What Ruins Nonstick Pans? These 11 Things, For Starters
During an OGT Team meeting a while back, Kaitlyn mentioned that she recently learned she shouldn’t use metal utensils while cooking in nonstick pans. She hadn’t known that nonstick pans even had special rules, let alone rules she wasn’t following! The more we discussed it, the less certain we all felt about what ruins nonstick pans, and that’s how the idea for this post was born!
Related: The One Thing You Should Never Do After Cooking
My research into the subject revealed not one, but 11 ways that people commonly misuse nonstick pans. I’ll be sharing those with you today, along with some helpful suggestions for turning those harmful habits into helpful ones!
11 Ways You Mistreat Your Nonstick Pans
1. You Use Metal Utensils
As Kaitlyn discovered, using metal utensils on nonstick pans is a huge no-no! Nonstick finishes aren’t very durable, and using a metal utensil is sure to make lasting marks and scratches.
Instead, use wooden or silicone utensils when cooking on a nonstick pan. (For the same reasons, you should also use soft cloths and sponges when cleaning your nonstick pans.)
2. You Wash Them In Your Dishwasher
If you wash nonstick pans in your dishwasher and find yourself asking “why do my nonstick pans stick?”, you’ve already answered your own question! Both detergents and hot water can wear down a nonstick finish over time, even if the pan itself is labeled as dishwasher-safe.
How To Clean A Nonstick Pan
To clean nonstick pans safely, you can often simply wipe them clean with a damp cloth or paper towel. If you’re dealing with a messier pan, hand wash it with a soft sponge and a small amount of dish soap or baking soda.
3. You Use Cooking Spray
Cooking spray can build up and harden on a nonstick surface over time, creating a layer of residue that’s almost impossible to remove.
Instead, add butter or oil to the bottom of your nonstick pans when cooking.
4. You Pre-Heat Them Without Oil
Placing a “dry” nonstick pan over heat can release harmful chemicals into the air.
Instead, add your cooking fat of choice to the pan as soon as you place it over heat.
5. You Cook Over Very High Heat
Nonstick pans aren’t meant to be used over very high heat. High heat can damage the nonstick finish and release harmful chemicals.
Instead, use a cast iron pan when you need to cook something over high heat.
Related: Benefits Of Cast Iron Pans
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6. You Don’t Season Your Pans
Seasoning your nonstick pans isn’t strictly necessary, but it can help your pan last longer and improve the way your pan cooks.
Instead, season your pans by applying a small mount of oil to the inside of the pan before each use.
7. You Change Temperatures Too Quickly.
Fast temperature changes (like moving it from a hot stove to run it under cold water) can warp a nonstick pan.
Instead, let the pan cool off for a few minutes after cooking before you rinse or clean it.
8. You Let Them Sit In The Sink.
Exposing your nonstick pans to food or water for long periods of time can damage the finish.
Instead, wash your nonstick pans within an hour or two of using them. And be sure to dry them thoroughly before storing them!
9. You Cook Highly Acidic Foods
Cooking large quantities of acidic foods in a nonstick pan will quickly wear down the finish (though it’s fine to add a splash of something acidic like lemon juice or vinegar while cooking.) For that reason, it’s best to avoid cooking recipes with tomato sauce in nonstick pans.
Instead, use a different pan or pot to cook tomato-based dishes and other acidic foods.
10. You Don’t Store Them Properly
Nonstick pans can get scratched up if they are stacked together, or stacked against other pots and pans.
Instead, hang your nonstick pans from a storage rack. Or, if stacking is your only option, place a paper plate as a buffer between each pan.
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11. You Don’t Know When To Retire Them
Not even the best nonstick pan will last forever, so it’s important to know when yours are ready for retirement. The average life-span of nonstick cookware is around 5 years, although pans that are used infrequently may last a bit longer.
However, if you notice that any of your nonstick pans are scratched, damaged, pitting, or peeling, they should be retired right away. Damage to a nonstick pan can expose food to potentially toxic PFAS (AKA Per- and Polyfluorinated Substances) used in their finishes — not an outcome anyone wants, I’m sure!
Unfortunately, if you’re hoping to recycle your old nonstick pans, your options are fairly limited. (TerraCycle’s Zero Waste Box is a convenient, if not affordable, way to recycle almost any kitchen gear.) When shopping for new nonstick cookware, consider brands like GreenPan that are PFAS-free.
For more cookware care tips, check out:
Do you use nonstick pans in your kitchen?
Jillee and staff: you should double-check the price of those TerraCycle boxes…or maybe I am just really broke and don’t know it yet. Thank you for all the info you all provide!!
Please log in or create a free account to comment.Adding this – Paper plates and such are good for stacking (I have to store my pans in the stove drawer) but they could still slip/slide. I use the rubber grip liners (comes in a roll) on some fridge shelves and between the ‘coated’ pans. I also use them in some other drawers that have things that might slip. They can be removed and washed in the sink, air dry in no time and never seem to wear out.
