Clean Spicy, Hot Messes Off Your Pans And Utensils

Spicy food lovers, rejoice! We've all been there: that moment of panic when you realise you've accidentally added too much chilli to your dish. Fear not, there are several ways to tone down the heat. For those who like to live on the edge, it's important to know how to cool your mouth down after eating spicy food. Whether you're looking to salvage your spicy meal or soothe your burning mouth, here are some tips and tricks to help you handle the heat.

Use wooden or silicone utensils for non-stick pans

Non-stick pans are a favourite for many cooks due to their ease of use and cleaning. However, the non-stick coating is often delicate, so it's important to use the right utensils to preserve it. Metal utensils should be avoided as they can scratch or chip the coating, requiring a pan replacement. Instead, opt for wooden or silicone utensils.

Wooden utensils have been a kitchen staple for millennia. They are just hard and rigid enough to break up large chunks of food or to scrape up fond from the bottom of a pan, yet malleable enough that they won't damage the coating. Wooden utensils are also naturally occurring and widely available. However, they require more maintenance than other materials. They should not be washed in the dishwasher or left wet for extended periods, as this can cause warping, cracking, or breaking. Wooden utensils also need to be oiled occasionally to prevent cracking.

Silicone utensils are incredibly durable, heat-safe, dishwasher-safe, and gentle on non-stick pans. They mould to the shape of the pan to get to every last drop of food. When choosing silicone utensils, look for those that are heat-safe above 500°F (260°C) with a stainless steel core for better rigidity and durability. While silicone is generally heat-safe, some utensils may not be designated as such and could potentially melt if exposed to high temperatures for a prolonged period. Additionally, some silicone utensils are made of two pieces—a handle and a head—and the adhesive between them may wear out over time.

By using wooden or silicone utensils with your non-stick pans, you can help ensure that the coating remains intact and your pans continue to provide easy cooking and cleanup for many meals to come.

Avoid high heat on non-stick pans

Nonstick pans are not designed for high heat. While they are perfect for scrambling eggs and sautéing delicate cuts of fish, they require more care and attention than you might think.

Heating nonstick pans above 500° Fahrenheit or 260° Celsius will burn off the nonstick coating. The vapours released can be toxic and cause serious problems for some animals, especially birds. The coating can also give off harmful toxins, depending on the type. The pan will still be usable, but it will no longer be nonstick.

To avoid damaging your nonstick pan, use it on low heat only. When you need to sear at a high temperature, reach for a stainless steel or cast iron pan instead.

Wash cast iron skillets by hand

To wash cast iron skillets by hand, you should start by cleaning the pan while it's still hot, as this will save you time later. Stuck-on food hardens as it cools, so it's best to get to it while the pan is still warm. Use hot water to help loosen the food—some sources recommend using a small amount of soap, while others advise against it. If you do use soap, be sure to minimise the time the pan is exposed to it and dry and re-season the pan afterwards.

For stuck-on food, you can use a nylon scrubbing brush, a pan scraper, or a heavy-duty cast-iron scrubber to remove it. If the food is stubborn, simmer a little water in the pan for 3-5 minutes, then use the scraper after the pan has cooled. You can also try using salt and a dry towel to scrub the pan. If food is still stuck on, try boiling some water in the pan.

Once the pan is clean, dry it promptly and thoroughly with a lint-free cloth or paper towel. If you notice any black residue, don't worry—this is just seasoning. Finally, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan, then wipe it down with a paper towel until no oil residue remains.

Avoid using cooking spray on non-stick pans

To get spicy food off pans and utensils, try adding a scoop of peanut butter, cashew or almond butter, or tahini to the dish. If it's a tomato-based sauce, you can also try adding more tomato sauce and a touch of sugar.

Now, here's why you should avoid using cooking spray on non-stick pans:

Non-stick pans are extremely useful in the kitchen for whipping up a variety of dishes that might otherwise stick to the pan, such as frittatas, pancakes, and stir-fries. However, they require extra care to maintain their non-stick properties. One of the most important things to remember is to avoid using cooking spray on non-stick pans.

Cooking sprays contain lecithin, an additive and emulsifier that can stick to and build up on the non-stick coating, eventually degrading the cooking surface and causing food to stick. This buildup is difficult to remove and can lead to a complete loss of the non-stick properties of your pan. In fact, using cooking spray on non-stick pans can even void your product warranty, as noted by the cookware manufacturer Anolon.

Instead of cooking spray, it is recommended to use a small amount of cooking oil, such as olive oil, or butter. To apply it evenly, dip a paper towel or clean kitchen towel into the oil and wipe the interior of the pan before cooking. This will ensure that your non-stick pan remains in good condition and continues to perform effectively.

Add oil to non-stick pans before heating

When it comes to non-stick pans, there are differing opinions on whether to add oil before or after heating the pan. Some sources claim that adding oil to a non-stick pan first is pointless and may eventually result in a hard-to-remove polymerised oil layer, while others argue that adding oil to a non-stick pan before heating can extend the life of the non-stick coating.

Protecting the Non-Stick Coating

Adding a layer of oil to a non-stick pan before heating can act as a protective barrier, potentially prolonging the lifespan of the non-stick coating. This is especially important for non-stick pans, as high dry heat can cause the coating to deteriorate. By adding oil, you create a layer that helps distribute heat more evenly and protects the surface from direct exposure to intense heat.

Preventing the Release of Toxins

Non-stick pans typically have a coating that can release harmful toxins when exposed to high heat. Adding oil to the pan before heating can help reduce the risk of toxin release. The oil acts as a heat buffer, preventing the pan from reaching extremely high temperatures and minimising the chances of toxin release.

Enhancing Heat Distribution

Oil is a excellent heat conductor, and adding it to the pan before heating can improve heat distribution. This is particularly beneficial for non-stick pans, which may have hot spots or uneven heating. By adding oil, you create a more uniform heat distribution, resulting in more consistent cooking results.

Facilitating Cooking at Lower Temperatures

Non-stick pans are not designed for high-heat cooking. By adding oil to the pan before heating, you can cook at lower temperatures while still achieving effective cooking results. This is especially useful for dishes that require gentle heat, such as sweating vegetables or cooking delicate proteins.

Providing a Temperature Indicator

Adding oil to a non-stick pan before heating can serve as a visual temperature indicator. As the oil heats up, it will start to shimmer or become more fluid. This can help you gauge the temperature of the pan and determine when it's ready for cooking. This is particularly useful for non-stick pans, which may not have visible heat indicators.

It's important to note that the decision to add oil before or after heating a non-stick pan may depend on various factors, including personal preference, the type of dish being prepared, and the specific instructions provided by the pan manufacturer. While adding oil before heating can offer certain advantages, it's always essential to follow safe cooking practices and ensure that the oil doesn't smoke or burn, as this can be harmful.

Frequently asked questions