25 Sep How to Make Your Non-Stick Cookwares Last Longer?

There are numerous methods for extending the life of your non-stick pans and increasing the value of your cookware.

Here are my best tips for protecting and extending the life of non-stick pans, particularly the coating:

· Avoid using metal utensils.

Metal utensils have the potential to scratch and chip the non-stick surface. Use wooden, plastic, silicone, or nylon kitchen tools instead.

· Keep it safe.

Improperly storing your pans can cause scratches, especially if you stack your cookware to save space. Unless you’re using a liner, never stack your cookware.

· High temperatures should be avoided.

When using high heat, non-stick cookware does not perform well, and exposing it to extreme temperatures can damage the coating. Use a stainless steel pan or cast iron skillet for searing, browning, frying, or cooking ingredients that benefit from high heat.

Most non-stick pans are oven-safe, but never bake at temperatures higher than 260°C and always follow the manufacturer’s instructions.

· Hand-wash.

Non-stick pans should not be washed in the dishwasher. Even if the manufacturer claims that the pan is dishwasher-safe, hand-wash it with warm soapy water and a soft sponge.

The dishwasher’s high temperatures, hot steam, and harsh chemicals will erode the pan’s coating over time. When hand washing, avoid using metal scrubbing brushes and always thoroughly dry the pan.

· Don’t kept food in the pan.

Food should not be kept in a non-stick pan. Tomato sauces, lemon juice, wine, and other acidic foods can erode the pan’s coating, particularly if left in the pan overnight or for several days.

· Avoid extreme temperature changes.

Temperature fluctuations can cause warping. Avoid rapidly heating and cooling the pan.

Instead, heat the pan to high temperatures and then slowly cool it down. The most common cause of warping is rinsing a hot pan with cold water. Before washing the pan, allow it to cool completely.

· Food should not be cut in the pan.

Using sharp utensils or a knife to cut ingredients while they’re cooking in the pan is a recipe for disaster. In fact, it’s the simplest way to scratch and ruin the non-stick coating on the pan.

Remove an ingredient from the pan and cut it on a cutting board if necessary. This may seem obvious, but people frequently cut ingredients while they are in a pan, and it is the quickest way to destroy your pan.

Do you have any tips for extending the life of non-stick pans? Please share them in the comments below!