Please log in or create a free account to comment.You hit the nail on the head with this post! I’ve followed these steps since Teflon came into being. I have 2 small fry pans since I rarely fry anything. One is Teflon, the other is that “new” gold whatever finish. I have a gas stove (hate it!!) but that’s part of my rental. I had an electric stove when I owned a house & wish I still did. Gas cooks too fast, even on the lowest setting so I have to stand over the stove even if I boil water. Excellent advice !!!
Please log in or create a free account to comment.Thanks so much! I just had a non-stick pan that had splashed oil ‘baked’ onto it. I had tried using a fair amount of Dawn on it, but the oil was still there. Used the baking soda and Dawn idea and it came out great!
Please log in or create a free account to comment.Am I able to use the Barkeeper’s Friend and the dishwasher detergent tablets on a burner of my glass top stove to remove a burned stain that I have been unable to clean completely?
Please log in or create a free account to comment.I have grey nonstick teflon. Are non stick safe? Are some safer than others? I seldom use my teflon anymore. But cast iron and steel. But nothing is slick like teflon….
Please log in or create a free account to comment.Nonstick coatings are safe as long as you follow the advice in this post. :-)
Please log in or create a free account to comment.Using the same heavy stainless-clad uncoated pots & pans for nearly 2 decades, and they’ll continue to provide service as long as I can continue to cook. Quality lasts.
Please log in or create a free account to comment.I have Revere Ware that belonged to my grandmother. Some pans are over 70 years old, still use them every day.
Please log in or create a free account to comment.I put my non-stick skillets in the bags that flannel or jersey knit sheet sets come in, then stack them in my cupboard.
Please log in or create a free account to comment.Great idea, I knew they would come in handy eventually (I saved them for some reason) Thank you, Marcy
Please log in or create a free account to comment.Great tips Jillee, thanks.
Merry Christmas to you and thanks for all the great information you provide us throughout the year. Looking forward to more great stuff in 2018.
Cheers to one and all
Please log in or create a free account to comment.I read that you should always stay well below medium heat because of the toxins released at that temperature and because it ruins the pan. It is good to know about not using acidic food in them. Acidic food leaches the iron out of cast iron pans which is good for most of us and an easy way to get it.
Please log in or create a free account to comment.Hmmmm. #4. Why spend money or use nonstick cookware if oil/fat have to be added before cooking?
Please log in or create a free account to comment.Simply because it’s better for the pans. If you’d rather save the money and fat, you can do that, but your pans won’t last as long :-)
Please log in or create a free account to comment.I agree, I love my Blue Diamond non-stick pan, especially for cube steak, but I only use that pan on low heat. I, also, use it for cooking or I should say, reheating cooked shrimp. I use chicken broth that I thicken with cornstarch, yes, it will come to a boil if you are patient and you can add the cornstarch mixed with water, bring it to a boil again when the thickened chicken broth no long tastes starchy, remove from stove and add your shrimp. You can serve with broccoli or any green veggie. If you like mashed potatoes do try Bob Evans already mashed potatoes, or buy the store brand which is equally delicious.
Please log in or create a free account to comment.Harriet (now 4 yrs. later) I use butter if I’m frying since it will brown & crisp the food esp. potatoes (hash browns, etc.).
Please log in or create a free account to comment.I, too, use paper towels to separate my non-stick pans. I read the directions that come with the pans very carefully before using them and many of the ‘dont’s’ are clearly stated. I agree that buying good pans is important. My non-sticks have been going strong for a very long time.
Please log in or create a free account to comment.My kitchen space isn’t big enough to hang the pans, so I put paper towels between them instead.
I also use a misting sprayer with real cooking oil. Of course I don’t remember the brand because that would be too helpful . But I get it through Amazons subscribe and save program, if that helps. It “aerosolizes”, meaning you can hold the trigger for a longer spray, unlike most spray bottles.
Lastly, I buy pans with lifetime warranties such as T-Fal and American Kitchen. So long as don’t do any of the things noted above, the pots & pans will be replaced free of charge … I just have to pay shipping to them.
Just know that they will inspect the pans, and issues like those noted above are easy for them to spot, and you will not get a replacement. Which is fair, IMO.
Please log in or create a free account to comment.It’s called Flairosol by Groom Industries, and costs $6.33 through the subscribe & save program.
Please log in or create a free account to comment.I have a Misto sprayer that I put coconut oil in to spray my pans and such. I love it and never use the cooking sprays anymore. You can use olive oil in the Misto also, but it goes rancid faster than coconut oil. Love your emails!
Please log in or create a free account to comment.I had noticed that my Calaphon pans warped easily and that coating from a vegetable oil spray was making my pans not looking good; I only kept two of them because they did quickly scratched, (even though I used only silicone utensils); probably the cooking of acidic foods-love Indian and Italian food-didn’t help. thank you for this. I am being very cautious with my new cookware. Question. I am getting stains from my electric stove on the bottom of the pans. How do I remove them other than cleanser?
