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General advice for non-stick cookware
Most non-stick pans have a plastic coating over the cooking surface, often generically called Teflon but maybe of a different brand name. Some non-stick pans have a shiny ceramic bonded onto the cooking surface these are called ceramic pans. Both coatings work best when applied to aluminium or aluminium-alloy pans. When cooking on a low to medium heat these pans efficiently conduct and dissipate heat keeping the surface of the pan keeps well below the 260°C maximum safe temperature for Teflon and the 450°C for ceramic. Note that 450°C is roughly equivalent to high heat for a couple of minutes on most gas and electric hobs. If the maximum safe temperature is exceeded the non-stick surface will begin to permanently degrade. This is the primary reason for all non-stick pans loosing their non-stickiness before the end of their expected life.
Heat
The best advice to prolong the life of any non-stick pan is just to use a low to medium heat and to start frying as soon as possible after pre heating the pan. Moving the contents around the pan significantly reduces the temperature of the pan and cooks food more evenly.
Cast iron, stainless steel and mild steel pans tend to build up heat and the maximum safe temperature where the non-stick begins to degrade occurs very quickly. So, especially with this type of construction, it is best to use a low heat and to start frying as soon as the pan is pre-heated.
Tip: When pre-heating the pan, you can sprinkle drops of water onto the surface of the empty pan as it heats. When the water droplets dance on contact with the pan it is at the optimum frying temperature. Then you can safely add the oil and reduce the temperature a little.
Oil
Always use the correct oil. The optimum frying temperature is approx 180°C (low to medium on most hobs once the pan is up to temperature). Some oils burn before the optimum frying temperature is reached. This table shows the different temperatures where oils will begin to smoke and glaze the pan with carbonised oil causing the food to stick and taste awful. If in doubt use a good quality vegetable oil. Avoid spraying any oil directly into the pan, a fine mist of oil sprayed into a hot pan will burn immediately causing food to stick.
Unrefined sunflower oil | 107°C | |
Extra virgin olive oil | 160°C | |
Butter | 177°C | |
Lard | 182°C | |
High quality (low acidity) extra virgin olive oil | 207°C | |
Sunflower oil | 227°C | |
Most good quality vegetable oils | 230°C |
Cleaning
To wash your pan just use soap and water inside and out prior to putting it away. If you do burn food onto the non-stick surface try a Lady Jane scourer or in really bad cases try boiling up biological washing powder for 30mins and agitating with a stiff brush. Avoid dishwashers as they gradually degrade the non-stick surface over time.
Utensils
Don’t use metal tools – the properties of the non-stick surface changes when hot and the slightest touch of a metal tool can damage the non-stick surface. Choose silicone, nylon or wood instead.
Ceramic
The same advice that applies to regular non-stick also applies to ceramic pans, with the exception of metal tools. However, as the surface is ceramic it will not bubble or flake with age or overheating, its non-stick properties can be maintained by seasoning with cooking oil, extending its useful life considerably.
Uncoated
Carbon steel pans without a non-stick coating will need to be seasoned with oil before first use. Seasoning involves coating the pan in oil and heating to a high temperature to burn the oil. Over time this build up of carbonised oil forms a natural non-stick layer called patina.
Summary
You can reasonably expect many years of use from a good quality non-stick pan if used with care and this advice is followed. Uncoated carbon or stainless steel pans will last a lifetime and just go on getting better with age, however they can be a little sticky until the patina has built up.