The Ultimate Guide To Non-Stick Pan Coating

Non-stick pans are a great time-saver in the kitchen, but they don't last forever. While you can't recoat non-stick pans yourself, there are professional services that will strip and recoat your pans for you. However, this can be costly and may not be worth it when compared to the price of buying a new pan. If you're looking for a more affordable option, you might want to consider restoring your pan by seasoning it with oil, which can fill in scratches and reinforce the non-stick coating. This process involves cleaning the pan, heating it on the stovetop, coating it with oil, and then heating the oil until it smokes. You can also season a pan in the oven by coating it with oil and baking it for about two hours. However, it's important to note that even with restoration, non-stick pans will eventually need to be replaced.

Repairing non-stick pans is not a DIY job

Non-stick pans are great for quick clean-ups, but their non-stick coating does deteriorate over time. While there are ways to restore a non-stick pan, it is not a simple DIY project. The process is complex and cannot be completed at home.

The non-stick coating process

Firstly, the surface of the pan is prepared by removing any grease with a powerful detergent. The pan is then dipped in hydrochloric acid to etch the surface and make it rough. The pan is then rinsed in nitric acid to remove any remaining dust or metal particles. It is then dried and several thin layers of the non-stick chemical polytetrafluoroethylene (PTFE) are sprayed or rolled onto the pan. The pan is then baked in an oven to slowly evaporate any water in the PTFE coating. Once the water has evaporated, the oven temperature is increased to around 800 degrees Fahrenheit, where the PTFE will gel in a process known as sintering.

Repairing non-stick pans

If your non-stick pan is no longer non-stick, it may be possible to restore it. If the pan is relatively new and has been treated well, start by cleaning it with dish soap, hot water, and a vigorous scrub with a soft sponge. If your pan is older, try adding slightly more cooking oil or fat to the pan before cooking.

If your pan is still sticking, it may be time to replace it. However, if your pan has lost its non-stick qualities in certain spots or has superficial scratches, it may be possible to save it. You can try using a special mixture of water, baking soda, and vinegar, or a non-stick repair spray.

Health risks of a damaged non-stick pan

Compromised non-stick cookware can make cooking messier and more difficult, but it can also pose health risks. If the coating is flaking off or peeling, it could end up in your food. There are concerns that this could be dangerous to your health, so it is recommended to discard pans with damaged non-stick coatings and invest in a new set.

Caring for your non-stick pan

To extend the lifespan of your non-stick pan, avoid using metal utensils or abrasive cleaning pads as these can scratch the surface. Always wash your pan by hand with warm soapy water and a soft sponge. Avoid cooking over high heat and never use non-stick cooking sprays as these can create a gunky buildup that is difficult to remove.

Non-stick pans can be professionally recoated

While it is possible to find companies that offer non-stick recoating services, it may be more economical to simply replace your pan, as the cost of recoating can be high. Additionally, improper restoration of a non-stick coating can be unsafe. Some sources suggest that it is better to invest in higher-quality non-stick cookware that will last longer, or to use cast iron pans, which can be seasoned to create a natural non-stick finish without the use of chemicals.

Non-stick coatings are complex to apply

Firstly, the surface of the pan must be prepared. This involves washing the pan with a powerful grease-removing detergent, then dipping the pan in hydrochloric acid to etch the surface and make it rough. The pan is then rinsed in nitric acid to remove any remaining dust or metal particles, before being rinsed again in plain water and dried.

Next, several thin layers of the non-stick chemical polytetrafluoroethylene (PTFE), also known as Teflon, are sprayed or rolled onto the pan. The pan is then baked in an oven to slowly evaporate any water in the PTFE coating. The oven temperature is then increased to around 800 degrees Fahrenheit to gel the PTFE in a process known as sintering.

As an alternative to recoating, some people choose to "season" their pans with oil. This involves cleaning the pan, heating it on a stovetop, and then coating the bottom with vegetable, canola, or coconut oil. The oil is heated until it smokes, then the pan is set aside to cool. The pan is then rubbed with a paper towel to absorb excess oil. However, this method is not as durable as a factory non-stick coating and will need to be repeated regularly.

Given the complexity of the recoating process, it is often more economical to simply replace a non-stick pan rather than recoat it. Additionally, there are potential health risks associated with non-stick coatings, as the chemical perfluorooctanoic acid (PFOA) used in their manufacture has been linked to cancer. Therefore, it is generally recommended to replace non-stick pans once the coating starts to scratch or peel.

Pans can be seasoned with oil to restore non-stick properties

To season a pan, start by cleaning it thoroughly. Partly fill the pan with water, then add 1/2 cup of white vinegar. Place the pan on the stovetop over medium heat and let the mixture boil for about 10 minutes. Pour the mixture down the sink, then wash the pan with gentle dish soap, avoiding steel wool or other abrasive tools that could scratch the pan. Dry the pan with a soft cloth.

If you're not confident that your pan is oven-safe, season it on the stovetop. Heat the clean, dry pan on medium heat for 3 minutes, then add 2 tablespoons of coconut oil, vegetable oil, or canola oil to the pan. Swirl the pan until the bottom is completely coated in oil. Heat the oil until it starts to smoke, then set the pan aside to cool. Once the pan is cool, use a paper towel to gently rub the remaining oil into the pan.

If your pan is oven-safe, you can also season it in the oven. Preheat the oven to 400°F (204°C). Pour a non-salted vegetable oil into the pan, coating the entire bottom of the pan with about 1/2 inch of oil. Place the pan in the oven and heat for about 2 hours. Turn off the oven and leave the pan inside overnight.

To preserve your non-stick pan, avoid using cooking spray, metal utensils, and high heat. Instead, opt for oils, butter, wooden spoons, and silicone utensils. Always wash your pan by hand with a soft sponge or cloth, and avoid abrasive cleaning tools.

Pans should be cleaned and dried before seasoning

To clean the pan, fill it with water and add 1/2 cup of white vinegar. Place the pan on the stovetop and heat the mixture until it boils, then remove it from the heat. Pour the mixture down the sink, and wash the pan with gentle dish soap, avoiding steel wool or other abrasive tools that could scratch the pan's surface. After washing the pan, dry it thoroughly with a soft cloth. It's important to ensure that the pan is completely dry before seasoning, as this will help the oil adhere to the pan's surface.

Once the pan is clean and dry, it's time to begin the seasoning process. There are a few different methods for seasoning a pan, depending on the type of pan and your preferred method. One popular method is to heat the pan over medium heat for about three minutes, then add two tablespoons of vegetable, canola, or coconut oil. Swirl the pan to coat the entire bottom with oil, then heat the oil until it begins to smoke. Remove the pan from the heat and set it aside to cool. Once the pan is cool, use a paper towel to rub the remaining oil into the pan.

Another method for seasoning a pan is to place it in the oven. Preheat the oven to the recommended temperature for your specific type of cookware, usually between 300 and 500 degrees Fahrenheit. Wash, rinse, and dry the pan, then place it in the oven for 15 minutes to ensure it's completely dry. Apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the entire surface of the pan, excluding the handle. Place a baking sheet lined with aluminum foil on the bottom rack of the oven to catch any drippings, then place the pan on the middle rack. Bake the pan for the recommended time, which will vary depending on the material of the pan. After baking, turn off the oven and allow the pan to cool completely before removing it.

Frequently asked questions