Cody Casey
Non-stick pans have revolutionised cooking, making it easier to cook sticky foods such as eggs, pancakes, seafood, and rice. However, a common misconception is that non-stick pans do not require the use of oil or butter. While it is possible to cook without oil, it is not advisable. Non-stick pans have a coating of PFAS, or per- and poly-fluoroalkyl substances, which gives them their slippery capabilities. This chemical coating begins to erode when it reaches a temperature of 348°C or higher, and heating pans dry can cause this to happen more quickly. To prevent this, it is recommended to use a small amount of oil or butter, adding it to the pan while it is still cold. Cooking sprays, on the other hand, should be avoided as they can damage the non-stick coating over time.
Can I use oil on a non-stick pan?
| Characteristics | Values |
|---|---|
| Use of oil | A small amount of oil is recommended to prevent the pan from deteriorating over time. |
| Type of oil | Cooking sprays are not recommended due to the presence of lecithin, which causes stickiness. Pure oils such as olive oil, vegetable oil, grapeseed oil, or butter are better alternatives. |
| Amount of oil | A teaspoon of oil is usually sufficient, and it should be added to a cold pan before heating. |
| Heating | Non-stick pans should not be heated above medium heat. High temperatures can damage the coating and release harmful toxins. |
| Utensils | Metal utensils should be avoided as they can scratch or chip the coating. Wooden or silicone utensils are recommended. |
| Cleaning | Non-stick pans should be hand-washed to avoid damage from the high heat and harsh detergents in dishwashers. |
| Storage | Nesting pans together can cause scratches. It is recommended to place a napkin between them for proper storage. |
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What You'll Learn
Cooking spray vs oil
While non-stick pans have made cooking easier, using them without any oil or grease is not recommended. Heating non-stick pans without any oil or grease can damage the coating over time, and high heat can also cause the release of harmful toxins.
Cooking spray is usually made with neutral oils, and it won't help create layers of flavour in your cooking. When sautéing or searing meats and vegetables, use olive oil or butter for a more flavourful experience.
Cooking spray is not compatible with the coating on most non-stick pans. It can create a buildup over time that is impossible to remove, ruining your pan. It is best to use a small amount of oil or butter instead.
Cooking sprays are also not advisable if you are cooking for someone with a soy allergy, as most brands of cooking spray contain soy lecithin as an emulsifying agent.
If you are counting your calories, cooking spray is a better option than oil, as it contains fewer calories and grams of fat.
For non-stick pans, it is recommended to add a few drops of oil or grease before cooking. It is also advised to preheat the pan before adding the oil and to avoid high heat.
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High heat damages non-stick pans
Non-stick pans are convenient for cooking as they prevent food from sticking to the pan, making them easy to clean. However, it is important to remember that non-stick cookware is not designed for high heat. Using high heat can damage the non-stick coating over time and cause it to lose its non-stick properties. This is because the coating will undergo pyrolysis, which causes some of its fluorine compounds to vaporize and release toxic gases. This can be harmful to your lungs and can even kill birds. Therefore, it is recommended to use low or medium heat when cooking with non-stick pans.
Additionally, it is important to properly maintain your non-stick cookware to ensure its longevity. Before the first use, some manufacturers recommend rubbing a thin coating of vegetable oil over the cooking surface to condition and protect it. You can also add a little bit of oil to the pan before preheating it for a few seconds before adding food. However, avoid using too much oil as it can build up and make the pan less non-stick over time. Instead of oil, you can also use butter or cooking fats.
It is also recommended to avoid using metal utensils on non-stick pans as they can scratch or chip the coating. Instead, opt for wooden or silicone utensils. When cleaning, hand wash your non-stick pans instead of putting them in the dishwasher, as the heat and detergents can cause the coating to degrade over time. By following these tips, you can help prolong the life of your non-stick cookware and avoid the negative effects of high heat.
In summary, high heat can indeed damage non-stick pans by degrading the non-stick coating and releasing toxic gases. To avoid this, use low to medium heat and properly maintain your non-stick cookware by using the right utensils, adding a thin layer of oil, and hand washing the pans.
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How much oil to use
While non-stick pans are designed to reduce the need for oil, most sources agree that adding a small amount of oil or grease is still advisable. This is because non-stick pans are prone to reaching high temperatures quickly, which can cause the pan's coating to deteriorate over time.
