Non-Stick Spray: Pan Savior Or Ruiner?

Non-stick pans are a handy tool in the kitchen, but they require careful use and maintenance. One of the most common mistakes people make is using non-stick cooking spray, which can ruin the non-stick coating on the pan. Cooking sprays contain lecithin, an emulsifier that builds up on the pan over time and becomes extremely difficult to remove. This build-up can degrade the non-stick surface, causing food to stick and making the pan almost unusable. To avoid this, it is recommended to use whole fats like oil or butter, or a DIY oil and paper towel or kitchen towel combination, instead of cooking spray on non-stick pans.

Cooking spray residue is hard to remove

For Non-Stick/Teflon Pans:

• After your pan has cooled down, remove any food remnants using a soft washcloth or paper towel, then wash using a mild dish-washing soap.
• Next, make a paste by mixing equal parts of baking soda and water and apply it onto your pan, especially concentrating on areas where the cooking spray residue has settled.
• Scrub the paste gently using a soft sponge, non-scratch dish brush, or clean washcloth.
• Rinse the pan under lukewarm water and follow with another round of mild dish-washing soap if needed.
• Dry your non-stick pan with a soft towel.

For Glass or Stone Pans:

• First, let your cookware cool properly. Remove all food particles and gently wash your pan with a mild detergent.
• To remove the greasy residue, mix equal parts of vinegar (white vinegar and apple cider vinegar work best to cut through grease) and water and soak your pan in this solution for 10-15 minutes.
• While the pan soaks, use a soft dish brush or sponge to scrub the pan’s surface thoroughly.
• Rinse the pan thoroughly and wash with a mild detergent to get rid of the smell of vinegar.
• Dry the cookware with a soft towel.

For Silicone Baking Pans:

• When your silicone baking pan has cooled, remove the food and wipe the pan with a soft paper towel to clean off any remaining food particles.
• Wash once using lukewarm water and mild detergent.
• Make a paste using baking soda and water until semi-thick and then rub a thick coat of it over your silicone pan.
• Wait for the baking soda to dry – this could take a few hours.
• When the baking soda has dried, gently scrub the paste off using a damp sponge and lukewarm water.

For Stainless Steel Pans:

• Remove all food remnants from your stainless steel pan and wash it once using dish detergent and a sponge.
• Rub white vinegar on the pan using a soft cloth or sponge. You can also fill an empty spray bottle with white vinegar and spray it on the stainless steel surface. Leave the pan to sit for 5–10 minutes.
• Sprinkle baking soda powder on the pan’s surface, focusing on the greasy residue.
• Using hot water, a soft sponge, and mild dish soap, scrub the stainless steel pan thoroughly until the grease cuts through.
• Rinse the pan thoroughly and wash once more with a clean sponge.
• Wipe the pan with a clean towel to remove any soapy residue and wipe to dry.

For Cast Iron Pans:

• Begin by wiping your cast iron pan using paper towels to get rid of as much grease as you can.
• Add a hefty amount of salt and scrub the cast iron surface using a non-corrosive sponge or brush.
• Rinse your pan well, dry it on a lit stove, and follow by greasing it all over.
• If the cooking spray residue is extremely stubborn, begin by wiping as much of it as you can with dry paper towels.
• Follow by spraying some white vinegar and sprinkling baking soda on the pan’s surface.
• Use a non-corrosive sponge or soft-bristled brush to scrub the surface.
• Rinse the pan thoroughly and wipe off any excess grease using paper towels.
• Dry on a hot stove.

Note: Avoid using soap on your cast iron or soaking it in solution or water!

Cooking spray can damage the non-stick coating

Non-stick pans are a handy tool in the kitchen, but they require careful use and maintenance. One of the most common mistakes people make is using cooking spray, which can ruin the non-stick coating over time.

Cooking sprays contain lecithin, an emulsifier that helps keep food from sticking to pans. However, lecithin builds up on the surface of non-stick pans, creating a stubborn residue that is almost impossible to remove. This residue can completely degrade the non-stick coating, making it ineffective.

The non-stick surface is designed to heat up and cool down quickly, which means that cooking sprays will leave a ton of residue. The high heat can also cause the lecithin to cook onto the surface of the pan, making it even more difficult to remove. As a result, the pan's coating will be damaged, and food will start to stick.

To avoid this issue, it is recommended to use pure ingredients like olive oil, canola oil, or butter instead of cooking spray. These alternatives provide a natural non-stick effect without the harmful additives found in cooking sprays.

Additionally, non-stick pan manufacturers like Anolon warn that cooking sprays burn at lower temperatures, which can damage the coating and void the warranty. So, while cooking spray may seem like a convenient option, it is best avoided when using non-stick cookware to ensure the longevity of the pan's non-stick properties.

Pans should be seasoned before use

Seasoning pans is a crucial step in maintaining their non-stick properties and preventing rust. Proper seasoning is key to achieving professional results in your cooking. Seasoning a pan involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This process polymerizes the oil, forming a protective layer that prevents food from sticking.

