Make Your Baking Pan Non-Stick: Easy Tricks

Baking is a fun activity, but it can be frustrating when your cake sticks to the pan. Luckily, there are several ways to make your pan non-stick. Firstly, always line your cake pans with parchment paper, ensuring the bottom of the cake doesn't stick. You can either buy pre-cut parchment rounds or trace and cut out your own using the base of the pan as a stencil. Next, grease the pan. You can use butter, margarine, or shortening, coating the entire inside of the pan. If making brownies, add a bit of cocoa powder to the flour for a brown edge. Alternatively, use a non-stick baking spray, ensuring it contains flour. For a more versatile option, vegetable oil poured onto a paper towel and rubbed on the pan works well. Now you're ready to bake!

How to make a stainless steel pan non-stick

Preheat your pan

Start by preheating your stainless steel pan on medium to medium-high heat for 2 to 3 minutes. Avoid adding oil or food to the pan during this time.

Test the heat with a drop of water

Add a few drops of water to the pan. If the water splatters and evaporates, the pan is not hot enough. If it beads up and glides around the pan, it is ready for the next step. If the water forms many tiny pellets, the pan is too hot, so remove it from the heat and allow it to cool slightly before trying again.

Add oil

Once the pan is ready, add your cooking oil of choice and allow it to heat up. Use an oil with a high smoking point, such as canola or vegetable oil.

Cook your food

Add your food to the pan, ensuring it is not too cold as this will bring down the temperature of the pan. Avoid overcrowding the pan for the same reason.

Cleaning your pan

To maintain the non-stick properties of your pan, clean it thoroughly after each use. Avoid using metal utensils as these can scratch the pan, and instead opt for wooden or silicone utensils.

It is also important to note that washing the pan with soap and water will remove the non-stick coating, so it is best to simply wipe the pan clean between uses. However, when the pan becomes very dirty, washing it with soap and water and then reseasoning it may be necessary.

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

Non-stick pans are great—until they stop working! If food starts sticking to your pan, you can fix it and get the non-stick quality back. Here's how to make a non-stick pan non-stick again:

Clean the pan with dish soap, hot water, and a vigorous scrub with a soft sponge. Be sure to remove all greasy residue, and do not use anything more abrasive than the rough side of a soft sponge.

Add water and vinegar to the pan. Fill the pan partly with water, then add 1/2 cup of white vinegar. Place the pan on the stovetop over medium heat and let it boil for about 10 minutes.

Wash the pan as usual, then rub vegetable oil on the surface to re-season it and get the non-stick surface back.

Dry the pan thoroughly with a soft cloth. It's important to have a completely dry pan before seasoning it.

Heat the pan over medium heat for 3 minutes. Add 2 tablespoons of vegetable, canola, or coconut oil to the pan, coating the bottom entirely.

Heat the oil in the pan until it smokes, then let it cool completely and wipe out any remaining oil. Your pan should now be re-seasoned and stick-free.

Note: Non-stick pans are considered disposable items, and even with gentle cleaning, their non-stick coatings will deteriorate over time.

How to make a cast iron skillet non-stick

To make a cast-iron skillet non-stick, you need to season it with oil or fat. Seasoning is the process of 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 between 400-450°F (204-232°C). There are varying opinions on the ideal temperature, with some claiming that lower is better, and others insisting on higher temperatures.

Step 2: Apply a light layer of oil

When seasoning cast iron, be sure to use oils that have a hard finish and a high smoke point. Good options include lard, tallow, coconut oil, vegetable oil, canola oil, grapeseed oil, sunflower oil, avocado oil, and olive oil. Generously apply your chosen oil to the cookware, ensuring that every surface is covered. Then, use a paper towel to remove any excess oil, as you want to avoid a bumpy, uneven finish.

Step 3: Bake the cookware upside down

Place the oiled cookware upside down on a rack in the heated oven. You can put a cookie sheet or aluminium foil below to catch any dripping oil. Leave the cookware in the oven for 45 minutes to an hour.

