10 Mistakes That Ruin Non-Stick Pan Coating

Gone are the days when there was only one brand producing non-stick cookware and their prices skyrocketed – now there are a variety of options to suit every taste and budget. But whatever you choose, there are 10 mistakes you should avoid when maintaining your frying pan, or you’ll ruin it.

Once upon a time, housewives were delighted with the idea of ​​a vegetable oil spray – it allowed them to spend a little on it, which was useful both for the budget and for the figure. The next discovery was cooking sprays, which covered the surface of dishes or baked goods with a literally molecular layer – of course, such spray cans quickly became popular!

If you’re a fan of sprays, you should know that they’re not compatible with nonstick pans. The fact is that they contain not only oil, but also lecithin, which is an emulsifier – a substance that helps combine immiscible liquids into an emulsion. Every time you use the pan, a little bit of lecithin will stick to the surface and eventually ruin the coating.

So it is best to use oil – the ideal choice would be one with a high smoke point – avocado, coconut, olive, safflower, rice bran, ghee, mustard and sunflower.

For most frying pans, the rule is: “Heat first, then add oil.” However, in the case of non-stick coating, this principle does not work: the fat must fall on a cold surface. This is important for two reasons: first, the oil in this case can enhance the non-stick effect, and secondly, some frying pans, when heated without oil, can release toxins – and you definitely don’t need that.

It sounds a bit strange, but non-stick frying pans do not tolerate high temperatures – they quickly destroy the protective layer applied to them. So use medium to low heat for cooking. (By the way, the ceramic non-stick coating is an excellent conductor of heat and distributes it so well that you simply won’t need high heat.)

You probably know this, but just in case, let’s remind you: metal sponges, scouring wires and abrasive cleaners can damage the non-stick coating. In addition, frying pans should not be placed in the dishwasher – the substances contained in the products used are dangerous for them.

Another important rule to remember is to never wash a hot pan. However, this rule applies to all kitchen utensils: a sudden change in temperature can cause it to warp.

What to do if food remains are burned into the pan? The easiest way is to soak it in dishwashing detergent for an hour (but don’t leave it in the sink overnight – this can affect the condition of the finish), then wipe it with a soft sponge. Here’s another trick: fill the pan with water, add half a cup of 9% white vinegar, bring the mixture to a boil, let it cool, then wash the pan as usual.

Read also: 7 Ways to Clean Burnt Dishes: Ranking the Most Effective

The temptation to put leftover potatoes from the fridge directly into the pan is very strong, but it is still better to pull yourself together and transfer the food into containers – this way you will avoid additional wear and tear on the non-stick coating.

Did your grandmother tell you that cast iron frying pans should be greased with vegetable oil and turned on before the first use? A similar rule exists for non-stick coatings: at the “start” you need to apply fat to them (during further cooking, you can throw it away).

Or rather, always check if it is possible: look at the manufacturer’s instructions to see if your pan can handle the temperature it will have when cooking.

Everything is simple here: it can damage the polymer coating, so it is better to hang the pan on a hook or place it on a stand. There is neither one nor the other? Place a soft cloth or several layers of paper towels on the bottom.

In this case, it’s about the well-being of the dish, not the pan itself: the non-stick coating is good in various situations, but not when you need a crust – in this case, stainless steel and cast iron work better. The fact is that the protective layer creates a kind of steam effect that prevents food from browning.

Even if you follow all the rules, the coating will wear out over time – an average frying pan lasts five years, after which it is better to buy a new one. Also pay attention to the condition of the coating: get rid of the dishes if chips and rust spots appear on it or it has changed color. (And of course, if the food starts to burn, because the main thing is that this should not happen.)

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