How to Season a New Pan:

Before seasoning a new pan, it is important to clean it first. Frying pans and skillets may come pre-seasoned or with a coating of wax or oil applied by the manufacturer for protection during shipping. To clean a new pan, follow these steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Wash your new pans in hot, soapy water, using a stainless steel scrubber for cast iron skillets and heavy-duty carbon steel pans, and a dish towel for tin-plate and hard-coat aluminum pans.
• Rinse and dry the pan with a clean towel.
• Place the pan in the oven for 15 minutes to ensure it is completely dry.

How to Season a Pan in the Oven:

Seasoning a pan in the oven is a popular method for creating a non-stick surface that will improve the performance and longevity of your cookware. This method is suitable for cast iron, hard-coat aluminum, and tin-plated pans. Here are the steps:

• Preheat your oven to the recommended temperature for your specific type of cookware, typically ranging from 300 to 500 degrees Fahrenheit, depending on the material.
• Wash, rinse, and dry your pan with a clean towel.
• Place the pan in the oven for 15 minutes to dry fully.
• When the pan is cool enough to handle, apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the entire surface, excluding the handle in most cases.
• Line a baking sheet with aluminum foil and place it on the oven's bottom rack to catch any drippings.
• Place the pan on the middle rack of the oven, optionally placing it upside down to allow excess oil to drip off.
• Bake the pan for the recommended time, which varies depending on the material.
• Repeat steps 4-7 up to three times for better seasoning.
• Turn off the oven and allow the pan to cool completely. This gradual cooling helps the oil to polymerize and create a durable non-stick coating.
• Once the pan is cool, remove it from the oven and wipe off any excess oil residue with a clean cloth. Your pan is now seasoned and ready for use.

How to Season a Pan on the Stove:

Some pan materials can be seasoned on a stovetop. This method helps create a non-stick surface and prolongs the lifespan of your cookware. Here are the steps:

• Choose a medium to high smoke point oil such as vegetable oil, canola oil, corn oil, or shortening. Avoid butter or olive oil as they have lower smoke points and can leave a sticky residue.
• Place the pan on the stove over medium heat and allow it to heat up gradually.
• Once the pan is warm, add a small amount of oil or shortening. Use a clean dry towel held by tongs to spread the oil evenly across the entire surface, including the sides.
• Heat the oil until it starts to smoke slightly, indicating that it is polymerizing and creating a protective layer.
• Turn off the heat and allow the pan to cool down completely. Once cooled, wipe off any excess oil with a paper towel.
• Repeat the process of heating, oiling, and cooling up to three times to build a durable seasoning layer.

Seasoning your pans regularly is essential for extending their lifespan and maintaining their non-stick properties. Here are some guidelines on when to season your pans:

• Before your first use.
• When food starts to stick to the surface.
• When the surface of the pan starts to look grey.
• When rust starts to form on the surface.

Additionally, you can create a schedule to season your pans regularly to ensure they maintain their non-stick surface.

Pans should be washed by hand

Non-stick pans are convenient for cooking sticky foods like eggs, pancakes, seafood, and rice. However, they are delicate and require extra care to maintain their non-stick properties. One of the most important things to remember is to wash them by hand.

Hand-washing your pans is crucial because dishwashers can damage the non-stick coating. The high heat and harsh detergents in dishwashers can cause the coating to degrade over time, making it less effective at preventing food from sticking. Even if your pans are labelled as "dishwasher-safe", it's best to wash them by hand to protect the surface.

When hand-washing your non-stick pans, use a sponge or soft-bristled brush with some warm, soapy water. Avoid using abrasive cleaning tools like scouring pads and steel wool, as these can scratch and damage the coating. Instead, opt for soft sponges, soft brushes, and microfiber towels. You can also use mild abrasive cleaners like baking soda or plastic mesh pads for more effective cleaning.

It's important to let your non-stick pans cool down before washing them. Quick changes in temperature can affect the ceramic coating, so give your pans a few minutes to cool down before washing. Additionally, always remember to wash your pans before going to bed instead of soaking them in water overnight.

By following these instructions and washing your non-stick pans by hand, you can help maintain their non-stick properties and prolong their lifespan.

Pans should not be preheated

Non-stick pans should not be preheated for longer than 30 seconds, or at high settings. Non-stick pans are designed for moderate heat and heating them for longer than half a minute can damage the non-stick surface, potentially release toxins, and even cause the pan to warp.

Non-stick pans are coated with a chemical compound known as Teflon, which can burn off and release toxic fumes when overheated. This is especially likely to happen when the pan is empty, as it will get too hot too fast. To avoid this, only heat non-stick pans on low to medium heat for a short time, and always add a light coat of oil or fat to the pan before heating.

If you are using a non-stick pan to boil or simmer liquids, there is no need to preheat the pan at all. For other types of cooking, heat the pan for a maximum of 30 seconds on a low to medium setting, and then carefully add a small amount of oil or butter. Do not heat the oil or butter alone in the pan, as this can be dangerous. Instead, add your food to the pan immediately after adding the oil or butter, and swirl the pan to ensure that the whole surface is coated.

It is also important to note that non-stick pans should not be washed in the dishwasher. The heat from the dishwasher and detergents will cause the non-stick coating to degrade over time, so it is best to wash these pans by hand.

Frequently asked questions