Ella Walter
Teflon is a trademark of DuPont for a plastic material known as polytetrafluoroethylene. It is commonly used as a coating for non-stick pans. However, despite the non-stick properties of Teflon, food can sometimes stick to these pans. This can be due to various reasons, such as the age of the pan, improper use, or the type of food being cooked. Understanding why food sticks to Teflon pans can help cooks improve their techniques and better care for their cookware.
| Characteristics | Values |
|---|---|
| High heat | Can cause food to stick to the pan's surface |
| Low heat | Can cause food to sear and stick to the pan's surface |
| Incorrect cleaning and care | Can cause scratches and degrade the non-stick coating |
| Oil not coating the entire surface | Can cause food to stick to the pan |
| Overcrowding the pan | Can cause food to heat unevenly and burn onto the pan's surface |
| Food not forming a crust | Can cause food to stick to the pan |
What You'll Learn
High heat
Teflon pans are designed to make cooking and washing up faster and easier. However, food can sometimes stick to these pans, and this can be caused by the use of high heat.
Firstly, it is important to note that Teflon coatings can withstand temperatures of up to 260°C (500°F) without damaging the finish. This temperature is well above the range required for boiling, frying, and baking. However, if a nonstick pan is preheated on high heat without food in it, the pan can quickly reach temperatures above 348°C (660°F), which can cause the coating to deteriorate.
When a film of oil is heated, surface tension decreases, and this effect is usually strongest in the centre of the pan where the temperature is highest. This movement of oil, known as "thermocapillary convection", eventually causes the middle of the film to become thin and rupture, creating a dry spot. This dry spot can cause food to stick to the pan.
To avoid creating these unwanted dry spots, the following measures are recommended:
- Increase the thickness of the oil film
- Use moderate heat
- Completely wet the surface of the pan with oil
- Use a pan with a thick bottom
- Stir food regularly during cooking
By following these guidelines, you can help prevent food from sticking to your Teflon pan when using high heat.
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Low heat
Teflon pans are designed to be used on low to medium heat. High heat can damage the non-stick finish of the pan, causing it to break down and release toxic fumes. Therefore, it is recommended to avoid cooking on high heat and instead use low to medium heat.
When using a Teflon pan, it is important to avoid preheating the pan on high heat without food in it. Empty pans can reach high temperatures very quickly, and if heated above 348 °C (660 °F), the coating can start to deteriorate. This can result in the release of toxic chemicals, which can be harmful if inhaled. Therefore, it is always recommended to start cooking at a lower temperature and gradually increase the heat if needed.
Additionally, the type of oil or fat used can also affect how well food releases from a Teflon pan. Oils with a high smoke point, such as avocado oil, peanut oil, or sunflower oil, are recommended for Teflon pans. These oils can withstand higher temperatures without breaking down, which helps to prevent food from sticking. It is also important to ensure that the entire surface of the pan is coated with oil before adding food.
Another factor that can affect food sticking to a Teflon pan is the thickness of the pan's bottom. A thicker bottom can help prevent large temperature gradients, which can cause the oil film to thin out and rupture, leading to dry spots and food sticking. Therefore, it is recommended to use a pan with a thick bottom when cooking with a Teflon pan.
By following these guidelines, such as using low to medium heat, avoiding preheating empty pans, using the right type of oil, and choosing a pan with a thick bottom, you can help prevent food from sticking to your Teflon pan and ensure a better cooking experience.
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Incorrect cleaning
Avoid the Dishwasher
Although some Teflon pans are labelled as dishwasher-safe, it is best to avoid putting them in the dishwasher. The high temperatures and harsh detergents used in dishwashers can break down the non-stick surface, causing it to deteriorate over time. Instead, hand-wash your pan with mild dish soap and warm water, using a soft cloth or sponge to gently scrub away any residue.
Prompt Cleaning
It is important to clean your Teflon pan promptly after use. Allowing the pan to sit for too long can cause food residue to cling to the surface, making it more difficult to clean. Washing the pan immediately with hot, soapy water will ensure that most debris rinses right off, preserving the non-stick quality of the pan.
Avoid Abrasive Materials
When cleaning your Teflon pan, avoid using abrasive tools such as steel wool, scouring pads, or stiff scrubbing brushes. These can scratch and damage the non-stick coating. Instead, opt for soft, non-abrasive sponges or cloths, such as microfiber cloths, to gently clean the pan.
