There’s one surefire way to diner-perfect over-easy eggs or restaurant-quality crispy skin salmon fillets, and that’s relying on the slick surface of a nonstick pan. Gone are the days when Teflon (the brand name for a certain type of coating) was the only option and now you'll find a wide variety of nonstick pans in a range of prices. But no matter which type of nonstick pan you choose, you'll want to steer clear of these seven common mistakes that can ruin your pan.
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1. Using cooking spray
Stop where you are and put down that nonstick cooking spray! While you may be using a spray like Pam instead of oil or butter to reduce calories in a dish, it’s actually not compatible with nonstick cookware. Using the spray time after time will result in a build-up that is almost impossible to remove. For the sake of the pan, use a minimal amount of oil, such as canola, olive, vegetable or corn oil, as well as butter. If you are trying to cut calories, invest in an oil mister, which allows you to coat a pan with a small amount of oil. However, timing is key when adding the fat, which brings us to the next point…
2. Adding the fat at the wrong time
With most cookware, the general rule of thumb is to warm the pan on the stovetop first, then add the oil or butter, followed by whatever you're cooking. However, this goes out the window with nonstick cookware: The fat should go into the cold pan before heating. There are two reasons for this — the oil enhances the nonstick effects of the cookware when added before the food can soak up the oil and, more importantly, some nonstick pans can emit potentially unhealthy fumes when heated without a lubricant.
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3. Using the wrong cooking utensils
To prevent scratching and scraping on the nonstick surface, stick to the best utensils for the pans: wooden spoons and heatproof silicone spoons and spatulas. Nothing that’s metal (tongs, silverware, etc.) should ever touch the pan’s interior.
4. Using high heat
When cooking on the stovetop, keep the heat at medium or lower to protect the pan's nonstick surface. To avoid warping and safety concerns, check your owner's manual before putting nonstick pans into the oven to see the maximum temperature advised (or if the pan should go in the oven at all). If you're not sure, err on the side of caution and avoid putting nonstick pans in the oven altogether. Instead reach for oven-safe stainless steel pans, cast iron pans, or Dutch ovens for recipes that start on the stovetop and finish in the oven, such as browning a pork tenderloin before popping into the oven to roast.
5. Washing improperly
For cleaning, stick to sponges (soft-side only), soft brushes and microfiber towels with dish soap. Do not use abrasive cleaners such as scouring pads and steel wool. While some companies say their nonstick pans are dishwasher-safe, it’s better to wash the pans by hand to protect the surface. Check your manual to see if your nonstick cookware has specific washing instructions — for example All-Clad recommends cleaning with a combination of baking soda and water to scrub away any residue build-up.
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6. Using for storage
When finished cooking, transfer leftovers into containers designed to go in the refrigerator. Storing the food in the pan is just one more thing that can cause additional wear and tear on the nonstick finish. On a similar note, don’t soak the pan in water overnight. It’s better to just wash the pan before heading off to bed.
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7. Not replacing soon enough
At the first sign of peeling or wear of the nonstick surface or when food begins to stick to it like never before, it’s time to swap it out for a new pan. Good Housekeeping consulted the New York State Department of Health, which noted that the pans are more likely to release toxins when they are used while the nonstick surface is chipped or flaked. To stay safe, it is recommended to toss the pan every couple years before this becomes an issue.
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FAQs
Mix One Part Vinegar and Two Parts Water
To make this buildup-busting and non-stick-restoring mixture, you'll combine one cup of water and half a cup of white vinegar. That's it!
How do you save a ruined non-stick pan? ›
Mix One Part Vinegar and Two Parts Water
To make this buildup-busting and non-stick-restoring mixture, you'll combine one cup of water and half a cup of white vinegar. That's it!
What will ruin a non-stick pan? ›
High heat and harsh detergents can damage both the nonstick surface and the exterior of the pan.
