How To Avoid Messing Up Your Pans

Pans can get messed up in a variety of ways, from scratches to dents to burnt-on stains. One of the most common issues is warping, which can occur when a pan is exposed to rapid changes in temperature, such as when it is removed from the oven and immediately doused with cold water. This causes stress on the metal, leading to an uneven distribution of heat and resulting in a warped shape. Another reason for warping is using a burner that is too small for the pan, causing concentrated heat in the centre that neglects to heat the edges. Thinner pans are also more susceptible to warping than thicker ones, as they have less material to withstand extreme temperatures. Non-stick pans can also start sticking over time due to the buildup of grease and food particles in scratched or stained areas.

Pans warped by rapid temperature changes

Pans are essential in the kitchen, but they can be delicate. One of the most common ways people damage their pans is by exposing them to rapid temperature changes. This can happen when you take a hot pan out of the oven and immediately run it under cold water. The pan is put under stress as the temperature change is distributed unevenly, and the metal warps.

To avoid this, it's best to let your pans cool down for a few minutes before washing them. It's also a good idea to heat up your pans gradually when cooking. Start on a low heat and increase the temperature slowly. This will help to prevent warping and prolong the life of your pans.

Thicker pans are also less likely to warp than thinner pans, as they have more material to absorb heat. Investing in higher-quality, multi-ply cookware made from durable materials like stainless steel or cast iron can also help to prevent warping.

Pans damaged by harsh scrub pads

Harsh scrub pads can damage pans in several ways. Firstly, they can cause scratches on the pan's surface, which affects the pan's performance and lifespan. While a softer sponge requires more elbow grease, it is less likely to leave scratches and is therefore a better option for cleaning your pans.

Additionally, using harsh scrub pads can result in a buildup of grease and food particles, which will cause your pan to become sticky over time. This buildup will also affect the efficiency of the non-stick surface. To avoid this, it is important to thoroughly clean and re-season any stained and scratched areas on your pans.

Another issue caused by harsh scrub pads is the removal of the patina, the natural discolouration that occurs on pans over time. While removing the patina does not affect the functionality of the pan, it can be undesirable aesthetically.

To avoid damaging your pans, it is recommended to use softer cleaning tools such as sponges or paper towels, and to avoid harsh scrub pads such as steel wool. It is also important to let your pans cool down before washing them to prevent warping and damage to the surface caused by thermal shock.

Non-stick pans losing their non-stick

Non-stick pans are a fantastic addition to your kitchen, making cooking and cleaning a more convenient and stress-free experience. However, non-stick pans tend to lose their non-stick properties over time, especially with careless use and improper maintenance. Here are some reasons why your non-stick pans may be losing their non-stick capabilities:

• Overheating: Non-stick pans are not made for high heat. Overheating can destroy the non-stick properties of your pan and cause the release of dangerous fumes if the coating isn't strong enough. Always use low to medium heat when cooking with non-stick pans.
• Cooking spray: Cooking sprays can create invisible buildup on your pan over time, which can wear down the non-stick surface. Instead, use fine coatings of oil or butter, or sprays without lecithin in the ingredients.
• Harsh cleaning agents: Non-stick pans need to be handled gently. Avoid using harsh cleaning agents like steel wool, scouring pads, or abrasive sponges, as these can damage the non-stick surface. Stick to mild soap and a soft cloth or sponge for cleaning.
• Metal utensils: Metal utensils can scratch and damage the non-stick surface of your pan. Opt for wooden spoons, silicone spatulas, or bamboo utensils instead.
• Instant temperature change: Rapid temperature changes can cause your non-stick pans to warp, affecting heat distribution and the non-stick properties of the pan. Allow your pans to cool down before cleaning them to avoid warping.
• Improper storage: Improperly stacking your pans can cause scratches and damage to the non-stick surface. Pad the pans or use racks to hold up the pan handles to reduce contact with the non-stick surfaces.
• Age: Even high-quality non-stick coatings will eventually deteriorate over time. Proper care and maintenance can help extend the lifespan of your pan.

