These tips can be used for all non-stick items, including bakeware.
Cooking
- Never cut foods with a knife in a non-stick pan and be careful not to stab or scrape the non-stick surface with any sharp point.
- Don’t overheat the pan. You can help the non-stick coating last longer by sticking to low and medium heat when you're cooking. High heat can damage the coating over time.
- Don't use oil in a spray can! The propellant used in certain brands can damage a non-stick coating, plus (ironically) non-stick cooking spray can make food stick. Cooking oil sprays burn at a lower temperature than the non-stick coating, so they can end up damaging your pans. They also create a residue that builds up over time and ruins the non-stick surface. Try coating your non-stick pan with oil using a silicone brush instead.
- Put down the metal utensils! To prevent scratching and scraping on the non-stick surface, stick to utensils made from wood, bamboo and heatproof silicone and plastic. Nothing that’s metal (including spoons and tongs) should ever touch the inside surface of the pan.
- Always transfer any leftovers from your non-stick pan to a different container rather than putting the pan into the fridge as it can cause added wear and tear on the surface.
- And finally, always remember to read the manufacturer’s instructions.
Washing
- Always wash your non-stick pans in warm soapy water before using for the first time.
- Many non-stick pans are labelled as dishwasher-safe, but it’s safer to stick to handwashing, so it doesn’t end in tears!
- This one should be a no-brainer, but just in case, you should never use abrasive tools such as steel wool, scouring pads, or stiff scrubbing brushes as they can damage the surface. A quick wipe with mild dish soap and a soft cloth or sponge is enough to clean non-stick pans.
- If there is some stubborn residue, soak the pan in warm, soapy water first.
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