Non-Stick Pan Turning Brown: What's The Cause?

Non-stick pans are a popular choice for home cooks due to their easy cleanup and stick-free cooking surface. However, even non-stick pans have their limits and can fall victim to burnt-on messes. Discolouration is a common issue with non-stick pans, and it can be caused by a variety of factors such as dry heating, overheating, or food build-up over time. While some light discolouration is normal, dark spots or a hazy look on your pan may indicate that the non-stick coating has been damaged and is starting to break down, making it easier for food to stick.

Overheating

To protect and preserve the non-stick surface of your pan, it is important to treat it gently. If you require a pan that can withstand high heat for extended periods, it is recommended to use carbon steel cookware instead. For non-stick pans, it is recommended to cook over a maximum of medium-high heat.

If your non-stick pan has been overheated, it may be possible to restore it using cleaning methods such as soap and water or a mixture of vinegar and baking soda. However, if the non-stick coating has started to break down, it may be time to replace the pan.

Dry heating

Non-stick pans are a great option for easy clean-up and stick-free cooking. However, they are not indestructible and can be damaged in two ways: dry heating and overheating.

To avoid dry heating, follow these steps:

• Always add a cooking medium such as oil or butter to your pan before turning on the heat. This will help prevent the pan from overheating and drying out.
• Use the correct heat setting for your non-stick pan. These pans are typically designed for medium to medium-high heat settings. Avoid using high heat for extended periods, as it can damage the non-stick coating.
• Choose the right size pan for your cooktop. A pan that is too small for the heat source can cause uneven heating and increase the risk of dry heating.
• Stay in the kitchen while cooking. By keeping an eye on your pan, you can prevent it from overheating or drying out.
• Set a timer when cooking to ensure that you do not leave the pan on the heat for too long.

By following these tips, you can help prevent dry heating and keep your non-stick pan in good condition for longer. Remember that non-stick pans are convenient, but they require gentle use and proper care to maintain their effectiveness.

Use of metal utensils

Metal utensils can damage the non-stick coating of your pan, causing it to turn brown and reducing its non-stick abilities over time. The non-stick coating on a pan is delicate and can be scraped off by metal utensils. This results in the exposure of the metal beneath, which can cause rust and discolouration. Consuming rust is not dangerous, but it will affect the taste of your food.

To prevent this, it is recommended to use wooden or non-stick-friendly utensils with your non-stick pans. Silicone or plastic utensils are also suitable alternatives as they are less likely to scratch the coating.

Some newer non-stick pans, such as the ONYX COOKWARE™ range, claim to be metal utensil-safe due to their unique design. These pans feature a patented laser-etched hexagon pattern, with the non-stick material sitting in the valleys and the peaks made of stainless steel. This design allows for the use of metal utensils without damaging the non-stick coating. However, such pans are not as non-stick as traditional full-Teflon pans.

Another option is to use anodized aluminium pans, which are fully metal non-stick. However, the anodized surface is very thin, and some people may prefer to avoid using metal utensils to prevent scratching and flaking.

Ultimately, the use of metal utensils on non-stick pans can lead to discolouration and a loss of non-stick properties. To maintain the quality and performance of your non-stick pans, it is advisable to opt for wooden, silicone, or plastic utensils instead.

Using a dishwasher

Although it is technically safe to put non-stick pans in the dishwasher, it is not recommended. The high-pressure jets of hot water and the enzymes found in most dish detergents can damage the non-stick coating, causing it to peel, stain, or discolour. The coating may also begin to flake off during cooking, affecting the taste of your food.

Non-stick pans are constructed in different ways, and some are more vulnerable to damage than others. For example, pans made of aluminium can corrode in the dishwasher. The high water temperatures and abrasive chemicals used in typical dishwasher settings can gradually weaken the non-stick coating, making it more susceptible to erosion or peeling.

Even if your non-stick pan is dishwasher-friendly, it is best to wash it by hand. Handwashing will significantly extend the lifespan of your non-stick pans. To hand-wash your non-stick pan, use lukewarm water and eco-friendly soaps, and scrub with a nylon scrubber or the soft sponge or cloth. Soaking your pan in hot water for 10 to 15 minutes will also help to loosen any burnt-on food.

If your non-stick pan is visibly charred, a mixture of white vinegar, water, and baking soda will help loosen and remove any black residue. Create a slurry of these ingredients directly in your non-stick pan, then bring the mixture to a boil and stir for 5 minutes. Allow the mixture to cool, then discard it and rinse the pan with warm water.

By taking the time to hand-wash your non-stick pans, you can avoid the potential damage caused by dishwashers and keep your pans in good condition for longer.

Rinsing with cold water

Rinsing a hot non-stick pan with cold water can cause the pan to warp, ruining its shape. Warping occurs due to the rapid change in temperature, which causes dissimilar materials to contract at different rates. Non-stick pans are particularly vulnerable to this type of damage.

To avoid warping your non-stick pan, allow the pan to cool down completely before rinsing and cleaning it. If you forget to do this, a chef of 20 years recommends adding just enough cold water to cover the bottom of the pan and leaving it to sit. The residual heat will quickly heat the water, and the food residue will lift off easily.

Once your non-stick pan has cooled down, you can begin rinsing and cleaning it. First, rinse the pan with warm water and soap to remove any leftover food particles. Then, scrub the surface of the pan with a sponge or washcloth to remove any remaining food particles. Rinse the pan again, and then dry the surface with a clean towel.

If your non-stick pan has burn marks, you can use two different methods to clean it: soap and water, or vinegar and baking soda. For the soap and water method, rinse the pan with warm water and soap, scrub the surface with hot water and a non-abrasive sponge, rinse again, and then allow the pan to dry. For the vinegar and baking soda method, create a mixture of 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, letting the mixture boil for up to five minutes. After boiling, remove the pan from the heat and allow it to cool down. Then, rinse the pan with warm water and wash it out with a sponge and dish soap. Finally, allow the pan to dry.

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