Avoid using metal utensils: Metal utensils can scratch and damage the surface of nonstick pans, so it's best to use wooden, silicone or plastic utensils when cooking.
As a general rule we would advise not to as it will scratch and eventually degrade the coating. To ensure the greatest longevity of your coating use plastic or wooden utensils. And never use a sharp knife to cut food in a non-stick pan.
While stainless steel is much more durable than its nonstick counterparts, metal utensils can still scratch the surface and leave it vulnerable to rust and stains. Opt for utensils made of silicone, wood or plastic to keep your cookware in pristine condition.
Using sharp or abrasive on your non-stick pan
Don't use stainless steel tools. These will easily scratch the non-stick coating on your pans, even if they claim to be 'Metal Tool Compatible', it's not worth the risk. Metal tools, spoons or even whisks should never be used on your non-stick.
While cooking with nonstick pans usually means little need for oil or fat, often grease buildup degrades the nonstick surface. This may create a need for more elbow grease while cooking, which can introduce scratches or flaking, further affecting the pan's non-stick properties.
Opt for sturdy, silicone-coated utensils specifically designed for nonstick cookware. Silicone utensils are gentle on surfaces and can withstand high heat without scratching. Avoid metal utensils because they can scratch the surface of nonstick cookware, leading to damage and degradation over time.
Empty pots and pans reach high temperatures very quickly, and when heated accidentally over 348 °C (660 °F) the coating can begin to deteriorate. Butter, fats, and cooking oils begin smoking at 204 °C (400 °F). Do not use nonstick cookware and bakeware in ovens hotter than 260 °C (500 °F).
The coating that makes food not stick to the pan is delicate. Scratches from metal utensils can cause it to eventually peel off, and cooking over high heat can damage the surface permanently. Busy professional kitchens need pots and pans that can withstand years of heavy-duty use, meaning durable, uncoated metal items.
Highly acidic foods, like tomato sauce, can react with stainless steel over time and cause it to become discolored. It's also possible for stainless steel to leach nickel and chromium, depending on the state of the skillet.
Food Sticking
Stainless steel sticks more easily than other cookware options, and that's simply the nature of the beast. While you can reduce the amount of sticking by properly preheating your pan, as well as by using enough fat, you'll never get the exact same results as a non stick or seasoned cast iron pan.
The best nonstick pan: GreenPan Valencia
In addition to being scratch-resistant, GreenPan claims that this coating is, in fact, safe for use with metal cooking utensils.
The answer is yes. Stainless Steel will always scratch and because of the directional polishing marks on many models the scratching will show up quite dramatically initially.
We advise replacing your nonstick pans whenever the coating starts to degrade or is scratched—or about every three to five years.
Is HexClad cookware safe? HexClad describes its nonstick coating as a "Japanese coating infused with diamond dust." The company states that its pans are PFOA-free, though they do contain PTFE (polytetrafluoroethylene), commonly known by the brand name Teflon.
Unlike traditional non-stick cookware that often contains harmful chemicals like PFOA and PTFE , stainless steel is naturally free from these substances.
Avoid metal utensils.
Metal can scrape or otherwise mar the nonstick surface, causing food to stick and making the pan hard to clean. Also, you don't want to be ingesting flakes of coating in your food. Once the finish on your pan is damaged, you'll have to discard it.
If you've decided to swear off PTFE-coated nonstick cookware, there are some good alternatives, including a number of ceramic, cast-iron, carbon steel, and stainless steel pans that perform well in our tests.
Safe to Use on All Cookware
When you scrape the side of your pot with a wooden or bamboo utensil, you don't need to worry about leaving scratches. This is especially important to note when it comes to non-stick surfaces. Non-stick surfaces work at their best when they are scratch-free.
Try HexClad and see why Gordan Ramsay loves it — and you'll love it too. If you're a home cook worth your salt, you deserve the latest innovation in cookware. Try our revolutionary cookware for your next big meal, or start with a few of your favorite cookware items to stock your cabinets slowly.
Stainless steel is beloved by restaurant chefs for its ability to get ripping hot, but a pan that is too hot or cold can cause things like fish skin or eggs to adhere in a way that seems like they're superglued to the pan. Heat your pan over medium-high heat without oil.
Broken or scratched Teflon coating could lead to the release of thousands to millions of plastic particles, a study suggests. The coating may shed microplastics and PFAS, also known as forever chemicals. Exposure to PFAS has been linked to health risks including liver disease and kidney cancer.
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.
ceramic is among the safest material for pans
From dishes, to glasses, bakeware and cookware, ceramic bakeware is our pick for the best cookware material for health thanks to its non-reactive nature and resistance to high temperatures and acidic foods. Plus it's so pretty!