There are a number of ways you can damage a nonstick pan, from spritzing it with cooking spray to scraping it with metal utensils to putting it in the dishwasher.
Over time, oils like canola or vegetable oil can bake into the pan, building up with each use and slowly affecting the pan's protective barrier.
Almost exclusively the answer to this problem is that the pan is old and the non-stick coating has worn off. Doesn't matter the brand or the quality, eventually after a few years they need to be replaced even with proper care.
The Olive Wellness Institute team often gets asked questions about this common myth, and the answer is NO, cooking in extra virgin olive oil will NOT ruin your non-stick pans.
Scratched or chipped coating
With old nonstick pans that contained PFOA, scratches and chips were a clear sign that your pan was no longer safe to use, as the coating could flake off and get in your food.
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.
A good rule of thumb to follow is that a warped, chipped, deeply scratched, or pan with flaky coating should be replaced. These conditions not only affect the cooking experience with these pans, but could be hazardous.
Recoating involves removing the used non-stick coating on a saucepan, frying pan, sauté pan, pancake pan, etc. in order to replace it with a new coating. Recoated products can therefore be used once again, while extending the life of the more durable parts, i.e. the body and handle of your cookware.
White vinegar is an excellent solution for salvaging burnt non-stick pans. Once the pan has cooled, pour in a generous glug of white vinegar, along with enough warm water to cover the burnt areas. Stir in two tablespoons of baking soda, heat the mixture up, and bring it to a boil for a couple of minutes.
Clean the pan, then heat it over medium heat for 3 minutes. Add 2 tbsp (30 mL) of vegetable, canola, or coconut oil to the pan, coating the bottom entirely. Heat the oil in the pan until it smokes, let it cool completely, and wipe out any remaining oil. Your pan should now be re-seasoned and stick-free.
It's just not practical or cost-effective from a business perspective to buy non-stick pans when that means frequently replacing them as they get damaged. Those working choices often translate to home use for professional chefs too, although they might prefer a nicer metal brand than the standard restaurant supply.
We advise replacing your nonstick pans whenever the coating starts to degrade or is scratched—or about every three to five years.
Once the pan is preheated, add oil or cold butter and allow the fat to heat up before adding food. “This 'hot pan, cold fat' method prevents food from sticking,” Staley says.
Constant exposure to high heat—both when cooking or in the dishwasher, neither of which we recommend—can cause your pan's non stick coating to degrade or even start to peel off.
Use gentle cleaning tools: To protect the nonstick surface, use a soft sponge or cloth. Avoid using abrasive scrubbers or steel wool, as these can scratch and damage the coating. Stick to a mild detergent: A mild dish soap and warm water are usually sufficient for cleaning.
Not all non stick pans are created equal, so they can range in length of life. While most non stick pans last an average of two to three years, pans of a poorer quality may yield fewer uses before the non stick coating wears off. Alternately, higher quality pans may last longer than three years with the right care.
At the very least, add a few drops of oil before heating it. If you heat an empty pan, the non-stick coating can overheat, which is not a good thing if you want non-stick pans. In fact, one of the main enemies of non-stick pans is overheating. Excessive heat damages them and causes them to stick over time.
Using cooking spray (PAM is the most popular) is a surefire way to ruin your skillet's nonstick coating.
Four of our favorite types of oil to use with GreenPan pans are peanut oil, canola oil, coconut oil and grapeseed oil.