles on other cookware brands. Use a potholder or oven mitt when handling your Xtrema pan to be safe.

An indentation on the bottom allows you to get a firm grip.

Lids

Even the lids have the same high-gloss black finish, which gives the entire cookware line a stylish and cohesive look.

Performance

Now that you know what Xtrema cookware is made of and how it looks, let’s talk about performance.

I’ve been cooking with it for several months, and here are my thoughts.

On the positive side, the heat retention is excellent. Since the thick ceramic base absorbs and holds onto heat so well, the temperature doesn’t fluctuate as you add cold ingredients. It sears meats like chicken and steak well.

When you place meat into the hot pan, it stays hot and allows an even crust to develop. Thin aluminum pans lose heat when you add cold ingredients, which results in uneven cooking.

Versatility is another positive for Xtrema. You can use this cookware on the stove, in the oven, on a grill, and even in the microwave.

Since it’s made of all-natural ceramic, it can withstand temperatures over 2,500°F without warping, cracking, melting, or any other damage.

Also, the glaze is scratch resistant, so you don’t need to worry about it flaking off into your food.

Now that you understand the positives, let’s talk about the negatives.

First, Xtrema cookware heats slowly. Since the walls are thick and it doesn’t sit flat on the stovetop, it takes several minutes to heat up. In fact, it’s the slowest heating cookware out of over two dozen brands I’ve tested (more on that in the next section).

Second, food sticks to the surface. People often confuse Xtrema with non-stick cookware because it’s ceramic, and most people think of ceramic-coated non-stick cookware when they hear ceramic. But this is NOT non-stick cookware.

Although cooking eggs in an Xtrema pan is possible, it’s not an easy task. If you don’t keep the heat low and grease the pan well enough, eggs will stick and break apart when you try to flip them.

Since food sticks to the surface, these pans are challenging to clean. After cooking chicken thighs, I had to soak the pan for 20 minutes and scrub hard to remove all the food bits.

And after removing all the food, the cooking surface was still covered in rough, blotchy stains that I still haven’t been able to remove fully.

Lastly, the handle is short, and since it’s not angled upward, your knuckles almost touch the cooktop. You need to be careful about your hand placement to avoid burns.

Overall, Xtrema cookware retains heat well and is versatile, but there are several downsides that are difficult to ignore. It looks and feels like enameled cast iron but heats slower, and food sticks more easily.

Xtrema vs. the Competition

I mentioned Xtrema heats up slowly but retains heat well, but how does it compare to the competition?

To find out, I conducted two quick tests.

The first test measures heat conduction (how fast and evenly it heats). For this test, I poured two cups of cold (55°F) water into the pan and placed it on the stove on the highest heat setting.

As the water heated, bubbles formed in the center of the pan; it took several minutes for the bubbles to spread to the sides. This bubbling pattern is a sign of uneven heat distribution. The middle of the pan heat faster than the edges.

Although this is common for thick pans like Xtrema, other materials like aluminum and fully-clad stainless steel distribute heat more evenly.

It took three minutes and 41 seconds for bubbles to appear, and the water came to a full boil after 6 minutes and seven seconds.

I conduct this test with every cookware brand I review. As you can see in the results below, water in the Xtrema pan took the longest to boil. If you’re looking for pots and pans for quick meals or often cook for impatient kids, this is not the brand for you.

