One Great non-stick pan It’s a necessary kitchen appliance, but these kitchen horses can be erratic and one misstep could cost you a pan. Unfortunately, when it comes to cooking with, clean and storing nonstick pans, there’s plenty of room for user error.
Non-stick pans have very specific rules when it comes to cooking, cleaning, and storage. To figure out the right way to use, clean and care for nonstick cookware, we turned to expert Wendy Dyer, product manager at All-Cladand Nate Collier, marketing communications director of Le Creusetwho explained the do’s and don’ts when caring for non-stick surfaces.
Non-stick pans require special care to ensure they last a long time. There are cookware that are safe to use on non-stick surfaces, and it’s important that you know what they are. Similarly, when cleaning non-stick cooking surfaces, you must avoid certain cleaners and utensils. And finally, properly storing non-stick pans is important to prevent spoilage. These cooking, cleaning and storage products are suitable for use with non-stick pans.
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The choice of cookware is very important when using nonstick pans safely. “Creuset silicone tools are recommended,” says Collier, adding, “you can also use wood or heat-resistant plastic tools.”
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Wooden cookware can also be used for deep cleaning; Dyer recommends boiling a 50/50 mixture of white vinegar and water, and using a wooden spoon or spatula to gently scrape stubborn residue off the surface of the pan.
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Both Dyer and Collier recommend washing nonstick cookware by hand, rather than in the dishwasher — even if the pan is dishwasher safe. “To maximize the life of your nonstick pads,” says Dyer, “avoid using the dishwasher because of strong detergents, high heat, and residue left behind.”
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When washing non-stick cookware, be sure to use a sponge that is material-safe and does not scratch or degrade the non-stick surface. Avoid using harsh scouring pads and never use steel wool on non-stick surfaces.
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If you don’t like sponges, try our favorite Swedish dish towels. This option is super absorbent and comes in a variety of fun colors so you can specify certain fabrics for certain jobs. Read more in our review here.
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After washing the nonstick pan, dry the pan thoroughly with a lint-free cloth before storing. Dish cloths with powder coating can also be used to protect non-stick pans during storage; simply place the towel in the pan before stacking another pan on top.
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A mixture of baking soda and water can help gently remove stubborn buildup from non-stick surfaces.
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Pot holders can help protect non-stick cooking surfaces during storage. Never stack pots and pans directly inside a non-stick pan to avoid damaging the surface.
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Felt and silicone pot and pan guards are another way to ensure nonstick pans don’t get damaged when not in use.
“For overall cleaning and care, cool the pan for a few minutes before cleaning,” says Collier. Do not immerse a hot pan in cold water. Although the pan is dishwasher safe, it is recommended to wash it by hand. Collier and Dyer recommend washing nonstick pans by following these steps:
Step 1: After cooking, clean immediately afterwards when the pan is cool to the touch.
Step 2: If there is significant residue in the pan, soak it in warm water and dish detergent for a few minutes before rinsing it off with a sponge. Otherwise, simply wash the pan with a sponge and hot soapy water.
Step 3: Wipe the pan clean with a sponge or dish towel.
Step 4: Rinse with warm water.
Step 5: Wipe dry with a soft cloth.
To remove heavy scale, Dyer recommends two methods for deep cleaning nonstick pans:
Method 1: Bring a 50/50 mixture of white vinegar and water to a boil in a saucepan, and carefully use a wooden spoon to remove any remaining debris. From there, soak the pan in hot soapy water to help the food escape.
Method 2: Make a paste of baking soda and water, and use the Dobie Pad to scrub the non-stick surface. Dyer notes that this method should be used sparingly, “This method should only be used in rare cases such as maintenance and not for daily cleaning.”
Collier and Dyer offer the following tips for cooking, cleaning, and storing nonstick pans correctly.
“Before first use,” says Collier, “you should remove all packaging and labeling. Wash pans with hot, soapy water before rinsing and drying thoroughly. Protect the inner cooking surface non-stick by rubbing a film of vegetable oil or corn oil over the entire cooking surface with a paper towel. Rinse the pan with hot water and dry thoroughly. The pan is now ready to use.”
- Use low or medium heat when cooking on non-stick surfaces, as the non-stick coating is thinner than raw metal surfaces. Never use a pan on the highest heat setting for preheating or cooking. Too high a surface temperature will damage the non-stick cooking surface.
- Add a small amount of oil or fat to the cooking surface before starting to cook to improve the flavor and browning of foods.
- If the oil or fat becomes hot enough to smoke, cool the pan before continuing. If the oil or grease smokes, it’s a sign that your pan is too hot.
- For fat-free cooking, preheat the pan to medium heat for about two minutes before adding the food.
- Never use cooking sprays; they leave a permanent residue on the non-stick coating, reducing its non-stick ability.
- Always use wooden, silicone or nylon utensils while cooking on non-stick surfaces; In general, it is best to avoid the use of metal utensils.
- Metal tools, spatulas, or polishing tools can be used with care, but do not use force or scrape on non-stick surfaces.
- Do not hit utensils against the top rim of the pan.
- Never use knives or other sharp-edged utensils to cut food on non-stick surfaces.
- Electric or battery-powered hand whisks should not be used on non-stick surfaces.
- Do not use any metal or abrasive pads.
- Do not use corrosive cleaners.
- Clean between uses. Dyer notes, “The pan may look clean, but there’s actually oil residue that can build up over time and reduce your release of nonstick.”
- If the pan is frequently washed in the dishwasher, says Collier, “some of the studs and the outer ring of the base may darken or may form a powdery white residue. This is normal and will not affect the performance of the pan. Dull surface or white residue can be removed by carefully cleaning the affected areas with a gentle nylon pad and detergent. After cleaning, rinse and dry thoroughly”.
- When cleaning nonstick pans in the dishwasher, Collier recommends re-coating the cooking surface with vegetable or corn oil before the next use.
- Use pot racks instead of stacks to avoid scratching metal to metal.
- If you must stack them, use a towel or pan guard between each piece of cookware.
