Writing On Non-Stick Baking Pans: Tips And Tricks

Non-stick pans are a godsend for cooking sticky foods like eggs, rice, and fish. They have a special coating that lets food slide right off, but this coating needs to be carefully maintained. For example, cooking sprays, metal utensils, and high heat can damage the non-stick coating. To keep your non-stick pans in good condition, use alternatives like butter, oil, or shortening to grease the pan, and always use wooden or silicone utensils.

Preheat the oven to 25°Fahrenheit lower than the recipe states

Preheating your oven is an important step in the cooking process, as it ensures your food cooks evenly and prevents undercooking or overcooking. However, when using non-stick baking pans, it is important to be mindful of the temperature settings to avoid damaging your cookware.

Firstly, it is crucial to understand that non-stick pans have specific heat requirements. Unlike stainless steel, non-stick pans have a special coating that allows food to slide off easily. This coating can be damaged by excessive heat, so it is recommended to avoid preheating your non-stick pan while it's empty. Instead, refer to your recipe and only turn on the oven when you're closer to being ready to put your food in.

When preheating your oven, adjust the temperature setting by 25° Fahrenheit lower than what your recipe states. For example, if a recipe calls for a baking temperature of 350°F, set your oven to 325°F instead. This is especially important if you are baking at high altitudes of 3,000 feet or higher, as the lower temperature will help compensate for the altitude's impact on baking.

By reducing the temperature, you can avoid overheating your non-stick pan, which can cause the surface to become too hot and damage the non-stick properties. This simple adjustment will help extend the lifespan of your non-stick cookware and ensure optimal performance.

Additionally, be mindful of the rack placement in your oven. Most recipes will specify the rack level to use, but as a general rule, items that need to be browned or crisped on top, such as casseroles and lasagnas, are baked towards the top of the oven. Cakes, cookies, and cupcakes typically go in the middle rack, while items that need to be browned on the bottom, like flatbreads and pizzas, go on the bottom rack.

Remember, each oven is unique, and preheating times may vary. Modern ovens often have indicators, such as lights or beeps, to signal when they have reached the desired temperature. If your oven doesn't have these features, consider investing in an oven thermometer to help you monitor the temperature accurately.

Grease the pan or line it with parchment paper

Greasing a pan or lining it with parchment paper is a crucial step in ensuring your baked goods don't stick to the pan. Here's a detailed guide on how to do it:

Greasing the Pan

If you're using butter or shortening, simply rub it onto the pan's bottom and sides using the stick directly or with a paper towel. You can also use vegetable oil, olive oil, or coconut oil. This method is suitable for brownies, bars, and cookies.

Another traditional way is to combine butter or shortening with flour. After greasing the pan, add a tablespoon or two of flour and rotate and tap the pan until the flour covers every greased surface. Discard any remaining flour. This method is foolproof and ensures your cakes won't stick.

For quick bread, like banana bread, try a unique twist by using sugar instead of flour. Sugaring the pan gives a delightful crunch to the outside of the bread.

Lining with Parchment Paper

Lining your pan with parchment paper is an effective way to create a non-stick surface. For square or rectangular pans, cut two long sheets of parchment paper so that they slightly overhang the sides of the pan when placed inside. Spray the pan with cooking or baking spray, stack the sheets of parchment paper perpendicular to each other, and press them into the bottom and sides of the pan. Spray the parchment as instructed in your recipe.

For round cake pans, place a sheet of parchment paper under your pan and use a sharp knife to run along the bottom of the pan's outside, scoring the paper as you go. Cut a circle out of the parchment paper, either by gently punching out the scored circle or using scissors. Spray the pan, place the parchment circle in the bottom, and spray the parchment as directed.

When using loaf pans, cut a long sheet of parchment, spray the pan, and place the parchment so that the overhanging paper falls over the pan's long sides. Press the parchment into the bottom and sides, then spray as instructed.