Pan	Time to First Bubbles	Time to Boil
Farberware	1 minute and 2 seconds	1 minute and 29 seconds
Made In stainless steel fry pan	1 minute and 40 seconds	2 minutes and 21 seconds
Anolon X pan	1 minute and 35 seconds	2 minutes and 22 seconds
Misen fry pan	1 minute and 50 seconds	2 minutes and 25 seconds
Caraway	1 minute and 53 seconds	2 minutes and 26 seconds
Anolon Advanced fry pan	1 minute and 55 seconds	2 minutes and 27 seconds
HexClad fry pan	1 minute and 40 seconds	2 minutes and 30 seconds
Made In non-stick fry pan	1 minute and 53 seconds	2 minutes and 31 seconds
Zwilling fry pan	1 minute and 45 seconds	2 minutes and 31 seconds
T-fal fry pan	1 minute and 50 seconds	2 minutes and 32 seconds
Gotham Steel fry pan	1 minute and 58 seconds	2 minutes and 32 seconds
Rachael Ray fry pan	1 minute and 47 seconds	2 minutes and 36 seconds
Viking fry pan	1 minute and 42 seconds	2 minute and 39 seconds
Calphalon fry pan	1 minute and 45 seconds	2 minutes and 40 seconds
Pioneer Woman fry pan	2 minute and 2 seconds	2 minute and 46 seconds
Hestan fry pan	1 minute and 52 seconds	2 minutes and 47 seconds
GreenLife pan	2 minutes and 11 seconds	2 minutes and 47 seconds
Our Place Always Pan	2 minutes and 2 seconds	2 minutes and 48 seconds
Tramontina fry pan	1 minute and 53 seconds	2 minutes and 52 seconds
Circulon fry pan	2 minutes and 7 seconds	2 minutes and 55 seconds
All-Clad skillet	1 minute and 55 seconds	2 minutes and 55 seconds
Demeyere Industry fry pan	2 minutes and 3 seconds	3 minutes and 10 seconds
Ballarini fry pan	2 minutes and 15 seconds	3 minutes and 12 seconds
Heritage Steel fry pan	1 minutes and 59 seconds	3 minutes and 15 seconds
Demeyere Atlantis fry pan	2 minutes and 11 seconds	3 minutes and 25 seconds
Xtrema fry pan	3 minutes and 41 seconds	6 minutes and 7 seconds

The second test measures heat retention. And, as I mentioned in the last section, Xtrema is a star in this category.

After the water began boiling, I removed the pan from the stove and set it on the counter to cool. The pan retained heat so well that the water continued boiling for over a minute on the counter.

After five minutes, the water in the pan was 142°F.

After ten minutes, the water in the pan was 113°F.

As you can see in the results below, Xtrema retains heat better than every cookware brand I tested.

Pan	Temperature After 5 Minutes	Temperature After 10 Minutes
Xtrema fry pan	142°F	113°F
Made In stainless steel fry pan	121.1°F	106.6°F
Demeyere Atlantis fry pan	122.0°F	106.3°F
Made In non-stick fry pan	120.2°F	105.8°F
Misen fry pan	118.6°F	103.4°F
Zwilling fry pan	121.1°F	103.0°F
Rachael Ray fry pan	126.3°F	102.7°F
HexClad fry pan	120.7°F	102.4°F
Circulon fry pan	133.3°F	102.0°F
Tramontina fry pan	118.5°F	101.3°F
Calphalon fry pan	112.8°F	101.1°F
All-Clad skillet	111.6°F	100.9°F
Ballarini fry pan	120°F	99.9°F
Heritage Steel	120.1°F	98.2°F
Hestan fry pan	114°F	98°F
Demeyere Industry fry pan	115.2°F	96.6°F
Our Place Always Pan	118.0°F	96.7°F
Caraway fry pan	116.6°F	96.4°F
Anolon X pan	114.1°F	96.0°F
Viking fry pan	106.6°F	95.9°F
Farberware fry pan	112.0°F	95.4°F
GreenLife fry pan	119.0°F	95.0°F
Gotham Steel fry pan	113.0°F	95.0°F
Anolon fry pan	112.7°F	90.9°F
Pioneer Woman fry pan	104.3°F	90.9°F
T-fal fry pan	108.7°F	88.0°F

While superior heat retention is ideal for searing, you need to be careful after you’re done cooking. The pan stays hot for over 10 minutes after you take it off the heat, so you can’t wash it or grab the base without an oven mitt right away.

Price

Xtrema cookware is relatively expensive compared to other brands that offer ceramic cookware.

