How To Cure Non-Stick Pans: Is It Necessary?

Non-stick pans are a popular kitchen item, but they do require special care to keep them in good condition. Non-stick pans are coated with a chemical compound, often polytetrafluoroethylene (PTFE), also known as Teflon, or ceramic. Over time, the non-stick coating can deteriorate, and the pan may need to be re-seasoned or replaced. Proper care for non-stick pans includes hand-washing (instead of using a dishwasher), avoiding abrasive tools and chemicals, and using the right utensils to prevent scratches. Additionally, non-stick pans should be washed and seasoned before their first use.

Non-stick pans should be washed by hand, not in the dishwasher

Non-stick pans are a godsend when it comes to cooking and cleaning up. But, to keep them in top condition, it's best to wash them by hand and not in the dishwasher.

While some non-stick pans are labelled as dishwasher-safe, it's generally not a good idea to put them in the dishwasher. The high-pressure jets of hot water and strong detergents can damage the non-stick coating, causing it to discolour, warp or peel. Even if your non-stick pan survives a cycle in the dishwasher, the high temperatures and harsh detergents can cause the non-stick properties to fade faster over time.

To wash your non-stick pans by hand, use warm or hot water with a mild dish soap and a soft sponge or cloth. Avoid steel wool or abrasive scrubbers, as these can scratch the coating. For burnt-on food or tough stains, a mixture of baking soda and vinegar can be very effective.

By hand-washing your non-stick pans, you can extend their lifespan and keep them performing at their best for longer.

Don't use metal utensils on non-stick pans

Non-stick pans are a convenient kitchen essential, but they do require careful handling. One of the most important things to remember when using non-stick cookware is to avoid metal utensils. While it may be tempting to reach for that metal spatula or spoon, doing so can damage the non-stick coating and compromise the performance of your pan.

The non-stick coating on most pans is delicate and susceptible to scratching. Metal utensils can easily scratch or chip this coating, reducing the pan's effectiveness and potentially releasing flakes of coating into your food. This is particularly concerning with older pans that may contain hazardous chemicals such as Perfluorooctanoic acid (PFOA), which has been linked to health issues.

To protect your non-stick pans and ensure their longevity, it's best to use utensils made from wood, silicone, or nylon. These materials are sturdy enough to handle cooking tasks while being soft enough to avoid damaging the coating. Silicone spatulas, in particular, are highly recommended as they are easy to use, dishwasher-safe, and versatile for various dishes.

If you're concerned about accidentally using a metal utensil on your non-stick pan, consider purging your kitchen of metal utensils altogether, or at least keeping them out of sight in a drawer. Alternatively, invest in cookware without a non-stick coating if you prefer using metal utensils.

Additionally, it's worth noting that some newer pans with ceramic coatings may be more forgiving when it comes to metal utensils. These coatings tend to be more durable, and minor scratches may not significantly impact performance. However, it's still best to avoid making a habit of using metal utensils on any non-stick surface.

By following these simple guidelines and using the right utensils, you can extend the lifespan of your non-stick pans and maintain their performance for years to come.

Don't use non-stick cooking spray

Non-stick pans are extremely useful in the kitchen for whipping up frittatas, pancakes, stir-fries, or anything that might stick to the pan. However, non-stick pans need a little extra TLC. Most people know that you shouldn't use metal utensils or put non-stick pans in the dishwasher. But did you know that you shouldn't use cooking spray on your non-stick pans either?

Cooking sprays contain lecithin, which has the unfortunate ability to stick to a non-stick coating. Over time, lecithin builds up and becomes very hard to remove, eventually degrading the cooking surface and causing food to stick. This is a known issue and some non-stick pan manufacturers, such as Anolon, warn that using cooking sprays will void your product warranty.

