The Secret To A Perfect Nonstick Char

Non-stick pans are a blessing in the kitchen, but they do have their limitations. While they are great for cooking delicate foods like eggs, fish, and pancakes, they are not designed for high-heat cooking techniques such as searing and charring meat. The non-stick coating can break down at high temperatures, and the pan may not be able to withstand the intense heat required for a proper sear. Additionally, the non-stick surface may not allow for the formation of the caramelized bits that are essential for creating rich and flavorful pan sauces.

If you're looking to achieve a good char on your meat, it's best to use a cast-iron skillet or a stainless-steel skillet. These types of pans can handle higher temperatures and will give you a better sear. However, keep in mind that cast-iron skillets require proper seasoning and maintenance, while stainless-steel skillets are easier to care for.

When using a non-stick pan, it's important to follow certain guidelines to ensure its longevity. Avoid heating the pan above 400 °F (204.4 °C) and never preheat it empty. Use wooden or plastic utensils instead of metal ones to prevent scratching the coating. With proper care, your non-stick pan can last for several years.

Why you shouldn't use a non-stick pan for searing

While it is possible to sear meat in a non-stick pan, there are several reasons why you shouldn't.

Firstly, non-stick pans are not designed to withstand high temperatures. Searing requires high heat, and using a non-stick pan for this purpose can damage the coating. Cast iron or stainless steel pans are much better suited to searing, as they can handle the higher temperatures.

Secondly, searing meat in a non-stick pan will not give you the same results as using a cast iron or stainless steel pan. To get a good sear, you need the meat to stick to the pan slightly, creating a fond (the French term for the layer of browned bits that form on the bottom of the pan). This is essential for building flavour and is especially important if you want to make a pan sauce. Non-stick pans are designed to prevent food from sticking, so you won't get the same crust or crispy skin on your meat.

Additionally, non-stick pans are best suited to delicate foods cooked at medium to low temperatures. They are ideal for eggs, pancakes, crepes, and fish, as they prevent these foods from sticking and tearing.

Finally, non-stick pans are not as durable as cast iron or stainless steel pans. The non-stick coating will eventually wear out, and the pan will need to be replaced. Cast iron and stainless steel pans, on the other hand, can last a lifetime if cared for properly.

In conclusion, while it may be tempting to reach for your non-stick pan when searing meat, it's best to stick to cast iron or stainless steel. These pans can handle the high temperatures required for searing and will give you a better crust and fond. Non-stick pans are better suited to more delicate foods cooked at lower temperatures.

How to clean a burnt non-stick pan

It can be frustrating to find your non-stick pan burnt, especially if you've invested a lot of money in your kitchenware. Burnt pans can usually be rescued, but some are easier to fix than others. Here are some tips on how to clean a burnt non-stick pan:

General Tips

• Always let the pan cool before attempting to clean it.
• Avoid using steel wool or rough sponges as these may scratch the non-stick layer. Opt for sponges or scrubbers labelled as non-stick-friendly.
• Avoid using metal utensils as these can also scratch the coating. Use wooden or silicone utensils instead.
• It is best to wash non-stick pans by hand. Even if your non-stick pan is dishwasher-safe, high temperatures and harsh detergents can break down the surface.
• Clean your pan immediately. The longer a pan sits out, the easier it will be for food to cling to it.
• Avoid abrasive pads and stiff scrubbing brushes.
• Avoid using cold water on a hot pan as it can cause the pan to warp and ruin its shape.

Methods for Cleaning a Burnt Non-Stick Pan

Method 1: Soap and Water

• Fill the pan with hot water and let it soak for 10-15 minutes.
• Dump the water and add dish soap to the pan and a dish sponge.
• Scrub the burnt areas of the pan with the rough side of the sponge.
• Rinse the pan with warm water and dry it with a clean towel.

Method 2: Vinegar and Baking Soda

• Create a mixture of two tablespoons of white vinegar, two tablespoons of baking soda, and enough water to cover the bottom of the pan.
• Place the pan on the stove and bring the mixture to a boil, stirring occasionally.
• Continue stirring for 5 minutes to encourage any burnt residue to loosen.
• Allow the mixture to cool completely, then discard it and rinse the pan with warm water.
• Wash the pan with dish soap and a sponge, then rinse and dry the pan.

If the burnt-on food or residue remains on the pan after trying these methods, it may be time to replace the pan. Once the non-stick coating starts to break down, it will only continue to do so, and food will stick more easily to the surface.

How to prevent food from sticking to a non-stick pan

To prevent food from sticking to a non-stick pan, there are several things to keep in mind. Firstly, it is important to preheat your pan. This allows the pan to get hot enough so that food doesn't stick as easily. It is also crucial to add some kind of fat, such as butter or oil, to the pan before adding your food. This acts as a lubricant and helps prevent sticking. Make sure to add the fat after the pan is already hot, as this will prevent the smoke alarm from going off.

