The Ultimate Guide To Choosing Nonstick Pans

Nonstick pans are a great addition to your kitchen, but they do have a short lifespan. They are easy to clean, require less oil, and are perfect for cooking fluffy omelets, golden pancakes, and delicate fish fillets. However, they are prone to scratches and stains, which can make the pans sticky and less effective. To avoid this, it is important to take proper care of your nonstick pans. This includes avoiding metal utensils, high heat, and harsh cleaning tools. Additionally, it is recommended to rub a thin layer of vegetable oil on the pan's surface before its first use and to wash the pan with soap and water after each use. If your nonstick pan does become sticky, there are several ways to restore it, including using a special mixture of water, baking soda, and vinegar, or a nonstick pan repair spray.

How to clean a non-stick pan

Before Cleaning

Before you begin cleaning, it is important to let the pan cool down completely. Rinsing a hot pan with cold water or even running cool water over hot non-stick cookware can cause the pan to warp.

Rinse

Use soap and warm water to rinse the pan and remove leftover food particles.

Scrub

Using a sponge or washcloth, scrub the surface of the pan to remove any remaining food particles. Avoid using anything abrasive, like steel wool, scouring pads, or stiff scrubbing brushes, as these can damage the surface. Instead, use a soft cloth or sponge.

Rinse Again

Once the pan has been scrubbed, rinse it again.

Dry

Use a clean towel to dry the surface of the pan.

Removing Stubborn Residue

If you are dealing with burnt oil or food residue, you can add a mild abrasive to get your non-stick pan clean. Mix a small amount of baking soda with water to form a paste and apply it to the pan. Lightly scrub with a non-abrasive sponge, then rinse, dry, and re-season your pan with a swipe of cooking oil.

Alternatively, you can try a mixture of vinegar and baking soda. Create a slurry of white vinegar, water, and baking soda directly in your non-stick pan. Pour in enough water to cover the bottom of the pan, along with two tablespoons of both white vinegar and baking soda. Bring the mixture to a boil, stirring occasionally, and then let it cool completely. Discard the vinegar solution, rinse the pan with warm water, and continue with the steps outlined above.

Additional Care Tips

• Wash and season your non-stick pan before using it for the first time. Use hot, soapy water and thoroughly dry it, then season the pan by lightly rubbing cooking oil over the surface and heating the pan on the stove over medium heat for two to three minutes. Once it cools down, wipe out any excess oil with a paper towel before storing.
• Avoid using metal utensils with non-stick pans, as they can chip the coating. Instead, opt for wooden spoons or silicone utensils.
• Do not place non-stick pans in the dishwasher, even if they are labelled dishwasher-safe. The hot temperatures and detergents can break down the non-stick surface.
• Do not use non-stick cooking spray, as it can create a residue that builds up over time and ruins the non-stick surface.
• Do not heat an empty non-stick pan. There should always be oil, water, or food in the pan before turning on the burner to protect the non-stick coating.
• Avoid overheating non-stick pans. Stick to low or medium heat to maintain a smooth, stick-free surface.

How to season a non-stick pan

A non-stick pan is essential for cooking eggs, fish, and pancakes without the need for oil or butter. However, over time, non-stick pans can deteriorate, with scratches and stains appearing on the surface, and food may start to stick to the pan. This is where seasoning comes in. Seasoning a non-stick pan will help to fill in any scratches and inconsistencies in the pan's surface, creating a protective layer that prevents food from sticking and extends the life of the pan.

Step 1: Clean and Dry Your Pan

Before seasoning a non-stick pan, it is important to ensure that it is clean and completely dry. Wash the pan with warm water and dish soap to remove any dirt, factory residue, or packaging residue. You can also deep clean the pan 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 10 minutes, then wash the pan as usual. Once the pan is clean, dry it thoroughly with a clean dishcloth or paper towel.

Step 2: Apply Oil to the Pan

Coat the surface of the pan with a thin layer of oil. You can use a paper towel or cloth to evenly distribute the oil. Bring the oil up to the rim of the pan. The best oils to use for seasoning are those with a smoking point above 300°F (149°C). Good options include vegetable oil, canola oil, peanut oil, grapeseed oil, and avocado oil. Avoid using olive oil, butter, or other oils with a low smoking point, as these can break down at medium to high temperatures.

Step 3: Heat the Pan

Place the oiled pan on the stove over medium heat for 30 to 60 seconds. If your pan is oven-safe, you can also season it in the oven. Preheat the oven to 300-350°F (149-177°C) and place the oiled pan inside for about an hour.

Step 4: Cool and Wipe the Pan

Remove the pan from the heat and let it cool completely. Once the pan is cool, use a paper towel to wipe away any excess oil. Your seasoned pan is now ready to use!

The frequency of seasoning will depend on the manufacturer's recommendations and how often you use your pan. Some manufacturers suggest seasoning every few weeks or months, while others recommend seasoning at least twice a year. In general, you should season your pan whenever you notice that it has lost its non-stick properties and food starts to stick to the surface.

Best non-stick pans for different budgets

Non-stick pans are a great tool to have in the kitchen, especially for cooking eggs, whipping up a grilled cheese sandwich, or searing fish fillets. They are also easy to clean. However, non-stick pans are not built to last forever, and their non-stick coating will eventually wear off. Here are some of the best non-stick pans for different budgets:

Best Overall Non-Stick Pan:

Misen 10-inch pan: This pan has a sturdy build with a nice curve to its walls and a supremely comfortable handle. It is also oven-safe up to 300 degrees Fahrenheit.