Instead of using cooking spray, you can opt for a refillable manual oil mister, which can be filled with any cooking oil you prefer. If you prefer the sparse amount of oil that cooking sprays disperse, you can dip a paper towel or clean kitchen towel into your favourite cooking oil and wipe the interior of your pan before cooking. Using pure ingredients like olive oil will prevent any unnecessary build-up and won't damage the non-stick coating by burning prematurely.

• Clean after each use. Avoid leaving acidic ingredients like wine or tomatoes in the pan for too long as they could gradually eat away at the coating.
• Use a soft sponge and mild dish soap to clean your pan. For burnt-on food or discoloration, try boiling your pan with a mixture of baking soda and vinegar.
• Avoid putting your non-stick cookware in the dishwasher as the high-pressure, high-heat environment and harsh detergents can degrade the coating, causing it to discolour, warp, and/or peel.
• Store your non-stick pans away from anything abrasive, such as silverware, knives, or metal utensils, that could damage the surface.
• Use wooden, silicone, or nylon utensils when cooking with non-stick pans to avoid scratching or chipping the coating.
• Avoid cooking over high heat for prolonged periods of time as this can cause the coating to degrade and become less non-stick.

Don't overheat non-stick pans

Non-stick pans are a great addition to your kitchen, but they do require some special care. Here are some tips to ensure you don't ruin your non-stick pans by overheating them:

• Non-stick pans are best suited for cooking at medium or low heat. While some higher-quality non-stick pans can withstand higher temperatures, it's generally recommended to stick to lower heat settings to prolong the life of your pan.
• The non-stick coating on these pans starts to break down at high temperatures, typically above 400-500 degrees Fahrenheit (200-260 degrees Celsius). At these temperatures, the coating can flake and turn into a gas, releasing fluorocarbons into the air. Inhaling these fluorocarbons is linked to respiratory issues, so it's important to avoid overheating non-stick pans.
• To prevent overheating, use your non-stick pan for cooking foods that require medium or low heat, such as eggs and vegetables. For high-heat cooking, it's better to use a stainless steel or cast iron pan.
• If you do accidentally overheat your non-stick pan, be aware that the coating may have degraded, and the pan may no longer be safe to use. Overheating can cause the release of toxic vapors, which can be dangerous, especially for pets such as birds.
• It's recommended to replace non-stick pans approximately every five years, or sooner if they show signs of warping, discolouration, or scratches. Regularly inspect your pans for any damage and replace them if necessary.
• Remember that the non-stick coating can also be damaged by using metal utensils or abrasive cleaning tools, so always handle your non-stick pans with care.

Use a soft sponge to clean non-stick pans

To keep your non-stick pans in good condition, it's important to clean and maintain them properly. Here are some tips for using a soft sponge to clean your non-stick pans:

• Always allow your non-stick pan to cool down completely before cleaning. Rinsing a hot pan with cold water can cause it to warp and become damaged.
• Use mild dish soap and a soft sponge or cloth to scrub the pan gently. Avoid using abrasive tools like steel wool, scouring pads, or stiff scrubbing brushes, as they can damage the non-stick surface.
• For stubborn residue or burnt-on food, you might need to soak the pan in warm, soapy water for a few hours before gently scrubbing it clean.
• For more challenging messes, create a paste with baking soda and water and apply it to the pan. Lightly scrub with a non-abrasive sponge, then rinse, dry, and re-season the pan with a thin layer of cooking oil.
• If you're dealing with sticky residue, a mixture of vinegar and water can help. Simmer this mixture in the pan, then allow it to cool, wash with soap and warm water, and dry.
• To protect the non-stick coating, avoid overheating your pan. Stick to low to medium heat, and always have oil, water, or food in the pan before turning on the burner.
• Avoid using non-stick cooking spray, as it can create a residue that builds up over time and ruins the non-stick surface.
• Always hand-wash your non-stick pans. Even if they are labelled dishwasher-safe, the high temperatures and detergents in a dishwasher can break down the non-stick coating.
• Dry your non-stick pans thoroughly with a clean towel or cloth after washing to prevent water spots and ensure they are stored properly.

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