Non-Stick Pans: Perfect Pancake Partners?

A non-stick pan is the best type of pan for pancakes. Non-stick pans have a special coating that helps to prevent food from sticking to the pan during cooking. However, there are other ways to prevent pancakes from sticking to the pan. For example, you can use a cast-iron skillet with oil or clarified butter, or you can bake the pancakes in the oven.

Non-stick pans vs. cast iron pans

Non-stick pans and cast iron pans are the two most popular options when it comes to cooking. Both have their pros and cons, and it is essential to understand when one is a better option than the other.

Non-stick pans are made from a variety of metals, including carbon steel, stainless steel, aluminium, or copper. However, it is not the metal that gives non-stick pans their characteristic quality, but the coating. The coating that makes a non-stick pan so easy to use is called polytetrafluoroethylene (PTFE), trademarked as Teflon. The Teflon coating creates an incredibly smooth surface that allows you to cook food without it sticking.

On the other hand, cast iron pans can be thought of as the original non-stick pan. When you buy a cast iron pan, it will likely have a rough surface that food will stick to. However, this can be transformed into a good non-stick surface by 'seasoning' it. Seasoning involves covering the surface of the pan with a thin film of oil and heating it past its smoking point, polymerising the oil and creating a non-stick surface.

One of the most important differences between non-stick and cast iron pans is their heat tolerance. Cast iron pans can handle incredibly high levels of heat, making them perfect for creating a good sear on meat. They are slow to heat up but hold heat well. Non-stick pans, on the other hand, have a serious problem when heated above 500°F (260°C). At this temperature, the Teflon coating starts to break down and release toxic fumes. Therefore, non-stick pans are better suited for low-temperature cooking, such as pancakes, while cast iron pans are ideal for high-heat cooking, like searing a steak.

In terms of maintenance and lifespan, non-stick pans require careful handling to avoid damaging the coating. Using metal utensils or scrubbing the pan can ruin the coating and cause it to flake, shortening the lifespan of the pan. Cast iron pans, on the other hand, take more effort to maintain but will last a lifetime if properly seasoned and cared for.

So, which type of pan should you choose? The answer may be to have both in your kitchen arsenal and use each one for what it does best. Non-stick pans are ideal for cooking eggs, pancakes, crepes, and omelettes, while cast iron pans excel at high-heat cooking and are perfect for searing steak, frying chicken, and baking cornbread.

The impact of oil vs. butter

When it comes to pancakes, the choice of oil or butter can have a significant impact on the cooking process and the final product. Here are some key considerations:

Heat Resistance

Butter has a lower smoke point than many oils, which means it can burn more easily, especially when used in large quantities. This can result in uneven browning and an unpleasant taste. Clarified butter, which has a higher smoke point, can be a good alternative if you prefer the taste of butter.

Browning and Crispness

Oil generally browns pancakes more evenly than butter, particularly in a non-stick pan. It also helps create a thin, crisp outer edge with lacy bits of batter. However, the browning effect of oil may be less noticeable in cast iron skillets, which already impart a brown colour to the food.

Flavour

Butter is often preferred for its rich, buttery flavour, which is considered essential for pancakes. Oil, on the other hand, may be described as "missing something" in terms of taste. The type of oil used can also make a difference; for example, olive oil can add an aromatic note to savoury pancakes.

Moisture

Both oil and butter can help prevent dryness in pancakes, resulting in a moister, more flavourful product. This is particularly noticeable in thin pancakes, where the addition of fat can improve texture and mouthfeel.

Elasticity and Bounciness

The inclusion of oil or butter in pancake batter contributes to elasticity and "bounciness," resulting in a lighter and more tender final product. This effect is particularly beneficial for thick, American-style pancakes.

In summary, the choice between oil and butter for pancakes depends on various factors, including heat resistance, browning ability, flavour, moisture retention, and the desired texture. While oil may provide more consistent results in terms of browning and crispness, butter is often preferred for its superior flavour and its ability to create a moist, elastic, and bouncy pancake.

How to clean your pan

To clean your non-stick pan, it is best to wash it by hand. The high heat and harsh detergents in a dishwasher can break down the non-stick surface.

To wash your pan, use hot, soapy water and a soft cloth or sponge. Avoid using anything abrasive, such as steel wool or scouring pads, as these can damage the non-stick surface. If there is burnt-on food or grease, let the pan soak in hot water for 10-15 minutes, then use the rough side of the sponge to scrub away the burnt areas.

For stubborn residue, you can also try using a mixture of baking soda and water to form a paste. Apply this to the pan and scrub with a non-abrasive sponge. Rinse, dry, and then re-season the pan with a swipe of cooking oil.

To protect your non-stick pan, avoid using metal utensils as these can chip the coating. Stick to wooden or silicone utensils. It's also best to avoid overheating the pan or leaving it dry heating (heating it without anything in it).

The best temperature for cooking pancakes

Cooking pancakes requires patience and practice to get the temperature just right. The optimum temperature for cooking pancakes is 375°F. If you cook pancakes at too low a heat, they will be too tough. If you cook them at a higher temperature, they will burn and stick at the edges.

It is important to heat the pan or griddle slowly and evenly. If you are using a cast iron griddle pan, start with a low temperature and then move to medium heat. This process should take around 25 minutes. A good indication that the pan is ready is when a small amount of water dances across the surface.

If you are using a non-stick pan, you may not need to add any grease, but if you are using a cast iron pan, it is important to add a light layer of oil or butter. Be careful not to burn the butter, as this will affect the taste of your pancakes.

Some cooks prefer to use an electric griddle, which has built-in temperature settings. However, these can be bulky and take up a lot of space in the kitchen.

It is also worth noting that the type of fat you use can affect the taste and texture of your pancakes. For example, butter can burn after a single batch of pancakes, whereas oil does a decent job of browning but does not add much flavour. Clarified butter is a good option as it won't burn at high temperatures and adds a delicious buttery flavour.

Finally, remember not to overmix the batter and always let it rest for a few minutes before cooking. Happy pancake-making!

How to know when to flip your pancakes

To make the perfect pancake, you need to know when to flip it. Here are some tips to help you determine the right time to flip your pancakes:

Firstly, ensure your pan is hot enough before pouring in the batter. The pan should be hot, and the fat you use should also be hot. This will form a "skin" on the bottom of the pancake, preventing it from sticking to the pan. Test the temperature by flinging a few drops of water onto the pan. If the water beads up and sizzles before disappearing, your pan is ready.

Secondly, watch for bubbles forming on the surface of the pancake. After pouring the batter into the pan, wait until the edges of the pancake start to bubble before flipping. This indicates that the bottom of the pancake has solidified, reducing the risk of it sticking to the pan or falling apart.

Thirdly, be mindful of the amount of butter or oil you use. While it is essential to grease the pan adequately, too much butter or oil can lead to soggy and greasy pancakes. If using butter, be cautious as it can burn after the first batch, impacting the flavour and browning of subsequent batches.

Finally, the type of pan you use matters. A non-stick pan with a special coating is ideal for preventing sticking. If using a cast-iron skillet, ensure it is well-seasoned, and if using a stainless-steel pan, opt for a thicker, higher-quality one to avoid hot spots and sticking.

By following these tips, you'll know exactly when to flip your pancakes, ensuring they come out perfectly cooked and non-stick every time.

Frequently asked questions