Non-Stick Pans: Prime Or Not To Prime?

Non-stick pans are a popular kitchen essential, thanks to their convenience and ease of cleaning. However, they are not without their drawbacks. Non-stick pans are often coated with polytetrafluoroethylene (PTFE), commonly known by its trade name, Teflon, which has been linked to several health concerns. The coating can also be damaged by high temperatures, scratching, or peeling, reducing the pan's effectiveness and potentially releasing toxic fumes. To maximise the lifespan of non-stick pans, it is recommended to season them, use wooden or silicone utensils, avoid overheating, and hand-wash with mild detergent.

Pros and cons of non-stick pans

Non-stick pans are coated with a layer of polytetrafluoroethylene (PTFE) or ceramic, which reduces the need for oil and makes cleaning easy. They are versatile and suitable for various cooking techniques, from sautéing to frying. However, there are some pros and cons to consider before investing in non-stick pans.

Pros of Non-Stick Pans:

• Easy to use and clean: The slick coating prevents food from sticking, making cleanup a breeze.
• Reduced oil usage: You can cook with less oil, butter, or lard, which is advantageous for those aiming to reduce their overall fat and calorie intake.
• Affordable: High-quality non-stick pans are generally cheaper than stainless steel options.
• Ideal for delicate foods: Non-stick pans are perfect for cooking delicate foods like fish, eggs, and tofu without the risk of sticking.

Cons of Non-Stick Pans:

• Less durable: The coating can scratch or chip over time, especially if metal utensils are used.
• Not oven-safe: The non-stick coating can break down at high temperatures, so non-stick pans are not suitable for oven use.
• Health concerns: PTFE coatings, commonly known as Teflon, have been linked to health concerns. While modern non-stick pans are considered safe when used properly, exposure to PFAS chemicals during the production process may pose risks.
• Environmental impact: PTFE non-stick pans are not always recyclable and can end up in landfills, releasing toxic gases when burnt.
• Cannot achieve browning: Non-stick pans cannot achieve the same searing and browning effect as uncoated stainless steel pans.

How to season non-stick pans

Non-stick pans are a great addition to your kitchen, making cooking and cleaning a breeze. However, they do require some care to keep them in good condition. Here is a guide on how to season non-stick pans to keep them in top shape:

Before First Use:

Before using a brand-new non-stick pan, wash it with hot, soapy water to remove any residue from manufacturing and packaging. Dry it thoroughly, and then season the pan. Seasoning non-stick pans helps to fill in any small pores or uneven patches, enhancing the non-stick properties and making cleanup easier.

Seasoning Non-Stick Pans:

There are two main methods for seasoning non-stick pans: on the stovetop or in the oven.

Stovetop Method:

• Clean the pan thoroughly and dry it completely.
• Heat the pan over medium heat for about 3 minutes.
• Add 2 tablespoons of vegetable, canola, or coconut oil to the pan, ensuring the entire bottom is coated.
• Heat the oil until it starts to smoke, then remove the pan from the heat and let it cool completely.
• Once cool, use a paper towel to rub the remaining oil into the pan, absorbing any excess.

Oven Method:

• Clean and dry the pan.
• Place the pan on the stovetop over medium heat to warm it up.
• Preheat the oven to 400°F (204°C).
• Coat the bottom of the pan with about 1/2 inch (1.3 cm) of vegetable oil.
• Place the pan in the oven and heat for about 2 hours. The oil will smoke, which is normal.
• Turn off the oven and leave the pan inside overnight.

Regular Maintenance:

• Wash and dry your non-stick pans by hand after each use. Avoid using abrasive tools like steel wool and stiff brushes, and harsh detergents, as these can damage the non-stick coating. Instead, opt for soft sponges or cloths and mild dish soap.
• Avoid putting non-stick pans in the dishwasher, as the high temperatures and harsh detergents can break down the non-stick surface.
• Use wooden or silicone utensils to avoid scratching the non-stick coating.
• Avoid overheating your non-stick pans. Stick to low to medium heat to protect the coating and prevent the release of potentially dangerous fumes.
• Avoid using non-stick cooking sprays, as these can create a residue that builds up over time and damages the non-stick surface. Instead, use oils or butter.
• Store your non-stick pans carefully. If stacking, place a dish towel or cloth between each pan to prevent scratching.

When to Replace:

Even with proper care, non-stick pans won't last forever. If the coating becomes deeply scratched, starts to peel, or food begins to stick even after seasoning, it's time to replace your pan.

How to clean non-stick pans

Non-stick pans are a great addition to your kitchen, making cooking and cleaning a breeze. Here are some tips to keep your non-stick pans in top condition:

Cleaning Non-Stick Pans:

• Always clean your non-stick pans by hand. Even if the packaging says "dishwasher-safe", the high temperatures and harsh detergents in a dishwasher can break down the non-stick coating.
• Wash your pan immediately after use. Food debris will rinse off more easily if the pan is cleaned right away.
• Use hot, soapy water and a gentle dish soap to cut through grease. Wash the entire inside and outside of the pan with a microfiber cloth or soft sponge.
• Avoid using abrasive pads, steel wool, or stiff scrubbing brushes as they can damage the non-stick coating. Opt for wooden, silicone, or plastic utensils instead.
• For burnt-on food or tough stains, create a natural cleaning solution by mixing baking soda with water or olive oil until it forms a paste. Apply this paste to the affected areas and let it sit for a while before wiping it clean. Alternatively, fill the pan with water and add 1/2 cup of white vinegar. Bring this mixture to a boil, then remove it from the heat and let it cool. Any residue should be easy to wipe away after this treatment.
• Always let your non-stick pan cool down before washing it to avoid warping.
• Dry your non-stick pans after washing and store them safely. If you need to stack them, place a dish towel, cloth, or paper towel between each pan to prevent scratching.

