To clean nonstick pans, follow these steps: Cool down: Before you begin cleaning, allow the pan to cool completely. Rinsing the pan while it is still warm or hot can warp it and cause damage. Rinse: Using soap and warm water, rinse the pan to remove leftover food particles.
Be sure to allow your pan to cool completely before cleaning. Submerging a hot pan in cold water or even running cool water over hot nonstick cookware can warp a pan, creating an uneven, wonky surface that will heat unevenly.
Allow Pan to Cool -- Running cold or even warm water over a hot cast iron pan could cause damage, so it's important to allow it to cool down before cleaning.
Yes, absolutely. Let it sit at room temp until much cooler, then clean it. It's not hard to finish cooking, eat your meal while letting the cookware sit, then clean it.
The best way to clean nonstick, is to put water and soap in the pan while it is hot and let it sit for a while. Wash and rinse twice, let the soap and water do the work for you. Don't scrub.
When you first get your new pan, we recommend that you hand wash it in warm soapy water, and dry thoroughly.
Vinegar to the rescue! Bring one part vinegar and two parts water to a simmer, and then cool and wash with soap. This should take care of all the sticky residue that has built up on the pan over time. Test Kitchen tip: Don't use cooking sprays on your nonstick pan.
Wash and dry it thoroughly first (remember not to use an abrasive scourer or cleaner), and make sure that the surface is well coated with fat or oil when you cook in it the first time.
Damaged Non-stick Pans Should Not Be Used
Using a pan with damaged coating can cause your food to be contaminated by PFAS, micro- and nanoplastics.
It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.
Let Your Pots And Pans Cool Before Cleaning Them
You don't want your pots and pans to warp. A warped pan will heat food unevenly. Additionally, it may not solidly sit on the burner, creating the possibility of it falling off of the stove.
Myth: High heat will damage the pan's nonstick finish. Fact: Nonstick pans with Teflon™ coatings can stand the heat. You can heat a nonstick pan up to 260 °C (500 °F) without damaging the finish. What's more, 260 °C (500 °F) is well above the temperatures required for boiling, frying, and baking.
You should always wash kitchen equipment with non-stick coating by hand with hot water and normal washing-up detergent.
But when food residue and oil residue start to build up in the pan, it can affect the balance of the non-stick layer, causing chemical reactions that can change the molecular design of the protective coating.
In general, you want to replace nonstick pans after five years. But you need to be particularly careful with nonstick cookware produced before 2015, as it may contain PFOA. If your cookware dates back to 2015 and earlier, it's likely time to replace it even if it doesn't contain PFOAs.
Clean After Using
Another important part of caring for your non stick cookware involves cleaning it quickly after you cook with it. Food is more likely to stick if it sits in the pan for a long period of time, which can cause the coating to quickly degrade.
Flaking or peeling: If you see the nonstick surface peeling off or flaking into your food, it's time for a new pan. The coating is breaking down and can end up in your meals. Loss of nonstick performance: If foods, especially eggs, start to stick when they are never used to it, the nonstick finish is wearing thin.
Teflon® is a registered trademark of DuPont and a brand name for polytetrafluoroethylene (PTFE) a nonstick finish. While Calphalon cookware features polytetrafluoroethylene-based nonstick finishes, we are not associated with, nor do we use, Teflon® branded products.
Before using your non-stick pan for the first time, wash it with warm, soapy water to remove any dust or residues from the manufacturing process. Rinse thoroughly and dry with a soft cloth or paper towel. Some non-stick pans benefit from an initial seasoning.