Curing (or seasoning) a new non-stick pan helps seal microscopic pores in the cooking surface, which improves its non-stick release and protects the coating.
Unlike uncoated pans, most modern non-stick cookware does not require seasoning to build up a protective layer. However, to ensure optimal performance and to protect the coating, coat the cooking surface with a thin layer of fat or oil during the first few uses.
Seasoning: Nonstick or Ceramic Cookware
To season a new non-stick pan for the first time, wash it with warm, soapy water and a soft sponge. Once completely dry, lightly rub a high-heat, neutral cooking oil (like vegetable, canola, or avocado oil) over the cooking surface. Heat the pan on the stove over medium-low heat for 2–4 minutes. Turn off the heat, let the pan cool completely, and wipe away any excess oil.
Nonstick pans are primarily ruined by high heat, metal utensils, abrasive cleaning, and aerosol cooking sprays. These actions scratch, warp, or degrade the PTFE (Teflon) coating, leading to sticking, peeling, and potential chemical release.
The best oils for non-stick pans are refined oils with high smoke points (like avocado oil or canola oil), which prevent burning and residue buildup. Because non-stick coatings are delicate, avoid aerosol cooking sprays containing propellants like lecithin, which can permanently bond to the pan's surface.
No, Dawn dish soap will not entirely remove a professional-grade ceramic coating. However, the strong surfactants are highly alkaline and will degrade the coating’s protective layer and hydrophobic (water-beading) properties over time.
Stuck-On Residue
Perhaps the simplest reason that some non stick pans start to stick, especially if the pan isn't very old, is that there's a layer of stuck-on food residue getting in the way. Even the thinnest layer of dried egg white or residual starch from stir-frying potstickers can cause food to stick.
What Threatens Your Ceramic Coating?
Before using a non-stick pan for the first time, wash it thoroughly with warm, soapy water and a soft sponge. Then, condition the surface by wiping a light coat of cooking oil onto the pan. This quick prep removes factory dust and helps protect the delicate coating.
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
Yes, you can absolutely use Dawn dish soap on cast iron.
Soak the pan in warm, soapy water to help loosen stubborn residue. After soaking, use a soft non-abrasive sponge (not steel wool or anything scratchy) with mild dish soap to gently scrub the pan. Deglaze the pan if it still feels sticky. Boil water with a few tablespoons of baking soda.
The choice depends on your recipe and preference: Butter: Ideal for recipes where a buttery flavour complements the cake, like pound cakes or vanilla cakes. Oil or Cooking Spray: Provides an even, light coating and is perfect for recipes with delicate batters, like sponge cakes.
Ceramic non-stick pans don't require the deep seasoning that cast iron does, but applying a light "surface reset" occasionally helps restore their slick release and extends their lifespan.
Scrambled eggs stick to nonstick pans because the egg proteins form a chemical bond with the pan's metal base. This happens when the pan's protective nonstick coating is worn out, the cooking temperature is too high, or there isn't enough fat/oil to create a barrier between the egg and the surface.
Non-stick pans may be an ideal choice in home kitchens, but in professional commercial kitchens, their safety, heat resistance, service life and cooking effect limitations make them unpopular with chefs.
A non-stick pan is ruined and should be replaced if the coating is visibly scratched, peeling, or chipping. Even if it looks okay, you should retire it if it has lost its slickness and food begins to stick, or if the bottom is warped.
Rinse completely with fresh water, then dry. If you prefer to use this washing method, we strongly recommend a traditional two-bucket hand wash every two months – as this will remove contaminants that may have bonded to the coating. Ceramic Pro Care is a great drying aid.
Don't go scrub crazy
But for ceramic, glass, aluminum, enameled or nonstick pots and pans, reach for a less-abrasive nylon-mesh pad, and leave the heavy lifting to Dawn.
No, rubbing alcohol (isopropyl alcohol or IPA) will not completely remove a professional-grade ceramic coating. While it is great for stripping away light oils or evaluating the state of a coating, it is not a strong enough chemical solvent to break down the hard, glass-like bonds of a cured coating.
Several hidden everyday habits can quickly ruin a non-stick pan, stripping away its slick coating and potentially releasing toxic fumes. The leading culprits include cooking on high heat, using aerosol cooking sprays, using metal utensils, and thermal shock from cold water.
The unhealthiest oils to cook with are highly refined vegetable and seed oils (such as corn, soybean, cottonseed, and sunflower oil) and any oils containing partially hydrogenated fats.
Be careful when using certain oils.
When using oils with low smoking points, like olive oil or butter, make sure you only cook at a low or, at most, medium heat. This is because burnt oil creates a sticky film that makes the pan hard to clean, reversing the effect of a non-stick coating.