Protect Your Non-Stick Pan: Avoid Scratching

Non-stick pans are a godsend for home cooks, but they can be easily damaged. To avoid scratching your non-stick pan, avoid using metal utensils, which can easily scratch and ruin the surface. Instead, use wooden, rubber, silicone, nylon, or plastic utensils. Avoid cooking sprays, which can build up over time, and be wary of cooking acidic foods, as these can cause the non-stick surface to blister. Never heat the pan when empty, and always wash by hand with a soft sponge, soft brush, or microfiber towel.

Avoid metal utensils

To avoid scratching your non-stick pan, it is imperative that you avoid using metal utensils. Non-stick pans are coated with a Teflon coating that creates a non-reactive and nearly frictionless surface for cooking. Metal utensils, such as spatulas, spoons, forks, and knives, have sharp edges that can scratch or chip this coating.

Using metal utensils on your non-stick pan will not only result in small fragments of the coating ending up in your food but will also destroy the non-stick coating over time. This will cause food to start sticking to the pan, defeating the purpose of using a non-stick pan in the first place.

To prevent this, always use wooden, plastic, or silicone utensils when cooking with non-stick pans. Additionally, when washing your non-stick pans, avoid using the dishwasher, steel wool, or anything abrasive. Instead, opt for handwashing with a soft sponge or plastic scourer.

It is also important to note that while some non-stick pans may be labelled as "dishwasher-safe", the heat from the dishwasher and detergents will cause the coating to degrade over time. Therefore, it is recommended to take the extra time to wash your non-stick pans by hand.

Don't use cooking sprays

While it may be tempting to reach for a cooking spray like PAM when using a non-stick pan, it's important to resist the urge. Cooking sprays can contain lecithin, an emulsifier that can stick to and build up on the non-stick coating of your pan, eventually degrading the cooking surface and causing food to stick. This build-up is very difficult to remove and will ruin your pan's non-stick properties.

Instead of using cooking sprays, it is recommended to use a small amount of oil or butter. You can use a paper towel or clean kitchen towel to dip into your chosen oil and then wipe it onto the interior of your pan before cooking. This will provide a thin layer of fat without causing any unnecessary build-up.

If you prefer to use an oil spray, opt for a refillable manual oil mister, which can be filled with your choice of cooking oil. Just remember to add the oil to the pan before heating it up, as this enhances the non-stick effect and prevents the pan from emitting potentially harmful fumes.

Avoid high heats

Nonstick pans are not designed for high heat. Using high heat can damage the coating over time and cause the release of harmful toxins, depending on the type of coating on your pan.

To avoid this, always start cooking at a lower temperature and use a fat like oil or butter, or add the food to the pan before turning on the heat. Empty nonstick pans can reach high temperatures very quickly, and when heated accidentally over 348 °C (660 °F), the coating can begin to deteriorate. Butter, fats, and cooking oils begin smoking at 204 °C (400 °F).

You should also avoid using nonstick cookware in ovens hotter than 260 °C (500 °F). Higher temperatures can discolour the surface of the coating or cause it to lose some of its nonstick properties.

When cooking on the stovetop, keep the heat at medium or lower to protect the pan's nonstick surface. If you need to sear or brown your food, it's best to use a stainless steel or cast-iron pan instead of a nonstick pan.

Wash gently with soft sponges

To avoid scratching your non-stick pan, it is important to wash it gently with soft sponges. Here are some tips to help you effectively clean your non-stick pan without damaging its surface:

• Allow the pan to cool down completely before you start cleaning it. Rinsing a hot pan with cold water can cause the pan to warp and get damaged.
• Use soft sponges or washcloths to scrub the surface of the pan. Avoid using anything abrasive, like steel wool, scouring pads, or heavy-duty scrubbing brushes, as they can scratch and damage the coating. Opt for soft-side sponges, soft brushes, and microfiber towels instead.
• If there is burnt-on food, simply let the pan soak in hot water for 10 to 15 minutes. This will help soften the hardened food particles, making them easier to remove.
• Use mild dish soap and warm water to scrub the pan gently. The soap will help break down grease, oil, and burnt food particles.
• Rinse the pan again after scrubbing to remove any leftover soap or food residue.
• Dry the pan thoroughly with a clean towel or place it on a drying rack to air dry.

Remember, proper cleaning and maintenance of your non-stick pan are crucial to extending its lifespan and keeping it in good condition.

Don't stack with other pans

Non-stick pans are a handy tool for any cook, helping to create diner-perfect over-easy eggs or restaurant-quality crispy skin salmon fillets. However, stacking them with other pans can be detrimental to their longevity.

Firstly, stacking non-stick pans with other pans can cause scratches and damage to the non-stick coating. This is because, even when stacked carefully, the pans will inevitably be subject to movement and bumping, which can cause scuffs and scratches. This damage will not only make your pans look worn and scruffy, but it will also reduce their functionality and longevity. The coating on non-stick pans is delicate and can be easily scratched or damaged, so it is best to avoid stacking them with other pans to protect this coating.

Secondly, stacking non-stick pans can lead to health hazards. When the coating on non-stick pans gets scratched or chipped, it can flake off and end up in your food. This can be dangerous if the coating contains toxic chemicals such as PFOA, which has been linked to cancer and other health problems. While Teflon, which was often used in older non-stick pans, has been PFOA-free since 2013, it is still important to take precautions. If your non-stick pans do become scratched or chipped, it is recommended to replace them to avoid any potential health risks.

Additionally, stacking non-stick pans can affect their performance. The non-stick coating helps to create a slick surface that prevents food from sticking and makes cleanup easier. However, when stacked with other pans, the non-stick surface can come into contact with other materials and become less effective. This can cause food to stick more easily and make cleanup more difficult.

Finally, stacking non-stick pans can be inconvenient and time-consuming. When you need to use a specific pan, you will need to carefully unstack and remove it from the pile, which can be frustrating, especially when you are in a hurry. It is often more practical to store your pans separately, making them easily accessible and reducing the risk of scratches and damage.

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