Non-Stick Pan Maintenance: Avoiding Peeling Issues

Non-stick pans are a popular kitchen tool, but they can be fragile and require careful handling. The non-stick coating can wear off over time, especially if the pan is heated without oil, not seasoned, washed in the dishwasher, or used for cooking acidic foods. To avoid this, it is important to season the pan, avoid high heat, use wooden or silicone utensils, and wash by hand. Additionally, non-stick cooking spray should be avoided as it can build up over time and make the pan sticky. While ingesting small flakes of the non-stick coating is not dangerous, it is recommended to replace the pan when it starts to peel to avoid potential toxin release.

Avoid high heat

Non-stick pans are not designed for high heat. Using high temperatures will damage the coating over time, and can also cause the release of harmful toxins, depending on the type of coating on your pan.

When cooking on the stovetop, keep the heat at medium or lower to protect the pan's non-stick surface. To avoid warping and safety concerns, check your owner's manual before putting non-stick pans into the oven to see the maximum temperature advised. If you're unsure, it's best to avoid putting non-stick pans in the oven altogether. Instead, use oven-safe stainless steel pans, cast iron pans, or Dutch ovens for recipes that start on the stovetop and finish in the oven.

High heat can destroy the precious coating of your non-stick pan, and when Teflon is heated above 500 degrees Fahrenheit, the coating can turn toxic and begin to deteriorate. If you repeatedly use the pan for high-heat cooking, it will destroy the surface over time and emit toxic vapours that can turn your food unpalatable.

The best thing you can do for your non-stick cookware is to avoid high heat. A non-stick pan is great for making creamy French omelettes, fish fillets, and crepes—not for searing a steak. Anything you do that breaks down the non-stick coating will make the pan wear out faster.

Don't use metal utensils

To avoid your non-stick pans from peeling, it is imperative that you don't use metal utensils. Metal utensils such as spatulas, knives, and forks can scratch off the coating and cause food to stick to the pan. This is especially true when you're cleaning the pan. Most people make the mistake of using steel wool, which severely damages the pan coating and leads to pits and peeling.

Silicone utensils are the best option for non-stick pans. They are malleable, soft, and dishwasher-safe. For cooking light foods like eggs, veggie stir-fry, or fritters, silicone spatulas are ideal as they easily flip food without harming the pan. For heavier foods like steaks, fish fillets, and quesadillas, nylon utensils are a good choice as they are sturdier than silicone.

If you're looking for a "metal-safe" non-stick pan, consider the following options:

• Hexclad pans: These pans feature a steel pan with an etched hexagon pattern filled with Teflon. The metal is microscopically higher than the Teflon, allowing you to use metal utensils without damaging the coating.
• Anodized aluminum pans: These pans have an anodized surface that is microscopically thin but won't scratch or flake like Teflon. However, some people may prefer not to use metal utensils on this surface.
• Ceramic-coated pans: Ceramic coatings provide an extreme non-stick experience, and some newer innovations have created metal utensil-safe ceramic coatings. For example, ONYX COOKWARE™ offers a ceramic-coated pan that is safe to use with metal utensils.

Don't stack pans

Don't Stack Your Pans

Stacking pans is a common practice for many people, especially those with limited kitchen space. However, this practice can be detrimental to your cookware, especially non-stick pans. Here's why you should avoid stacking your pans and some alternative storage methods to consider:

Scratches and Damage

The main issue with stacking pans is that it can lead to scratches and damage on the cooking surface. When pans are stacked, they inevitably move, bump, and rub against each other. This can cause scuffs and scratches on the delicate non-stick coating of your pans. Even carefully nested pans are subject to this type of damage. Scratches on the non-stick coating can ruin its non-stick abilities, leaving you with food residue that is difficult to remove and a pan that is less effective for cooking.

Chipping and Peeling

In addition to scratches, stacking pans can also lead to chipping and peeling of the non-stick coating. The constant movement and friction between stacked pans can cause the coating to chip and peel over time, further reducing the functionality of your cookware.