Remove Stubborn Residue
For burnt-on food or grease, create a natural cleaning paste by mixing baking soda with water or olive oil. Apply this paste to the pan and scrub gently with a non-abrasive sponge. This method is much safer for your pan's coating than harsh household cleaners, which can contain corrosive acids.
Reseason the Pan
After cleaning, it is important to reseason your Teflon pan to protect the surface and promote longevity. Simply rub a small amount of cooking oil over the surface of the pan, heat it on the stove over medium heat for a few minutes, then wipe out any excess oil with a paper towel before storing.
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Poor maintenance
Avoid overheating: High heat is one of the most common reasons food sticks to non-stick pans. Overheating can cause food to burn and stick to the pan's surface. Over time, high heat can also degrade the non-stick coating, leading to more frequent sticking. Most non-stick pans come with a warning not to heat them above 500°F (260°C). When overheated, non-stick coatings can release harmful chemicals, so always follow the manufacturer's guidelines for temperature limits.
Avoid low heat: While high heat is a common issue, using too low of a temperature can also cause food to stick. When oil is added to a hot pan at a low temperature, the hot oil causes the food to release water vapour, creating a barrier between the food and the pan's surface. If the heat is too low, this vapour barrier doesn't form, causing the food to sear and stick to the pan.
Proper cleaning and care: Incorrect cleaning and care can damage the non-stick coating, leading to food sticking to the exposed metal surface. Non-stick pans should be gently hand-washed with warm soapy water, even if they are labelled as dishwasher-safe. Avoid using metal utensils, as they can cause nicks and scratches over time. Instead, opt for silicone, wood, or plastic utensils.
Ensure the oil coats the entire surface: Food is more likely to stick if the oil isn't coating the entire surface of the pan. When pouring oil into a hot pan, it sometimes spreads towards the edges, leaving the middle bare. This can be due to a slightly warped pan or an uneven stove surface. It is more common with ceramic non-stick pans due to the smoothness of the coating.
Choose a thicker pan: Thicker-bottomed pans can help prevent food from sticking. Thicker metal absorbs and disperses heat more evenly, reducing hotspots that can cause food to burn and stick.
Season the pan: Properly seasoning your non-stick pan can help prevent sticking. To season, heat a small amount of canola or vegetable oil in a clean pan on high heat. Spread the oil with a paper towel and heat for a few minutes. Let the pan cool down, then wipe off the excess oil.
Use the right amount of food: Overcrowding the pan can lead to sticking. When too much food is in the pan, it releases excess moisture, preventing the vapour barrier from forming. Overcrowding also causes uneven heating, leading to overcooked and undercooked portions that are more likely to stick.
Allow food to form a crust: Some foods, like meat, need to form a crust before being flipped or removed from the pan. Flipping too early can cause the food to stick and leave residue. Similarly, liquid or semi-liquid foods need to solidify before being removed from the pan.
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Oil not coating the entire surface
Even though Teflon pans are designed to be non-stick, it's always recommended to use a little oil to ensure the seasoning of the pan remains intact. If you don't use oil, the coating will eventually degrade over time, and the food will start sticking to the pan.
When cooking, it's important to ensure that the oil coats the entire surface of the pan. If the oil film is too thin, it can cause "thermocapillary convection", which moves the oil outward, and eventually, the middle of the pan becomes thin enough that it "ruptures". This creates dry spots, which cause food to stick to the pan.
To avoid this, it's important to increase the oil film thickness and ensure that the entire surface of the pan is coated. You can also use moderate heating and stir the food regularly during cooking to prevent the oil from pooling in certain areas.
Additionally, it's important to remember that the oil film should always be maintained on the pan, even after cleaning. A little oily film on the pan helps protect it from erosion. When cleaning a Teflon pan, always use gentle dish soap and a soft sponge, and make sure to dry it thoroughly before storing it in a cabinet.
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Frequently asked questions
The food may be sticking because the pan is old and the non-stick coating has worn off.
It depends on the brand and quality, but non-stick coatings eventually need to be replaced after a few years, even with proper care.
To care for your non-stick pan, avoid using metal utensils, and don't let it soak. Wash it by hand with soap and a soft sponge, then dry and store it on its own.
Delicate foods such as eggs and fish are prone to sticking, but so are sturdier meats like chicken and lean beef, which are high in protein but low in fat.
To prevent food from sticking, use a cooking fat such as butter or oil, and heat the pan before adding the fat. For eggs, butter is better than oil as it carries antisticking emulsifiers.
