Removing Non-Stick Spray: Cleaning Your Pans

Cooking spray may seem like a convenient option, but it can wreak havoc on your non-stick pans. The spray leaves a stubborn film that adheres to the non-stick surface, which is tough to remove with conventional cleaning methods. Over time, this residue accumulates, compromising the pan's non-stick properties and causing food to stick. This build-up can be avoided by seasoning the pan with butter or olive oil instead of using cooking spray.

How to get non-stick spray off of pans

Avoid using cooking spray

While non-stick cooking sprays are convenient and can help with low-fat, low-calorie cooking, there are several reasons why you might want to avoid using them.

Firstly, despite their labels, non-stick cooking sprays are not entirely calorie and fat-free. The recommended serving size is a spray lasting a fraction of a second, usually one-fourth of a second, which equates to about 1/20 of a teaspoon of oil. However, in reality, most people use more than this, and for every second of spraying, there is close to 1/5 of a teaspoon, containing around eight calories.

Secondly, cooking sprays are more expensive than cooking oil in pourable bottles, and the oil used in aerosol cans tends to be of lower quality. Some people also perceive a chemical taste, despite the mild flavour of the spray.

Thirdly, cooking sprays contain additives and emulsifiers such as soy lecithin and dimethyl silicone, which may be harmful to health. Critics claim that soy lecithin contains varying amounts of pesticides and solvents, and the health implications of ingesting dimethyl silicone are not well understood.

Finally, cooking sprays are not suitable for all types of cooking. They are not compatible with the coating on most non-stick pans and can create a buildup that is impossible to remove, damaging the non-stick surface. They also do not work well if you want soft edges on your baked goods, and they do not add flavour when sautéing or searing meats and vegetables.

Instead of using cooking sprays, you can use pure ingredients like olive oil, butter, or shortening, which will prevent unnecessary build-up and will not damage the non-stick coating.

Use olive oil or butter instead

Non-stick cooking spray may seem harmless, but it can damage your pan's non-stick finish. The spray leaves a film that adheres to the non-stick surface, and over time, this buildup of propellant reduces the pan's performance, causing food to stick.

Instead, try using a light seasoning of olive oil or butter. These pure ingredients will prevent any unnecessary build-up and won't damage the non-stick coating by burning prematurely.

To apply olive oil, dip a paper towel or clean kitchen towel into the oil and then wipe the interior of your pan before cooking. This will create a thin, even coating that will prevent food from sticking.

If you're looking for a lower-calorie option, olive oil and butter are not the best choices as they contain more calories and fat than cooking spray. However, they can enhance the flavour of your dishes in a way that cooking spray cannot.

Additionally, if you're creating soft-edged baked goods like pound cake, it's better to use butter or shortening and coat the pan with a thin layer of flour for added protection against sticking.

Don't use metal utensils

Non-stick pans are a convenient kitchen essential, but they need to be handled with care. One of the most important things to remember is to avoid using metal utensils with these pans. While it may be tempting to reach for that metal spatula or spoon when you're in a hurry, doing so can damage your pan's non-stick coating.

Metal utensils can scratch the non-stick coating, especially if it is a PTFE-based coating. These scratches can build up over time, degrading the coating and making it less effective. Eventually, your pan may start sticking, defeating the purpose of a non-stick pan.

If your pan has a ceramic coating, occasional use of a metal utensil may not cause significant damage as ceramic coatings tend to be more durable. However, it's still best to avoid making this a habit. Manufacturers recommend never cutting your food with a knife in a non-stick pan, as this can penetrate through the coating to the substrate (the metal of the pan itself), impacting the pan's performance.

So, what should you use instead? Nylon, wooden, or silicone utensils are ideal for non-stick pans. Silicone spatulas, in particular, are easy to use, dishwasher-safe, and versatile for all types of dishes. If you prefer metal utensils, consider investing in cookware without a non-stick coating.

Remember, taking care of your non-stick pans will help extend their lifespan and maintain their performance. So, put away those metal utensils and reach for wooden or silicone ones instead!

Avoid high heat

Nonstick pans are not designed for high heat. Higher temperatures will damage the coating over time, and high heat can also cause the release of harmful toxins, depending on the type of coating on your pan. For example, Teflon™ coatings start to break down at 500 °F (260 °C) and completely decompose at 662 °F (350 °C). These temperatures can only be reached in residential cooking by cooking at extremely high heat or by preheating an empty pan.

To avoid exposing your nonstick pan to high heat, follow these tips:

• Use low to medium heat when cooking with a nonstick pan. Unless the product manual says otherwise, nonstick pans are generally not made to be used over a burner that's turned up above medium heat. If you need to cook at higher temperatures, use a stainless steel or cast iron pan instead.
• Always add oil or butter to the pan as soon as it's exposed to heat. Some nonstick pans can release toxins when heated without any cooking fat in the pan.
• Avoid preheating your nonstick pan. Heating an empty nonstick pan will make it too hot, damaging the surface and its nonstick properties.
• Use a vent hood when cooking with high heat to help reduce the build-up of heat and toxins in your kitchen.
• Follow the manufacturer's guidelines for your specific non-stick pan. Different pans may have different heat tolerances, so it's important to refer to the instructions provided by the manufacturer.

Wash by hand

If you've been using cooking spray on your non-stick pans, you may have noticed a stubborn film that's hard to remove with conventional soap and water. This is caused by additives and propellants in the spray, which can leave a residue on the non-stick surface, especially when applied to a heated pan. This residue can build up over time, compromising the pan's non-stick properties.

To remove this residue and restore your pan, you can try the following method:

• Mix one cup of water, two tablespoons of baking soda, and half a cup of white vinegar in your pan.
• Place the pan on the stove and heat the mixture until it boils. Allow it to boil for ten minutes.
• Wash the pan as usual.
• While the pan is still warm or at room temperature, rub vegetable oil, olive oil, or melted butter directly onto the surface. This step is crucial for preventing the pan from becoming sticky again.

It's important to note that simply washing the pan by hand without using this special mixture may not be enough to remove the stubborn film left by cooking spray. This method can also be used if your non-stick pan is sticking due to other factors, such as scratches or stains.

Frequently asked questions