Alternative Storage Methods

So, what's the best way to store your pans to avoid these issues? The ideal solution is to hang your pans. Hanging pans eliminates the danger of scrapes and scratches caused by stacking. It also keeps your cookware out in the open, easily accessible, and ready for use. You can create a hanging wall for your pans using a pegboard, install a pot rack with hooks, or use a hanging rack. If hanging storage is not an option, you can still stack your pans as long as you place a protective layer between them. Use paper towels, dish towels, or even purchase pan protectors, which are spongy pads that grip the pans and act as padded cushions to dampen bumps and shocks.

Don't use non-stick cooking spray

Non-stick pans are a godsend when it comes to whipping up frittatas, pancakes, stir-fries, and omelettes without the hassle of food sticking to the pan. However, one of the most common mistakes that can ruin your non-stick pan is using non-stick cooking spray.

Non-stick cooking sprays, such as PAM, are essentially cooking oil in a can. While they are designed to lubricate your pan's surface, they often have additional ingredients like lecithin, an emulsifier, dimethyl silicone, an anti-foaming agent, and a propellant such as propane or butane. The issue with these sprays is that the lecithin cooks onto the pan's surface, building up over time and becoming extremely difficult to remove. This buildup degrades the non-stick coating, causing food to stick and rendering your pan useless.

Manufacturers of non-stick cookware, such as Anolon, explicitly warn against using cooking sprays as they burn at lower temperatures and damage the non-stick coating. They recommend using a refillable manual oil mister with your preferred cooking oil instead. This simple alternative allows you to control the amount of oil used and ensures that your pan remains non-stick.

Additionally, when adding oil or fat to your non-stick pan, it is best to do so right when you put the pan on the heat. Adding grease to a cold non-stick pan helps it perform better and reduces the release of potentially harmful fumes.

In summary, to maintain the longevity of your non-stick pan, avoid using cooking sprays and opt for manual oil misters or directly adding a light seasoning of oil or butter to the pan before turning on the heat.

Wash by hand

To avoid your non-stick pans from peeling, it is best to wash them by hand. The high temperatures and detergents used in dishwashers can break down the non-stick surface, so handwashing is the recommended method.

• Allow the pan to cool down completely before cleaning. Rinsing a hot pan with cold water can cause warping and damage the pan.
• Rinse the pan with soap and warm water to remove any leftover food particles.
• Using a sponge, washcloth, or soft cloth, scrub the surface gently to remove any remaining food particles. Avoid using abrasive tools like steel wool, scouring pads, or stiff scrubbing brushes, as these can damage the non-stick surface.
• Rinse the pan again to remove any leftover soap or food residue.
• Dry the pan thoroughly with a clean towel.

It is also important to note that you should always follow the manufacturer's instructions for cleaning and using your non-stick pans, as specific care directions may vary between brands.

In addition to handwashing, there are other care tips to keep your non-stick pans in good condition:

• Wash and season your non-stick pans before the first use. Seasoning the pan helps to even out any imperfections in the coating and will make your pan last longer. To season, wash the pan with hot soapy water, dry it thoroughly, and then lightly rub cooking oil over the surface. Heat the pan on the stove over medium heat for 2-3 minutes, then wipe out any excess oil with a paper towel before storing.
• Avoid using metal utensils with non-stick pans. Metal utensils can scratch the coating. Instead, opt for wooden spoons or silicone utensils, which are safer for non-stick surfaces.
• Avoid overheating your non-stick pans. High heat can damage the coating over time. Stick to low to medium heat when cooking with non-stick pans.
• Avoid using non-stick cooking spray. Cooking sprays can burn at a lower temperature than the non-stick coating, damaging your pan and creating a residue that builds up over time, negatively affecting the non-stick surface.
• Avoid putting empty pans on active burners. Always add oil, water, or food to the pan before turning on the burner. This helps protect the non-stick coating and serves as a temperature gauge.

By following these handwashing and care instructions, you can help extend the life of your non-stick pans and prevent peeling.

Frequently asked questions