Non-Stick Pan Seasoning: Is It Necessary?

Non-stick pans are a blessing in the kitchen, making cooking and cleaning a breeze. However, there is conflicting advice about whether or not you should season non-stick pans. Some sources say that seasoning non-stick pans can help maintain their non-stick properties and prevent food from burning and residue from building up. Seasoning involves coating the pan with oil and heating it to form a protective layer. On the other hand, some sources argue that seasoning non-stick pans is unnecessary and even potentially harmful. They claim that the high temperatures required for seasoning can damage the non-stick coating and release toxic fumes. So, do all non-stick pans need to be seasoned? The answer may depend on the specific type of non-stick pan and the manufacturer's instructions. While seasoning may be beneficial for some pans, it is crucial to follow the recommended care instructions to ensure the pan's longevity and safe use.

Non-stick pans don't need seasoning before use

Seasoning involves adding a layer of oil to a pan's surface to form a protective layer. This is often done with non-stick pans to fill in any small pores or uneven patches on the surface. However, non-stick pans already have a coating that makes them non-stick, so there is no need to add an extra layer of oil.

Some sources recommend seasoning non-stick pans when the coating seems to fade, to maintain a surface that food will slide off of. However, others caution that this could be dangerous, as non-stick pans have a much lower heat tolerance than cast iron pans, and will start to degrade at 200°C, releasing toxic fluorocarbon gases.

To keep non-stick pans in good condition, it is recommended to:

• Wash them by hand with warm soapy water and a soft sponge or washcloth, then dry them with a towel.
• Avoid stacking them on top of each other without something in between.
• Avoid putting them in the dishwasher.
• Avoid using metal utensils or scouring brushes, as these can damage the non-stick coating.
• Avoid overheating the pans, as this can add a lot of wear and tear.

Seasoning non-stick pans can be harmful

While seasoning non-stick pans can help them perform better and last longer, there are some potential dangers to be aware of. Seasoning non-stick pans can be harmful if not done properly, and even if done correctly, it can still release harmful chemicals. Here's why:

Potential Harmful Chemicals

Non-stick pans are typically coated with a material like Teflon, which can begin to break down and release harmful chemicals over time. When seasoning a non-stick pan, the high heat can cause the coating to break down faster, potentially releasing these chemicals into your food or the air. This can be especially harmful if you have pet birds, as they are very sensitive to these toxins.

Destroying the Non-Stick Coating

Seasoning a non-stick pan can also destroy the non-stick coating more quickly. The high heat and oil used in the seasoning process can cause the coating to break down, peel, or crack, rendering the pan ineffective and potentially unsafe. This is why it's generally recommended to season cast iron pans instead, as they benefit more from the process and don't have the same non-stick coating concerns.

Proper Care and Maintenance

To avoid the potential harms of seasoning, it's important to properly care for and maintain your non-stick pans. Here are some tips:

• Avoid preheating your non-stick pan, especially without anything in it. The high heat can burn off the coating and release harmful chemicals.
• Don't use metal utensils or sharp objects that can scratch the coating and expose the underlying material. Opt for wooden or silicone utensils instead.
• Always allow your non-stick pan to cool completely before washing it. Never dunk a hot pan into cold water, as the temperature shock can cause cracks and shorten its lifespan.
• Avoid using steel wool or other abrasive materials when cleaning, as they can damage the coating.
• Avoid cooking sprays, as they can damage the non-stick coating over time.

In summary, while seasoning non-stick pans can help them perform better and last longer, it can also be harmful if not done properly or if the pan is already past its prime. Proper care and maintenance are key to getting the most out of your non-stick cookware while minimizing potential risks.

Non-stick pans are different from cast-iron pans

Non-stick pans heat up swiftly and evenly due to their aluminium base, making them ideal for cooking delicate dishes such as pancakes, eggs, and fish fillets. In contrast, cast-iron pans are slow to heat up but excel at retaining heat for extended periods, making them perfect for dishes like braised short ribs and cornbread. The heat retention of cast-iron pans also makes them suitable for baking, resulting in dishes with a deeply coloured, crisp crust.

Another distinction is the maintenance required for each type of pan. Non-stick pans require gentle handling, including the use of silicone, wood, or plastic utensils to prevent scratching the coating. They should also be hand-washed with mild detergent and kept away from high heat to preserve the non-stick coating. Cast-iron pans, on the other hand, require regular seasoning—a process of coating the pan with oil and baking it—to maintain their non-stick properties. Properly seasoned cast-iron pans can last for generations, becoming kitchen heirlooms.

Additionally, non-stick pans are generally not suited for oven use and may release fumes if exposed to high temperatures. Cast-iron pans, on the other hand, can withstand high heat and are often used for finishing dishes under the broiler. They are also excellent for searing meat and creating a delicious char on vegetables.