It’s comparably priced to multi-clad stainless steel cookware, like All-Clad D5, or premium enameled cast iron, like Le Creuset.

Unlike other brands that offer multiple collections at various price points, Xtrema only has one ceramic cookware offering, and each pot and pan is pricey.

Go to Xtrema.com to view the current prices.

Downsides

Xtrema cookware is natural, safe, and retains heat well, but it’s not perfect. Consider these downsides before purchasing.

Short handles: Xtrema’s handles are short and don’t angle upward. If you have large handles, your knuckles could be within an inch of the stove while gripping the handle. Also, the handles are thick, making them hard to grip well if you have smaller hands.

Heavy: Aside from cast iron, ceramic cookware is heavier than most types of cookware. Because of its heft, it’s difficult to maneuver and slow to heat up.

Unresponsive: Because Xtrema’s ceramic cookware is thick, it’s not responsive. In other words, it takes a while to heat up and cool down. It’s not the best cookware for one-pot meals and ingredients that require quick temperature changes, like sauteing garlic and onions.

Shatter and chip prone: If you’re looking for durable cookware that will last a lifetime, ceramic cookware isn’t the best option. Although the surface is scratch-proof, the pan’s body is prone to breaking and can shatter if dropped. It’s also vulnerable to thermal shock — when you take it off of heat and immediately expose it to cold water. Stainless steel, cast iron, and carbon steel pans are more durable.

Food sticks: Xtrema’s cookware isn’t non-stick — its cooking surface resembles enameled cast iron. Foods like eggs, cheese, or meats with low fat content, like chicken and lean beef, will stick if you don’t use the proper techniques.

Ridged pan bottom: The bottom of Xtrema’s cookware has a ridge, which means it doesn’t sit flat on electric flat-top burners. That can cause it to heat unevenly — which is only made worse when you consider how slow ceramic cookware takes to heat.

Not compatible with induction: Cookware must contain magnetic metals, like steel or iron, to work on an induction cooktop. Since Xtrema it’s not made of magnetic metal, it won’t work on induction.

Quality control: The pan I tested had two flaws: the label on the bottom was off-center, and part of the glaze under the handle flaked off. Although neither of these minor flaws impact performance, it’s a sign of quality control issues.

Xtrema Cookware FAQs

Below are answers to frequently asked questions about Xtrema cookware.

Bottom Line: Is Xtrema Cookware Worth Buying?

Now that you know the pros and cons of Xtrema cookware, it’s time to decide if it’s right for your kitchen.

Here’s my recommendation.

You should buy Xtrema cookware if:

• You want natural ceramic cookware free from toxins like lead and cadmium.
• You want nonreactive cookware that can last decades.
• You prefer a heavier and sturdier pan construction.
• You want cookware that retains heat well.
• You have a gas or electric stovetop.

If you’re ready to buy, check out all the options on Xtrema.com.

You should not buy Xtrema cookware if:

• You want cookware that won’t shatter or break if dropped.
• You want non-stick cookware for eggs, fish, and other delicate foods.
• You want cookware that heats fast and responds quickly to changes in heat.
• You want lightweight cookware that is easy to maneuver.
• You have an induction cooktop.

Bottom line — Xtrema is one of the few pure ceramic cookware brands that makes pots and pans for stovetop use. In a world filled with toxic chemicals, the natural, non-toxic makeup of these pans is appealing.

However, there’s a reason why major cookware brands aren’t making pure ceramic pots and pans for stovetop use — they have several undeniable downsides. Besides the slow and uneven heating, food sticks, and the risk of shattering a pan if you accidentally drop it is high.

Although I support Xtrema’s mission to promote healthy and sustainable cookware, quality stainless steel, cast iron, and carbon steel pans check that box while delivering better heat control, more durability, and, in the case of cast iron and carbon steel, a stick-resistant cooking surface.

My top picks for stainless steel are Made In, All-Clad, and Demeyere; the best cast iron is Lodge, Le Creuset, and Stargazer; my favorite carbon steel pans are de Buyer and Made In.