Non-stick skillets are the ideal tool for many foods. They make flipping pancakes, crepes, and eggs a breeze. They reduce your usage of cooking fats, yet still allow you to saute and brown. Many home cooks use them almost exclusively to create easy meals
and an easy clean up.
You may notice that over time your eggs begin to stick and clean up becomes a bit more difficult. Some of your habits may be damaging your non-stick cookware without you even knowing it. These are the 6 common mistakes known to damage non-stick surfaces.
1. Turning up the heatNon-stick pans are designed for use on low to medium heat. Cranking up the heat as high as it goes may seem to speed up your cooking time, but it actually leads to pan damage. Too high of heat can damage the coating. In addition, you shouldn't preheat the pan more than just a few seconds without food in it.
2. Putting fat in a hot skillet Many traditional forms of cook ware perform best when the pan is pre-heated, or charged, before the addition of oil or fat. Non-stick doesn't. The addition of fat to a hot pan can create damage to the non-stick surface. You should always add your fat - in minimal amounts - to a cold non-stick pan.
3. Not washing correctly Never place a non-stick skillet in the dishwasher. The high heat and harsh detergent can destroy your non-stick surface over time. A non-stick skillet that isn't thoroughly cleaned of grease and cooking residue will stick. The best way to clean a non-stick skillet is to wait until it is completely cool. Then gently wash it with a non-abrasive sponge in warm, soapy water. Rinse and allow to air dry.
4. Using a non-stick cooking spray It may seem like adding a bit of non-stick cooking spray, such as Pam, will create an even better cooking surface, but it doesn't. Over time the soy lecithin in cooking spray builds up to create a sticky, gooey layer on the edges of your pan - especially if you aren't diligent about getting it all off. If you love using a spray, try using a refillable spray with olive oil.
5. Letting metal scratch things up Never, ever use metal utensils with your non-stick pans. Even with gentle use, you can easily scratch the surface of the non-stick. You won't immediately see it, but with time the damage will be noticeable. The best utensils to use on non-stick surfaces include wooden spoons and silicone spatulas.
6. Cooking high-acid foods Highly acidic foods, such as tomato-based sauces, can wear the surface of your non-stick pan over time. You may not immediately notice it, but over time your pan will stop working as well. It is a good idea to have a designated pan just for cooking tomato-based dishes.
