Washing Non-Stick Pans: Do's And Don'ts

Non-stick pans are a popular choice for home cooks due to their easy cleanup and stick-free cooking surface. However, they do require special care to keep them in good condition. Here are some tips to help you wash your non-stick pans effectively and ensure their longevity.

Hand-washing non-stick pans is best

Non-stick pans are a popular choice for cooks due to their convenience and easy cleanup. However, to ensure their longevity, it is important to follow certain care and cleaning practices. While some non-stick pans may be labelled dishwasher-safe, hand-washing them is the best method to maintain their non-stick properties and prevent damage. Here are some tips for hand-washing and caring for your non-stick pans:

Allow the pan to cool down

Before cleaning your non-stick pan, it is important to let it cool completely. Rinsing a warm or hot pan with cold water can cause it to warp and become damaged.

Use mild soap and warm water

Fill your sink with warm water and add a mild dish soap. Avoid using harsh detergents, as these can break down the non-stick coating. Use a soft cloth or sponge to wash the pan gently, avoiding any abrasive tools such as steel wool or scouring pads, which can scratch and damage the surface.

Soak for stubborn residue

If there is stubborn residue or burnt-on food, you may need to soak the pan for a few hours in warm, soapy water before gently scrubbing it clean. You can also try using a mixture of baking soda and water to form a paste, applying it to the pan, and lightly scrubbing with a non-abrasive sponge.

Avoid harsh cleaning tools

Do not use metal utensils or abrasive cleaning pads, as these can scratch and damage the non-stick coating. Instead, opt for wooden or silicone utensils and soft sponges or cloths.

Dry and store properly

After washing, dry the pan thoroughly using a clean towel. If you need to stack your non-stick pans, place a dry cloth or paper towel between each pan to prevent scratching and surface damage.

Avoid high heat

When cooking with non-stick pans, avoid using high heat as this can damage the coating. Stick to low or medium heat settings and always add cooking fat or other ingredients before turning on the heat to avoid dry heating, which can also damage the pan.

Avoid non-stick cooking spray

While it may seem counterintuitive, non-stick cooking sprays can actually cause food to stick to the pan. These sprays tend to burn at a lower temperature than the non-stick coating, damaging the pan. They also create a residue that builds up over time and ruins the non-stick surface. Instead, opt for oils or butter to help with browning and prevent sticking.

Avoid harsh cleaning materials

Nonstick pans are a great help in the kitchen, but they require a little TLC to keep them in good condition. To avoid damaging your nonstick pans, it is important to avoid harsh cleaning materials.

Under no circumstances should you use steel wool or other harsh, abrasive cleaning materials to wash your nonstick pan. These abrasive tools can damage the surface of your nonstick pan, causing scratching, peeling, or warping. Instead, use a soft cloth or sponge and mild dish soap to clean your nonstick pans. For stubborn residue, you can soak the pan in warm, soapy water for a few hours and then gently scrub it clean.

If you are dealing with burnt-on food or grease, you can use a mild abrasive like baking soda mixed with water to form a paste. Apply this paste to the pan and lightly scrub with a non-abrasive sponge to remove the burnt residue. Then, simply rinse, dry, and re-season your pan with a swipe of cooking oil.

By avoiding harsh cleaning materials and following these simple cleaning tips, you can keep your nonstick pans in top shape and extend their lifespan.

Use a gentle dish soap

To wash non-stick pans, it is important to use a gentle dish soap. Never use abrasive tools such as steel wool, scouring pads, or stiff scrubbing brushes, as these can damage the surface. Instead, use a soft sponge or cleaning cloth with a mild dish soap.

If your pan has a lot of burnt-on food, you can fill the pan with water and add a ½ cup of white vinegar. Bring this to a quick boil, then remove from the heat and let it cool. Once it has cooled, the burnt food should be easy to wipe away.

If you are dealing with burnt oil or food residue, you can add a mild abrasive to your dish soap. Mix a small amount of baking soda with water to form a paste, and apply it to the pan. Lightly scrub with a non-abrasive sponge, then rinse, dry, and re-season your pan with a swipe of cooking oil.

