Note: Post updated 25 January 2016. Nonstick pan pictures coming soon!
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It seems that all of us have a few nonstick pans lying around, and some of them are super old. Most of them are ones we picked up on the cheap from Target or Bed, Bath and Beyond. I think I’m still using one from 2003 that’s all scratched up and wobbles. Seriously, why do I even keep it around?
Pan manufacturers have upped their game in the past few years, creating super hard non-stick coatings that are scratch resistant. So much so, that you can get away with using metal utensils in them… or so they claim. I guess time will tell. These ones usually cost a pretty penny more.
As nonstick pans gain popularity, there are basic rules for using them that you should remember. Do your best to follow these rules and you’ll find that your nonstick pans will last longer, and using them will be more enjoyable while cooking.
This is the most important rule to remember. Unless you’ve purchased a dense, diamond-crusted pan, metal utensils will easily scratch and ruin a nonstick pan’s surface. If you’re unsure, assume you don’t have this.
This means do not cut your foods in the pan with metal knives or pizza cutters, do not turn your pancakes with metal spatulas, and definitely do not use a metal whisk or fork to stir your gravies or vegetable blends. Instead, use scratch-friendly materials such as wood, rubber, silicone, nylon, or plastic.
Taking a hot pan and subjecting it to cooler or cold temperatures can cause your frying pan to warp. This affects cheaper pans more than industrial strength ones. Resist the temptation and don’t do it. Let your nonstick pan cool for a few minutes first. A warped pan keeps the heat from distributing correctly, and they’re annoying to cook with.
This is another big deal. Nonstick surfaces are sensitive to steel wool, metal scouring pads, sharp scrapers, and harsh cleaning detergents (more on detergents later). If your food is really stuck, allow the pan to soak for a bit, or you can deglaze the pan. If you use a metal scouring pad, you may not see deep grooves in the nonstick coating, but it’s wearing off the coating a bit at a time. Use cleaning pans that say ‘nonstick pan safe’ on them or a stiff sponge instead.
Cooking acidic foods in your nonstick pans promotes flaking. I’ve personally not noticed this with the super-hard anodized pans that cost $60+/each, but on the cheaper ones, it’s a problem. Foods like tomatoes and lemons tend to bond and loosen a shallow nonstick coating. Some can be ruined after the first use.
Not all nonstick cookware is stove-top friendly. Baking dishes can also be nonstick. I have a couple that after only a few uses started to flake because I used them for a tomato-based food, like lasagna. If you have some that are meant for bread, then keep them as a single-use pan: bread only. This will extend their life.
Cooking spray will ruin your pan (and any other pan) faster than anything else I know, even if it’s the pure vegetable kind. The store-bought oil aerosol sprays build up and coat a pan’s surface when heated. It’s not an immediate effect, but rather what happens after prolonged, repeated use. I’m not sure what it is, but something about the way they’re produced makes a difference. Instead, use the self-pump oils or a small bit of regular oil. This goes for all pans. Aerosol sprays are better suited for situations where heat is not required.
It’s best if you can store your pans hanging, with plenty of space between them. Most of us, however, don’t have that luxury. So if you’re going to stack them, do your best to keep them away from sharper objects and corners. Make sure they can be accessed without having to scrape the bottom of one pan on the top of another.
It’s best if you hand wash and dry your nonstick pans soon after using them. Waiting too long to clean your frying pan or washing it in the dishwasher increases the risk of left-over oils baking onto the coating and outside of the pan. The caramel color stains you see on your pans? Those are baked grease and oil spots. They’re tough to remove and cause your food to stick. (Again, avoid aerosol sprays.) Hand dry your nonstick pans to prevent rust from forming.
It’s not what your pans are meant for, so don’t do it. Use a plastic container to store your food instead. Some people have complained that their food takes on a metallic taste after storing foods in their pans. It may also promote degradation, depending on what you’re storing.
Most manufacturers have a heat warning label on their pans, letting you know how much heat they can take. Pay attention to that. If you’re using a single-coating nonstick pan from Walmart or something, chances are yours are only good to 375°F. Others may be good to 450°F or higher, but that’s more often the exception rather than the rule.