In summary, non-stick pans offer convenience, easy cleanup, and finesse for delicate dishes, while cast-iron pans provide durability, superior heat retention, and versatility for a wide range of cooking techniques. The choice between the two depends on the specific needs and preferences of the cook.

How to care for non-stick pans

Non-stick pans are a great addition to your kitchen, offering ease of use and versatility. To get the most out of them, you need to take good care of them. Here are some tips to help you do that:

Prepping Non-Stick Cookware

Before using a new non-stick pan, wash it with warm soapy water and dry it with a soft towel. This will remove any leftover residue from manufacturing.

Cooking with Non-Stick Pans

Non-stick pans are sensitive to heat, so avoid using high temperatures. Stick to low to medium heat when cooking. It is also important to avoid major temperature changes, so let your pan cool down before cleaning.

Use oils or fats with a high smoke point, such as grapeseed, sesame, or avocado oil. Avoid extra virgin olive oil and other oils with a low smoke point as they burn more easily. Cooking sprays should also be avoided as they can damage the non-stick coating over time.

When cooking, use wooden, nylon, or silicone utensils. Metal utensils can scratch the non-stick surface, so it is best to avoid them.

Cleaning Non-Stick Pans

Hand wash your non-stick pans with warm soapy water and a non-abrasive sponge or soft cloth. Avoid using scouring pads, steel wool, or anything too abrasive as they can scratch the coating. Completely dry your pan with a soft towel before putting it away.

If your pan has burnt food stuck to it, fill it with water and add 1/2 cup of white vinegar. Bring it to a boil, then remove from the heat and let it cool. Once cool, the burnt food should be easy to wipe away.

Storing Non-Stick Pans

Store your pans properly by hanging them or stacking them with a piece of paper towel or a cloth napkin in between each pan. Avoid stacking them directly on top of each other to prevent scratches.

Non-stick pans don't last forever

Non-stick pans are a versatile kitchen tool. They allow you to cook with less oil, prevent food from sticking, and make cleaning up easy. However, non-stick pans don't last forever. Here are some signs that it's time to replace your non-stick pan:

• Damaged non-stick coating: If the non-stick coating is scratched, peeling, worn down, or flaking, it's time to get a new pan. The non-stick material can get into your food, and the exposed aluminium can react with acidic ingredients, leaving an unpleasant metallic taste.
• Rust: If your pan is rusty, it's time for a replacement. Always follow the manufacturer's cleaning instructions, dry the pan thoroughly, and use wooden or plastic utensils to prevent rust.
• Discolouration: While some discolouration is normal, if your pan becomes deeply discoloured and doesn't lighten with washing, it may indicate that the non-stick surface is compromised.
• Coating peeling: If the non-stick coating is peeling off, it's no longer doing its job, and it's time to buy a new pan.
• Warping: Warping is common in non-stick pans due to thermal shock, which occurs when the pan is exposed to quick temperature changes, such as rinsing a hot pan in cold water. If your pan is uneven, wobbly, or warped, try to fix it, or replace it if it can't be salvaged.
• Loose handle: Many loose pan handles can be fixed, especially if they're screwed on. However, if the handle can't be fixed or has been loosened due to age, it's probably time for a new pan.
• Old pans: If your non-stick pan was manufactured in or before 2013, throw it out. Before 2013, PFOA, a dangerous chemical linked to various illnesses, was used in the production of PTFE (Teflon). All non-stick pans made after 2013 are PFOA-free and safe to use.

To extend the lifespan of your non-stick pans, follow these tips:

• Avoid metal utensils: Metal utensils can scratch and damage the non-stick surface. Opt for wooden, plastic, silicone, or nylon utensils instead.
• Store properly: Improper storage can lead to scratches. Avoid stacking your pans without a liner or protective layer between them.
• Avoid high heat: Non-stick cookware doesn't perform well at high temperatures, and extreme heat can damage the coating. For searing, browning, or frying, use a stainless steel or cast iron pan.
• Avoid the dishwasher: Even if the manufacturer claims the pan is dishwasher-safe, hand wash with warm soapy water and a soft sponge. The high temperatures, hot steam, and harsh chemicals in the dishwasher will break down the coating over time.
• Avoid drastic temperature changes: Drastic temperature changes can lead to warping. Avoid rapidly heating or cooling the pan. Rinsing a hot pan with cold water is the most common cause of warping.
• Use oil or butter instead of cooking sprays: Cooking sprays can build up and wear down the pan's surface over time.
• Don't cut food in the pan: Cutting ingredients in the pan with sharp utensils or knives is an easy way to scratch and ruin the non-stick coating.
• Invest in high-quality pans: Higher-quality, multi-layer, reinforced non-stick pans tend to last longer. They are more resistant to scratching and warping.
• Use a variety of pans: Don't use your non-stick pan for every cooking task. Reserve it for recipes that can get sticky, such as eggs, pancakes, and stir-fries. For searing, broiling, slow cooking, or braising, use stainless steel, cast iron, or carbon steel pans.

Frequently asked questions