Nonstick pans are a kitchen lifesaver when it comes to delicate foods like eggs and pancakes, but they aren’t made for everything. Used incorrectly, the coating can wear down, warp, or even release unwanted chemicals. Here are the most common mistakes chefs say you should avoid.
Making sauces
Rich tomato sauces or reductions require the browned bits that stick to a traditional pan—something nonstick simply can’t deliver. Plus, long simmering can shorten the life of the coating.
Cooking acidic foods
Tomatoes, citrus and red wine are rough on nonstick coatings. Over time, acidity eats away at the surface and weakens the pan.
Using extreme heat
Nonstick pans don’t tolerate temperatures above medium-high. High heat can cause the coating to blister or peel, leaving your food and pan worse off.
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Putting it under the broiler
Direct heat from a broiler is too intense for nonstick. It can warp the pan and ruin the surface in minutes.
Storing food in the pan
Leaving leftovers in a nonstick pan might sound convenient, but acids and oils from the food will slowly damage the coating.
Spraying with cooking spray
Ironically, nonstick sprays are bad for nonstick cookware. They leave behind sticky residues that make the surface harder to clean.
Using metal utensils
Knives, forks and metal spatulas scratch the delicate surface. Once damaged, the coating won’t perform properly again.
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Tossing it in the dishwasher
Harsh detergents and bumps from other dishes will speed up the wear and tear. Gentle handwashing is always better.
Cooling it too quickly
Pouring cold water over a hot nonstick pan can warp the metal and crack the coating. Always let it cool before washing.
Stacking pans without protection
If you pile pans on top of each other, the coating can chip or scratch. Use pan protectors, towels, or hang them instead.
Artiklen er baseret på informationer fra EatingWell
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