Other Tips for Maintaining Non-Stick Pans:

• Avoid using non-stick pans on high heat as it can ruin the coating. Stick to low or medium heat to maintain the non-stick surface.
• Use oils with a high smoke point, such as grapeseed, sesame, or avocado oil, for cooking. Oils with a low smoke point, like extra virgin olive oil, burn more easily and can decrease the pan's non-stick properties.
• Avoid using cooking sprays as they can leave a residue that shortens the lifespan of the non-stick coating.
• Do not use metal utensils with non-stick pans as they can scratch or chip the coating. Opt for wooden, silicone, or nylon utensils instead.
• Avoid overcrowding the pan. Cooking in batches will ensure that your food is cooked evenly and thoroughly.
• Regularly check the coating for any signs of damage. Discoloration, scratches, or peeling indicate that it's time to replace your non-stick pan.

How to cook with non-stick pans

Non-stick pans are a great addition to your kitchen, especially if you want to cook delicate foods such as eggs, fish, and pancakes. Here are some tips to help you make the most of your non-stick pans and ensure they last longer:

Before the First Use

Before using a non-stick pan for the first time, wash it with warm soapy water and dry it thoroughly. Then, "season" the pan by lightly rubbing cooking oil over its surface and heating it over a medium flame for two to three minutes. Once it has cooled, wipe away any excess oil with a paper towel. Seasoning fills in any small pores or uneven patches on the surface, enhancing the non-stick property of the pan.

During Cooking

When cooking with non-stick pans, it is best to use wooden spoons and silicone utensils for stirring and flipping. Avoid using metal utensils or anything with sharp edges, as they can scratch and damage the coating. It is also recommended to cook at low to medium heat and avoid overcrowding the pan. Cooking at high temperatures can degrade the non-stick coating and cause food to stick.

After Cooking

Allow the pan to cool completely, then wash it by hand in warm soapy water, wiping it with a soft sponge or washcloth. Avoid using abrasive tools like steel wool, and harsh detergents as they can damage the coating. Dry the pan with a towel and store it carefully. Avoid stacking pans on top of each other without something in between, as it may scratch the surface. Do not put non-stick pans in the dishwasher.

Other Tips

• Use the right oils or fats with a higher smoke point to prevent burnt-on residue. Avoid non-stick cooking sprays as they can damage the coating over time.
• Regularly check the coating of your non-stick pan. Discoloration is normal, but if you notice severe scratches or peeling, it is time to replace the pan.
• If you notice that your non-stick pan is not as effective as before, you can re-season it by coating it with a thin layer of neutral oil and heating it.

Alternatives to non-stick pans

Non-stick pans are popular due to their convenience and ease of cleaning. However, they have been linked to several health and environmental concerns, and alternatives are available that offer similar benefits without the same drawbacks. Here are some alternatives to non-stick pans:

Ceramic Non-Stick Pans

Ceramic non-stick pans are coated with natural materials, usually sand-derived silicon, which gives them a similar cooking surface to traditional non-stick pans. They are a good alternative as they do not release toxic fumes if overheated, and they are more affordable and offer a wider range of designs. However, they are less durable and need to be replaced more frequently.

Cast Iron Pans

Cast iron pans are highly durable and can last for decades when cared for properly. They develop a natural non-stick surface when seasoned and can be used on various heat sources, including ovens, stoves, and grills. While they are affordable and versatile, cast iron pans are heavy, heat slowly, and require extra maintenance. They also react to acidic foods, so certain ingredients must be avoided.

Enameled Cast Iron Pans

Enameled cast iron pans have a thick cast iron base with an enameled coating, eliminating the need for seasoning. They offer the benefits of cast iron but are easier to clean and are non-reactive, so you can cook any type of food. However, they are more expensive, heat slowly and unevenly, and are heavier than other options.

Carbon Steel Pans

Carbon steel pans are affordable and lightweight alternatives to non-stick pans. They require seasoning but offer a non-stick surface when properly maintained. Carbon steel pans can withstand higher temperatures than non-stick pans and are compatible with various heat sources. However, the surface is not as slick as PTFE-coated non-stick pans, and they are reactive to acidic foods, requiring extra maintenance.

Stainless Steel Pans

Stainless steel pans are durable, versatile, and can provide a slick cooking surface with the proper techniques. They are non-reactive, require minimal maintenance, heat quickly, and are broiler-safe. However, they are more expensive and do not offer the same food release properties as non-stick pans, so extra effort is needed to prevent sticking.

Frequently asked questions