Before the first use, it is recommended to wipe a thin layer of oil over the non-stick surface using a paper kitchen towel. Repeat this process every few months, and every time you wash the pan with anything other than a gentle rinse and wipe.
When you are ready to cook, add a few drops of oil or your choice of grease to the pan. A teaspoon of oil is usually enough, and the oil does not need to cover the entire pan surface. You can also add a thin pat of butter to the pan and wait for it to melt and bubble before adding your ingredients.
It is important to note that non-stick pans should not be heated above medium heat, and should not be preheated for more than 2 minutes.
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Preheating non-stick pans
Non-stick pans are designed for moderate heat. They are not made for high heat use. Preheating them for more than 30 seconds, or at high settings, is not recommended. It is also considered hazardous when heating empty non-stick pans. The pans get too hot too fast, which can damage the non-stick surface, potentially release toxins, and even cause your pan to warp. These types of pans are coated with a chemical compound popularly known as Teflon.
To preheat a non-stick pan, it is recommended to add a little bit of oil to the pan first (enough to lightly coat the surface), and preheat it for a few seconds before adding the food. Use oils such as vegetable oil or grapeseed oil, rather than non-stick cooking spray. Non-stick spray contains lecithin, which will eventually make your non-stick surface gummy.
It is important to note that only low or medium heat should be used on non-stick cookware. Higher heat can degrade the cooking surface and, depending on the type of non-stick coating, has the potential to release toxic vapours into the air.
Some manufacturers recommend rubbing a thin coating of vegetable oil over the cooking surface before using your non-stick cookware for the first time. This will condition and protect the cooking surface.
It is worth mentioning that preheating a non-stick pan without food or oil can destroy the pan's coating. This is because the heat concentrates, breaking down the pan's polytetrafluoroethylene compound coating.
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Cleaning non-stick pans
Non-stick pans are perfect for cooking eggs and sautéing delicate foods like fish. However, they require more care and attention than other types of cookware. Here are some tips for cleaning and maintaining non-stick pans:
Avoid High Heat
Non-stick pans are not designed for high heat. Cooking at high temperatures can damage the coating, making food more likely to stick. It can also cause the release of harmful toxins, depending on the type of coating. Always use low to medium heat when cooking with non-stick pans.
Use the Right Utensils
Metal utensils can scratch or chip the non-stick coating, so opt for wooden or silicone utensils instead. When cleaning, avoid using steel wool or other harsh, abrasive materials. Instead, use a gentle dishwashing liquid and a soft sponge or cloth.
Proper Cleaning and Storage
Always allow your non-stick pan to cool completely before cleaning. Soaking or rinsing a hot pan in cold water can warp it and ruin the non-stick surface. Once the pan has cooled, rinse it with warm, soapy water to remove food particles. Then, scrub the pan with a soft sponge and dish soap to remove any remaining food residue. Finally, dry the pan thoroughly with a clean, soft cloth.
To protect the non-stick surface during storage, avoid stacking your pans directly on top of each other. If space is limited, place a layer of paper towels or a pan protector between each pan to prevent scratches.
Removing Burnt Build-Up
If your non-stick pan has burnt residue, create a paste with baking soda and water, or a mixture of white vinegar, water, and baking soda. Apply this paste to the burnt areas and use a non-abrasive scrubber to remove the residue. For extra stubborn residue, bring the vinegar, water, and baking soda mixture to a boil in the pan, then allow it to cool and discard the solution before rinsing the pan with warm water.
Oil Usage
While non-stick pans generally require less oil, a thin layer of oil can be applied before using the pan for the first time, and after each cleaning, to condition and protect the surface. Oils with high smoke points, such as canola, avocado, or sesame oil, are recommended. Avoid using non-stick cooking sprays and oils with low smoke points, as they can cause unwanted grime to build up.
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Frequently asked questions
Yes, you can use oil on a non-stick pan, but only a little. A teaspoon of oil is usually enough.
Vegetable, olive, and grapeseed oils are good options. Butter is also an excellent choice. Avoid thick and heavy oils and cooking sprays.
Cooking sprays contain lecithin, an emulsifier, as well as propellants and silicones, which will build up on your non-stick pan over time and damage the coating.
Non-stick pans are not designed for high heat. Stick to low to medium heat and never heat an empty non-stick pan.
High temperatures can damage the non-stick coating over time, and they can also cause the release of harmful toxins, depending on the type of coating.
