Pans: When To Replace Your Old Frying Partner

There are several signs that it's time to replace your cookware. For non-stick pans, the most obvious is if the non-stick coating is flaking or chipping off. If the coating is simply scratched, the pan is probably still usable, but it may be less non-stick than before. Another sign that it's time for a new pan is if food is starting to stick to the surface. This may be because the non-stick coating has worn away, or because the surface of the pan has warped. A warped pan can also result in food burning or scorching. Other signs that your pan is past its prime include a tarnished or scorched bottom that can't be cleaned, a greasy appearance that won't go away, loose or rusty handles, and visible rust.

Scratches, chips, or flakes in the non-stick coating

Nonstick pans are convenient for cooking sticky foods such as eggs, grilled cheese, and pancakes. However, they won't stay perfect forever and will eventually get scratched, chipped, or flaked. When this happens, small particles of the nonstick coating can end up in your food, which can be unpleasant and may even be unsafe.

The nonstick coating on pans is often made with PFAS (per- and polyfluoroalkyl substances), also known as "forever chemicals" because they take a long time to break down. One common PFAS is polytetrafluoroethylene (PTFE), also known as Teflon. While PFOA and PFOS, two of the most concerning PFAS, haven't been used in PTFE nonstick coatings since 2014, newer coatings use different PFAS, and their health impacts are still being studied.

If your nonstick pan has scratches, chips, or flakes, it's important to assess the severity of the damage. If the pan is heavily scratched or is no longer nonstick, it's best to stop using it. This is especially important if the pan is old and may still contain PFOA or PFOS. While the potential health risks of PFAS exposure are generally a result of long-term exposure from multiple sources, using a scratched nonstick pan can increase your exposure to these chemicals.

To protect yourself and your family, it's recommended to replace your nonstick pan when the coating is damaged or every three to five years. You can also consider switching to alternative types of cookware, such as carbon steel, cast iron, or stainless steel, which can develop a natural nonstick surface over time with proper care.

To make your nonstick pans last longer, it's important to care for them properly. Hand wash them with a soft sponge, avoid using metal utensils, and store them with a cloth towel between them to prevent scratches.

Tarnished or scorched bottom

A scorched or tarnished pan bottom can be a pain to deal with, but there are ways to address this issue. Firstly, it's important to note that the lifespan of your cookware depends on the material it's made of and how you care for it. For example, non-stick pans typically last between five to seven years, while cast iron, carbon steel, copper, or stainless-steel pans have a much longer lifespan.

Now, let's focus on addressing the tarnished or scorched bottom of your pan. Here are some methods to try:

Use a non-scratch sponge or scouring pad:

Try using a non-scratch sponge or scouring pad to scrub away any burnt-on food or stains. This method is gentle enough to avoid scratching or tarnishing your pan further.

Apply a paste:

Create a paste using baking soda and water, or cream of tartar and water. Apply the paste to the affected areas of the pan and let it sit for about 10 minutes before scrubbing with a damp, non-scratch sponge. This method can help lift stubborn stains and scorch marks.

Try a commercial cleaner:

Commercial cleaners like Bar Keepers Friend, Bon Ami, or Carbon Off are popular choices for cleaning burnt pans. These products contain oxalic acid, which is a strong and effective cleaning agent. Follow the instructions on the product and always wear rubber gloves when handling these cleaners.

Use vinegar and baking soda:

Fill your pan with equal parts water and vinegar, bring it to a boil, and then add baking soda. Let the mixture work its magic for a few minutes before removing it from the heat and draining the liquid. The vinegar will act as a disinfectant and cleaner, while the baking soda will help lift any remaining stains. Just be cautious when mixing these two ingredients, as they can cause a reaction.

Lemon and water:

Slice up some lemons and arrange them in your pan. Add enough water to just barely cover the lemons, then bring the mixture to a boil for 5-8 minutes. The acid in the lemons will help break down the burnt-on food, and you can use a scouring pad to scrub away any remaining bits.

Dishwasher tablet:

If you have a dishwasher, grab a dishwasher tablet and gently scrub your pan under warm water. The dishwasher tablet will gradually dissolve and help lift the burnt-on food and grease. This method is inexpensive and effective.

Remember, always test any cleaning method on a small, inconspicuous part of your pan to ensure it doesn't cause further damage. With regular care and maintenance, you can extend the lifespan of your cookware and keep it in good condition.

