Revive Your Pan: Stop Food Sticking To Your Sautee Pan

Non-stick pans are a popular kitchen tool, but they can be frustrating when they lose their non-stick qualities. Food sticking to the pan can be caused by various factors, such as age, improper maintenance, or high heat. While some damage may be irreversible, there are ways to restore your non-stick pan and prevent food from sticking. Here are some tips to fix a sauté pan that sticks:

- Clean the pan thoroughly: Use a soft sponge and dish soap to remove any built-up grime or greasy residue. Avoid using abrasive materials like steel wool, which can scratch the pan's surface.

- Create a natural non-stick coating: Sprinkle salt on the pan and heat it with coconut oil at medium-high heat. This method can help create a non-stick barrier on the pan's surface.

- Use proper heating techniques: Preheat the pan on medium heat for 2-3 minutes before cooking. Ensure the oil is heated properly by checking its reaction when added to the pan. It should spread evenly across the pan before adding food.

- Choose the right oil: Opt for oils with higher smoke points, such as vegetable or canola oil, to prevent burning. Avoid using olive oil for sautéing, as it has a lower smoke point.

- Maintain the pan: Wash the pan with hot water and soap after it has cooled down. Use paper towels to clean any residue, and avoid harsh scrubbing materials that can damage the pan's surface.

- Season the pan: Coat the pan with vegetable oil and heat it in the oven at 400 °F (204 °C) for about 2 hours. This process will help restore the non-stick surface.

Clean the pan with a soft sponge and dish soap

To clean a sauté pan with a soft sponge and dish soap, start by allowing the pan to cool down after use. Fill the sink with warm water and add a few drops of mild washing-up liquid. Then, use a soft sponge or cloth to gently scrub the pan, paying special attention to any stubborn food residue or stains. Rinse the pan thoroughly with warm water and dry it with a soft towel to prevent water spots.

If you encounter stubborn, stuck-on food particles, fill the pan with warm water and add a small amount of dish soap. Bring the water to a simmer and let it sit for a few minutes to loosen the food residue. You can also use a wooden or nylon scraper to gently remove the stuck-on food. Avoid using metal utensils or abrasive scrubbers as they can scratch the surface of your pan.

For tougher stains or discolouration, a mixture of baking soda and vinegar can be very effective. Sprinkle baking soda over the surface of the pan and add a small amount of white vinegar. Let the mixture sit for a few minutes, then use a soft sponge or cloth to gently scrub the pan. Rinse the pan thoroughly with warm water and dry it with a soft towel.

It's important to note that if your pan is made of cast iron, you should avoid letting it soak in water as this can cause rusting. Instead, scrub it with a sponge and water, and if necessary, add some kosher salt to the pan and scrub with a damp sponge. For more challenging residue, try bringing a small amount of water to a boil in the pan and let it simmer until the water evaporates, then scrub the pan again.

Heat the pan and add a mixture of water, baking soda and vinegar

If your non-stick pan is sticking, it's likely that grease and other tiny food particles have built up in scratches and stains, making the pan sticky. To fix this, you can clean and re-season the pan. Here's how:

• Mix 1 cup of water, 2 tablespoons of baking soda, and 1/2 cup of white vinegar in the pan.
• Place the pan on the stove and heat the mixture until it boils. Stir the mixture occasionally for about 10 minutes.
• Turn off the heat and let the mixture cool down.
• Discard the mixture and wash the pan as usual.
• Rub vegetable oil on the surface of the pan to re-season it and restore its non-stick properties.

Wash the pan and rub with vegetable oil

To fix a sticky pan, you'll need to give it a good clean and then re-season it with vegetable oil. Here's a step-by-step guide:

Wash the pan

First, you'll need to clean your pan thoroughly. If there are burnt-on food residues, fill the pan with hot water and leave it to soak. Scrape away any remaining residue with a wooden spoon or spatula, being careful not to scratch the pan. Then, wash the pan with hot water and gentle dish soap. Avoid using steel wool or other abrasive cleaning tools, as these can damage the pan's surface.

