How Nonstick Pans Develop Burn Rings

Non-stick pans are a popular choice for home cooks due to their easy cleanup and stick-free cooking surface. However, even non-stick cookware has its limitations, and one common issue is the formation of burn rings or discolouration. This can occur due to two main reasons: dry heating and overheating. Dry heating happens when the non-stick pan is heated for an extended period without anything in it, while overheating occurs when the pan is left over very high heat for too long. To prevent burn rings, it is important to always add cooking fat or ingredients before turning on the heat and to cook over medium-high heat. Additionally, using metal utensils and abrasive cleaning tools can scratch or damage the non-stick coating, leading to a buildup of residue and discolouration. Proper cleaning and maintenance techniques, such as hand washing with soap and warm water, can help extend the lifespan of non-stick pans and prevent burn rings from forming.

Dry heating

Non-stick pans should not be dry heated because doing so can cause the pan to overheat, which may result in the non-stick coating deteriorating over time. Heating a non-stick pan without any butter or oil can also cause the release of dangerous fumes or toxins into the air.

To avoid dry heating, always add cooking fat or other ingredients to your pan before turning the heat on. Non-stick pans should be heated on low to medium settings for no more than 30 seconds. If you wish to use oil or butter, carefully add it at the beginning and allow the oil to heat up with the pan.

Overheating

Non-stick pans are convenient for easy clean-up and stick-free cooking. However, they are susceptible to damage from overheating. Overheating occurs when non-stick cookware is left over very high heat for an extended period. To prevent this, it is recommended to cook at a maximum of medium-high heat.

Non-stick coatings have a limited temperature threshold, typically around 500° Fahrenheit or 260° Celsius. Exceeding this temperature will cause the coating to break down and burn off, resulting in a loss of its non-stick properties. This can happen swiftly, even after a single session of overheating.

Additionally, dry heating can also damage non-stick pans. Dry heating occurs when the pan is heated for an extended period without any cooking fat or ingredients inside. To prevent dry heating, always add oil or other ingredients before turning on the heat.

By following these guidelines and treating your non-stick cookware gently, you can prolong its lifespan and maintain its non-stick properties.

Using metal utensils

To avoid this, it is recommended to use wooden, plastic, or silicone utensils with non-stick pans. These materials are softer than metal and will not damage the non-stick coating.

It is also important to note that the "don't use metal" rule applies not only to cooking utensils but also to cleaning tools. Avoid using abrasive materials like steel wool to scrub your non-stick pans, as this can scratch the coating in the same way as metal utensils.

Using aerosol cooking sprays

Aerosol cooking sprays are a common culprit for burn rings on non-stick pans. While non-stick pans are designed for convenience and easy clean-up, they require careful use and maintenance to avoid damage.

Cooking sprays, such as PAM, are essentially cooking oils in a can. However, they often contain additives like lecithin, an emulsifier, and dimethyl silicone, an anti-foaming agent. These additives, combined with the high temperatures of cooking, can leave a stubborn residue on your non-stick pan that is difficult to remove.

Over time, this residue accumulates and compromises the non-stick coating, leading to food sticking to the pan. This is why many non-stick pan manufacturers, like Anolon, advise against using cooking sprays, even going so far as to say that it will void the product warranty.

So, what's the alternative? Well, you can opt for a refillable manual oil mister filled with your choice of cooking oil. Or, simply use a paper towel or clean kitchen towel dipped in your favourite cooking oil to wipe the interior of your pan before cooking. Pure ingredients like olive oil are best to prevent any unnecessary build-up, and they won't burn prematurely and damage the non-stick coating.

Remember, non-stick pans are sensitive to high temperatures. Always add cooking fat or ingredients to your pan before turning on the heat to avoid dry heating and overheating, the two main causes of burn rings on non-stick pans.

Rinsing with cold water

Rinsing a hot nonstick pan with cold water can cause the pan to warp, ruining its shape. To avoid this, let the pan cool down completely before you start cleaning it.

Soap and Water

• Rinse the pan with soap and warm water to remove leftover food particles.
• Scrub the surface of the pan with a sponge or washcloth to remove any remaining food particles.
• Rinse the pan again.
• Dry the surface of the pan with a clean towel.

Vinegar and Baking Soda

• Mix two tablespoons of white vinegar, baking soda, and a small amount of water in the pan.
• Place the pan on the stove and heat it up.
• Let the mixture boil for up to 5 minutes, stirring occasionally.
• After five minutes, remove the pan from the heat and let it cool down.
• Rinse the pan with warm water and wash it out with a sponge and dish soap.
• Allow the pan to dry.

Removing Sticky Residue

• Add a mixture of vinegar and water to the pan. (For best results, use one part vinegar to two parts water).
• Put your pan on the stove and bring it to a simmer.
• Once the residue is gone, remove the pan from the heat and let it cool down.
• Pour out the mixture of water and vinegar and wash the pan with soap and warm water.
• Rinse with warm water to remove any excess residue.
• Place the pan on a drying rack or towel to dry.

Frequently asked questions