Using parchment paper ensures your baked goods release easily from the pan and saves you from the hassle of stuck-on bits and broken cakes.

Avoid using cooking sprays

Cooking sprays may be convenient, but they are one of the worst things you can use on your non-stick pans. The non-stick coating on your pans is delicate and requires careful handling to ensure longevity. Cooking sprays will ruin your non-stick pans over time, and here's why:

Firstly, cooking sprays are not just oil in a can. They contain lecithin, an emulsifier that will cook onto the surface of your pan and build up over time. This build-up becomes nearly impossible to remove and will completely degrade the non-stick coating, causing your food to stick. The coating is designed to allow food to slide right off, but the lecithin in cooking sprays will render this feature useless.

Secondly, cooking sprays also contain dimethyl silicone, an anti-foaming agent, and a propellant such as propane or butane. These additional ingredients can cause an invisible buildup that will impair the non-stick release system, again causing food to stick. This is a known issue, with non-stick pan manufacturers like Anolon warning that using cooking sprays will damage the non-stick coating and void your product warranty.

Finally, cooking sprays can leave a stubborn film on the non-stick surface, which is resistant to conventional soap and water cleaning methods. This accumulation will compromise the efficacy of the non-stick coating over time.

So, what can you use instead of cooking sprays? A simple alternative is to dip a paper towel or clean kitchen towel into your favourite cooking oil and wipe it across the interior of your pan before cooking. Using pure ingredients like olive oil will prevent any unnecessary build-up, and the oil won't damage the non-stick coating by burning prematurely.

Use butter or oil instead of cooking spray

If you're looking to write on non-stick baking pans, it's best to avoid cooking sprays. While they may seem convenient, they can actually damage the non-stick coating over time. This is because, in addition to oil, cooking sprays contain lecithin, an emulsifier, dimethyl silicone, an anti-foaming agent, and a propellant such as propane or butane. As a result, the lecithin will cook onto the surface of your pan, building up and becoming nearly impossible to remove, degrading the non-stick coating.

So, what's the alternative? Butter or oil! Using pure ingredients like butter or olive oil will prevent any unnecessary build-up and won't damage the non-stick coating by burning prematurely. Simply dip a paper towel or clean kitchen towel into your chosen oil and wipe it along the interior of your pan before use.

If you're looking for a non-stick surface for a cake, you can put some flour on top of the oil or butter. For brownies, a bit of cocoa powder mixed in with the flour will keep the edges brown.

For those who are health-conscious, it's worth noting that non-stick sprays are often used to limit fat intake. However, there are additive-free sprays available, such as sunflower oil spray, which can be a healthier alternative.

Additionally, if you're cooking sticky foods like rice, the thin, filmy layer that develops can be easily washed away by using butter or oil instead of cooking spray.

Avoid metal utensils

Non-stick pans are a fantastic tool for any cook to have in their kitchen. They are easy to use, clean, and require less oil and butter than other types of pans, making them ideal for healthier cooking. However, to ensure their longevity, it's important to care for them properly. One of the top rules of using non-stick pans is to avoid using metal utensils. But why?

Metal utensils, such as spatulas, spoons, forks, and knives, often have sharp edges. These edges can scratch or chip the non-stick coating, compromising its integrity. Over time, the coating will degrade, and food will begin to stick to the pan, defeating the purpose of using a non-stick pan in the first place. Small fragments of the coating may also end up in your food, which is certainly not something you want.

So, what can you use instead? Wooden, plastic, or silicone utensils are ideal for use with non-stick pans. These materials are gentle on the coating and won't cause scratching or chipping. When it comes to cleaning your non-stick pans, the same rule applies—avoid anything abrasive, like steel wool or scouring pads. Instead, opt for hand washing with a soft sponge or plastic scourer.

By following these simple guidelines, you can extend the life of your non-stick pans and continue to enjoy the many benefits they offer. Remember, a little care goes a long way in maintaining the quality of your cookware.

Frequently asked questions