The Science Of Non-Stick Pans: A Guide To Invention

The invention of non-stick pans was a result of serendipity, a flash of genius, and a lucky accident. In 1938, Dr. Roy Plunkett, a chemist at DuPont, accidentally discovered polytetrafluoroethylene (PTFE), a slippery substance that would later be known as Teflon. This discovery led to the creation of the first non-stick cookware, revolutionizing the way we cook and making it easier to clean up afterward. While the application of PTFE to cookware came later, its initial discovery and subsequent development opened up a world of possibilities, with countless practical applications across various industries.

How to make a stainless steel pan non-stick

Stainless steel pans are great for searing meats and veggies, but they can be a pain to work with if you don't know how to prevent food from sticking to them. Here are some tips to make your stainless steel pans non-stick:

Preheat Your Pan

Before placing any food in your stainless steel pan, make sure to preheat it on medium-high heat. You'll know the pan is ready when you splash some water on it, and the water balls up and dances across the surface. This is known as the Leidenfrost Effect. Adding your food to the pan before it reaches this temperature will cause it to stick.

Let Your Food Come to Room Temperature

Adding cold food to a hot pan will instantly bring down the temperature of the pan, which can lead to sticking. To prevent this, let your food sit on the counter for a few minutes to warm up a bit before adding it to the pan.

Use Enough Oil

Coat the bottom of your pan with a thin layer of oil before adding your food. Oils with a high smoking point, such as canola or vegetable oil, are ideal for this purpose. Avoid using butter, as it tends to stick more than oil.

Don't Overcrowd the Pan

Adding too much food to the pan at once can also cause the temperature to drop, leading to sticking. Avoid overcrowding your pan and cook in batches if necessary.

Season Your Pan

You can also season your stainless steel pan to create a non-stick surface. To do this, heat the pan over medium or medium-high heat for 2 minutes. Add enough vegetable oil to coat the entire bottom of the pan with about 1/8 inch of oil. Heat the oil until it begins to smoke, then remove the pan from the heat and let it cool completely. Once cooled, pour out the excess oil and wipe the pan with a paper towel, leaving a glossy sheen on the base of the pan.

By following these tips, you can make your stainless steel pans non-stick and improve your cooking experience.

How to make a non-stick pan non-stick again

Non-stick pans are great—until they stop working! If food is sticking to your pan, there are a few things you can do to restore its non-stick properties.

First, you should give your pan a good clean. Fill your pan with water and add 1/2 cup of white vinegar. Place the pan on the stove and heat the mixture until it boils, then let it simmer for about 10 minutes. Pour the mixture out and wipe the pan clean with a cloth or paper towel.

Next, scrub the inside of the pan with baking soda. Baking soda is a versatile base that can react with both acidic and alkaline foods, so it will absorb and remove any stubborn residue. Sprinkle a generous amount of baking soda into the pan and use a sponge to work it into every part of the surface. Rinse the pan and wipe it clean.

If your pan is still sticking, you may need to re-season it with oil. Heat the pan over medium heat for about 3 minutes, then add 2 tablespoons of vegetable, canola, or coconut oil to the pan, coating the bottom entirely. Heat the oil until it smokes, then let it cool completely and wipe out any remaining oil.

If you want to go a step further, you can season the pan in the oven. Preheat the oven to 400 °F (204 °C). Pour a non-salted vegetable oil into the pan so that the oil coats the entire bottom of the pan and is about 1/2 inch high. Place the pan in the oven and heat for about 2 hours. Turn off the oven and keep the pan inside overnight, then remove it in the morning.

To maintain your non-stick pan, it's important to avoid using metal utensils, scouring pads, and steel wool, as these can scratch and damage the non-stick surface. Stick to wooden spoons, silicone spatulas, and soft sponges for cleaning. It's also best to avoid high heat, as this can damage the pan.

How to make a cast iron skillet non-stick

Cast iron skillets can be made non-stick through a process called seasoning, which involves creating a thin layer of protective coating on a clean cast iron pan to create a non-stick surface, prevent rust, and enhance the flavour of food cooked in cast iron.

Step 1: Preheat the oven

Preheat your oven to around 400°F (204°C). There are varying opinions on the ideal temperature, with some claiming that lower temperatures are better. However, many people find that 400°F is the sweet spot.

Step 2: Clean the skillet

Wash your cast iron skillet with hot water and place it on the stovetop until it is completely dry. This ensures that the skillet is clean and ready for the oil or fat application.

Step 3: Apply a light layer of oil or fat

Lightly coat the surface of the skillet with a small amount of oil or fat of your choice. Oils with a high smoke point, such as vegetable oil, canola oil, grapeseed oil, sunflower oil, or refined coconut oil, are recommended. Avoid using olive oil, as it can give the pan a sticky finish. Generously apply the oil, ensuring that the entire surface and rim are covered. Use a paper towel to remove any excess oil, leaving a very thin layer that will bake on in 45-60 minutes.

