Last Updated on March 2, 2023
People around the world use nonstick pots and pans for their everyday cooking. The nonstick coating is perfect for flipping pancakes, turning sausages and frying eggs. Foodies are using them for cooking delicate foods that might otherwise stick to the pan. But to make them last longer it is necessary to know how to look after them and keep nonstick pans in great condition.
Manufacturers of nonstick pans have upped their game in the past couple of years, making super hard and durable nonstick coatings that are extremely scratch-resistant coating. So much so, that you can now use metal utensils in them.
As nonstick pans gain fame, there’re basic tips for utilizing them you’d keep in mind. Do your best to follow this advice and you will find that your nonstick pan’s life lasts longer and using them will be much more enjoyable when cooking.
Check out these 9 tips to keep nonstick pans in great condition:
1. Do not utilize metal on a non–stick pan
This is the most vital thing to keep in mind. Unless you have purchased a diamond crusted pan, metal will simply scratch and ruin a pan’s surface. If you are not sure, assume you do not have this. These means don’t cut your foods in the pan with metal spoons, knives or pizza cutters, don’t turn your pancakes with spatulas made with metals, and don’t use a metal fork or whisk to stir your vegetable or gravies blends. Instead, utilize scratch friendly pieces such as rubber, wood, nylon, silicone, or plastic.
2. Always clean your pans with scratch-resistant scouring pads
This is one more big deal; surfaces of nonstick are sensitive to metal sourcing pads, steel wool, harsh cleaning detergents, and sharp scrapers. If your food is stuck very hard, let the pan soak for a bit or you can deglaze the nonstick pan. If you utilize a metal sourcing pad, you might not see very deep grooves in the pan coatings, but it is wearing off the coating a bit at a time. Utilize cleaning pans that say pan completely safe on them or a stiff sponge in its place.
3. Avoid acidic foods
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Acidic foods in your pans promote flaking. I have personally not checked this with ultra hard-anodized pans that cost 60 USD each, but one on the cheaper options, it is a problem. Foods like lemons and tomatoes tend to bond and undo a shallow coating of a nonstick pan. Some can be damaged after the primary use.
Not every nonstick pan is stovetop friendly. Baking recopies can also be nonstick, and I’ve a couple that after just a few uses started to flake form some areas, because I utilized them for tomato-based food, like lasagna. If you’ve that are meant for bread, them keep them as one use pan, bread only. This’ll extend their lifespan.
4. Prevent from major water temperature changes
Taking a warm nonstick pan and subjecting it to cold or cooler temperatures can lead your nonstick frying pan to wrap. This affects cheaper pans a bit more than industrial strength ones. Resist the temptation and do not do it if you want to keep nonstick pans in great condition. Let your pan cool for some time first. A wrapped frying pan keeps the heat from disturbing perfectly, and they are annoying to cook with.
5. Store your nonstick pans properly
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It is great if you can store your non–stick pans hanging, with plenty of rooms among them. Most of us though do not have that luxury. So if you are going to ask to stack them, do you best to avoid from corners and sharper objects. Ensure they can be accessed without having to scrape the below of one nonstick pan on the peak of another.
6. Never utilize aerosol cooking spray
Cooking spray will damage your non–stick pan faster than anything else and I know, even if it is the pure vegetable kind. The aerosol spray builds up and coats on the nonstick pan’s base when heated. It is not a rapid effect, but rather what occurs after repeated use.
I am not sure, what it’s, but something about the way they are produced creates a difference. Instead, utilize the self-pump oils or a little bit of regular oil. This goes for every pan. Aerosol sprays are best suited for situations where heat is not needed.
7. Do not store food in your nonstick pans
It is not what your nonstick pans meant for, so do not do it. Utilize a plastic jar to store your food instead. A few people have complained that their foods take on a bit of metallic taste after storing food in their frying pans. It might also promote degradation, depending on what you are storing.
8. Clean and dry your pan after utilizing them
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It is great if you hand wash and dry your pans soon after utilizing them. Waiting too much to clean your pan or washing it in the dishwasher machine boosts the risk of leftover oils baking onto the pan coating and outside of the nonstick pan. The caramel color is stains see on your non–stick frying pans? Those are oil and grease spots. They are hard to remove and cause your food to stick. Hands dry your pans to avoid rust from forming.
9. Utilize softer detergents to clean your pans
Utilize softer detergent on your pans. Most detergents utilized when hand washing dishes are considered soft and smooth. Bleach, dishwasher detergent, Ajax, and some other cleaners are very hard. These can ruin the pan coating.
Non–stick pans are amazing to have in your kitchen, and if you take fine care of them, they will last you for years, might be even decades. Expert in kitchen appliances, ktchndad.com, recommends on his site to always wash and dry your non–stick by hand, prevent high heats, and acids, do not use cooking spray or metal. Follow this advice and you will keep nonstick pans in great condition!