Cleaning Stone-Coated Pans: Tips For Sparkling Cookware

Stone-coated frying pans are marketed as a healthy, non-stick alternative to traditional pans. However, there is little information available on the processes and chemicals used to coat the pan, as well as the potential health and environmental implications. Some users have reported that their stone-coated pans lost their non-stick properties after a few weeks, and that the pans are fragile and prone to scratching and breakage. Others have praised the pans for their ease of use and durability. Given the mixed reviews and lack of transparency, it is essential to conduct thorough research before purchasing stone-coated pans.

Avoid scratching the coating

To avoid scratching the coating of your stone-coated pan, it is important to take some precautionary measures. Here are some detailed instructions to help you maintain the integrity of your pan's coating:

Firstly, always hand wash your stone-coated pan with a soft sponge. Avoid the temptation to put it in the dishwasher, as this can increase the likelihood of scratches. Use mild soap, warm water, and a non-abrasive sponge or cloth to gently clean the surface. Never use steel wool or other harsh scrubbers, as they can easily damage the coating.

Secondly, when it comes to utensils, opt for wooden or rubber cooking utensils instead of metal ones. Metal utensils can scratch the coating, whereas wooden or rubber utensils are softer and less likely to cause damage. This is especially important if you're cooking with sharp-edged tools, such as knives or spatulas with sharp corners.

Additionally, always ensure your pan is completely cool before washing it. Thermal shock, caused by sudden changes in temperature, can damage the coating. Let the pan cool down after each use and then gently wash it with warm, soapy water. Avoid extreme temperature changes, such as placing a hot pan directly under cold running water.

When storing your stone-coated pan, take care to prevent scratches from stacked pans. One way to do this is by laying a cloth towel over the surface of the pan before placing another pan on top of it. This adds a layer of protection and reduces the chances of scratches. You could also consider investing in pan protectors, which are designed to be placed between pans to prevent scratching and extend the life of your cookware.

Finally, it's important to note that even with the best care, non-stick coatings can break down over time. If you notice that the coating on your stone-coated pan is starting to degrade, it may be time to consider replacing it. Regularly inspect your pan for any signs of wear and tear, and if you notice scratches or chips, it's best to retire the pan to avoid any potential health risks associated with non-stick coatings.

Don't overheat the pan

To clean a stone-coated pan, it is important to not only follow the correct cleaning procedures but also to ensure that you are using the pan correctly. One of the most important things to keep in mind is to not overheat the pan.

Overheating typically happens when the oil or fats in the pan get too hot, rather than the pan itself getting too hot. If the oil gets too hot, it can burn and stick to the non-stick coating, causing it to deteriorate over time. If the oil in the pan is smoking, then it is too hot.

To avoid overheating, it is recommended to only heat the pan on high for a few minutes at a time. Henrik Hansen, Quality Manager at SCANPAN, recommends heating the pan for approximately 2-3 minutes before adding food, so that the sides of the pan also heat up. Once the pan is thoroughly heated, the temperature should be lowered (to about 2/3 of the original heat setting) and the oil or fat should be added.

It is important to be especially careful with induction hobs, as they can heat up kitchenware much faster than traditional hobs. On an induction hob, it is recommended to heat a dry pan on high heat for no more than 2-3 minutes at a time. After this, the heat should be turned down and any oil or fat should be added. If a pan is overheated for an extended period, the fat will burn and destroy the coating, causing discolouration.

Wash right after use

To keep your stone-coated pan in good condition, it's important to wash it right after use. Food residue can build up and become more difficult to remove if left for too long, so cleaning promptly is key. Here are some detailed steps to guide you through the process:

Firstly, always let the pan cool down completely before washing it. This is important because submerging a hot pan in water can cause warping. Once the pan has cooled, fill it with warm water and add some mild dish soap. Use a soft sponge or cloth to gently wash the pan, avoiding any abrasive scouring pads or steel wool, as these can damage the coating. Rinse the pan thoroughly with warm water to ensure no soap residue remains.

If there are any stuck-on food residues, you can carefully dislodge them with a wooden or silicone spatula. Avoid using metal utensils or scrubbers, as these can scratch the coating. For more stubborn residue, you can create a mixture of vinegar and water, using one part vinegar to three parts water. Bring this mixture to a boil in the pan, then remove from the heat and let it cool. The vinegar solution will help loosen any stubborn food particles, making them easier to wash away.

After washing, thoroughly dry your stone-coated pan with a soft cloth or kitchen towel. Leaving the pan to air dry may result in water spots, so it's best to dry it manually. Ensure no moisture is left on the pan before storing it away.

By following these steps and washing your stone-coated pan promptly after each use, you can maintain its non-stick properties and keep it in optimal condition for cooking. Remember to always handle your stone-coated pan with care and avoid harsh chemicals or abrasive cleaning tools.

Use warm, soapy water

To clean a stone-coated pan, it is important to let the pan cool completely before washing it. This is because putting a hot pan into water can cause it to warp. Once the pan has cooled down, you can start cleaning it with warm, soapy water. Make sure to use a non-abrasive scouring pad to remove any stuck-on food. It is also important to avoid using steel wool as this can damage the surface of the pan. After washing, dry the pan immediately with a clean cloth or kitchen towel to prevent water spots from forming.

If you notice water spots on your pan, don't worry! Simply rub the surface with a damp sponge or paper towel sprinkled with a small amount of baking soda. Then, rinse the pan under warm water to remove any remaining baking soda residue. This will leave your pan spotless and sparkling clean.

For more stubborn stains or burnt-on food, fill the pan with warm, soapy water and let it soak for a while. The warm water will help loosen any stuck-on food, making it easier to remove. Then, use a non-abrasive scouring pad to gently scrub away any remaining residue. Remember to always dry your pan thoroughly after washing to prevent water spots and maintain its pristine condition.

Additionally, if you want to remove tough, burnt-on food from your stone-coated pan, you can try using a dryer sheet. Simply add warm, soapy water to the pan, place a dryer sheet inside, and let it soak for about an hour. The dryer sheet will help loosen the burnt-on food, making it easier to wash away. After soaking, wash the pan with soap and water, and dry it thoroughly.

Dry the pan straight after washing

Drying your stone-coated pan straight after washing is an important step in the cleaning process. Leaving your pan to air-dry may result in water spots forming on the surface. To prevent this, use a clean, dry cloth or kitchen towel to thoroughly dry the pan. Make sure to get into all the corners and edges of the pan, as any missed spots may cause issues when cooking next time.

If you do find water spots on your pan, there are ways to remove them. One method is to rub the surface with a moist sponge or a piece of damp paper towel that has been sprinkled with a small amount of baking soda. Then, rinse the pan under warm water to remove any remaining baking soda residue. You can also try boiling a solution of water and vinegar in the pan, using a ratio of 1 part vinegar to 3 parts water. Once the liquid has boiled, remove the pan from the heat and leave it to cool. Then, wash and dry the pan as usual.

It is also important to ensure that your stone-coated pan is completely dry before storing it away. This will help to prevent the formation of mould or bacteria. If your pan has any wooden or plastic parts, make sure these are also completely dry before storing, as moisture can cause these materials to deteriorate over time.

Drying your stone-coated pan is a simple but crucial step in the cleaning process. By taking the time to properly dry your pan, you can help to ensure that it remains in good condition and continues to perform effectively.

Frequently asked questions