Dry the pan

Once your pan is clean, dry it thoroughly with a soft cloth. It's important to make sure the pan is completely dry before you move on to the next step.

Heat the pan

Place the clean, dry pan on the stovetop and turn the heat to medium. Allow the pan to heat up for 2-3 minutes.

Add vegetable oil

Once the pan is hot, add 2 tablespoons of vegetable oil. Swirl the pan to ensure the oil coats the entire cooking surface.

Heat the oil

Continue heating the oil until it starts to smoke. This means that the oil is getting hot and is starting to bake into the pan.

Allow the pan to cool

Once the oil is smoking, remove the pan from the heat and set it aside to cool. Keep the oil inside the pan and allow it to cool to room temperature.

Rub the pan with oil

Once the pan has cooled, take a paper towel and gently rub the oil into the pan. This forces some of the oil into the pores of the pan, while the paper towel absorbs any excess.

Your pan should now be re-seasoned and stick-free! This process will fill in any scratches and reinforce the non-stick coating, helping to prevent food from sticking in the future.

Preheat the pan and add coconut oil

Preheating your pan is an important step in the cooking process. It can be the difference between a beautifully cooked meal and a sticky, burnt mess. When you preheat your pan, you're giving the surface time to expand and even out any microscopic imperfections that could cause your food to stick. This is especially important if you're cooking meat, as you want to sear the outside without overcooking the inside.

Coconut oil is a great choice for cooking due to its high smoke point and ability to create a hard, non-stick surface. When seasoning your pan, it's important to use an oil with a high smoke point, as this indicates that the oil can be heated to a high temperature before it starts to smoke and decompose. Coconut oil has a smoke point of around 350°F, which is relatively high compared to other oils.

Additionally, coconut oil is mostly made up of saturated fats, which are more chemically inert. This means they are less likely to interact with your food and protect it from the hot pan surface. Instead, your food will be able to form a direct barrier with the oil, creating a non-stick surface.

To preheat your pan with coconut oil, simply follow these steps:

• Place your pan on the stovetop and turn the heat to medium.
• Allow the pan to heat up for around 3 minutes.
• Add 2 tablespoons of coconut oil to the pan.
• Swirl the pan to ensure the oil coats the entire surface.
• Continue heating the oil until it starts to smoke, then remove the pan from the heat and allow it to cool.
• Once the pan is cool, use a paper towel to gently rub the remaining oil into the pan.

By following these steps, you'll create a non-stick surface on your pan that will make cooking and cleaning a breeze!

Cook with low to medium heat

When cooking with a non-stick pan, it is important to remember that high heat can compromise the lifespan of the non-stick coating. This is why it is recommended to cook with low to medium heat when using non-stick pans.

Non-stick pans are coated with a non-stick layer that makes cooking and cleaning easier. However, this coating can deteriorate over time due to various factors, such as age, how the pan is cared for and maintained, the material it is made of, and the heat it is exposed to.

High heat is one of the main factors that can cause the non-stick coating to degrade faster. This is because the non-stick coating has a limited lifespan and using high heat can shorten this lifespan. When non-stick pans are exposed to high heat, the coating can start to break down, peel, or burn, causing the pan to become less effective.

By cooking with low to medium heat, you can help prolong the lifespan of your non-stick pan. This is because lower heat levels are less damaging to the coating. Additionally, a well-made non-stick pan with good heat retention can achieve the desired cooking effect without the need for high heat.

It is also important to note that different types of oil have different smoke points, which is the temperature at which the oil starts to burn. For example, olive oil has a lower smoke point than other oils, so it may not be the best choice for cooking at high temperatures. Instead, consider using oils with higher smoke points, such as avocado oil, vegetable oil, or canola oil.

In summary, cooking with low to medium heat is a recommended practice when using non-stick pans. This helps to prolong the lifespan of the pan by reducing the damage caused by high heat. Additionally, using the right type of oil for the temperature you are cooking at can also help to prevent sticking and ensure better cooking results.

Frequently asked questions