It is also important to note that you should always wait for the pan to cool before washing it. Submerging a hot pan in cold water or running cool water over hot non-stick cookware can cause the pan to warp.

Remove burnt-on food with baking soda

Burnt-on food can be a challenge to remove from non-stick pans, but baking soda can be an effective solution. Here are some detailed instructions to help you remove those stubborn burnt-on residues:

Step 1: Create a Baking Soda Paste

Mix baking soda with a small amount of water directly in your non-stick pan to form a paste. You can also add a little white vinegar to enhance the cleaning power. The exact measurements may vary, but a good starting point is a ratio of 3 parts baking soda to 1 part water. Adjust as needed to create a thick paste that can fully coat the burnt areas of the pan.

Step 2: Apply the Paste

Using a spoon or spatula, generously apply the baking soda paste to the burnt areas of the pan. Make sure the paste is thick enough to coat the surface completely. You can also try covering the bottom of the pan with a thin layer of warm water first, then sprinkling on the baking soda to create a paste.

Step 3: Let it Sit

Allow the baking soda paste to sit on the burnt areas for several hours or even overnight. The longer you let it sit, the more effective it will be at loosening the burnt-on food.

Step 4: Scrub the Pan

After letting the paste sit, it's time to scrub. Use a non-abrasive sponge or cloth to gently scrub the paste and burnt residue from the pan. Avoid using metal scouring pads, steel wool, or stiff brushes, as these can damage the non-stick coating. If needed, add a little more baking soda as you scrub to boost the cleaning power.

Step 5: Rinse and Dry

Once you've removed the burnt-on food, rinse the pan with warm water to remove any remaining residue. Then, dry the pan thoroughly with a clean towel or let it air dry.

Tips for Preventing Burnt-On Food

To reduce the chances of dealing with burnt-on food in the future, follow these tips:

• Always add cooking fat or ingredients to the pan before turning on the heat.
• Avoid overheating the pan. Cook over medium-high heat at most, and never leave the pan unattended.
• Avoid using metal utensils with non-stick pans, as they can scrape the coating. Opt for wooden or silicone utensils instead.
• Avoid using cooking sprays, as they can create a residue that builds up and ruins the non-stick surface over time.

By following these instructions and tips, you can effectively remove burnt-on food from your non-stick pans and keep them in good condition for years to come.

Avoid overheating non-stick pans

Non-stick pans are a convenient tool for any cook, but they do require careful handling. Overheating non-stick pans can cause permanent damage to the pan's coating, rendering them useless. Here are some tips to avoid overheating your non-stick pans:

• Always consider the strength of the flame you're cooking over. Avoid using non-stick pans over high heat as it can ruin the coating. Stick to low or medium heat to maintain a smooth, stick-free surface.
• Preheat the pan over low or medium heat. Add oil to the pan while it's still cool, and distribute it evenly. This will help with sticking and maintaining the integrity of your ingredients.
• Avoid putting empty pans on burners that are already turned on. Make sure there is oil, water, or food in the pan before turning on the burner. This will protect the non-stick coating and help regulate temperature.
• Be mindful of the type of stove you're using. Avoid using non-stick pans over "power burners" on a gas stove (anything above 12,000 BTUs) or an electric range (above 2,400 watts).
• Opt for heavier-bottomed, high-quality non-stick pans. Cheaper, lightweight pans tend to heat up faster, increasing the risk of overheating. Heavier pans will not only be safer but will also cook more evenly and last longer.
• If you tend to cook on high heat or walk away from the stove, it's best to avoid using non-stick cookware altogether. Instead, use good-quality ceramic cookware made with non-toxic glaze.
• Always use your exhaust fan when cooking with non-stick pans to help ventilate any fumes.
• Avoid stacking your non-stick pans, as this can cause scratches or chips. If you must stack them, place towels or pan protectors between each pan.
• Regularly inspect your non-stick pans for any signs of damage. If the coating starts to peel, flake, or warp, it's time to replace your pan. Moderately used non-stick cookware should be replaced every three to five years.

Frequently asked questions