7 mistakes we make with non-stick pans.  And how to avoid them…

7 mistakes we make with non-stick pans. And how to avoid them…

Non-stick cookware is a convenience in the kitchen. However, they are generally more expensive and require more care when handling them.

Otherwise, their lifespan is drastically reduced, while damage to the coating can be harmful to our health.

It is not at all difficult to literally destroy a non-stick pan. Some non-stick coatings are particularly resistant – they are also the most expensive kitchen utensils – but all require care in use, cleaning and storage.

So let’s see the most common mistakes we make and reduce them performance and lifespan which our pots and pans have.

1. We use metal spoons, spatulas and tongs
The number one danger of the non-stick coating is a metal spoon stirring food or a metal spatula serving food or, even worse, scraping up leftovers. Even occasional stirring with a simple fork can scratch the coating. Anything metallic is prohibited for non-stick cookware as it will create scratches and destroy them in a very short time.

So, the first thing we do when buying a non-stick pan is to invest in some wooden or plastic tools. We remember that these two go together, one does not go without the other.

2. Metal knives
In the same sense, we do not use metal knives to cut pieces or portions inside the non-stick pan. No matter how careful we are, the sharp knife will scratch the coating and the non-stick property will wander off.

If for some reason we do not want to transfer the food or dessert to another container to cut and serve, remember to use wood, plastic or silicone. In the market we can now easily find all kinds of kitchen utensils made from these materials.

3. High temperature cooking
Most nonstick cookware is designed for low to medium heat cooking. Too much heat can wear them down or “bubble” the finish or cause slight warping. Most manufacturers give detailed instructions on the packaging regarding high temperature resistance and it would be a good idea to follow them.

4. Large temperature changes
Once we have fried the aromatic meatballs and after having served them beautifully on the plate, we put the pan under the tap with cold water to “turn it off”. Big mistake. The sudden temperature change from hot to cold can damage the coating. If it is thin, it may peel off or deform. If the pan peels, we should throw it away. If the coating is deformed, it will affect the surface heat distribution and performance.

5. Tough threads in cleaning
How to clean a non-stick pan? If we want to destroy it, there is a way: rub it with the wire we have in the sink to clean durable aluminum pans. Non-stick cookware is very delicate and requires gentle handling: warm water, soap and a soft sponge. Let them soak for a few moments and clean them gently, without rubbing them. If they soak well, all residue will be removed.

6. The favorite dishwasher
We love the dishwasher and it’s been a godsend for us, but honestly, it’s not a good idea to put delicate nonstick pans in the washing machine. Most laundry detergents are too harsh and frequent washing can damage the coating. That’s why we always wash them by hand and let them dry completely before storing them.

7. Storage time
After cooking and washing comes storage, which, yes, is also important. If we just put the pan in a drawer and throw various metal tools like spatulas, tongs, etc. into it, we will cause various scratches or dents in the coating. We always place non-stick cookware with care and do not leave any sharp objects near or even worse inside. When we stock non-stick pans and can put them inside each other, we make sure to place small towels or a double piece of paper towel between them.

We remind you that non-stick utensils have a shorter lifespan than others and we make sure to replace them as soon as we notice the first wear.

Studies are still inconclusive as to whether or not worn coatings are harmful to our health, but it’s best not to use scratched utensils.


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