Breaking In Your Non-Stick Pan: Do's And Don'ts

Non-stick pans are a popular option for those looking for easy clean-up or a stick-free cooking surface. However, non-stick cookware can get a little beat up over time. To ensure your non-stick pans last longer, you can try seasoning them. Seasoning a non-stick pan involves adding a layer of oil that will coat the pan's surface and form a protective layer. This helps cookware remain effective while reducing the amount of oil you need when cooking. Here's a step-by-step guide to seasoning your non-stick pan:

- Wash your new pan to remove any leftover residue.

- Dry the pan completely.

- Coat the surface with a thin layer of neutral oil such as vegetable or canola oil.

- Heat the pan over medium heat for 1-3 minutes. Alternatively, if the pan is oven-safe, put it in the oven at 300 degrees F for 20 minutes.

- Remove from heat and allow to cool.

- Once cool, wipe away any excess oil with a towel, and your pan is ready to use!

Clean and dry the pan before seasoning

To clean and dry a new non-stick pan, start by washing it with hot, soapy water to remove any residue from the packaging or factory. Avoid using abrasive tools such as steel wool, scouring pads, or stiff brushes, as these can damage the surface. Instead, opt for a soft cloth or sponge. Make sure to dry the pan thoroughly with a soft cloth. It is important to ensure that the pan is completely dry before seasoning it, as a dry surface will allow the oil to stick better.

If you are having trouble removing stubborn residue, you can try soaking the pan in warm, soapy water for a few hours before gently scrubbing it clean. For burnt-on messes, you can create a mixture of white vinegar, water, and baking soda directly in the pan. Bring the mixture to a boil, stirring continuously for about 5 minutes. Allow it to cool, then rinse the pan with warm water.

Once your pan is clean and dry, you can proceed with the seasoning process.

Use a neutral oil like canola or vegetable oil

To break in a new non-stick pan, you can use a neutral oil like canola or vegetable oil. This is a simple process that will help your pan perform at its best and last longer. Here's a step-by-step guide:

Firstly, ensure your new pan is clean and dry. Place the pan over medium heat for about 3 minutes. You can also heat the pan in the oven at 300 degrees F for 20 minutes if it is oven-safe.

Next, apply a small amount of canola or vegetable oil to the pan. Using a folded paper towel or cloth, rub the oil across the entire surface of the pan, including the rim. These oils are great choices as they have a high smoke point, making them ideal for high-heat cooking. They also have a mild taste, so they won't alter the flavour of your dish.

Once the oil is applied, return the pan to medium heat. Heat the oil until it starts to smoke, then remove the pan from the heat and let it cool down. This process allows the oil to bake into the pan, creating a protective layer that enhances the non-stick effect.

Finally, once the pan is cooled, wipe out any excess oil with a paper towel or cloth. Your pan is now ready to use and should have a smooth, slippery surface.

You can repeat this seasoning process whenever you feel like your pan needs a refresh. It's a good idea to season your non-stick pans regularly to ensure they last longer and maintain their non-stick properties.

Heat the pan on a medium setting

Heating your pan on a medium setting is a crucial step in the seasoning process. Seasoning your non-stick pan will help it to perform better and last longer.

Firstly, ensure your pan is clean and dry. Place the pan over medium heat for about 30 seconds to three minutes. The exact time depends on the type of pan you have. If your pan is oven-safe, you can place it in the oven at 300 degrees Fahrenheit for 20 minutes instead of heating it on the stove.

Once the pan is heated, you can add a small amount of oil to the pan. Vegetable, canola, or coconut oil are good choices. Using a folded paper towel or cloth, rub the oil across the entire surface of the pan, coating the bottom entirely.

Avoid overheating or dry heating

Nonstick pans are convenient and easy to use, but they require careful handling to ensure they remain nonstick and last a long time. One of the most important things to keep in mind when using a nonstick pan is to avoid overheating or dry heating the pan. Here are some detailed tips to help you avoid these common pitfalls:

• Always use low to medium heat when cooking with nonstick pans. High heat can damage the coating over time and cause the release of harmful toxins, depending on the type of coating. It is better to use stainless steel or cast iron pans for cooking at high temperatures.
• Never preheat a nonstick pan on high heat without food in it. Start at a lower temperature and add a fat like oil or butter, or add the food to the pan before turning on the heat. Nonstick pans can reach high temperatures very quickly, and if they exceed 348 °C (660 °F), the coating can start to deteriorate.
• Do not put nonstick pans in an oven that is hotter than 260 °C (500 °F). Higher temperatures can discolour the coating or cause it to lose its nonstick properties.
• When using the stovetop, use a burner that matches the size of the pan bottom. This will help ensure even heating and reduce the risk of overheating.
• Avoid leaving a nonstick pan unattended on the stove, as it can quickly heat up to dangerous temperatures.
• If you accidentally overheat your nonstick pan, open windows and doors to ventilate the area. The fumes released from overheated nonstick pans can be harmful to humans and pets, and even more so for birds.
• To prevent sticking, make sure the pan is coated with oil or butter before and during cooking. Keep an eye on the heat and stir or move the food regularly.
• If your nonstick pan does start to stick, try seasoning it with oil to fill in any small pores or uneven patches on the surface.
• Always wash your nonstick pan by hand in warm soapy water, using a soft sponge or washcloth. Avoid using steel wool or other abrasive cleaning tools, as they can damage the coating.

By following these tips, you can help ensure that your nonstick pans remain in good condition and continue to perform well over time.

Use wooden or silicone utensils

When cooking with a non-stick pan, it's important to use the right utensils to preserve the coating and prevent scratches. The best utensils to use are wooden, silicone, or nylon.

Wooden utensils are a great option as they are rigid enough to break up chunks of food or to scrape up fond from the bottom of a pan, but malleable enough that they won't scratch or gouge the coating. They are also a naturally occurring material and can be found easily. However, wooden utensils require more maintenance than other materials. They cannot be washed in the dishwasher or left wet for long periods, as this can lead to warping, cracking, or breaking. They also need to be oiled occasionally to avoid cracking.

Silicone utensils are incredibly durable, heat-safe to high temperatures, and dishwasher-safe. They are gentle on non-stick pans and can be moulded to the shape of your pan to get to every last drop of food. However, some silicone utensils are not heat-safe and could melt onto your pan if exposed to heat for too long. Additionally, some silicone utensils are made of two pieces—a handle and a head—and the adhesive used to attach the head can wear out over time.

Nylon utensils are rigid yet flexible, durable, and typically dishwasher-safe. They are also incredibly affordable and come in a variety of shapes. While nylon is safe for use on non-stick pans, it is still a fairly rigid material and can leave noticeable scuffs and superficial scratches. Nylon also has a low heat safety rating and could melt if left exposed to heat for too long. Over time, nylon can become brittle and crack, so these utensils may need to be replaced more often than wooden or silicone ones.

Frequently asked questions