Please log in or create a free account to comment.regarding your calphalon pans – check their website. I believe Calphalon has a life-time warranty. That means your calphalon might be replaced by the mfr. I did this once for a pan that got a HOLE in the bottom of it, a pinhole, where everything leaked out. It was not Calphalon, but some other very high end pan. The mfr cheerfully replaced it.
Jillee, Ibased on this post today, I am definitely going to toss one of my heavily used and ruined nonstick pan. I just WISH there were a way to restore a ruined pan that is otherwise sturdy and a workhorse in the kitchen.
Please log in or create a free account to comment.I agree with Mary’s comment about the wish to restore an otherwise beautiful pan. Seems like such a waste to send it to the landfill because the nonstick is done. I’m so tired of the constant replacing of frying pans that I’m considering going back to maybe cast iron and forgetting the promises of today’s non stick.
I did some research to answer my own question about refurbishing a completely ruined nonstick pan, my own pan. There is a teflon spray! You can google search “non-stick cookware repair” and see lots of entries about this repair spray. Does anyone have experience with this? My pan is good, and I’d like to repair it if the spray does not pose health risks. Thank you Jillee and group.
That’s the benefit to cast iron and stainless steel pans – you can always fix them up and keep on using them. But nonstick coatings are just too fragile, they have to be well taken care of, and even then, only last so long.
I read the manual for my non stick pan and it said NOT to use extra virgin olive oil/regular olive oil as I did on my old non stick pans, and they no longer have that strange residue that used to happen within 6 mos. of use! I instead cook with a little bit of butter or coconut oil.
Please log in or create a free account to comment.Try using Barkeeper’s Friend for the stains!
Please log in or create a free account to comment.Throw out all that “non-stick” cookware and use good, regular cookware and watch what you’re doing. If something sticks or burns, let the pan/pot cool, then put it in the sink with some Dawn and water and let it sit til it loosens up. My stainless steel Revereware has been with me for 40 years now and still looks and works great! -carol
Please log in or create a free account to comment.Agree! I’ve tried other pots and pans through the years that just don’t last but my Revere cookware (shower gift 1981) is what I keep going back to!
Please log in or create a free account to comment.absolutely love my stainless steel Revere cookware. It’s lasted a long time and planning on using it even longer……..
Speaking of harmful chemicals, I once heard a radio vet say not to keep your parakeet or canary in the kitchen because it would be affected by the harmful fumes from nonstick pans. Canaries were used in mines to warn the men of dangerous gas leaks. Good to know that putting oil/food in before heating can prevent the release of these chemicals. All the tips so useful and easy to follow. Thanks, Jillee.
Please log in or create a free account to comment.Favorite non-stick cookware? The one that I can cook Red Pasta Sauce, Chili and use cooking spray in.
Please log in or create a free account to comment.Just to share, I store all my “frying” pans with coffee filters in between them. It is inexpensive and it works. Secondly I agree on the silicone. I have every spatula, spoon, ladle all in silicone. Not only do they not scratch but they get up every little bit of food, i.e. mashed potatoes, gravy, eggs out of the pan! Thanks for the great tips as always
Please log in or create a free account to comment.I do heavy cooking using non stick pan. You will notice hard residues collecting under the pan because if the fire. In order to have an even heat during your cooking, it is very important to thoroughly clean the base after each cooking to remove the chart residues.
Please log in or create a free account to comment.You forgot to add one… NEVER use olive oil in your non-stick pans, it ruins the surface. Always use a high smoke point oil such as rice bran oil, mustard seed oil, peanut oil, lard or butter.
Please log in or create a free account to comment.Suggestion – How about we get people to tell us their favorite non-stick cookware? I usually don’t trust infomercial cookware but I saw an amazing deal on a copper chef pan so i figured I’d give it a try for about $23.00 on Amazon. A month later I am still blown away by it. Nothing sticks. I don’t suggest using beyond medium heat but they conduct heat really well so you won’t need to. I usually run between low to low medium.
I’ve tried many non-stick – THIS IS IT!!! I also love Circulon. And a few Cook’s Essentials (QVC).
Merry Christmas All
Please log in or create a free account to comment.I bought one Copper Chef pan and liked it do much that I bought three more, the deep square one, the small square frying pan and the large frying pan. They are so easy to clean. Sometimes, I just wipe them out with a paper towel.
Please log in or create a free account to comment.Mostly I don’t use non-stick pots and pans, but I do LOVE my Pampered Chef Executive Skillet with lid. Best purchase. It came with a lifetime guarantee. It’s had heavy use for years and still no scratches.
Please log in or create a free account to comment.I also love the Copper Chef. These pans are actually ceramic coated so a little different than the Teflon or other ‘non-stick’ coatings.
Please log in or create a free account to comment.$32/12″ Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany, the best-do the research.
Please log in or create a free account to comment.I feel smart for already knowing all 11. I just had the discussion with a friend last night (oh how we become our mothers) as to why dishwashers are harder on all dishes, especially pans. I reminded him – yes, we’re both hims but we’re our mothers now – that dishwasher soap has a lot harsher chemicals than dish soap.
I love getting alerts when you post something new. Great blog. Thank.
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