Tiffany Haney
Non-stick pans have made cooking easier, but they require care to maintain their non-stick properties. While it is possible to cook without oil in a non-stick pan, it is not advisable. Non-stick pans have a coating of PFAS, or per- and poly-fluoroalkyl substances, that give them their non-stick capabilities. Using cooking sprays or aerosol oils can damage this coating, as can heating the pan when it is dry and empty. To maintain the non-stick properties of the pan, it is recommended to use a small amount of oil, such as olive oil, vegetable oil, or grapeseed oil, and to avoid high temperatures.
| Characteristics | Values |
|---|---|
| Use of cooking oil | It is generally recommended to use some form of grease or oil to prevent the non-stick pan from deteriorating over time. |
| Type of oil | Oils with higher smoke points, such as peanut oil, canola oil, grapeseed oil, and vegetable oil, are recommended. Olive oil is also commonly used but may not be suitable for certain types of non-stick pans. |
| Amount of oil | A small amount of oil is usually sufficient, as the primary purpose is to prevent sticking and improve heat distribution. Excess oil may be drained off after cooking. |
| Heating | Non-stick pans should not be heated above medium heat. Preheating is not recommended, and the pan should not be heated when dry and empty. |
| Utensils | Metal utensils should be avoided as they can scratch or damage the coating. Wooden or silicone utensils are preferable. |
| Cleaning | Non-stick pans should be hand washed with gentle cleaning agents to avoid damaging the coating. |
| Cooking spray | Cooking sprays are not recommended due to the presence of chemicals that can build up and impair the non-stick properties. |
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What You'll Learn
Non-stick pans and high heat don't mix
Non-stick pans are a handy piece of cookware to have in the kitchen. They are perfect for scrambling eggs and sautéing delicate cuts of fish. However, they are also finicky and require more care and attention than you might think.
Firstly, it is important to note that non-stick pans are not designed for high heat. Higher temperatures will damage the coating over time, and high heat can also cause the release of harmful toxins, depending on the type of coating on your pan. When you need to sear a steak, for example, reach for a stainless steel or cast-iron pan instead.
Secondly, while it is possible to forgo oil when using a non-stick pan, it is not advisable. Non-stick pans have a coating of PFAS (per- and poly-fluoroalkyl substances), also known as "forever chemicals", which gives them their slippy capabilities. When non-stick pans are heated without any oil or grease, they can reach high temperatures quickly, gradually ruining the pan. Cooking sprays should also be avoided as they can damage the non-stick coating. Instead, use a small amount of cooking oil, butter, or grease when cooking with a non-stick pan.
Thirdly, when it comes to utensils, metal should be avoided as it can scratch or chip the coating, which may result in the release of microplastics and carcinogens into your food. Opt for wooden or silicone utensils instead.
Finally, while most non-stick cookware is labelled as "dishwasher-safe", it is best to hand wash non-stick pans. The heat from the dishwasher and detergents will cause the coating to degrade over time.
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Use wooden or silicone utensils
Using wooden or silicone utensils with non-stick pans is essential to preserving the coating and ensuring the pan's longevity. Metal utensils can scratch or chip the coating, necessitating a replacement.
Wooden utensils are classic, sturdy, and gentle on non-stick surfaces. They are long-lasting with proper care, which includes hand-washing and occasional maintenance with mineral oil to prevent warping or splitting. Wooden utensils are not ideal for tasks requiring precision, such as flipping delicate foods. They are a preferred choice for environmentally-minded chefs, bringing a natural charm and warmth to the kitchen.
Silicone utensils are exceptionally gentle on non-stick surfaces and can withstand high temperatures. They are durable, flexible, and easy to clean, making them a popular choice for non-stick cookware enthusiasts. However, they may struggle with flipping large pieces of food and can be damaged by sharp knives.
Nylon utensils share similar benefits to silicone, being gentle on non-stick coatings, durable, and lightweight. They are also dishwasher-safe and budget-friendly, making them a common fixture in many kitchens.
By choosing wooden, silicone, or nylon utensils, you can help ensure that your non-stick pans remain scratch-free and provide effortless cooking experiences for years to come.
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Avoid cooking spray
Cooking sprays should be avoided at all costs when using a non-stick pan. While cooking sprays have their uses, non-stick cookware is not a good destination for them. Cooking sprays cause a build-up of residue around the edge of non-stick cookware that simply doesn't burn off. As a result, the effort needed to scrub off the residue can damage the pan.
