Modern kitchenware would be incomplete without non-stick pans. These things are your best mates for easy-breezy cooking! They make flipping and searing and sliding food on your plate a walk in the park. But here’s the problem: unless you treat non-stick cookware with tender loving care, you may have to throw them away and buy new ones every now and then. The special coatings themselves are quite delicate, but with a little knowledge, you can maintain them for years to come. Here are some easy tips on how to clean non-stick pans.
Skip The Dishwashers
Yes, the temptation to just put it in the dishwasher is real, but your non-stick pans don’t stand up to those conditions. The abrasive chemicals can ruin their special coating. Even if the box says “dishwasher-safe,” it’s still a good idea to wash them by hand instead.
Wash with Hot Soapy Water
The harmful chemicals and hot temperatures of dishwashers slowly wear off that slippery coating that lets your food slide right off. Just use warm soapy water and a soft cloth to clean them instead. It takes only a minute of your time, and your pans will thank you by staying non-sticky for a whole lot longer. Here’s how to do it-
- Rinse it off with warm water to dislodge loose pieces
- Apply a small amount of dish soap on a soft sponge or cloth to wipe it lightly clean
- Finish by drying it up quickly with a towel.
Your pan’s coating deserves delicate treatment too!
Clean Them Right Away
The second you’re done cooking, take a moment to quickly wash your pan. The longer the food sits on it, the more difficult it is to clean. When food is cooled in the pan and left to sit, it sticks even more tenaciously, which makes you scrub harder, which damages the coating. It prevents water spots from forming and makes your pan shine like new. It’s like flossing after a meal, a little maintenance beforehand prevents bigger headaches down the line! And it’s so much easier than trying to scrub dried, stuck-on food out of the pan later on.
Skip Abrasive Materials
Never scrub your pans with rough stuff. No steel wool, no abrasive sponge, no abrasive powder. The non-stick surface will get scratched up, with little grooves forming where food will begin to adhere. Even tiny scratches you can hardly see will render the pan less useful over time. Only use soft cloths, microfiber towels, and gentle sponges. For food that is stuck, just soak the pan in warm soapy water for 15-20 minutes and then wipe clean. The water will release the food so you can wipe it off without scrubbing.
Give Your Pan a Little Seasoning
Occasionally, your pans need a little tender loving care known to cooks as “seasoning.” It is not a matter of flavor, but of maintaining that smooth surface. After washing and drying the pan, rub a few drops of oil, vegetable or canola oil work well, onto the surface. Rub it around with a paper towel, making sure the whole cooking surface has a thin, even coating. Next, put the pan on the heat, at a low setting, for a minute or two, letting the oil seep into the surface. When cooled, wipe off any excess oil. This seals up the tiny pores of the coating, forming an added layer that lets food slide off easily.
Avoid the Cooking Sprays
Those easy cooking sprays have a knack for leaving behind a lingering sticky residue that is very difficult to clean. The problem lies in the additives and propellants in the spray, which char onto the surface when cooked, forming a gummy film that builds up over time. Before you know it, your one “non-stick” pan is now a “food-sticking” pan! Instead, use a minimal amount of butter, coconut oil, or olive oil when cooking. If you’re careful with your fat intake, you can just wipe it off with a paper towel. This technique gives you the same easy release for your food without the harmful buildup.
Use Baking Soda for Stubborn Residue
Got burnt food stuck on your pan? Here is how to clean non-stick pans with burnt on food using Baking Soda. It is mildly abrasive but not harsh enough to destroy your precious coating.
- Simply make up a paste of baking soda and water
- Apply it to the stubborn pan
- Gently wash in circular motions using a soft sponge
- Rinse it out thoroughly, and dry the pan
In case of very stubborn areas, you can leave the paste on for about 30 minutes before gently scrubbing. Once you’ve had this treatment, give your pan a quick oil seasoning to revive its non-stick quality.
Store Them Properly
Make sure your pans are completely dry before putting them away, as any residual moisture can lead to unsightly spots or even rust on exposed metal surfaces. If you nest your pans to save space, a habit many of us have: place a soft object like a paper towel or cloth napkin between them to avoid scratching. The bottom of one pan can easily scratch the cooking surface of other kitchen utensils. Some people hang their pans which leave the cooking surfaces untouched. Store them in a dry, cool cupboard, away from extreme heat or dampness.
When To Throw Away Non-Stick Pans?
Even with proper use, pans don’t last forever. If food is sticking way too much even after your best efforts at cleaning it, or you see deep scratches where the underlying metal is exposed, or rust or extreme discoloration, it might be time to retire your pan. The most important warning sign is if the coating is peeling or flaking off – those flakes get into your food, and nobody wants that! Most non-stick pans will last 3-5 years if you use them regularly, but some of the higher-end ones will last longer.
Conclusion
Taking care of your non-stick pans is not a chore; it is merely a case of taking a bit of care. With these easy steps, your pans will help you make tasty meals for many years to come! Whether you’re cooking fluffy pancakes, omelets, or fish fillets, a properly cared for non-stick pan makes cooking more fun and cleaning up a breeze. What is your favorite meal to cook in your non-stick pan?