Does vinegar destroy non-stick pans? ›
However, if a water spot does appear, you can wipe the surface of your pan with distilled white vinegar. Avoid other types of vinegar as they contain additives that can harm the nonstick coating.
Can you save a burnt non-stick pan? ›
Remove Burnt Food and Stains on a Non-Stick or Ceramic Pan
But you can't use metal tools or scrubbing pads without risking harm to their non-stick surface. Luckily, you can neutralize and clean coated or ceramic non-stick pans with baking soda, water, and a nylon brush or non-scratching sponge.
How to restore the non-stick on pans? ›
To do so, simply mix 1 cup water, 2 tablespoons baking soda, and ½ cup white vinegar in the pot or pan that's lost its stick, set on the stove, and heat until boiling for 10 minutes. Wash the pot as usual, then rub vegetable oil on the surface to re-season it and get the non-stick surface back.
Does Pam ruin non-stick pans? ›
Using cooking spray on a nonstick skillet might seem like a good idea, but it can actually damage the nonstick coating.
Does olive oil ruin non-stick pans? ›
Although there is a myth that cooking with Extra Virgin Olive Oil can damage or ruin Teflon-coated pans, there is no technical evidence or published scientific research that supports this.
Why do chefs not use non-stick pans? ›
Fragile in nature: Non-stick cookware is not made for heavy-duty cooking and requires constant maintenance to avoid scratching and damage. They are not dish-washer friendly and need to be hand-washed gently as being reckless with them may rip off the Teflon coating.
When to throw away non-stick pans? ›
However, it does depend on how scratched the pan is: We recommend that you stop using a nonstick pan that is heavily scratched or that is no longer nonstick. It also depends how old your pan is.
If your non stick pan is visibly charred, a mixture of white vinegar, water, and baking soda should help loosen and remove any black residue. Create a slurry of white vinegar, water, and baking soda directly in your non stick pan.
What is the best cleaner for non-stick pans? ›
For the best results, it's recommended that you use one part vinegar to two parts water. Simmer: Once the mixture is added, put your pan on the stove and bring it to a simmer. Cool down: Once the residue appears to be gone, remove the pan from heat and allow it to cool down.
Can you get non-stick pans recoated? ›
Coated pans are not designed to last forever. There is a solution to this problem in the form of a recoating service.
What destroys non stick pans? ›
Exposing your nonstick pan to high heat.
Higher temperatures will damage the coating over time, and high heat can also cause the release of harmful toxins, depending on the type of coating on your pan. When you need to really sear a steak, reach for a stainless steel or cast iron pan instead.
Can you fix a peeling non stick pan? ›
A non stick coating that's peeling, chipped, flaking, or otherwise damaged is a sure sign that your pan should be replaced. Once the pan's coating starts to come off, it will only continue to do so, contributing to the loss of its non stick quality.
How do you rejuvenate a non stick fry pan? ›
Here, we highlight the two best ways to restore your non stick pans and cookware.
- Use a Homemade Mixture. Start by mixing together one cup of water, 2 tablespoons of baking powder and ½ a cup of white vinegar. ...
- Use a Non Stick Spray. Some retailers sell what's known as 'non stick repair spray'.
When a nonstick pan loses its coating, the metal beneath it is exposed and can rust. Consuming small amounts of rust isn't dangerous, but it will affect the taste of your food. At this point, replace your pan.
Can you salvage a non stick pan? ›
If your non stick pan is a couple years old and not as non stick as it once was, then it may just be a question of adding slightly more cooking oil or fat to your pan prior to cooking, swirling it over the cooking surface, and allowing it to heat up before adding your ingredients.
How do you use a damaged non stick pan? ›
If the pan has light surface scratches — deep or numerous scratches that expose the underlying metal signal the pan has reached the end of its lifespan — you'll need a non-stick dry film lubricant spray or cookware spray. You can also use a home remedy of baking soda paste or vegetable oil.