Step 4: Reapply oil and return to the oven

After an hour, check the cookware. If it looks dry and black, it's ready for another coat of oil. If it still has wet-looking spots, return it to the oven for another 30 minutes. Repeat this process until your cast iron has a glossy, black finish.

Maintenance:

To maintain the non-stick finish, re-season and cure your cast iron cookware every 6-12 months. Additionally, always add oil to the pan before cooking, and be sure to heat the pan thoroughly before adding food.

How to minimise food sticking to the pan

There are several ways to minimise food sticking to the pan. Here are some tips and tricks to help you out:

• Use parchment paper: Cut out a piece of parchment paper the size of the bottom of your frying pan, stick it inside, and pour a little oil on top. You can also put a whole large piece of parchment paper inside and push it down so it fits. The parchment paper can be reused until it becomes brittle.
• Use oil: Preheat the pan before adding oil. If a drop of water glides around the cooking surface, the temperature is ideal for reducing sticking (Leidenfrost Effect). Use oils with a high smoke point, such as peanut, sesame, avocado, canola, or vegetable oil.
• Use butter: Many recipes call for buttering a pan instead of greasing it. The fatty cells in butter create a non-stick coat on your pan.
• Use vinegar and baking soda: If your non-stick pan is visibly charred, a mixture of white vinegar, water, and baking soda should help loosen and remove any black residue.
• Clean the pan regularly: Wash the pan with gentle dish soap and warm water, and dry thoroughly. Avoid using steel wool or other abrasive tools that can scratch the pan.
• Dry your food: Before cooking, dry your food and pat off any excess moisture with a paper towel.
• Don't overcrowd the pan: Overcrowding causes a temperature drop, which releases moisture from the food and leads to sticking.
• Use the right utensils: Avoid using metal utensils on non-stick pans as they can cause scratches and wear and tear. Stick to wooden spoons and silicone spatulas.

How to care for a non-stick pan

Non-stick pans are convenient and easy to use, but they require special care to prevent their surface from scratching, peeling, or warping. Here are some tips to help you care for and maintain your non-stick pans:

Before First Use

Before using a brand-new non-stick pan, wash it with warm, soapy water and dry it thoroughly. Then, season the pan by lightly rubbing cooking oil onto the cooking surface and heating the pan over medium heat for two to three minutes. Once the pan has cooled, wash it again with warm, soapy water and rinse it.

Daily Care and Maintenance

• Avoid using metal utensils such as knives, spatulas, or whisks on non-stick pans as they can easily scratch and ruin the surface. Instead, use wooden, silicone, or plastic utensils.
• Do not subject the pan to extreme temperature changes. Always allow the pan to cool down before washing it to avoid warping.
• Avoid using harsh cleaning tools such as steel wool or metal scouring pads. Use soft sponges or cleaning cloths instead.
• Avoid cooking acidic foods in your non-stick pans as they can promote flaking.
• Do not use aerosol cooking sprays as they can build up and coat the pan's surface over time, reducing its lifespan.
• Store your pans properly, preferably hanging with enough space between them. If stacking is necessary, use pan protectors or cloth between the pans to prevent scratches.
• Always hand wash and dry your non-stick pans soon after using them. Left-over oils can bake onto the coating, causing food to stick.
• Do not store food in your non-stick pans as it can cause a metallic taste and promote degradation.
• Avoid high heat when using non-stick pans. Most non-stick pans have a heat warning label, so pay attention to the recommended temperature limits.
• Use softer detergents when cleaning your non-stick pans. Harsh detergents can damage the coating.

Removing Stubborn Residue

For stubborn residue, fill the pan with warm, soapy water and let it soak for a few hours. Then, use a soft sponge or cloth to gently scrub and clean the pan. For burnt-on food or oil residue, create a paste by mixing baking soda and water, and apply it to the pan. Lightly scrub with a non-abrasive sponge, then rinse, dry, and re-season the pan with a swipe of cooking oil.

Other Tips

• Always follow the manufacturer's instructions for care and use.
• Do not put non-stick pans in the dishwasher, even if they are labelled dishwasher-safe.
• Do not use non-stick pans for cooking bacon as it can ruin the pan over time.

Frequently asked questions