You can technically use olive oil on ceramic non-stick pans, but it is strongly discouraged because olive oil has a relatively low smoke point and leaves behind a sticky, carbonized residue when heated. This invisible polymerized oil film builds up rapidly over the ceramic non-stick coating and burns onto the surface during subsequent uses, permanently clogging the microscopic pores and ruining the pan's non-stick release properties. Manufacturers recommend using oils with higher smoke points like avocado or canola oil.
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