Too much heat on your nonstick frying pan can cause it to warp, and the nonstick coating to bubble and lose some if it’s nonstick properties. That means the broiler oven setting is a no-go. If you’re purchasing an electric skillet, it’s especially important to pay attention to this. Many skillets can be heated past the recommended temperature.
Use softer detergents on your non-stick pans. Most detergents used when hand washing dishes are considered soft. Dishwasher detergents, bleach, Ajax, and other cleaners are hard. These ones can damage the nonstick coating.
And there we go!
Remembering the dos and don’ts can be a bit overwhelming when put into a list like this, so let’s summarize: Wash and dry by hand, Avoid high heats and acids, Don’t use metal or cooking spray. Bingo. The most important points in a nutshell.
Nonstick pans are fantastic to have in your kitchen, and if you take good care of them, they’ll last you for years, maybe even decades.
Cooking is a ton of work, but what's even more work is the food sticking to the bottom of the pan and cleaning up afterward — what a hassle! That's why we have Teflon cookware to make our lives easier with every meal we cook!
The company is the world’s best unique custom non-stick cookware supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.
And since today is National Teflon Day (Apr. 6), we'll show the top five things you didn't know about Teflon cookware! Who knows, you might be surprised by what you find out!
Teflon is the branded name for Polytetrafluoroethylene (P.T.F.E.), an industrial coating that protects against chemicals, corrosion, grease, oil, and other staining agents. But did you know that the invention of P.T.F.E was an accident? Dr. Roy Plunkett discovered it in 1938 while trying to produce a refrigerant!
By 1960, Teflon was a staple of every household with non-stick cookware! This cookware revolutionized cooking everywhere because Teflon is not only non-stick but also incredibly heat and water-resistant!
Did You Know? Geckos can climb almost any surface — except Teflon-coated surfaces!
The most significant benefit of Teflon is that it's non-stick — but what does that really mean? It means using less oil while you cook! When you cook with lots of oils or fats, it can lead to calorie-heavy and greasy foods that taste good but aren't so good for your health.
But with Teflon cookware, you can minimize the amount of oil you use, or even use healthier cooking sprays, and eat healthier with every meal!
Naturally, if the food and grease don't stick to the pan, the cleanup is much easier! You don't have to spend extra time (or elbow grease) getting hard, stuck-on foods out. Nope, for most cookware, a good rinsing with hot, soapy water and a soft sponge is all you need.
And the best Teflon cookware is machine-washable, so you can let your dishwasher do all the heavy lifting!
Pro Tip: Avoid using abrasive cleaning materials since they could scratch the coating!
Another thing you might not have known about Teflon is that it is extremely heat- and cold-resistant. Teflon can withstand temperatures ranging from -454 degrees F to 600 degrees F, which is ideal for cooking (or baking) a whole range of dishes!
Teflon's high-melting point makes it ideal for cookware, but it's also suitable for other uses! NASA uses Teflon in their aircraft and clothes — wow!
Pro Tip: Don't expose your Teflon cookware to temperatures 752 degrees F or higher, which can cause it to melt and cause health issues like polymer flu.
All cookware goes through a lot of wear and tear, especially if you cook hearty meals every day. Luckily, Teflon is super durable — like way more than you think. It's unaffected by UV rays, discoloration, oxidation (ew, rust), and embrittlement, so it never cracks!
So, if you've been wondering whether non-stick Teflon cookware is suitable for your new cooking appliances, think no more — these are well worth the investment!
You might have heard about Teflon being dangerous to use because of the chemicals used in the coating. This was true of any Teflon cookware made before 2013, where the harmful chemical PFOA was used in its production. But any cookware made after 2013 is produced without PFOA, which makes them safe to use. Of course, you should always be careful and avoid scratching the surface with knives or other sharp or metal objects.
Even if you scratch the surface, small amounts of Teflon in your body are okay; however, you should always avoid it. So, if you don't want to worry about it, other non-stick cookware alternatives exist!
Now that you know all about Teflon cookware and its benefits, you know you've been missing out on all the cooking fun! But before you do anything, ask yourself one question: do your cooking appliances have all the features you want or need? If you have to think about it, don't hesitate — check out our appliance selection at Fred's Appliance! Trust us; with new cooking appliances, there's no stopping what you and your Teflon cookware can do!
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For more Bespoke stainless steel utensil setsinformation, please contact us. We will provide professional answers.