Taking Care of Non-Stick Cookware



  1. Pre-heating an empty pan

Pans should never be heated empty, the pans can reach very high temperatures quickly when heated empty, which will then cause the breakdown of the non-stick. Overheating is the main cause of failure for non-stick coatings. The heat in the pan/non-stick needs something to pass into in order for the non-stick to not over heat, even if this is a small amount of oil.

  1. Cooking over an excessively high-heat

Using an excessively high heat with a non-stick pan will cause the non-stick to fail. This form of damage is easy to recognise; the non-stick surface becomes discoloured and in extreme cases it will detach from the pan by either peeling or blistering. If you need to cook using an extreme temperature then we suggest the Stainless-steel interior pans.

In addition to this never allow food to burn onto your non-stick pan. If burning occurs the burnt food will allow for a hot spot to be created on the surface of the non-stick and as such this will damage the non-stick.

Also, a flame that is too large can cause the sides of the frying pan to dry heat even if there is food in the base of the pan. The flame/hob size should be no larger than the base of the pan.

Manufacturers of non-stick such as DuPont recommend that consumers don’t use the pans above a ‘medium’ heat. This is to protect and prevent damage to the non-stick surfaces. The maximum oven-safe temperature for use with non-stick pans is 200°C / 400°F.


  1. Using sharp or abrasive on your non-stick pan

Don’t use stainless steel tools. These can scratch the non-stick surface. Metal tools, spoons or even whisks should never be used on your non-stick. Also, make sure you avoid stacking your non-stick pans when storing them as this can scratch the coating.

We recommend using silicone, nylon or wooden utensils. To avoid scratching during storage of your cookware, store with a dish cloth in between non-stick cookware to protect the coating from scratching.

  1. Immersing a hot pan in water

Allow non-stick cookware to cool before putting into water. The thermal shock and rapid cooling of going from hot hob to water will damage the non-stick. It is the inverse of heating the pan too quickly


  1. Cleaning your pans in the dishwasher

Non-stick pans can be affected by harsh dishwasher detergents and this can reduce the longevity of your non-stick pan. If exposed to these, over time a non-stick pan’s coating will deteriorate much faster than washing it by hand.

Always hand wash your non-stick pans. Nylon brushes and soft sponges can be used to remove stubborn food residue. Do not use metallic pads, steel wool or harsh cleaning agents such as oven cleaner etc. as these will damage the surface of the non-stick.


  1. Seasoning your non-stick pan

Just like cast iron pans non-stick pans should be seasoned before first use and after each use.

When you get your non-stick pan home, wash it by hand in warm soapy water, rinse and dry it, then rub it with a paper towel that has a little oil on it.


  1. Thinking non-stick cookware will last a lifetime

When it comes to non-stick pans, it’s good to know when it’s time to let it go. It’s good to note that you will probably have to replace non-stick cookware more often than other types of cookware. We advise that you keep your non-stick pans for more delicate cooking, e.g. fish/omelettes etc. and for your everyday cooking we advise the stainless steel interior pans.



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