Non-Stick Pans: Pam Or Problem?

Non-stick pans are a handy tool in the kitchen, but they can be delicate. One of the most common ways to damage non-stick pans is by using cooking sprays like Pam. While these sprays are meant to improve the non-stick properties of the pan, they can actually have the opposite effect. Cooking sprays contain lecithin, an emulsifier that builds up on the pan over time and becomes nearly impossible to remove. This build-up can cause food to start sticking to the pan and can degrade the non-stick coating. To avoid damaging non-stick pans, it is recommended to use a small amount of oil or butter instead of cooking spray.

Cooking spray damages non-stick pans

Non-stick pans are a godsend for scrambling eggs and frying delicate foods without them sticking to the pan. However, non-stick pans are finicky and require more care and attention than you might think. One of the most common ways people damage their non-stick pans is by using cooking spray, such as Pam.

Cooking sprays are essentially cooking oil in a can. However, they also contain lecithin, an emulsifier, dimethyl silicone, an anti-foaming agent, and a propellant such as propane or butane. When you use cooking spray on a non-stick pan, the lecithin cooks onto the surface of the pan and builds up over time. This buildup becomes almost impossible to remove with just soap and water, and it degrades the non-stick coating, causing food to start sticking to the pan.

Instead of using cooking spray, it is recommended to use a light seasoning of butter or olive oil. You can also use other types of oil, such as canola, vegetable, or corn oil. If you are trying to reduce the amount of fat in your cooking, you can invest in an oil mister, which allows you to coat the pan with a small amount of oil.

Other ways to care for your non-stick pan

In addition to avoiding cooking spray, there are several other things you should keep in mind when using and caring for a non-stick pan:

• Avoid exposing your non-stick pan to high heat. Non-stick pans are not designed for high heat, and it can damage the coating and cause the release of harmful toxins.
• Don't use metal utensils in your non-stick pan, as they can scratch or chip the coating. Instead, use wooden or silicone utensils.
• Wash your non-stick pan by hand instead of putting it in the dishwasher. The high heat and harsh detergents in dishwashers can cause the coating to degrade over time.
• Avoid using cooking sprays or storing food in your non-stick pan, as this can cause additional wear and tear on the coating.

Use butter or oil instead

Non-stick cooking sprays like Pam are designed to make your pan's surface lubricated, but they can contain ingredients like lecithin and dimethyl silicone, which can build up on your pan over time and become almost impossible to remove. This can degrade the non-stick coating, causing food to start sticking to the pan.

Instead of using cooking spray, try using a light seasoning of butter or olive oil. Cindy Fisher, CR's lead cookware tester, uses olive oil during non-stick food release tests. Other oils you can use include canola, vegetable, or corn oil.

If you're looking to cut down on calories, invest in an oil mister, which allows you to coat your pan with a small amount of oil.

When using butter or oil, it's important to add the fat to the pan at the right time. For non-stick cookware, add the butter or oil to the pan before heating it up. This enhances the non-stick effects of the cookware and prevents the food from soaking up the oil. Additionally, some non-stick pans can emit potentially unhealthy fumes when heated without a lubricant.

By using butter or oil instead of cooking spray, you can help extend the life of your non-stick pan and ensure that food continues to slide off easily.

Don't use metal utensils

Non-stick pans are a great tool for any home cook. They are easy to use, clean, and require less oil and butter when cooking, making them ideal for healthier meals. However, despite their ease of use, there are still right and wrong ways to use them. One of the top rules of using non-stick pans is to never use metal utensils with them.

Metal utensils, such as spatulas, spoons, forks, and knives, have sharp edges that can scratch or chip the non-stick coating. This not only compromises the non-stick surface, but small fragments of the coating may end up in your food. This defeats the purpose of using a non-stick pan, as food will start to stick to the pan.

Once the non-stick coating has been compromised, it is best to replace the pan rather than continue using it. To avoid this, always use wooden, plastic, or silicone utensils with your non-stick pans. These materials are softer and will not scratch or damage the coating.

Additionally, when cleaning non-stick pans, avoid using abrasive materials such as steel wool or scouring pads. Instead, opt for hand washing with a soft sponge, plastic scourer, soft brush, or microfiber towel. With proper care and maintenance, your non-stick pans can last for up to 5 years.

In summary, using metal utensils on non-stick pans can cause irreversible damage to the coating, impacting the performance and longevity of the pan. By choosing the right utensils and cleaning methods, you can ensure your non-stick pans remain in good condition and continue to provide an easy cooking and cleaning experience.

Don't use high heat

Nonstick pans are convenient for cooking sticky foods such as eggs and fish. However, they require careful handling to ensure they remain non-stick and to prevent the release of harmful toxins. One of the most important things to remember when using a nonstick pan is to avoid high heat.

Nonstick pans are not designed for high heat. The nonstick coating will start to break down at high temperatures, damaging the pan and causing the release of fluorocarbons, which are linked to respiratory illness. The coating is made from a gas that is frozen and then compressed into a waxy substance. When exposed to high heat, the coating will start to turn back into a gas and degrade, similar to a candle.

To avoid damaging your nonstick pan and releasing harmful toxins, always use low to medium heat. Nonstick pans are ideal for cooking foods that require gentler heat, such as eggs and vegetables. If you need to cook at high heat, use a stainless steel or cast-iron pan instead. These pans can withstand higher temperatures without releasing toxins.

Additionally, always add a small amount of cooking fat, such as butter or oil, to the pan before heating. This will enhance the nonstick effect and prevent the pan from emitting toxins. Remember to add the fat to a cold pan before turning on the heat.

Hand-wash non-stick pans

To hand-wash non-stick pans, you should follow these steps:

Firstly, it is important to wash your pan by hand after every use. Even if your non-stick pan is labelled as dishwasher-safe, it is better to hand-wash to protect the surface. Use mild, soft soap and a soft cloth or sponge. Rinse the pan with lukewarm, not hot, water. To best remove dirt and grime, use a nylon or microfiber cloth or sponge.

If there is burnt-on food, soak the pan in warm, soapy water for 10-20 minutes, then hand-wash it again. You can also use a baking soda paste to help remove stubborn residue. Mix equal parts water and baking soda to form a paste. Dip a non-metallic brush or sponge into the paste and gently dab it onto the pan. Allow the paste to sit for 15 minutes, then rinse thoroughly.

You should also avoid using non-stick cooking sprays on your pan. These contain additives that build up on non-stick cookware, resulting in food that cooks unevenly. Instead, use oil or butter.

Finally, make sure to dry your pan immediately by hand. Don't put your pan away while it's still wet to prevent rusting. Use paper towels or a soft dish rag.

By following these steps, you can effectively hand-wash your non-stick pans and maintain their quality.

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