Nonstick Pan Sticking: What's The Problem?

Non-stick pans are a great convenience, but they can be frustrating when food starts sticking to the surface. There are several reasons why this might happen. One of the most common causes is that the non-stick coating has worn off due to age, use of metal utensils, or harsh cleaning methods. Another reason could be that the pan is not being heated properly—either too high or too low—which affects the surface tension of the oil and can lead to the formation of dry spots, causing food to stick. Additionally, not using enough oil or heat when cooking certain foods can result in sticking as they haven't had a chance to caramelize and release from the pan.

The non-stick coating has worn off

If your non-stick pan is sticking, it could be that the non-stick coating has worn off. This is a common issue, and even high-quality non-stick pans will eventually lose their non-stick coating. The coating is fragile and can be damaged by high heat, stacking and storing, harsh cleaning methods, and the use of metal utensils.

If your pan is only a few months old and is no longer non-stick, it may be a low-quality pan. Cheap non-stick pans can lose their non-stick coating in a few months, even with proper care.

You can try to restore the non-stick coating by cleaning and re-seasoning the pan. First, wash the pan with warm, soapy water and a sponge. If there is burnt-on food residue, you can try using a baking soda concoction to remove it. Mix 1 cup of water, 2 tablespoons of baking soda, and 1/2 cup of white vinegar in the pan, boil for 10 minutes, and then wash the pan as usual.

Once the pan is clean, you can re-season it with oil or shortening. Pour a few drops of oil over the surface and warm it at medium heat. Then, place the pan in the oven at 300 degrees Fahrenheit for up to 2 hours. Leave the pan in the oven overnight to cool down and allow the coating to recover.

If re-seasoning the pan does not work, you may need to invest in a new non-stick pan. To make your new pan last as long as possible, be sure to follow the care and maintenance tips outlined below.

Caring for Your Non-Stick Pan:

• Avoid stacking your non-stick pans. If you must stack them, place a towel, trivet, or cloth between each pan to prevent scratching.
• Hand wash your pan. Even if it is dishwasher-safe, hand washing will prolong its lifespan.
• Avoid heating your pan empty. Always add oil or ingredients before heating.
• Use non-stick-friendly utensils made of softer materials like wood or silicone to avoid scratching the coating.
• Avoid using high heat. High heat can cause the coating to break down and release toxic vapors.
• Avoid putting your pan in the oven unless it is oven-safe.
• Wash your pan regularly. Do not let it sit overnight without cleaning, as stuck-on food will be harder to remove and could compromise the coating.

The pan is not hot enough

If your non-stick pan is sticking, it might be because it is not hot enough. Pans with a coating, including non-stick, will eventually wear out. While a high-quality non-stick pan will last longer than a ceramic one, these are not pans that you’ll pass down for generations. If you’re looking for a pan with non-stick qualities that you can use for decades, consider cast iron or carbon steel.

That said, if you’ve had your pan for only a short while and it’s not as non-stick as it once was, here are some of the most common causes of malfunction. The coating of a non-stick pan is easy to scratch, even with the gentlest scrape of a metal spoon or spatula. These scratches can expose the metal underneath, causing your food to stick and potentially causing the coating to flake off into your food. A superficial scratch or two won't dramatically affect your pan's performance, but if the surface of the pan is covered with scratches, it may be time to swap it out.

Another reason your non-stick pan might be sticking is that there’s a layer of stuck-on food residue getting in the way. Even the thinnest layer of dried egg white or residual starch from stir-frying can cause food to stick. A simple rinse and scrub should get your pan back to good as new.

Note that if you’re regularly scrubbing stuck-on food residue out of your pan, that probably means the non-stick coating has begun to wear down—plus, that scrubbing can do further damage to the coating.

To prevent your non-stick pan from sticking, always use medium or low heat when cooking. If you’re using a high-quality non-stick pan with a stainless steel base, you won’t have to crank the heat to get a good sear on your food.

The food hasn't caramelised

If your non-stick pan is sticking, it might not be the pan's fault. The most common reason food sticks to pans is that the food has not yet caramelised and naturally pulled away from the pan. This will cause the food to tear when you try to move it, leaving torn, burnt bits stuck to the pan. To avoid this, make sure your food has caramelised and formed a crusty, golden-brown exterior before you try to move or flip it. This requires ample heat and time (and a little bit of cooking fat).

For example, when cooking a skin-on salmon fillet, let the fillet cook skin-side-down until the skin becomes crispy and naturally releases from the pan. You can check by gently running a spatula under the skin. If the fillet is ready to be turned, it will lift away from the pan easily. If not, it needs more time.

Another reason your food might be sticking is that you're not using enough oil. A thin layer of fat, combined with heat and time, should be enough to prevent sticking.

Not enough oil

If your non-stick pan is sticking, it could be because you're not using enough oil. While non-stick pans are designed to reduce the need for oil, they still require a small amount to function effectively. Oil enhances the non-stick effects of the cookware, allowing food to slide around the pan with ease.

When using a non-stick pan, it's important to add the oil to the pan before heating it up. This is because non-stick pans can emit potentially unhealthy fumes when heated without a lubricant. Adding oil to a cold pan will also prevent the food from soaking up all the oil before you start cooking.

If you're looking to reduce the amount of oil you use, try investing in an oil mister, which allows you to coat the pan with a thin layer of oil. Alternatively, you can dip a paper towel or clean kitchen towel in oil and wipe it onto the pan before cooking.

It's also worth noting that cooking sprays like PAM should be avoided, as they can contain ingredients that will build up on your pan over time and degrade the non-stick coating.

By ensuring you use enough oil and adding it to the pan at the right time, you can help prevent your non-stick pan from sticking and prolong its lifespan.

The oil wasn't heated enough

If your non-stick pan is sticking, it could be because the oil wasn't heated enough before you added your food. This is a common mistake when using non-stick cookware. The general rule of thumb for most pans is to heat the pan first and then add the oil, but with non-stick pans, the oil should be added to a cold pan before heating. This is because the oil enhances the non-stick effect of the pan when added before the food can soak it up.

Additionally, some non-stick pans can emit potentially harmful fumes when heated without a lubricant. Therefore, it is important to heat the oil in your non-stick pan before adding food to the pan. This will also help to prevent a build-up of residue, which can be difficult to scrub off and can damage the pan.

To prevent sticking, it is also recommended to use a minimal amount of oil, such as canola, olive, vegetable, or corn oil, or butter. If you are looking to cut calories, invest in an oil mister, which allows you to coat the pan with a small amount of oil.

It is also important to note that non-stick pans are not designed for high heat. Higher temperatures will damage the coating over time, and high heat can also cause the release of harmful toxins, depending on the type of coating on your pan. Therefore, it is recommended to keep the heat at medium or lower when cooking with non-stick pans.

Frequently asked questions