Clean Nonstick Pan: Remove Stubborn Dirt Easily

Non-stick pans are a popular choice for home cooks due to their easy cleanup and stick-free cooking surface. However, even non-stick pans have their limits, and burnt-on messes can sometimes seem impossible to clean. But don't worry, there are several effective methods for cleaning a burnt non-stick pan and restoring it to its former glory. Here are some tips and tricks to help you get your non-stick pan looking like new again.

Wash by hand with mild soap and lukewarm water

To clean a nonstick pan with stuck dirt, hand-wash it with mild soap and lukewarm water. Avoid using the dishwasher, even if the manufacturer claims it is dishwasher-safe. The harsh detergents and high temperatures can cause the nonstick coating to deteriorate. Instead, fill your sink with lukewarm water and add a mild, soft soap. Use a soft cloth or sponge to gently scrub your pan. If the dirt is stubborn, you may need to soak the pan for a few hours before gently scrubbing it clean. Avoid using abrasive tools like steel wool or scouring pads, as these can damage the nonstick surface. For burnt-on food, you can create a paste with baking soda and water and gently scrub the pan with a non-abrasive sponge. Rinse the pan thoroughly with lukewarm water and dry it completely before storing.

Soak in warm, soapy water for 10-20 minutes

Soaking your non-stick pan in warm, soapy water is a great first step to restoring your pan to its former glory. It is a simple and effective way to remove stuck-on food and burnt-on messes. Here is a step-by-step guide:

• Squirt about a teaspoon of mild dish soap into the pan. Avoid using harsh detergents, as these can break down the non-stick coating.
• Fill your sink with warm water and place the pan in it. Ensure the sink is stopped up so that it can be filled with water.
• Let the pan soak for 10 to 20 minutes. This will help to loosen any burnt-on food or stubborn residue.
• After soaking, use a soft cloth, sponge, or brush to gently hand-wash the pan. Avoid using steel wool, scouring pads, or stiff scrubbing brushes, as these can scratch and damage the non-stick coating.
• Rinse the pan with lukewarm water and dry it thoroughly. Do not put the pan away while it is still wet, as this can lead to rusting.

Remember, it is important to clean your non-stick pan promptly after each use. If there is burnt-on food, the soaking method described above is a gentle and effective way to remove it without damaging the coating.

Use a baking soda and water paste to remove stubborn residue

To clean a non-stick pan with stuck dirt, you can use a baking soda and water paste to remove stubborn residue. Here's a step-by-step guide:

Step 1: Create a Baking Soda and Water Paste

Cover the bottom of your non-stick pan with a layer of water. Sprinkle baking soda liberally over the water to create a thin paste. You can also first sprinkle baking soda and then add a small amount of water to create the paste.

Step 2: Let the Paste Sit and Work Its Magic

Let the pan sit for several hours. During this time, the baking soda will react with the water to create a mild abrasive that helps loosen and remove stubborn residue.

Step 3: Rinse and Wash the Pan

After the paste has sat for a few hours, rinse the pan with warm water. Then, wash the pan with dish soap and a sponge or washcloth. Ensure you use a non-abrasive sponge or cloth to avoid damaging the non-stick coating.

Step 4: Dry the Pan

After washing the pan, dry it thoroughly with a clean towel. Ensure the pan is completely dry before storing it away.

Additional Tips:

• For tougher stains, you can try boiling a solution of baking soda and water in the pan before rinsing and washing.
• Avoid using metal utensils, cooking sprays, and high heat with non-stick pans, as these can damage the coating.
• Always allow your non-stick pan to cool down completely before cleaning to prevent warping.
• For regular cleaning, a mild scrub with dish soap and a soft cloth or sponge is usually sufficient.

Avoid using metal utensils and sharp objects

Non-stick pans are a great tool for home cooks. They are easy to use and clean, and require less oil and butter than other types of pans. However, they do require a certain level of care to ensure their optimal use and longevity. One of the top rules of using non-stick pans is to never use metal utensils on them. Metal utensils, including spatulas, spoons, forks, and knives, have sharp edges that can scratch or chip the non-stick coating. Not only might small fragments of the coating end up in your food, but the non-stick coating will also be destroyed over time, and food will start getting stuck to the pan.

Once the non-stick coating on the pan has been compromised, you should replace it. For cooking, always use wooden, plastic, or silicone utensils with your non-stick pans. Metal utensils have sharp edges with the potential to scrape the non-stick coating off. Non-stick pans have gotten stronger over the years, but it's still possible to chip the coating if you're not careful. Therefore, it is recommended to stick with wood or other non-stick-friendly utensils.

Season the pan with oil

Seasoning a non-stick pan with oil is a great way to revive its non-stick properties and ensure it performs at its best. This process fills in any scratches and reinforces the non-stick coating. Here is a step-by-step guide to seasoning your non-stick pan with oil:

• Clean and Dry the Pan: Start by giving your pan a good clean. You can fill it with water and add 1/2 cup of white vinegar, then boil it on medium heat for about 10 minutes. After boiling, pour the mixture down the sink, wash the pan with gentle dish soap, and dry it thoroughly with a soft cloth. It's important to ensure that your pan is completely dry before seasoning.
• Heat the Pan: Place the clean, dry pan on the stovetop and heat it over medium heat. If you're unsure if your pan is oven-safe, it's best to season it on the stovetop. Heat the pan for about 3 minutes.
• Add Oil: Once the pan is heated, add 2 tablespoons of oil to the pan. You can use vegetable, canola, coconut, or olive oil. Swirl the pan to coat the entire bottom with oil.
• Heat the Oil: Continue heating the oil until it starts to smoke. This indicates that the oil is getting hot and beginning to bake into the pan.
• Cool the Pan: Remove the pan from the heat and set it aside to cool. Keep the oil inside the pan and let it cool down to room temperature.
• Rub the Oil: Take a paper towel and gently rub the oil into the pan. This helps force some of the oil into the pores of the pan while absorbing any excess.

Your pan is now seasoned and ready to use! This process can be repeated as needed to maintain the non-stick properties of your pan and help it last longer. Remember to always follow the manufacturer's care instructions and avoid using abrasive tools or high heat, which can damage the non-stick coating.

Frequently asked questions