Coconut Oil: Sticky Pans And Residue Facts

Coconut oil is a semi-drying oil, which means that when it is exposed to high heat, it can turn into a polymer that is insoluble in water, even with soap. This can result in a sticky residue that is difficult to remove from pans and utensils. To avoid this, it is recommended to use coconut oil at lower temperatures and to avoid leaving the oil in contact with the pan for extended periods. If a residue does form, it can be removed using a combination of white vinegar, salt or baking soda, and regular washing soap. Additionally, it is important to use the correct scrubbers for the type of pan being cleaned, as steel scrubbers can damage non-stick pans.

Using metal utensils on non-stick pans

When it comes to using metal utensils on non-stick pans, it's important to exercise caution to maintain the integrity of your cookware. While metal utensils can scratch the non-stick coating, the type of coating on your pan is a key factor in determining the potential damage.

PTFE-based coatings, for instance, are more susceptible to scratches from metal utensils. On the other hand, ceramic coatings tend to be more durable, and occasional use of metal utensils may not cause significant harm, as acknowledged by Jeff Malkasian of Viking, a luxury culinary brand. However, even with ceramic pans, it's advisable to avoid making it a habit to prevent any long-term damage to the coating.

If you want to be extra cautious, you can opt for nylon, wooden, or silicone utensils. Silicone spatulas, in particular, are user-friendly, dishwasher-safe, and versatile for various dishes. Alternatively, if you prefer metal utensils, consider investing in cookware without a non-stick coating.

It's worth noting that small surface scratches on non-stick pans are normal and won't impact their performance. However, if you scratch the pan down to the substrate (the metal of the pan itself), you may need to replace it, especially if you notice a lack of performance in the scratched area.

In summary, while it's not advisable to use metal utensils on non-stick pans regularly, occasional use may be acceptable, depending on the type of coating. To maintain the longevity and performance of your non-stick cookware, it's best to use recommended utensils and proper cleaning techniques.

Washing non-stick pans in the dishwasher

It is not recommended to wash non-stick pans in the dishwasher. The harsh chemicals and high heat can mess up the coating, causing it to flake off during cooking and ruining the non-stick finish. This is true even if the manufacturer claims that the pan is dishwasher-safe. Detergent can be abrasive, and the high water pressure can damage the coating.

If you want to avoid this, it is best to hand-wash non-stick pans with soft sponges and regular dish soap. Luckily, because of their slick surfaces, non-stick pans are easy to clean and food should rinse off easily.

If you do choose to put your non-stick pans in the dishwasher, there are a few things you can do to mitigate the risk of damage. Firstly, check the manufacturer's instructions and only put the pan in the dishwasher if it is specifically stated to be dishwasher-safe. Secondly, make sure to place the pan on the top rack of the dishwasher and use a low-temperature programme.

Using cooking spray on non-stick pans

While it may seem like a good idea to use cooking spray on your non-stick pans, it can actually ruin them. Non-stick cooking sprays contain lecithin, an emulsifier that can build up on the surface of your non-stick cookware. This buildup becomes nearly impossible to remove and will cause your food to start sticking. The coating on your pan will degrade, and your pan will no longer be non-stick.

Cookware manufacturers, such as Anolon, agree that cooking sprays should not be used on non-stick cookware. They warn that cooking sprays burn at lower temperatures and will damage the non-stick coating. This can even potentially void your pan's warranty.

So, what should you use instead of cooking spray? You can simply add a bit of fat from a pat of butter or a drizzle of olive oil to your pan. Always add it before you begin heating the pan, as heating a dry non-stick surface can shorten the coating's longevity. You can also use a refillable manual oil mister, which can be filled with your preferred cooking oil.

When cleaning your non-stick pans, it's important to avoid using steel scrubbers or abrasive sponges, as these can damage the non-stick surface. Instead, use a non-abrasive sponge or dish brush and some mild dish soap. Let the pan cool down before washing it, and never put it in the dishwasher.

By following these tips, you can help your non-stick pans last longer and maintain their non-stick properties.

Pre-heating non-stick pans without oil

Non-stick pans are coated with a chemical compound known as Teflon, which provides a resistant surface that prevents food from sticking. This coating can be protected by adding a few drops of oil or fat before heating.

When pre-heating a non-stick pan, it is recommended to set the stove to low to medium heat for no more than 30 seconds. If using oil or butter, add it at the beginning and allow it to heat up with the pan. There is no need to preheat non-stick pans for boiling or simmering liquids.

It is worth noting that non-stick pans should only be used with wooden, nylon, plastic, or silicone-coated utensils to prevent scratching or nicking the surface. Additionally, avoid stacking non-stick pans as this can also damage the coating.

Cooking with very high heat on non-stick pans

Cooking with high heat on non-stick pans can be a tricky business. Non-stick pans are made with a special coating that prevents food from sticking to them. This coating is usually a plastic coating made from a gas that is frozen and then compressed into a waxy substance. When exposed to high temperatures, this coating can begin to flake and break down, reducing the lifespan of your pan.

To prevent this from happening, it is recommended to use non-stick pans for cooking at medium or low heat. For cooking that requires high heat, it is better to use a stainless steel or cast-iron pan. Non-stick pans are ideal for cooking eggs and vegetables, which require lower temperatures.

Another important point to note is that some non-stick pans can release toxins when heated without any cooking fat in the pan. Therefore, it is important to always add oil or butter to the pan as soon as it is exposed to heat. This will also amplify the coating's effect and make it more non-stick.

Additionally, it is advised to avoid using metal utensils with non-stick pans as they can scratch or chip the coating. Instead, opt for wooden or silicone utensils. When cleaning, avoid using steel wool and always wash by hand, as the heat from the dishwasher and detergents can also cause the coating to degrade over time.

If you do end up with a sticky residue on your pan, there are a few ways to remove it. One method is to use white vinegar and a little salt or baking soda. Fill the pan with vinegar, leave it for a couple of hours, and then scrub with salt or baking soda and wash as usual. Another method is to use an alkaline-based solvent such as Barkeeper's Friend or Bon Ami.

Frequently asked questions