Emilie Meyer
Nonstick pans are designed to make cooking and cleaning easier, but there are some common mistakes to avoid when using them. One of the most important things to remember is to avoid using nonstick cooking sprays, such as PAM or Smart Balance, on nonstick pans. While it may seem harmless, nonstick spray can actually damage the pan's nonstick finish by leaving a film that is difficult to remove and can cause food to stick. This residue is tough to clean and can shorten the lifespan of your pan. Instead of nonstick spray, it is recommended to use a light seasoning of natural fats like butter or oils such as olive oil or avocado oil. These alternatives can be applied using a DIY method, such as dipping a paper towel into the oil and wiping the pan's interior before cooking. It is also important to avoid high heat and abrasive cleaning tools when using nonstick pans, as they can damage the nonstick surface.
Do you spray nonstick pans?
| Characteristics | Values |
|---|---|
| Use of cooking spray on nonstick pans | Not recommended due to the potential damage to the nonstick coating |
| Alternative to cooking spray | Use a light seasoning of natural fats like butter, olive oil, or avocado oil |
| Cleaning nonstick pans | Soak the pan in hot, soapy water overnight or use a non-abrasive sponge to avoid damaging the nonstick surface |
| Preheating nonstick pans | Avoid preheating or heating an empty nonstick pan as it can damage the surface and its nonstick properties |
| Cooking with nonstick pans | Avoid high heat and the use of sharp metal utensils to prevent peeling and sticking |
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What You'll Learn
Cooking spray residue
Nonstick cooking sprays are convenient, but they can leave a residue if the dish isn't cleaned thoroughly. This residue is caused by the additive soy lecithin, which is used as an emulsifier in nonstick sprays like PAM. The residue can build up on the surface of nonstick-coated cookware and appliances, causing food to start sticking.
To prevent cooking spray residue, it is recommended to use a bit of fat from butter or oil instead of cooking spray on nonstick pans. However, if you do use cooking spray and are left with residue, there are a few methods to remove it. For metal pans, scrub with a non-abrasive cleaner. Avoid using steel scrubbers as they are too harsh and can permanently damage the nonstick surface. For glass dishes, spray oven cleaner and let it sit for a few minutes before scrubbing.
If you're looking for a more natural solution, you can try a homemade cleaning spray. One recipe suggests using steel wool, dish soap, and baking soda. Another option is to use plain oil painter's turpentine, which thins the oil and dissolves the residue. Simply apply it with an old paintbrush, and then wipe away the excess with a paper towel.
In addition to these methods, it's important to note that leaving a pan to soak in hot, soapy water overnight can also help to remove stubborn residue. While it may not completely remove the residue, it can help to loosen it, making it easier to scrub away.
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Propellants and non-stick coatings
Non-stick coatings are used in cookware to prevent food from sticking to the pan, making it convenient to use and easy to clean. The most common non-stick coating is polytetrafluoroethylene (PTFE), trademarked as Teflon. PTFE is a synthetic chemical made of carbon and fluorine atoms, with a very low coefficient of friction, making it an excellent non-stick material. PTFE coatings have been used since the early 1960s and are known for their durability and non-toxicity. However, concerns have been raised about the potential release of toxic gases if PTFE-coated pans are overheated above 260°C (500°F), which can be harmful to humans and lethal to birds.
To address these concerns, alternative non-stick coatings have been developed, such as ceramic coatings. Ceramic non-stick pans use a finish of silica (silicon dioxide) applied using a sol-gel process without the use of PFAS. While ceramic coatings offer a safer alternative, they may not be as durable as PTFE coatings and can break down at temperatures above 370°C (700°F).
Another type of non-stick coating is the superhydrophobic coating, which repels water and other liquids. These coatings are made from composite materials that provide both roughness and low surface energy, allowing droplets to rebound off the surface. Superhydrophobic coatings are often used in applications where liquid repellency is more important than non-stick properties for solids.
Propellants, on the other hand, are used in aerosol cooking sprays, which are sometimes used in conjunction with non-stick pans. However, it is generally not recommended to use cooking sprays on non-stick pans as they can leave behind a residue that builds up over time and causes food to stick. This residue is difficult to remove and can shorten the lifespan of the non-stick coating. Instead of using cooking sprays, it is recommended to use a small amount of fat, such as butter or oil, when cooking with non-stick pans.
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Alternative oils and fats
While non-stick pans are designed to reduce the need for oils and fats, some foods may still require lubrication to prevent them from sticking to the pan.
Some alternative oils and fats that can be used with non-stick pans include:
- Olive oil: This oil has a rich content of monounsaturated fats, which have healthier cholesterol ratios. Olive oil is also less likely to damage the non-stick surface of the pan.
- Canola oil: This is a neutral and versatile oil with a high smoke point of 400°F. It is also a heart-healthy option, containing less saturated fat and more healthy unsaturated fats and omega-3 fatty acids than other oils.
