Spray Oil And Pans: A Recipe For Disaster?

Cooking spray is a popular choice for those looking to cut down on oil usage, but it can wreak havoc on non-stick pans. While it may seem convenient, cooking spray can cause a stubborn residue build-up that is almost impossible to remove and can ruin the non-stick coating. This residue can lead to food sticking to the pan, the very issue you were trying to avoid. So, if you want to keep your non-stick pans in good condition, it's best to avoid using cooking spray and opt for a small amount of natural fat like olive oil or butter instead.

Cooking spray damages non-stick coating

Non-stick pans are convenient and easy to clean, but they require careful handling to maintain their non-stick properties. One of the most common mistakes people make is using cooking spray on these pans, which can ruin the non-stick coating over time.

Cooking sprays, such as PAM, are essentially cooking oils in a can. However, they also contain lecithin (an emulsifier), dimethyl silicone (an anti-foaming agent), and propellants like propane or butane. While lecithin helps lubricate the pan's surface, it also builds up over time and becomes nearly impossible to remove. This buildup can completely degrade the non-stick coating, causing food to stick and making the pan difficult to clean.

Manufacturers of non-stick pans, such as Anolon, warn that cooking sprays burn at lower temperatures and will damage the coating. They also void the warranty of the product. The residue left by cooking sprays can only be removed through thorough cleaning, and even then, the non-stick properties of the pan may be compromised.

To avoid damaging your non-stick pans, it is best to avoid cooking sprays altogether. Instead, use a minimal amount of natural fats like olive oil, avocado oil, or butter. These fats will help maintain the non-stick coating and ensure your pan lasts longer.

Additionally, it is important to follow other best practices when using non-stick pans. Avoid preheating the pan, and always add the fat before heating. Never use metal utensils or abrasive cleaning tools, as they can scratch the surface. Wash your non-stick pans by hand with soft sponges or brushes and avoid the dishwasher to prolong their lifespan.

Cooking spray residue is hard to remove

Cooking spray residue is the remaining yellow-to-red substance that your food doesn't soak up. It is the remnants of the chemicals and oils that are cooked into your utensils. The gummy texture and odour are enough to put anyone off!

The cooking spray and heat 'bond' to the cooking surface, which is why it becomes a messy, sticky substance on cooking surfaces after cooking or baking. This is called polymerization, where many small molecules bond to create large, stable molecules. The polymer we create with cooking spray is thermoset, meaning once it's there, it's going to be very difficult to remove.

Removing cooking spray residue from non-stick/Teflon pans

On non-stick surfaces, cooking spray can become stubbornly adherent. The non-stick surface is designed to heat up and cool down quickly, which means the cooking spray will definitely leave a ton of residue.

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, you're going to remove the grease.

Mix equal parts of baking soda and water to make a paste and apply it onto your pan, especially concentrating on areas where the cooking spray residue has settled.

Scrub the paste gently onto the pan's surface 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.

Removing cooking spray residue from glass or stone pans

Glass and stone pans are the hardest utensils to clean cooking spray residue from. Unlike other surfaces, the spray is more adherent on these.

First, let your cookware cool properly. Remove all food particles and gently wash your pan with a mild detergent. To remove the greasy residue, follow these steps:

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.

Removing cooking spray residue from stainless steel pans

Stainless steel is tough to clean in general. Couple that with cooking spray grease, and you've got a nightmare on your hands!

Remove all food remnants from your stainless steel pan and wash it once using dish detergent and a sponge. Follow the next steps to get rid of the grease:

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.

Removing cooking spray residue from cast iron pans

Cast iron is a strong metal, but it is also prone to grease stains like other cookware. If you want your cast iron to last for generations, the following tips can help you clean off cooking spray residue:

Salt: Begin by wiping your cast iron with 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.

Baking soda and vinegar: If the cooking spray residue is extremely stubborn, begin by wiping as much of it 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.

Removing cooking spray residue from 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. Using lukewarm water and mild detergent, wash it once. Here's what you need to do to remove cooking spray residue:

Make a paste using baking soda and water until it forms a semi-thick paste, 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.

Pans need to be washed by hand

While non-stick pans are a godsend for cooking sticky foods, they do require a little extra care to keep them in good condition. One of the most important things to remember is to wash them by hand. While some manufacturers claim their non-stick pans are dishwasher-safe, handwashing is always the best option to protect the non-stick surface.

Handwashing your pans is simple. First, use a rubber spatula or paper towel to scrape away any leftover food. Be careful not to pour grease down the sink, as it can cause blockages. Instead, pour it into a disposable can and throw it in the trash. If there are any stubborn, baked-on foods, soak the pan in hot water with detergent or baking soda for 15-30 minutes before washing.

When it comes to washing up, use a sponge (soft-side only), soft brush, or microfiber cloth with some dish soap. Avoid using abrasive cleaning tools like scouring pads and steel wool, as these can damage the non-stick coating. Be sure to wash your pans separately from your other dishes, as stacking them with other dishes can cause additional wear and tear on the non-stick finish.

After washing, thoroughly rinse and dry your pans. Paper towels are great for drying, especially if there are any grease remnants. And remember, always wash your pans promptly after use. Leaving them to soak overnight or storing food in them can cause unnecessary wear and tear on the non-stick surface.

Pans shouldn't be exposed to high heat

Nonstick pans are convenient for cooking sticky foods such as eggs, seafood, and rice. However, they require careful handling to avoid damage. One of the most common ways people ruin their nonstick pans is by exposing them to high heat.

Nonstick pans are not designed for high heat. Using high heat can damage the nonstick coating, reducing the pan's effectiveness and lifespan. It can also cause the release of hazardous vapors and harmful toxins, which is unsafe for anyone in the vicinity, including yourself, family members, or pets.

To avoid these issues, always use nonstick pans at medium or low heat settings. If you need to cook at high temperatures, such as when searing meat, opt for a stainless steel or cast-iron skillet instead. These types of pans are more durable and better suited for high-heat cooking.

Additionally, when using nonstick pans, it is important to add cooking fat, such as oil or butter, to the pan before heating it up. This not only enhances the nonstick effect but also helps prevent the release of toxins that can occur when heating the pan without any lubricant.

By following these simple guidelines—avoiding high heat and adding cooking fat first—you can extend the lifespan of your nonstick pans and ensure a safer cooking experience.

Metal utensils damage non-stick coating

Non-stick cookware is made of safe materials and is generally considered safe for metal utensils, as long as the non-stick coating isn't scratched. However, it's important to note that metal utensils can indeed damage these non-stick surfaces.

Metal utensils can scratch and eventually degrade the non-stick coating. This will reduce the lifetime of your non-stick pans, requiring you to replace them sooner. To avoid this, it is recommended to use wooden, plastic, or silicone utensils instead. These materials are softer and less likely to damage the non-stick coating.

Additionally, it is advised to avoid preheating an empty non-stick pan, as this can cause the release of polymer fumes. Cooking on medium or low heat is recommended, and it is best to avoid broiling, as this requires temperatures above those recommended for non-stick cookware. Properly ventilating your kitchen during cooking can also help clear any fumes that may be released.

Following these guidelines will help ensure the longevity of your non-stick cookware and maintain its non-stick properties.

Frequently asked questions