Non-Stick Pan Care: Tips For Longevity

Non-stick pans are a kitchen essential, but they require some TLC to keep them in good condition. Here are some tips to help you preserve your non-stick pans and make them last longer. Firstly, always clean your non-stick pans by hand with warm soapy water and a soft sponge or cloth after each use. Avoid leaving acidic ingredients in the pan, as they can eat away at the coating over time. It's also important to let the pan cool down before washing to avoid thermal shock, which can cause stress and damage to the coating. Never put non-stick pans in the dishwasher, as the high heat and harsh detergents can cause the coating to deteriorate. When cooking, use medium-low heat and avoid overcrowding the pan. Use oils with a high smoke point, such as grapeseed or avocado, and avoid cooking sprays. Always use wooden, silicone, or nylon utensils to prevent scratching the coating. With proper care, your non-stick pans will serve you well for years to come.

Clean after each use

Cleaning non-stick pans after each use is crucial to preserving their longevity and maintaining their non-stick properties. Here are some detailed instructions to achieve that:

Firstly, always allow your non-stick pan to cool down before cleaning. Do not submerge a hot pan in cold water or run cool water over it while it's still hot, as this can cause warping. Once the pan has cooled down, fill your sink with warm water and add a few squirts of dish soap or a gentle dishwashing liquid. Avoid using harsh detergents, as these can damage the non-stick coating.

Next, remove as much oil or food scraps from the pan as possible using a wooden or plastic spatula. Remember not to pour oil down the sink, as it can cause blockages. Dispose of the oil in a food waste bin or regular rubbish bin. Give the pan a quick rinse with hot water to dislodge any remaining oil and food waste. If there are a lot of food particles, empty the water through a slotted spoon or sieve before rinsing to prevent these particles from clogging your sink.

After the initial rinse, you can use a soft sponge or cloth to wash the pan with warm, soapy water. Avoid using abrasive tools like steel wool or metal scourers, as these can scratch and damage the non-stick coating. Gently wash the entire inside and outside of the pan with a mild dish soap, warm water, and a soft sponge or microfiber cloth.

If there are burnt-on food residues or discolouration, you can use a wooden or silicone spatula to gently scrape them off. For more stubborn stains, create a mixture of baking soda and vinegar and boil this in your pan. Let the mixture cool, then wash the pan with warm, soapy water, and the burnt-on food should wipe away easily.

Finally, rinse the pan with clean water and dry it thoroughly with a soft cloth or tea towel before putting it away. If you need to stack your pans, place a dish towel, cloth, or paper towel between each pan to prevent scratching.

Use the right utensils

The utensils you use with your non-stick pans are important. The non-stick coating is often delicate, so using the right utensils will help to preserve it for many meals to come.

Wooden, silicone, and nylon utensils are recommended. These materials are soft and scratch-free, so they won't damage the coating. Wooden utensils are hard enough to break up chunks of food or scrape up fond from the bottom of the pan, but they are malleable enough that they won't scratch or gouge the coating. Silicone utensils are incredibly durable, heat-safe, dishwasher-safe, and can mould to the shape of your pan. Nylon utensils are rigid yet flexible and easy to maintain, but they can leave scuff marks and superficial scratches.

Metal utensils should never be used on non-stick pans as they can scratch or chip the coating. This includes metal cooking utensils, knives, and silverware.

Avoid cooking over high heat

Non-stick pans are made with a special coating that prevents food from sticking to them. This coating is delicate and can be damaged by high temperatures. When heated, the metal of a pan expands, and the nooks and crannies on its surface close up. A non-stick coating is added to pre-fill these nooks and crannies, creating a smooth surface. However, when exposed to high temperatures, this coating will begin to flake and break down.

The coating is made from a gas that is frozen and then compressed into a waxy substance. When mistreated, it will turn back into a gas and start to degrade. Heating a non-stick pan above 400-500°F (or 200-260°C) will cause the molecules in the coating to break down and release fluorocarbons into the air. These polymers are common in household products, but they can cause respiratory illnesses if inhaled.

To prolong the life of your non-stick pan, it is good practice to use medium or low heat. Using high heat can cause the coating to degrade and become less non-stick. Even if the coating appears undamaged, it may have lost some of its non-stick properties.

Non-stick pans are designed for cooking highly sticky ingredients such as eggs and fish. They are ideal for use at low or medium temperatures, which are perfect for cooking these types of food. To cook food that requires high heat, it is recommended to use a stainless steel pan instead.

Avoid using abrasive products or utensils

To preserve your non-stick pans, it is important to avoid using abrasive products or utensils. Non-stick pans are coated with a special coating that keeps food from bonding to the surface, making clean-up easy. However, this coating can be delicate and can be damaged by abrasive products or utensils.

When cleaning your non-stick pan, avoid using abrasive cleaning tools such as steel wool, scouring pads, or metal pads. These can scratch the coating and damage the surface, reducing the non-stick quality of the pan. Instead, use a soft sponge or a soft dishcloth to clean your pan. For everyday messes, warm water and a mild dish soap should be sufficient. For more stubborn messes, a wooden or silicone spatula can be used to gently scrape off stuck-on residue. If you're dealing with burnt-on food or discoloration, try using a mixture of baking soda and vinegar to boil your pan.

In addition to abrasive cleaning tools, avoid using harsh chemicals or detergents when cleaning your non-stick pan. These can cause the coating to deteriorate. It is also recommended to wash your non-stick pans by hand, as the high heat and pressure of a dishwasher can also damage the coating, causing it to discolour, warp, or peel.

When cooking with your non-stick pan, avoid using metal utensils such as tongs, silverware, or serving spoons. These can scratch or chip the coating, leaving permanent damage. Instead, use utensils made from wood, silicone, or nylon. These materials are sturdy enough to scrape up fond yet soft enough to leave the coating intact.

By avoiding abrasive products and utensils, you can help prolong the life of your non-stick pans and keep them in prime condition.

Avoid overcrowding the pan

Overcrowding your non-stick pan can have several negative effects. Firstly, it can lower the overall temperature of the pan, making it harder for your food to cook thoroughly and evenly. This is especially important to keep in mind if you are using medium-low heat, which is recommended for non-stick pans to preserve their coating. Cooking in batches is a good way to ensure that every piece of food is cooked through and evenly browned.

Overcrowding your pan also releases too much moisture from the food. This prevents the formation of a steam barrier between the food and the pan's surface, which is necessary to prevent sticking. Without this barrier, food is more likely to stick to the pan and boil in its own juices, resulting in an unappealing texture and flavour.

To avoid these issues, it's best not to overcrowd your non-stick pan and instead cook in batches if necessary. This will help ensure that your food cooks evenly and thoroughly, and prevent sticking and burning.

Frequently asked questions