Long life: 2 main rules for storing and using a non-stick pan

Scrambled eggs, meat, fish and even melted cheese – all these products will not stick to it, but only on one condition – if you take good care of the coating. How exactly? Let’s talk about everything in order!

As chef Michael Handal explains, most nonstick pans are made of aluminum and coated with polytetrafluoroethylene, which most of us know by the brand name Teflon.

Teflon will not char or melt under a heated soldering iron, absorb liquids (in other words, swell), rot, mold, or crumble in light direct sunlight, but most importantly – it is very slippery, which makes the material suitable for making dishes.

However, non-stick frying pans also have a downside: unlike cast iron pans, which if used correctly can last more than a generation, Teflon, even with proper care, “lives” much less – about five to seven years.

Teflon pans do not need to be prepared for use like cast iron pans – just wash them after purchase. However, there are two main taboos to observe when using non-stick cookware.

First rule – no metal tools! (No, meat tongs aren’t allowed either.) And, of course, no metal washcloths for washing – just soft washcloths. This is vital: the metal can damage the Teflon layer and end up with PTFE in the food you eat.

Rule two: only medium and medium-high heating. As Khandal explains, temperatures above 500 degrees Fahrenheit can release gases and chemicals that will degrade the pan’s nonstick properties and cause polymer fever, similar to flu-like symptoms.

Keep your non-stick pan separate from other cookware to avoid scratches. If damage has appeared, no matter how much you like the pan, it is better to throw it away – otherwise pieces of Teflon will constantly get into the food during cooking.

Read also: What a French butter dish looks like: the oil it contains does not deteriorate without a refrigerator!