Best Budget Non-Stick Pan:

Tramontina Professional Fry Pan: This pan is a great budget option, with excellent non-stick surfaces, even heating, and a comfortable handle. It is also oven-safe up to 400 degrees Fahrenheit.

Best Splurge Non-Stick Pan:

HexClad Hybrid Frying Pan: This unique skillet combines traditional non-stick with a honeycomb pattern of raised stainless steel, which should make it more durable and long-lasting. It is also oven- and dishwasher-safe.

Best Non-Stick Set and Best for Induction Cooktops:

All-Clad Hard-Anodized Frying Pans: This set of two pans is a great option if you want a small set of non-stick fry pans. They are made with an aluminum core encased in bonded steel, so they work on induction cooktops. However, they are heavier than traditional non-stick pans and the coating chips easily.

How to know when to replace a non-stick pan

Non-stick pans are great for easy cooking and cleaning, but they don't last forever. The lifespan of a non-stick pan depends on how well you care for it and the type of non-stick coating. While a good-quality non-stick pan can last up to five to seven years, there are some signs to look out for that indicate it's time to replace your pan.

Signs to Replace Your Non-Stick Pan:

• Coating is flaking or peeling off: If the non-stick coating starts to come off in pieces, it's time to get a new pan. While it's not a safety issue as the coating will pass through your body if ingested, it's still unpleasant to eat bits of the coating.
• Deep scratches on the surface: While superficial scratches are common, deep scratches that cut through the coating down to the metal can be hazardous. They can harbour harmful bacteria and compromise the non-stick surface, leading to more sticking.
• Dark discolouration: While some discolouration is normal, especially on light-coloured pans, deep, dark discolouration indicates that the coating is wearing out. This is often caused by burning or buildup of residue.
• Warping: If your pan is uneven or wobbly, it may be warped. Warping can cause uneven heat distribution, leading to inconsistent cooking results.
• Food sticking: If food starts to stick to the pan, even after trying the fix of adding oil or butter, it's a sign that the non-stick coating is no longer effective.
• Age of the pan: Older pans manufactured during or before 2013 should be replaced. These pans may contain PFOA, a dangerous chemical linked to various illnesses. All non-stick pans made after 2013 are PFOA-free.

Tips to Extend the Lifespan of Your Non-Stick Pan:

• Use wooden, silicone, or plastic utensils to avoid scratching the surface.
• Avoid abrasive sponges and metal scrubbing brushes when cleaning.
• Don't expose the pan to high heat or drastic temperature changes.
• Avoid stacking pans directly on top of each other to prevent scratches.
• Hand wash with warm soapy water and a soft sponge instead of using the dishwasher.
• Don't store food in the pan, especially acidic foods like tomato sauce or lemon juice, as they can break down the coating.
• Use oil or butter instead of cooking sprays to prevent a sticky buildup.

By keeping an eye out for these signs and following the care tips, you can get the most out of your non-stick pan before needing to replace it.

How to use a non-stick pan

Non-stick pans are a handy addition to your kitchen, but they do require some special care to keep them in good condition. Here is a guide on how to use a non-stick pan:

Before the First Use:

First, wash your new non-stick pan by hand with soapy water to remove any dirt or dust from manufacturing, shipping, or storage. Then, dry it completely and apply a thin coat of cooking oil to the bottom and sides. This process, known as "seasoning," helps to maintain the slick surface of the pan. Choose an oil with a high smoke point and a neutral taste, such as avocado oil, canola oil, rice bran oil, or sunflower oil.

Preheating and Heat Settings:

Never preheat an empty non-stick pan, as it can quickly overheat and damage the coating. Instead, add a drizzle of oil to the pan and preheat it on medium heat for up to 30 seconds before adding your food. In general, non-stick pans are not meant for high-heat cooking. Medium-high heat is suitable for browning steak, cooking burgers, or searing salmon, while medium heat is ideal for sautéing vegetables and cooking eggs.

Cooking Spray and Oils:

Avoid using cooking sprays, as they can build up residue and degrade the non-stick surface over time. Instead, opt for butter, animal fat, or vegetable oil. A thin coating of oil can be applied to the pan before cooking to prevent sticking.

Utensils:

Non-stick pans are prone to scratching, so avoid using metal utensils. Instead, use silicone, wooden, nylon, or plastic utensils to stir, flip, or lift food.

Oven Use:

Not all non-stick pans are oven-friendly, and those that are may have temperature limitations due to the type of coating and the material of the handles. Always check the manufacturer's instructions before using your non-stick pan in the oven.

Cleaning and Storage:

While some non-stick pans are dishwasher-safe, it is recommended to wash them by hand with warm water and a soft dishrag or non-abrasive sponge to avoid damaging the coating. Persistent stuck-on food can be removed with a paste of baking soda and water or non-abrasive cleaners. After cleaning, dry your non-stick pan by hand to prevent rust from forming. When storing, avoid stacking your non-stick pans to prevent scratches. If stacking is necessary due to space constraints, place a layer of paper towels between each pan.

Frequently asked questions