- Peanut oil: With a smoke point of 450°F, peanut oil stays light and neutral, making it a good option for stir-frying vegetables or frying foods like French fries, crispy chicken, and tempura.
- Coconut oil: Coconut oil is solid at room temperature but melts when heated. The refined version is tasteless and odourless, making it suitable for sautéing and baking.
- Grapeseed oil: This oil is made from grape seeds and has a high smoke point, making it suitable for high-temperature cooking.
- Butter: Butter has traditionally been used to prevent food from sticking to pans. It can be used in small amounts to add flavour to dishes cooked in non-stick pans.
It is important to note that while cooking sprays are available in olive oil, vegetable oil, and butter flavours, they may not be suitable for non-stick pans as they can leave behind residue that is difficult to remove. Instead, it is recommended to use a small amount of oil or butter directly in the pan before heating it.
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Pan cleaning methods
While non-stick pans are convenient, they can be tricky to clean. It is important to note that non-stick pans should not be cleaned using non-stick aerosol cooking sprays as they can damage the non-stick surface. Here are some alternative methods for cleaning non-stick pans:
Soaking
Leaving a pan in hot, soapy water overnight or for a long period can help achieve a good, deep clean.
Boiling Water, Vinegar and Baking Soda
Fill your pan with equal parts water and vinegar, bring the mixture to a boil, then add 2 tablespoons of baking soda. Remove from heat and let it soak for up to 15 minutes. Discard the liquid and scrub away any remaining bits with a sponge or scouring pad.
Dishwasher Tablets
Dip a dishwasher tablet into warm water and use it to scrub away the stains. The tablets are made of concentrated dishwasher detergent and can cut through tough grease.
Baking Soda and Vinegar Paste
Create a paste using baking soda and vinegar or warm water and apply it directly to the burnt areas. For heavily stained pans, dissolve baking soda in a large container of vinegar and water and submerge your pan in the mixture. Let it sit and then scrub the stains with a soft brush or scouring pad depending on the type of pan.
Ketchup and Salt
Spread a thick layer of ketchup on the affected areas of the pan and let it sit for at least ten minutes before scrubbing. Add salt to the mixture to help clean off heavy tarnishing. Wash with soap and water and let it dry.
Bar Keeper's Friend
Bar Keeper's Friend is a popular bleach-free, oxalic-acid-based powdered cleaning product that can be used to clean stainless steel items and other materials. Sprinkle the powder onto a wet pan and scrub with a soft sponge or cloth.
It is important to note that you should avoid using steel scrubbers on non-stick pans as they can cause permanent damage. Always test a small, inconspicuous portion of the pan before using any new cleaning method to ensure it doesn't damage the surface.
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Knives and sharp utensils
Cooking sprays are a popular choice for many home cooks, but they can be detrimental to non-stick pans. The use of cooking sprays on non-stick pans can cause a buildup of residue, which will reduce the pan's performance over time. This residue is difficult to remove and can lead to food sticking to the pan. The lecithin in the non-stick spray will cook onto the pan's surface, building up and becoming nearly impossible to remove. This accumulation can compromise the efficacy of the non-stick coating, causing it to lose its non-stick properties.
So, what is the alternative to cooking sprays for non-stick pans? It is recommended to season non-stick pans before their first use and then a few times a year after that. This can be done by rubbing a little cooking oil, butter, or other fats into the surface and placing the pan over medium heat for a few minutes. It is important to note that non-stick pans should not be preheated when empty as it will damage the surface and its non-stick properties.
When cooking with non-stick pans, it is best to use wooden or silicone utensils. Metal utensils, knives, and other sharp objects can scratch the non-stick surface, compromising its effectiveness. It is also important to avoid high heat when cooking with non-stick pans, as it can hasten the coating's disintegration. Stick to low or medium temperatures to prolong the life of your non-stick pans.
Additionally, it is crucial to let non-stick pans cool completely before cleaning them. Running a hot pan under cold water can cause thermal shock, leading to warping and flaking of the non-stick coating. Avoid using abrasive sponges, steel pads, or dish detergents as they can also damage the coating. Instead, use a mild dish detergent and a soft dish brush or non-abrasive sponge.
By following these simple guidelines, you can prolong the life of your non-stick pans and ensure optimal performance.
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Frequently asked questions
Cooking sprays leave a film on the non-stick surface that is difficult to remove. This residue can cause food to start sticking to the pan. The residue can also void your warranty.
You can use a light seasoning of natural fats such as olive oil, avocado oil, or butter. You can also dip a paper towel or clean kitchen towel in your chosen oil and wipe the interior of the pan before cooking.
Avoid cooking over high heat, scrubbing with an abrasive sponge, or using sharp or metal utensils. Always transfer food to a cutting board before using a knife.
Always add oil or butter to the pan before heating it. Do not heat a dry non-stick pan as this can shorten the coating's longevity.
