New Nonstick Pans: To Wash Or Not?

Non-stick pans are designed to prevent food from sticking to the cooking surface, making kitchen clean-up easier and saving time. However, they do require careful maintenance to ensure their longevity. Before their first use, new non-stick pans should be washed with soap and warm water to remove any residue and create a safe cooking environment. Subsequently, it is recommended to hand-wash non-stick pans with gentle dish soap and a soft sponge or cloth, avoiding steel wool and other abrasive cleaning materials, as these can damage the non-stick coating.

Should you use dish soap?

It is generally recommended to use dish soap when cleaning non-stick pans. While some sources suggest that dish soap can damage the non-stick layer of a pan, this is not the case. In fact, not using dish soap can leave behind residue, creating a potential health hazard. Therefore, it is important to use dish soap to ensure that all food residue, including oil and grease, is removed. However, it is crucial to avoid using abrasive cleaning tools such as steel wool or metal scouring pads, as these can damage the non-stick coating. Instead, opt for soft sponges or cloths, such as microfiber cloths or Skoy pads, to gently clean the pan.

When it comes to the type of dish soap, it is recommended to use a gentle, grease-cutting variety. It is also important to read the manufacturer's care instructions, as different non-stick pans may have specific recommendations. Additionally, while some non-stick pans claim to be dishwasher-safe, hand washing is generally recommended to prolong the life of the pan. The high heat and harsh conditions of a dishwasher can break down the non-stick coating, causing it to deteriorate over time.

For burnt-on food or grease, there are a few alternative cleaning methods to consider. One option is to create a cleaning cocktail by mixing vinegar and water in the pan, heating it over medium heat, and then washing it with warm, soapy water. Another method is to use a mixture of baking soda and water or olive oil, which can effectively remove burnt-on grease without damaging the pan's coating.

It is worth noting that non-stick pans have a relatively short lifespan, typically lasting around five years. However, with proper care and cleaning, your pan may last longer. Additionally, seasoning your non-stick pan with a rub of oil before and after use can help protect the surface and improve its longevity.

How to clean burnt-on food

Non-stick pans are a great, low-maintenance option for cooking, but they do require some special care to keep them in good condition. Here are some tips for cleaning burnt-on food from your non-stick pans:

• Use Soap and Water: Fill your pan with hot, soapy water and let it soak for about an hour. Then, spill out the water and wash the pan as usual. For stubborn burnt-on food, you may need to repeat this process.
• Vinegar and Dishcloth: Soak a dishcloth in white vinegar and lay it on top of the burnt food in the pan. Let it sit for about an hour, then wipe away the food residue.
• Baking Soda: Sprinkle baking soda on the burnt food and add a few tablespoons of water. Leave the pan overnight and scour it in the morning. This method may leave marks on aluminium pans.
• Salt: Fill the pan with water and add a few tablespoons of salt. Let it soak for a few hours, then bring the saltwater to a boil. Spill out the water and wash the pan as usual.
• Dish Soap and Water: Add a drop or two of liquid dish detergent and fill the pan halfway with water. Place it on the stove and heat until the soap starts to bubble. Remove from the heat and let it sit for a few minutes, then scrub with a non-abrasive sponge. Repeat if necessary.
• Baking Soda and Vinegar: Sprinkle baking soda on the burnt areas and pour vinegar over it. Once the bubbling stops, use a dishcloth to rub the pan clean with hot water and detergent.
• Boiling Water and Vinegar: If you have an oily layer and food particles stuck to the pan, fill the pan halfway with water and add about 1/2 cup of vinegar. Place the pan on the stove and bring the mixture to a boil. The oil and food particles will rise to the surface, which you can then collect with a paper towel. Wash the pan with warm, soapy water and a gentle sponge.
• Cleaning Cocktail: Add 1/2 cup vinegar and 1 1/2 cups water to the pan. Cook this mixture over medium heat for 5-10 minutes to remove stuck-on food particles. Let it cool, then wash with warm, soapy water and a gentle sponge.

Remember to always use non-metal utensils and soft sponges or cloths when cleaning non-stick pans to avoid scratching the coating.

The best way to dry non-stick pans

Drying non-stick pans is an important step in keeping your cookware in good condition and extending its lifespan. Here are some tips for the best way to dry non-stick pans:

• Always allow your non-stick pan to cool down completely before rinsing or washing it. Rinsing or washing a hot pan with cold water can cause warping and damage the pan.
• After washing your non-stick pan, use a clean towel to dry the surface. You can also air-dry the pan by placing it on a drying rack.
• If you need to dry the pan quickly, you can put it back on the burner at low heat for a few minutes to evaporate any remaining water droplets. Then, wipe it down with a dry cloth or towel.
• Make sure the pan is completely dry before storing it. If your storage space requires stacking, place a pan protector, or a cloth or paper towel, over the surface of the pan to prevent scratches.
• Avoid using harsh, abrasive cleaning materials like steel wool or scrubbers to dry your non-stick pan, as these can scratch and damage the coating. Opt for soft sponges or cleaning cloths instead.
• If your non-stick pan has a stubborn residue that won't come off, you can try filling the pan with water and adding a 1/2 cup of white vinegar. Bring it to a boil, then remove from heat and let it cool. Skim away any residue that floats to the top, then wash the pan with warm, soapy water and dry as usual.

What type of oil to use

When it comes to the type of oil to use on your nonstick pan, the good news is that pretty much any type of oil will do the trick. Reed Winter, director of research and development for Nordic Ware, recommends using a teaspoon of oil or butter on a cold pan each time you use it.

It's important to rub the oil or butter directly onto the pan before putting it on the heat. This ensures that the fat adheres to the pan and not the food. You only need a small amount—around one tablespoon—as the point of a nonstick pan is that you don't need to use much fat.

If you're looking for a cheaper alternative, you can dip a paper towel or clean kitchen towel into your chosen oil and then wipe it inside your pan before cooking. This will give you a thin, even coating of oil that won't damage the nonstick surface.

It's worth noting that cooking sprays like PAM are not recommended for nonstick pans. These products contain lecithin, an emulsifier that can build up and become impossible to remove, degrading the nonstick coating over time.

So, whether you choose olive oil, butter, or another type of oil, the key is to use a small amount and rub it directly onto your cold pan before turning on the heat. This will help protect the surface of your nonstick pan and ensure that your food doesn't stick.

How to store non-stick pans

To keep your non-stick pans in top condition, it's important to store them properly. Here are some tips to help you do that:

• Utilise stacking protectors: When stacking your non-stick pans, place protectors, felt pads, or a soft cloth or paper towel between each pan to prevent scratches and preserve the non-stick coating. This is especially important if your pans have metal handles.
• Use a pot and pan organiser rack: If you have space in your cabinet, use a rack to store your pans upright, minimising contact and preventing scratches.
• Consider a lid organiser: If your non-stick pans have lids, use a lid organiser to keep them neat and easily accessible.
• Install a wall-mounted pot rack: If cabinet space is limited, a wall-mounted pot rack provides a convenient and visually appealing storage solution, keeping your pans within reach while freeing up cupboard space.
• Maximise cabinet space: Use adjustable shelf organisers to create additional levels in your cabinets, allowing you to stack your pans more efficiently and prevent overcrowding.
• Wipe pans before storage: Before placing your pans in their designated storage area, give them a final wipe with a microfiber cloth or soft towel to ensure they are free from residue or moisture.
• Avoid common mistakes: Don't stack pans without protectors, store pans while still wet, or use harsh cleaning agents. Regularly inspect your pans for any signs of wear or damage, and replace them if necessary.

Frequently asked questions