Non-stick pans have a coating of PFAS, or per- and poly-fluoroalkyl substances on their surface. Also known as "forever chemicals", PFAS includes the likes of PTFE (commonly dubbed as Teflon) that give non-stick pans their slippy capabilities. When left to heat without any oil or grease, non-stick pans are prone to reaching higher temperatures quicker, gradually ruining them.
Cooking sprays contain propellants, silicones, and emulsifiers, including lecithin. While these chemicals help lubricate cookware, lecithin, in particular, doesn't sit well with non-stick pans as it has the tendency to cling onto the non-stick coating. Some cooking sprays, like PAM, include a propellant that sticks to non-stick coatings.
Instead of cooking sprays, opt for cooking fats like butter or olive oil. When using a non-stick pan, add oil or butter to the pan as soon as it's exposed to heat because cooking fat actually amplifies the coating's effect. Also, some non-stick pans can release toxins when heated without any kind of cooking fat in the pan itself, which is always good to avoid, especially when friends, family, or pets are present.
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Oils to use: peanut, canola, coconut, grapeseed, olive
While it is possible to use non-stick pans without oil, it is not recommended. Oils help distribute heat more efficiently, improving the sear and cooking results. However, using the wrong type of oil or overheating the pan can damage its non-stick coating.
Peanut Oil
Peanut oil has a high smoke point of 450°F, making it ideal for stir-frying vegetables and deep or shallow frying. It has a neutral flavour and will not develop off-flavours during frying, making it suitable for French fries, crispy chicken, tempura, and other fried foods.
Canola Oil
Canola oil is a versatile and neutral-flavoured cooking oil with a smoke point of 400°F. It is a good choice for everyday cooking and coating non-stick pans. Canola oil is also beneficial for heart health due to its low saturated fat content and high levels of healthy unsaturated fats and omega-3 fatty acids.
Coconut Oil
Coconut oil is solid at room temperature but melts when heated, with a smoke point of 450°F. The refined version is tasteless and odourless, making it suitable for sautéing and baking. Coconut oil is also available as a non-stick cooking spray, which can be used on grills, griddles, and bakeware for easy cleanup and non-stick properties.
Grapeseed Oil
Grapeseed oil is a newcomer to the cooking oil scene, made from grape seeds leftover from wine, jam, and juice production. It is a durable, inexpensive, and versatile oil with a high smoke point, making it suitable for seasoning cast iron pans.
Olive Oil
Olive oil can be used on non-stick pans, contrary to some beliefs. It improves the flavour of food and helps distribute heat more efficiently. However, it is important to control the temperature when using olive oil, as burnt-on oils can damage the non-stick coating.
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Wipe the pan with oil before first use
While non-stick pans are designed to reduce the amount of oil needed to prevent food from sticking, using some form of grease is still recommended. This is because non-stick pans are prone to quicker deterioration when heated without any oil or grease.
Before the first use of a non-stick pan, it is advisable to wipe a thin layer of oil over its surface using a paper kitchen towel. This process, known as seasoning the pan, can be repeated every few months or whenever the pan is washed using a method other than rinsing and gentle wiping.
When cooking, it is recommended to add a few drops of oil to the pan before heating it up. This helps to prevent the pan from reaching high temperatures too quickly, which can damage the non-stick coating over time. It is important to control the temperature when using non-stick pans, as they are generally not designed for high heat.
Various types of oils can be used with non-stick pans, including olive oil, vegetable oil, grapeseed oil, and butter. However, it is important to avoid using cooking sprays or aerosol spray oils, as these can damage the non-stick coating and cause food to stick.
By following these recommendations, you can help ensure that your non-stick pan performs optimally and lasts for a long time.
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Frequently asked questions
Yes, you can use cooking oil on non-stick pans. However, it is recommended to use a small amount of oil on low to medium heat to avoid damaging the non-stick coating.
You can use oils such as olive oil, vegetable oil, grapeseed oil, and butter. Avoid using cooking sprays as they contain lecithin, which can damage the non-stick coating.
Cooking oil helps to prevent food from sticking to the pan and improves the taste and texture of your food. It also helps to distribute heat more efficiently during cooking.
A small amount of cooking oil is sufficient for non-stick pans. A teaspoon of oil is usually enough, and you can always add more if needed.
Yes, you can use alternatives such as butter or ghee. Additionally, some non-stick pans, like ceramic pans, may not require any oil at all.
