To prepare a new non-stick frying pan, wash it with warm, soapy water and a soft sponge. Once completely dry, lightly coat the surface with a neutral cooking oil (like vegetable or canola), heat it on the stove over medium-low for 1-2 minutes, let it cool, and wipe away the excess.
Before using a new non-stick pan, wash it with warm soapy water and a soft sponge. To boost its non-stick properties, "season" it by coating the dry surface with a thin layer of neutral cooking oil, heating it on medium-low for 1-2 minutes, and wiping away the excess after it cools.
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.
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.
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.
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.
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.
No, you should not use a new frying pan straight out of the box. You need to wash it first to remove factory residues, and depending on the material, you may also need to season it to prevent food from sticking.
You are not required to use oil or butter in a non-stick pan because the coating naturally prevents food from sticking. However, using a small amount of oil or butter is highly recommended. It helps food cook more evenly, prevents the pan from overheating when empty, and enhances flavor.
To prolong the lifespan of your cookware and keep your food safe, never use high heat, metal utensils, or aerosol cooking sprays on non-stick pans. Additionally, do not preheat the pan empty, put it in the dishwasher, or stack it without protective pads.
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.
How to Season Your Nonstick Pan in 5 Easy Steps
You do not need to throw away intact non-stick pans, but you should discard them if the coating is scratched, chipped, or peeling. Traditional Teflon (PTFE) pans, if intact, are considered safe for daily cooking as long as you avoid using high heat, which can release toxic fumes.
While not strictly necessary like with cast iron, occasionally seasoning non-stick pans can help restore their surface, improve performance, and extend their lifespan. It is not required before the very first use, but it helps when food starts sticking or to maintain a smooth surface.
Cast iron isn't objectively "better" than non-stick, but it is vastly superior for durability, searing meats, and transferring from stovetop to oven. However, non-stick is lighter, heats more evenly, and requires less maintenance, making it better for delicate foods like eggs.
Seasoning a frying pan creates a natural, non-stick surface and prevents rusting. The exact process depends on your pan's material:
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.
Before first use, wash a new non-stick pan with warm, soapy water and a soft sponge, then dry it thoroughly. To enhance performance, rub a light layer of cooking oil onto the surface to "season" it. Use low-to-medium heat, wooden or silicone utensils, and avoid harsh cleaners to protect the coating.
No, you should avoid using Pam or similar aerosol cooking sprays on non-stick pans. The emulsifiers (like soy lecithin) and propellants in aerosol sprays bake onto the non-stick coating over time, creating a sticky, permanent residue that ruins the pan's ability to release food.
Chefs generally avoid using non-stick pans because they cannot withstand the high heat required for professional cooking. The coatings are fragile, easily ruined by metal utensils, and prevent the formation of "fond" (the browned, caramelized bits at the bottom of the pan that are essential for making rich sauces).
Made In recommends avoiding metal utensils on non stick pans. Metal spatulas and forks can scratch or chip the coating, which reduces non stick performance. Use wooden, silicone, or nylon tools to protect Made In's Non Stick Collections.
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.
Luckily, a homemade cleaning solution of vinegar and water is a simple and affordable solution to remove stubborn oil and food buildup, putting the essential “non” back in your non-stick pans. All you need is vinegar, water, baking soda, and fifteen minutes to spare.
Cooking in a weak acid can degrade the non-stick properties of a cast iron pan. However, it is easy to reseason the pan. If uranium hexalfuoride doesn't hurt it, I wouldn't stress about some vinegar:) Standard PTFE/Teflon non-stick is unaffected by vinegar.