Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature.
Admittedly the first couple I had were very cheap, and I've been steadly buying what appear to be better quality. However, for the coating to become damaged so quickly I must be doing something wrong.
I'm not using sharp or metallic objects when cooking with them, nor to I stick them in the sink with said sharp objects when clearning.
I've recently learnt that "over-heating" them can damage the coating, but is this true?
But, what other advice can you offer to help extend the life of my non-stick cookware?
This will depend on the type of non-stick surface. In my experience, anodised cookware will last a lot better than teflon coated cookware.
There are some sensible tips to prolonging the life of all non-stick cookware though; such as waiting until the pan is at room temperature (or at least no hotter than the washing water). I've also found the hard way that you should not ever heat a pan that isn't perfectly clean, as any thin films of oil can burn and affect the surface - if frying, oil the meat, and not the pan.
I'm still happily using a non-stick frying pan that I've had for almost 4 years.
I only use Teflon utensils.
I never use harsh abrasives.
After cooking, I fill it with boiling water, let it soak for a while and then wipe out with paper towels. Most of the time I just give it a quick rinse and it's ready for the next time.
And buy quality - "Quality is remembered long after the price is forgotten".
How are you storing your teflon pans? People are often super-careful when using or cleaning their pans, but then store them in stacks, with the base of the pan above in contact with the teflon! When storing teflon cookware, if you have to stack, put a bit of cardboard (e.g. the packaging from when you bought it) between each item. I can guarantee this will increase their life.
One thing that was drilled into me was that you never pre-heat an empty non-stick pan -- the issue being that there's nothing in there to regulate the temperature or to warn you when it's overheating.
I always toss a litle oil in the pan before pre-heating it. If nothing else, I have a warning when I hit the smoke point of the oil, but I've typically tossed in whatever I'm cooking well before it gets that hot.
I had the same problem. I switched to stainless steel pans. I make a non-stick layer by heating some oil in it and cleaning it with salt and paper. Then the pan is ready for use. One advantage is that I can use any ustensils without risk. Some people only clean this kind of pan with salt and paper, so that the non stick layer gets stronger after every use.
I've seen this a number of times (for example here, or here at cooking.SE), and I do it at home, but I'd like to know for what reason salt is good for cleaning (cast) iron cookware. I know it's a stop-gap measure when a non-stick pan looses it's coating (I can't find the reference).
I have an old set of nonstick aluminum pans that have gained scratches and lost their non-stick coating over the past several years. There's nothing physically wrong with them except for those few microns of Teflon that are flaking off. I'm wondering if I can scrub off the non-stick coating and season the pan as I do my cast iron skillet (coat with oil, then apply high heat in the oven). I'd... convincing or thorough. So - can I get that beautiful dark glossy patina on my aluminum pan, or is it destined to be a food magnet?
stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food..., just dried a bit), so I recently bought a small induction cooking unit. It is a big improvement in terms of cooking convenience. However, I noticed that with most cookware, it produces a strange buzzing sound. I don't mean the sound of the fan cooling the electronics. It produces a distinct fan-like sound, and I can clearly hear it when it works (it is self-regulated and doesn't blow all
, looked over, and saw the nonstick coating blistering along the rim. Since this has never happened before, I only had one hypothesis - that despite the pan appearing dry, the heat and pressure of the dishwasher had gotten tiny water droplets underneath the nonstick coating which caused the blistering when they heated into steam. Is my hypothesis correct? Is this what caused it? Is there anything I can do to prevent this, other than waiting a few hours before using the pan? edit: The pan is a Cuisinart 12" Black Aluminum Non-Stick Skillet. Looking at the reviews of the set, it seems I'm
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Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pectacular instance of 'over cooking' ruined the non-stick baking tray. Any suggestions to help stop honey glaze and other sweet / sugary dressings from ruining roast dishes? Thanks. P.S. Free free to close if this is off topic :)
is mostly happy with her gear). So far, for the last 10 years I have been using Teflon non-stick pots and skillets and I've been fairly happy with them. My last set lasted for 6 years, but by now... it is not safe at 259C and then suddenly becoming dangerous at 260C) - any informed opinions on that matter are welcome. Next I was looking at aluminum pans with ceramic non-stick coating, but I can... in it (or deglazing), and risk of denting while cleaning. That, and the concern that if the ceramic coating is anything like the La Creuset enamel, I wouldn't exactly call it "non-stick". Next I