Sealing Non-Stick Pans: A Guide To Protection

Non-stick pans are a great addition to any kitchen, but they do require some special care to keep them in good condition. To seal a non-stick pan, you should season it by washing it with warm soapy water, drying it, and then rubbing it with cooking oil. The pan is then heated over a medium heat for a few minutes, cooled, and then wiped with a paper towel to remove any excess oil. This process fills in any small pores or uneven patches on the surface of the pan, creating a protective layer that helps the pan remain non-stick.

Seasoning a new non-stick pan

Step 1: Wash the Pan

Before seasoning, it is important to wash your new pan to remove any residue from manufacturing or packaging. Use warm, soapy water and a soft sponge or cloth to gently clean the pan. Make sure to dry it thoroughly after washing.

Step 2: Apply a Thin Layer of Oil

Once the pan is completely dry, it's time to add a thin layer of oil. You can use a neutral oil like vegetable or canola oil. Coat the entire surface, including the inside and outside of the pan, up to the rim. A towel can help evenly distribute the oil.

Step 3: Heat the Pan

Place the oiled pan on the hob over medium heat for about 1-3 minutes. If your pan is oven-safe, you can also put it in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for 20 minutes. This process helps the oil form a protective layer on the pan's surface.

Step 4: Cool and Wipe the Pan

After heating, remove the pan from the heat source and allow it to cool down completely. Once it is cool, use a paper towel or a clean cloth to wipe away any excess oil. Your pan is now seasoned and ready to use!

Additional Tips:

• It is recommended to season your non-stick pan before its first use.
• Avoid using metal utensils with non-stick pans, as they can scratch the coating. Opt for wooden or silicone utensils instead.
• Do not put non-stick pans in the dishwasher. Instead, hand wash them with mild soap and a soft sponge or cloth.
• Avoid overheating your non-stick pan. Stick to low to medium heat when cooking to prolong the life of the non-stick coating.

Don't preheat an empty pan

Non-stick pans are designed for moderate heat and are not suitable for high heat. Preheating them for more than 30 seconds or at high settings is not recommended. Heating an empty non-stick pan can be hazardous as it gets too hot too quickly, which can damage the non-stick surface, release toxins, and cause the pan to warp.

Non-stick pans are coated with a chemical compound known as Teflon, which creates a surface resistant to sticking. This provides the option of using little to no fats, which is beneficial for those who wish to limit their fat intake or have dietary restrictions. However, when heated to extremely high temperatures (usually around 600 degrees Fahrenheit), Teflon can release potentially dangerous fumes. While reaching such high temperatures on a stovetop is unlikely, it is still important to take precautions.

To protect your non-stick pan, always heat it with oil, water, or food inside. This will help the non-stick coating last longer and serve as a temperature gauge, as most oils start to smoke at 400 degrees Fahrenheit or higher. By having oil in the pan, you can ensure that you are cooking at a safe temperature for non-stick coatings.

When heating a non-stick pan, set the stove to low or medium heat for a maximum of 30 seconds, just until the pan starts to get warm. If using oil or butter, add it at the beginning and allow it to heat up with the pan. There is no need to preheat non-stick pans for boiling or simmering liquids.

In summary, never preheat an empty non-stick pan. Always add oil, water, or food to the pan before turning on the burner. This will help protect the non-stick coating and ensure you are cooking at a safe temperature.

Don't use metal utensils

To seal a non-stick pan, you must "season" it before its first use. This is done by hand-washing the pan with warm soapy water, drying it thoroughly, and then rubbing cooking oil over its surface. After this, the pan should be heated over medium heat for 2-3 minutes and then wiped with a paper towel once it has cooled.

When using a non-stick pan, it is important to avoid using metal utensils. Metal utensils, including spatulas, spoons, and knives, often have sharp edges that can scratch or chip the non-stick surface. While small surface scratches are normal and will not impact the performance of the pan, deeper scratches may require you to replace the pan. Additionally, fragments of the coating may end up in your food, which is undesirable.

To avoid scratching your non-stick pan, use utensils made from nylon, silicone, or wood. These materials are softer and less likely to damage the coating. Silicone utensils, in particular, are very easy to use and are dishwasher-safe. If you prefer using metal utensils, consider purchasing cookware without a non-stick coating.

It is also important to avoid overheating your non-stick pan. Stick to low to medium heat when cooking, as high heat can damage the coating over time.

Don't use high heat

Nonstick pans are not designed for high heat. There are several reasons why you should avoid using high heat on non-stick pans.

Firstly, the coating on non-stick pans will start to break down at high temperatures. This is because the coating is made of a gas that has been frozen and then compressed into a waxy substance. When exposed to high heat, this substance will begin to flake and turn back into a gas, causing the coating to degrade.

Secondly, at extremely high temperatures, usually around 600 degrees Fahrenheit, non-stick pans can release potentially dangerous fumes. The molecules on the coating break down and release fluorocarbons into the air. These polymers are common in household products, but inhaling them is linked to respiratory illness.

Thirdly, high heat adds a lot of wear and tear to non-stick pans. The higher the heat, the more the metal expands, and this can cause the non-stick coating to close up and become less effective.

Finally, some non-stick pans can release toxins when heated without any kind of cooking fat in them. To avoid this, always add oil or butter to the pan before exposing it to heat.

In summary, to protect your non-stick pan and ensure it lasts longer, stick to low to medium heat when cooking.

Don't immerse a hot pan in water

Metal expands when heated and contracts when cooled. Most pots and pans are made from multiple layers of metal, such as stainless steel and aluminium, and they may also have an enameled or non-stick coating. Each of these materials expands and contracts at different temperatures, which isn't noticeable when the pan is heated or cooled gradually. However, when you introduce a sudden change in temperature, like putting a hot pan under cold water, the metals cool too quickly and the pan starts to pull against itself. This can cause the pan to warp, shatter, crack or chip.

Warped pans won't cook evenly and can cause oil to pool on one side. Even if your pan doesn't warp, the finish can come off, and the chipped enamel or non-stick coating may find its way into your food.

To avoid thermal shock, let your pans cool down gradually on the stovetop or on a trivet or another heat-proof surface. If you need to speed up the process, add small amounts of tepid water to the pan after it has cooled briefly.

To clean your non-stick pans, handwash them with warm, soapy water and a soft sponge or cloth. Avoid using abrasive tools like scouring pads or steel wool, which can damage the surface. For stubborn residue, you can soak the pan for a few hours in warm, soapy water before gently scrubbing it clean.

Frequently asked questions