Caring For Non-Stick Pans: Dos And Don'ts

Non-stick pans are a great kitchen essential, but they can be easily damaged if not properly cared for. To ensure your non-stick pans last for years, it's important to follow some simple care and cleaning tips. Firstly, always hand wash your non-stick pans with mild soap and a soft sponge or cloth, avoiding the dishwasher and abrasive tools like steel wool. Before first use, season your pan by rubbing it with cooking oil and heating it over a medium heat for a few minutes, then wiping away any excess oil. When cooking, avoid high heat and metal utensils, as these can damage the non-stick coating. Instead, opt for wooden or silicone utensils and stick to low to medium temperatures.

Seasoning your pan before first use

Seasoning your non-stick pan before its first use is a crucial step in maintaining its non-stick properties and preventing rust. Here is a step-by-step guide to seasoning your new non-stick pan:

• Wash and Dry Your Pan: Start by giving your new pan a good scrub with warm, soapy water. This will remove any residue from the manufacturing process or packaging. Make sure to dry it thoroughly. You can place the pan on a stovetop flame for a minute or two to ensure it is completely dry.
• Rub with Oil: Once your pan is clean and dry, rub it all over, inside and out, with cooking oil. Avoid using too much oil, as it may cause stickiness. Vegetable, canola, corn, or cooking oil are good options. Flaxseed oil should be avoided, as it tends to flake off with use.
• Buff Well: After applying the oil, buff the pan thoroughly. Ensure that it no longer looks greasy, as excess oil can pool during seasoning and form hardened droplets.
• Heat the Pan: Place the oiled pan in a preheated oven at a temperature between 300 to 500 degrees Fahrenheit. The exact temperature will depend on the material of your pan. Leave the pan in the oven for around 30 minutes. You can also heat the pan on a stovetop over medium heat for two to three minutes.
• Cool and Wipe: After heating, allow the pan to cool down completely. Once cooled, wipe away any excess oil with a clean paper towel or cloth.
• Repeat if Necessary: For cast iron pans, you may need to repeat the process of oiling and heating a few times to build up a good initial layer of seasoning. For other types of pans, such as hard-coat aluminum or tin-plate pans, one round of seasoning is usually sufficient.

By following these steps, you will create a hard, protective coating on your pan, which will enhance its durability, improve its performance, and make cleaning easier.

Don't put pans in the dishwasher

Non-stick pans are a godsend for many home cooks, but they do require special care to keep them in top condition. One of the biggest mistakes you can make is to put your non-stick pan in the dishwasher. While some non-stick pans are labelled dishwasher-safe, it's best to avoid it. The high-pressure jets of hot water and the enzymes in dish detergents can damage the non-stick coating, causing it to thin, peel, or discolour.

Even if your non-stick pan is advertised as dishwasher-friendly, hand-washing is still the best way to go. The dishwasher's high temperatures and harsh detergents can cause the non-stick coating to fade faster, reducing the pan's performance and lifetime. So, if you want your pan to last, it's best to avoid the dishwasher altogether.

Hand-washing your non-stick pan is simple and only takes a few minutes. Use warm or hot soapy water and a soft sponge or cloth to gently scrub away any residue. Avoid using abrasive tools like steel wool or scouring pads, as these can scratch and damage the non-stick surface. For stubborn residue, you can soak the pan in warm, soapy water for a few hours before gently scrubbing it clean.

Remember, non-stick pans are an investment, and with proper care, they can last for years. So, resist the temptation to put them in the dishwasher and give them the gentle treatment they deserve!

Don't cook on too high a heat

Non-stick pans are a handy tool in the kitchen, but they do require special care to keep them in good condition. One of the most important things to remember when using a non-stick pan is to avoid cooking on too high a heat. Here's why:

Firstly, high temperatures can damage the non-stick coating. Over time, exposure to high heat will cause the coating to deteriorate, reducing the non-stick properties of the pan and potentially causing it to peel or pit. This is true for most types of non-stick coatings, including PTFE (Teflon) and ceramic coatings.

Secondly, cooking on too high a heat can be unsafe. At extremely high temperatures, usually around 500-600 degrees Fahrenheit (260-315 degrees Celsius), non-stick coatings can start to break down and release potentially dangerous fumes. These fumes can be harmful to your health and can even be fatal to pets, such as birds.

To protect your non-stick pan and ensure your safety, always cook on low to medium heat. It's also important to never heat the pan while empty; there should always be oil, water, or food in the pan before turning on the burner. This will help regulate the temperature and protect the coating.

Additionally, be sure to follow the manufacturer's instructions for your specific pan, as different brands may have varying care directions. By taking these precautions, you can help extend the lifespan of your non-stick pans and maintain their effectiveness.

Don't use metal utensils

Non-stick pans are a fantastic addition to any kitchen, making cooking and cleaning a breeze. However, one of the golden rules of using non-stick pans is to avoid using metal utensils with them. This is because non-stick pans have a coating that creates a non-reactive and nearly frictionless surface, making it easy to cook and clean. Metal utensils, such as spatulas, spoons, forks, and knives, often have sharp edges that can scratch or chip this coating. While small surface scratches may not seem like a big deal, they can lead to the destruction of the non-stick coating over time, causing food to start sticking to the pan.

Additionally, when the coating is compromised, small fragments of it may end up in your food, which is not ideal. To avoid this issue, it is recommended to use utensils made from nylon, silicone, or wood. These materials are softer and less likely to damage the non-stick surface. By using the right utensils, you can help ensure that your non-stick pans remain in good condition and continue to provide the benefits they were designed for.

It is also important to note that while ceramic coatings are generally more durable and less susceptible to damage from metal utensils, it is still recommended to use non-metal utensils to prolong the life of your non-stick pans. Even with a ceramic coating, using metal utensils can cause cosmetic scratches and, over time, may impact the performance of the pan.

Therefore, it is best to avoid using metal utensils on non-stick pans altogether and opt for softer alternatives. By taking this simple precaution, you can help maintain the integrity of your non-stick pans and ensure their longevity.

How to clean a burnt non-stick pan

It is important to always let the pan cool before attempting to clean it. Once the pan has cooled, there are two methods to clean burn marks off non-stick pans: one requires soap and water, and the other vinegar and baking soda.

Method One: Soap and Water

• Wash the surface of your non-stick pan with dish soap, hot water, and a dish sponge.
• If food has been burnt on the surface of your pan, let the pan soak in hot water for 10 to 15 minutes.
• Once the pan has soaked, add dish soap to both your dish sponge and the pan. The dish soap will help break down oil, grease, and pieces of burnt food.
• Using the rough side of your dish sponge, scrub the burnt areas of your pan clean. Avoid anything more abrasive, like chain mail, steel wool, or heavy-duty scrubbing brushes—these can scratch and damage the delicate coating on your pan.

Method Two: Vinegar and Baking Soda

• Create a slurry of white vinegar, water, and baking soda directly in your non-stick pan. Pour 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 and stir to dissolve using a silicone or wooden spoon. Continue stirring for 5 minutes to encourage any burnt residue to loosen.
• Allow the mixture to cool completely after boiling. Discard the vinegar solution and rinse the pan with warm water.
• Continue with steps two and three of the first method.

If the burnt food or residue remains stuck to the surface of your pan, it may be time to replace it. Once the non-stick coating of the pan has started to break down, it will only continue to do so, making it easier for food to stick to its surface.

Frequently asked questions