Step 4: Bake the skillet upside down

Place the oiled skillet upside down on the top rack of the preheated oven. Placing it upside down results in a smoother, more even finish. Put a baking sheet or aluminium foil on the rack below to catch any oil drips, preventing them from baking onto the bottom of your oven.

Step 5: Set a timer

Set a timer for 45-60 minutes. Check the skillet after this time has passed. If it looks dry and black, it is ready for another coat of oil. If it still has wet-looking spots, return it to the oven for another 30 minutes.

Step 6: Repeat the process

Repeat the oil application and baking process at least three more times on the same day. This will take around 5-6 hours total, but most of this time is hands-off.

Maintenance:

With proper use and maintenance, your cast iron skillet should maintain its non-stick properties. Simply using it frequently with some kind of fat or oil will help maintain the seasoning. Remember to always add oil to the pan before cooking and heat it until it is hot but not smoking. Stir frequently when cooking at high temperatures to avoid scorching food.

If you do scorch something and have residue stuck to the bottom, you may need to use a chainmail scrubber or steel wool to clean the pan before re-seasoning it using the steps above.

Additionally, cast iron skillets should be washed and dried thoroughly after each use to prevent rusting. While some people avoid using soap, others find that washing with mild soap and hot water, followed by drying and oiling, does not affect the seasoning.

How to minimise food sticking to the pan while cooking

There are several ways to minimise food sticking to the pan while cooking. Here are some tips and techniques to help you achieve that:

Firstly, ensure that your pan is clean before using it. A clean pan provides a better surface for the oil or butter to adhere to, creating a more effective non-stick layer.

Secondly, preheat your pan before adding any oil or butter. A heated pan allows the oil or butter to heat up as well, creating a more effective barrier between the food and the pan's surface. To test if your pan is hot enough, perform the water test: simply add a drop of water to the pan, and if it sizzles and glides easily, your pan is ready for oil. If the water droplet just sits there, increase the heat, and if it darts around, lower the heat.

Another crucial step is to bring your ingredients to room temperature and dry them before placing them in the pan. This helps to prevent a sudden temperature drop in the pan, which can cause moisture release from the food and lead to sticking. Additionally, avoid overcrowding the pan for the same reason.

When cooking, it is essential to use at least a small amount of butter or oil. Spread it evenly across the pan, creating a thin layer of lubrication between the food and the pan's surface. Even if you are using a non-stick pan, it is advisable to use some butter or oil for the best results.

For stainless steel pans, it is recommended to heat the pan to a medium temperature before adding oil. You can use a high smoke point oil like peanut, sesame, avocado, or canola oil. Once the oil starts to smoke, remove the pan from the heat and let it cool completely. Repeat this process up to three times for a more durable non-stick effect.

If you are using a cast iron skillet, it is important to scrub off any stuck-on residues and thoroughly dry the pan before each use. Then, apply a thin, even layer of high smoke point oil and bake the skillet at a temperature 25°F above the oil's smoke point for about an hour. Allow the pan to cool in the oven so that the oil can fully polymerize and create a non-stick surface.

By following these simple steps and techniques, you can effectively minimise food sticking to your pan while cooking, making your time in the kitchen more enjoyable and hassle-free.

How to choose the right oil for non-stick coating

While there are many types of non-stick pans, such as stainless steel, cast iron, carbon steel, and ceramic, the best type of oil to use on your non-stick pan depends on personal preference. However, there are some oils that are better suited to high-heat cooking and some that should be avoided.

Oils to Avoid

It is best to avoid extra virgin olive oil when cooking with non-stick pans, especially if your pan is made by GreenPan. This is because extra virgin olive oil "carbonizes very quickly when heated" and will leave a polymer layer that will reduce the non-stick performance of your pan. Cooking sprays should also be avoided as, with continued use, they tend to form a polymer layer that interferes with the surface stickiness of the pan.

Oils to Use

Avocado oil is a good option for non-stick pans because it has a very high smoke point, so it can be used at very high temperatures. Light olive oil, vegetable oils (such as canola oil), grapeseed oil, coconut oil, and sunflower oil are also popular choices.

Tips for Using Oil in Non-Stick Pans

• Always follow the manufacturer's instructions.
• Use a minimal amount of oil.
• Avoid overheating any cooking oil as it will leave a varnish-like coating on your pan.
• Pre-heat your pan on a low or medium setting before adding food to maximise the non-stick properties.
• Never overheat your pan or use very high heat as you risk warping the pan or damaging the surface.

Frequently asked questions