If your non-stick pan is losing its non-stick properties, there are a few ways to restore it:

• Non-stick coating sprays: Apply a non-stick coating spray evenly across the pan's cooking surface to form a thick layer. Heat the pan on the stovetop or in the oven, let it cool, and then rewash.
• Seasoning with oil: Wash, rinse, and dry your pan thoroughly. Apply a thin layer of oil (such as coconut oil or olive oil) to the pan's surface and place it on medium heat or in the oven. Heat the pan until the oil starts to smoke, then remove from the heat and let it cool before wiping away any excess oil with a soft cloth.
• Salt method: Heat some salt in your non-stick pan until it starts to smoke and turns dark brown. Throw away the discolored salt and rub the pan's surface with oil and a dish towel until it shines.
• Special mixture: Mix one cup of water, two tablespoons of baking soda, and half a cup of white vinegar in your pan. Boil the mixture on the stove for about 10 minutes, then wash and rub the pan with vegetable oil.
• Coating specialist or manufacturer: If you don't want to restore the pan yourself, you can reach out to a pan coating professional or the manufacturer, especially if your pan is still under warranty.

Remember, if your non-stick pan is warped, deeply scratched, or has a flaky coating, it's likely time to replace it. Compromised non-stick cookware can harbour bacteria and pose health risks, so it's important to take care of your pans and know when to replace them.

Pans with hard water buildup

The good news is that removing these mineral deposits is relatively easy. Here are some steps you can take:

• Use a water and vinegar solution: Mix vinegar and water in a 1:1 ratio if there are fewer stains. For more stains, use undiluted vinegar or a higher concentration of vinegar to water. Heat the mixture gently until it boils, then turn off the heat and let it cool. Pour the mixture into the affected pan, ensuring that the mineral deposits are submerged. The stains should start lifting. You can use a soft sponge or cloth to wipe away any remaining spots. Finally, rinse the pan with cool water and wipe it dry.
• Use commercial stainless steel cleaners: If the above method doesn't work, you may need to use a commercial stainless steel cleaner. Look for products specifically designed for cookware, such as Bar Keepers Friend Cookware Cleanser & Polish or All-Clad Cookware Cleaner and Polish.
• Keep your pans dry: Calcium deposits form in moist environments, so be sure to thoroughly dry your pans after washing to prevent the buildup of white stains.
• Clean with solutions that fight calcium buildup: In addition to vinegar, you can use lemon juice to keep hard water stains at bay. Simply apply lemon juice to the affected areas and wipe away the stains.

It's important to note that you should avoid using harsh abrasives, such as steel wool or abrasive sponges, as these can damage your pans. Instead, opt for soft sponges or cloths to gently remove the softened mineral deposits.

By following these steps, you can effectively remove hard water buildup from your pans and keep them looking clean and shiny.

Pans with food stuck to them

Food getting stuck to pans is a common problem that can be caused by a variety of factors. One of the main reasons is the expansion of the metal when heated, which causes the food to get trapped in microscopic cracks on the pan's surface. This is particularly common with delicate foods such as eggs and fish, but also with proteins like chicken and lean beef due to their low-fat content.

To prevent food from sticking, it is recommended to use a barrier between the food and the pan, such as cooking fat (butter or oil), or air. For non-stick pans, a thin layer of oil or butter can help, while cast-iron pans can benefit from being heated first, then adding fat and letting it get hot. For eggs, butter is preferable as it carries antisticking emulsifiers. Additionally, patting meat dry before placing it in the pan can help prevent sticking, as the heat will evaporate any water on the surface, allowing the meat to brown and form a coating.

If food does get stuck, there are several methods to clean the pan:

• Soaking the pan in hot water, and adding common household items like baking soda, vinegar, lemons, Alka-Seltzer, or dishwasher tablets can help loosen burnt food.
• The "Deglazing Technique" involves heating the pan until a droplet of water sizzles, adding water or a mixture of water and vinegar, and using a spatula to scrape off burnt food.
• The "Baking Soda and Water Method" involves creating a paste with baking soda and water, applying it to the burnt area, and scrubbing with a nylon brush or sponge.
• The "Baking Soda and Vinegar Method" is similar but includes boiling vinegar in the pan first, then adding baking soda to create a fizzing reaction that breaks down burnt food.
• The "Baking Soda and Lemon Method" involves covering the bottom of the pan with water, sprinkling baking soda, and using a lemon to scour the pan, which is suitable for stainless steel or copper cookware.

Frequently asked questions