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Want your non-stick pans to work and look like new? Here’s how to get the most out of your nonstick cookware. Here’s my complete guide on how to use, care for, and store your nonstick pans.
How To Use Non Stick Pan
If you treat people and things with love, they will last longer. This wisdom also applies to your cookware.
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Like appliances, nonstick pans also come with care instructions for this reason. It’s worth taking a few minutes to read to get the most out of the product and ensure your warranty remains valid.
If the instructions aren’t clear or perhaps you’ve worded them incorrectly, you may find this guide helpful for what you need or to expand on what you already know. The advantages of non-stick pans
If you prefer less oil in your cooking, you’ll enjoy using a nonstick skillet. If you prefer to use
Oils, some are better than others and I covered them in my article on using cooking oil for nonstick pans.
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A healthy choice is to use very little or minimal amounts of oil or butter compared to your dietary intake for weight loss or other health concerns like lowering cholesterol.
They are lightweight and handy with different sizes and styles available in the market. I cover the benefits of ceramic nonstick in my guide to the best ceramic cookware sets.
The quality and price range of nonstick pans vary due to the different processes and materials used in their production. I cover different types of ceramics in an article I wrote reviewing popular ceramic nonstick pans.
You’ll pay more for those with advanced nonstick technology and hard anodizing, which provide more durable interior and exterior surfaces.
Ikea 365+ Frying Pan, Stainless Steel/non Stick Coating, 13
A good indicator is how much care you take when using, cleaning and storing these pans. If you want your pan to look good and perform well for a long time, follow the basic care tips I’ve included below to enjoy this type of cookware to the fullest.
Know that your non-stick pan will need to be replaced sooner or later. This is to be expected as all non-stick coatings wear away over time with use. Wear and tear obviously depends on its use, the quality of the coating and the degree of care.
After you receive your nonstick pan and remove all labels and packing materials, wash the pan.
Simply hand wash the pan with warm soapy water, then rinse and dry with a soft cloth or paper towel. Teflon pan for seasoning or blending
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To “stir,” simply wipe the inside of the pan with a light coating of cooking oil. Note: Do not use oil spray for this. Next, heat over medium-low heat for about 3-4 minutes, wash and then pat dry. I provide a step-by-step explanation in my review of the Vesuvius ceramic frying pan.
Similar to the seasoning of a cast iron skillet, some nonstick skillets benefit from the “aeration” of the cooking surface.
GreenPan, on the other hand, says, “Your pan doesn’t need seasoning!” My advice is to follow what the pan manufacturer recommends. Use of non-stick cookware
There are several types of non-stick cookware coatings on the market. Some will have registered names such as Thermolon used by Greenpan. Others may include minerals like titanium or copper for scratch resistance and durability.
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You’ll find that all non-stick pans benefit from the same basic care, so you can enjoy their performance and watch for longer.
The extra virgin olive oil and the splashes of oil carbonize very quickly when the pan is heated and should be avoided when cooking with non-stick creams. Greenpan
When cooking, make sure the long handle of the pan is not resting on the front edge of the burner to prevent it from sticking to clothing. It also serves to keep children out of their wayward hands.
Never leave unattended or empty cookware on a heated stove body for extended periods of time. And never use high heat.
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There are two main reasons not to use high heat with nonstick cookware. With ceramic non-stick, it is detriment to the performance of non-stick surface. With PTFE pans, this is a problem, as is damage from steam released at high temperatures (see Safety of nonstick pans below).
When cooked, remove the pan from the heat and leave to cool on a heat-resistant surface.
A bakelite or silicone handle will be cold to the touch, but make sure the handle is away from high heat sources to avoid ruining the look and feel of the handle.
You can touch the handles to see how hot they are, but a good practice is to get used to using the dimple holders, as even “cold to the touch” handles can get hot during prolonged cooking. hob
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Today’s models of non-stick frying pans are suitable for use on all hobs, including electric, gas, glass ceramic and induction hobs.
One of the ways to check if a pan is compatible with an induction hob is to place a magnet on the base of the pan. If it sticks to the pan, you have an induction cooking pan.
You can learn more about induction cookware in my article covering what you need to know about induction cooking.
Nonstick pans are designed to release food easily without adding oil or butter while cooking. If you want to add oil or butter, use medium low and avoid high heat.
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Always cook with a clean pan, free from food residue or grease that will interfere with food release.
Other tips are to let the food rest in the fridge for 10 minutes before cooking and to heat the pan for 2-3 minutes before adding the ingredients.
The pan will have a layered aluminum base that conducts heat quickly so you don’t need to use a lot of heat when preheating the pan.
If you want to add salt to taste, do so after the liquids in the pan have reached boiling point. Stove heat regulation
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The ideal cooking temperature for a standard nonstick skillet on the stovetop is approximately 295ºF (145ºC). According to this heat chart, it is medium/low heat.
As a general guide, you’ll know the temperature is too hot if you add a little butter and it starts to burn.
Don’t worry, the pans have been designed by the manufacturers to achieve the same frying results as traditional pans but with less heat!
How do you know what low or medium heat is when traditional stove heat controls have numbers and not temperatures? The number of settings can vary, some have 6, 9 or 14, but basically the settings cover the same heat range. My suggestion is to group the numbers into three heat categories. For example, if there are 9 settings, consider 1 to 3 as low, 4 to 6 as medium, and 7 to 9 as high.
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All stoves work differently, so you have to experiment, observe, adjust and learn as you go. I suggest, if you’re new to this concept, that you start with low numbers first and add small increments until you get the warmth you need.
If you’re cooking on gas, make sure the flames don’t reach the pan. Use a microwave oven
The use of Teflon molds in the oven is limited depending on the portion and whether the mold has been anodized or not.
In general, bakelite handles and tempered glass lids are oven safe up to 350ºF (approximately 180°C) and silicone parts up to 400°F (200°C) for short periods. Excessive heat can change or discolor handles, and excessive heat is not recommended for non-stick surfaces.
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To learn more about putting your pan in the oven, check out my article on how to tell if your pans are oven safe.
After cooking, always transfer food to another container if you plan to store it for later use. It is not recommended to store food in Teflon pans.
The cooking surface may be stained by the food or another possibility is that the coating may spoil the food. Acidic foods, in particular, can damage the coating when placed in the pan. Clean the non-stick pan
Most nonstick pans are rated “dishwasher safe” by the manufacturer, which means they can be cleaned in an automatic dishwasher.
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Anyway… for cleaning nonstick cookware, I recommend hand washing nonstick pans if you want them to look and perform better over time.
You’ll also find that most manufacturers recommend hand washing to extend the life of the pan’s pull.
And after you run it through the dishwasher, your pan will need another cleaning due to the mineral residue left on the pan. Minerals can come from the water or detergent and are deposited during the dishwasher cycles.
You can remove it by scrubbing with a sponge dipped in lemon juice or vinegar, then scrub and dry as usual. It is recommended to renew the pan.
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But most of us want to avoid the extra work and rightly so
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