Additionally, it is important to give your food enough time to cook and form a crust before attempting to move it. This is especially important for foods that are prone to sticking, such as meat, fish, and certain moist vegetables. Allowing enough time for caramelization to occur will help prevent sticking. Also, be sure to use the right utensils. Metal utensils can damage the non-stick coating, so opt for softer materials like wood or silicone.

Another factor to consider is the type of food you are cooking. Foods high in protein, especially those low in fat, tend to stick more. Lean white fish, for example, is mostly protein and will be more likely to stick. On the other hand, foods with higher fat content may not need as much added fat in the pan.

Finally, it is important to clean and maintain your non-stick pan properly. Food residue, scratches, and burns can all contribute to food sticking. Be sure to clean your pan promptly after use and avoid using high heat or metal utensils, as these can damage the non-stick coating over time.

How to season a non-stick pan

Non-stick pans are a brilliant addition to any kitchen, allowing you to cook with less fat and making cleaning up a breeze. However, over time, the non-stick coating can deteriorate, and food may start to stick to the surface. This is where seasoning comes in. Seasoning your non-stick pan will help to fill in any small pores or scratches on the surface, creating a protective layer that keeps food from sticking and extending the life of your pan.

Firstly, if your pan is brand new, give it a good wash with warm water and dish soap to remove any factory residue or packaging dirt. Make sure to dry it thoroughly with a clean cloth or paper towel. If your pan is not new and has some stuck-on food, you can deep clean it by adding 1 cup of water, 2 tablespoons of baking soda, and half a cup of white vinegar to the pan. Boil this mixture for about ten minutes, then wash the pan as usual and dry it thoroughly.

Once your pan is clean and dry, it's time to add the seasoning. You can use a variety of oils for this process, such as vegetable, canola, grapeseed, or peanut oil. Avoid using olive oil, as it has a low smoke point and can break down at medium to high temperatures. Take 1-2 teaspoons of your chosen oil and rub it onto the surface of the pan, bringing it all the way up to the rim. You can use a paper towel or cloth to ensure the oil is evenly distributed.

Next, you have two options for heating the pan:

• Stovetop method: Place the pan on the stove over medium heat for 30 to 60 seconds. Remove the pan from the heat and let it cool completely.
• Oven method: Preheat your oven to 300-350°F (149-177°C). Place the oiled pan in the oven for about an hour. Remove the pan from the oven and let it cool completely.

Finally, use a paper towel to wipe out any excess oil, and your seasoned pan is now ready for cooking!

Some manufacturers recommend seasoning your non-stick pan at least twice a year or every few weeks to keep it in top condition. However, there is no hard and fast rule, and you can simply season your pan whenever you notice that food is starting to stick or that the non-stick coating is deteriorating. Repeating the seasoning process will help prolong the life of your pan and ensure that your food continues to release easily.

How to store a non-stick pan

Storing non-stick pans improperly can lead to scratches and scuffs, so it's important to know the best ways to keep them safe. Here are some tips on how to store your non-stick pans:

Firstly, avoid stacking non-stick pans without protection. Stacking pans can be a convenient way to save space, but it can cause damage if done incorrectly. If you must stack your non-stick pans, place a protective layer between them. This can be a paper towel, kitchen roll, or a dish towel. You can also use pan protectors, which are spongy pads with undersides that grip to the pan to prevent slipping and scratching. These can be bought online or in stores, or you can use a simple piece of felt or rubber.

Another option is to hang your pans. Many pans have a hole at the end of the handle, making it easy to hang them on a hook. You can mount hooks on the wall, or purchase hooks with strong suction cups that don't require drilling. Hanging pans saves space, keeps them close at hand, and prevents scratches and scuffs. If you have a large cooking island or ample room in your kitchen, you can also hang pans from the ceiling, either with ropes from a solid beam or with a chandelier-style rack. Just be sure to leave enough space between the pans to prevent bumping and ensure that they don't obstruct your workspace.

If you prefer to keep your pans in a drawer or cupboard, consider using a pan rack or vertical pan stacking rack. These racks can be placed in your cupboard or on a shelf, keeping your pans organised and preventing them from bumping into each other. If you have a larger collection of pans, a freestanding open wire shelving unit is a great option for adding extra storage space to your kitchen. These units are commonly used in professional kitchens and can also function as a pan rail if you add a few hooks.

Lastly, when storing your non-stick pans, it's important to keep them away from metal utensils. Metal can scratch and damage the non-stick coating, so opt for wooden, nylon, or silicone utensils instead.

Frequently asked questions