Saving Your Non-Stick Pan: Tips And Tricks

Non-stick pans are a popular kitchen essential, but they can be frustrating to maintain. Luckily, there are several ways to restore a non-stick pan that has lost its non-stick properties. This includes cleaning the pan with dish soap and hot water, adding more cooking oil or fat, and avoiding harsh chemicals and high heat. If your non-stick pan is only sticking in certain spots, it may be possible to save it by using a salt or baking soda hack, or by seasoning the pan with oil. However, if your pan is warped, or if the coating is peeling, chipping, burnt, or deeply scratched, it's likely time to replace it.

Clean with baking soda and water

If your non-stick pan is visibly charred, a mixture of baking soda and water should help loosen and remove any black residue.

First, cover the bottom of the pan with a layer of water. Sprinkle baking soda liberally over the water to create a thin paste. Let the pan sit for several hours, then rinse and wash the pan.

For stubborn stains, boil a solution of 4 tablespoons of baking soda and 1/2 cup of water in the pan. Allow the pan to cool, then rinse the stain with straight baking soda and a non-stick-safe nylon scrubbing brush.

For severe build-up, you can also try Barkeeper's Friend® powder.

Use a soft sponge

When cleaning a non-stick pan, it's important to use a soft sponge to avoid scratching and damaging the non-stick coating. You should also avoid using anything more abrasive, such as steel wool, scouring pads, or heavy-duty scrubbing brushes.

First, let your pan cool down completely before cleaning. Then, fill your pan with hot water and a mild dish soap, and let it soak for 10 to 15 minutes to loosen any dried-out food residue. Next, use a soft sponge to scrub the pan gently, focusing on any burnt areas. Rinse the pan with warm water, then dry it thoroughly with a clean towel.

If your pan has stubborn residue, you can try a different method before scrubbing. Create a mixture of white vinegar, water, and baking soda directly in your pan. Use equal parts water and vinegar, and add two tablespoons of baking soda. Place the pan on the stove and bring the mixture to a boil, stirring occasionally for about five minutes. Allow the mixture to cool, then discard it and rinse the pan with warm water. You can then gently scrub the pan with a soft sponge and some dish soap before rinsing and drying it.

Always handwash non-stick pans instead of putting them in the dishwasher, as the high temperatures and detergents can break down the non-stick coating.

Avoid harsh chemicals

Non-stick pans are popular because they are convenient and don't require the same maintenance as stainless steel or cast iron. However, non-stick coatings can contain chemicals known as PFAs (per- and poly-fluoroalkyl substances), which can get into your food and may cause health problems. These chemicals are especially prone to getting into your food if the pan is overheated or scratched.

To avoid exposure to these harsh chemicals, it is best to choose non-stick pans that are PFAS-free. Look for products that are PFOA-free and PTFE-free (also known as Teflon). Keep in mind that some brands may use fancy names for their PTFE coatings while still claiming to be PFOA-free, so it's important to do your research.

In addition to avoiding PFAS, it's also important to consider the type of utensils and cleaning tools you use with your non-stick pans. Avoid using metal utensils or scourers as these can scratch the non-stick coating and potentially expose you to harmful chemicals. Instead, opt for wooden or silicone utensils and soft sponges to prolong the life of your non-stick pans.

When cleaning your non-stick pans, avoid using harsh chemicals or abrasive cleaning products. A simple mixture of baking soda and water can be effective for removing severe build-up, and for everyday cleaning, a mild dish soap and soft sponge will do the trick. By taking these precautions, you can help ensure that your non-stick pans remain safe to use and free from harsh chemicals.

Season with oil

Seasoning your non-stick pan with oil is a simple and effective way to maintain its non-stick quality and extend its lifespan. Here is a detailed guide on how to do it:

Step 1: Clean and Dry Your Pan

Before seasoning, it is important to ensure your pan is clean and completely dry. Start by washing your pan with gentle dish soap and warm water. Avoid using steel wool or abrasive sponges as they can scratch the non-stick coating. Instead, opt for soft sponges, brushes, or microfiber towels. Rinse the pan thoroughly and dry it with a soft cloth or towel. It is crucial to remove all moisture from the pan before proceeding to the next step.

Step 2: Heat the Pan

Place the clean and dry pan on the stovetop over medium heat. Let the pan heat up for about 30 seconds to 3 minutes. This step opens up the pores of the pan, allowing the oil to penetrate and form a protective layer.

Step 3: Apply a Thin Coat of Oil

Choose an oil with a high smoke point, such as vegetable, canola, coconut, or olive oil. Avoid using cooking sprays as they can damage the non-stick coating over time. Pour a small amount of oil into the pan, ensuring the entire surface is coated. You can use a folded paper towel or a clean cloth to evenly distribute the oil. Bring the oil slightly up the sides of the pan, but there's no need to coat the pan's surface heavily.

Step 4: Heat the Oil

Continue heating the pan over medium heat for about 1 to 2 minutes. You will notice the oil starting to smoke. This indicates that the oil is getting hot and beginning to bake into the pan. If your pan is oven-safe, you can also place it in the oven at 300°F (150°C) for 20 minutes to heat the oil.

Step 5: Cool and Wipe the Pan

Once the oil starts to smoke, remove the pan from the heat and set it aside to cool. Allow the pan to cool down to room temperature. Then, use a paper towel or a clean cloth to wipe out any excess oil. Your pan is now seasoned and ready to use!

There is no fixed rule for how often you should season your non-stick pan. It depends on the usage and condition of your pan. Some brands recommend seasoning monthly, while others suggest doing it every six months. A good indicator is to season your pan whenever you notice that its non-stick properties are starting to fade or if food starts to stick to the surface.

Avoid high heat

Nonstick pans are a handy tool in the kitchen, especially for beginner cooks, as they are easy to use and clean. However, it is important to avoid cooking with them over high heat.

High heat is bad for the nonstick coating on the pan. Over time, exposure to high heat will deteriorate the surface. The coating can be irreversibly damaged by overheating. The higher the heat, the more likely it is that the coating will be damaged. Even a single session at temperatures above 500° Fahrenheit or 260° Celsius will burn off the nonstick coating.

Additionally, cooking over high heat with nonstick pans can lead to the release of unhealthy, potentially toxic vapors. The vapors released by nonstick pans at high temperatures can be dangerous to humans and can even kill birds.

To avoid these issues, it is best to cook with nonstick pans over low to medium heat. It is also important to be careful not to let the pan get too hot accidentally, even when cooking at lower temperatures.

By avoiding high heat, you can help prolong the life of your nonstick pan and maintain its nonstick properties.

Frequently asked questions