A greasy film that won't wash off

If you want to try and salvage your pan, there are a few methods you can try. One is to make a paste out of baking soda and vinegar, let it sit for 20 minutes, and then scrub it with a pad. Another is to use a commercial cleaner like Bar Keeper's Friend, which you can combine with water to make a paste and then scrub the pan with. You can also try using oven cleaner, but this method is less popular and may not be suitable for all types of pans.

If none of these methods work, it's probably time to invest in a new pan. Non-stick pans typically last between five and seven years, so if yours is older than that, it might be time for an upgrade anyway.

Rust or discolouration

Rust is common on roasting pans, cast-iron skillets, and loaf pans, and it occurs due to wear and tear over time. The first thing that comes to mind with rust is tetanus, a nervous system infection caused by bacteria often found on rusty items left outside. Unless your cookware has been exposed to these elements, it is unlikely to carry the bacteria. However, ingesting even small amounts of rust can cause health complications for sensitive individuals.

Rust can negatively affect the flavour of your food, and it may indicate that your pan is too old and needs replacement. Proper maintenance and care can help prevent rust. Wash and dry your cookware after each use, avoiding environments with high moisture levels. Use soap and water to clean your pans and ensure proper seasoning, especially for cast-iron cookware.

If you notice rust, scour it immediately to prevent further corrosion. Safe and effective rust removal products are available to salvage your cookware. However, if the rust is extensive, it may be more practical to replace the pan, especially considering the potential health and taste concerns associated with rusty cookware.

Food starts sticking to the surface

Food sticking to the pan is a common issue that can be frustrating and impact the quality of your culinary creations. While it may be tempting to blame your cookware, the problem often lies in other factors, such as heat, time, and preparation techniques. Here are some detailed instructions to address the issue of food sticking to your pan:

Achieve the Right Temperature:

Before placing any ingredients in your pan, ensure it is properly preheated. Place the pan over medium to medium-low heat for even heat distribution. This typically takes around 5 to 10 minutes. To test if your pan is ready, perform a water test by sprinkling a few drops of water onto the hot surface. If the water sizzles and evaporates immediately, your pan is not hot enough. The ideal temperature is when the water droplets form balls that glide across the pan's surface, a phenomenon known as the Leidenfrost effect. At this temperature, a non-stick surface is created, optimizing the conditions for searing your food. Remember to thoroughly dry the pan after the water test before adding any oil or food to avoid splattering.

Choose the Right Fat:

Adding a cooking fat, such as butter or oil, is essential to creating a barrier between the pan and the food. This not only enhances the flavour but also improves heat transfer, resulting in even cooking. When selecting a cooking fat, consider its smoke point, which is the temperature at which it starts to smoke, break down, and potentially form harmful compounds. For high-heat cooking methods like frying or searing, opt for fats with higher smoke points, such as coconut oil, lard, tallow, ghee, or avocado oil. On the other hand, for techniques like sautéing or baking, choose fats with lower smoke points, such as butter or olive oil.

Prepare Your Ingredients:

To minimize sticking, bring your ingredients to room temperature before placing them in the pan. Cooking with cold or frozen foods can lower the pan's temperature, leading to uneven heating and altering your cooking times. Additionally, it can cause proteins to denature at different rates during the cooking process, making it more likely for food to stick to the pan.

Be Patient and Give It Time:

Once your ingredients are in the pan, exercise patience. Allow sufficient time for your food to cook and form a crusty, golden brown exterior before attempting to move or flip it. This is especially crucial for delicate foods like eggs and fish, as well as sturdier proteins like chicken and lean beef. Giving your food enough time to cook will help ensure that it releases from the pan easily, reducing the chances of sticking and tearing.

Nudge Test with a Spatula:

To determine if your food is ready to be flipped or stirred, gently nudge it with a spatula. If it slides or moves easily, it's cooked enough and ready to be turned over. If it sticks or doesn't release, it needs a little more time in the pan. Remember to use a food-grade silicone, wooden, stainless steel, or bamboo spatula to avoid any chemical contamination.

By following these instructions, you can effectively address the issue of food sticking to your pan. With the right techniques and a bit of patience, you'll be back to creating culinary masterpieces in no time!

Frequently asked questions