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.
Acidic foods like tomatoes can break down the protective coating of your nonstick pan, so recipes like tomato sauce should be made in a different type of skillet. Also, avoid foods with citrus or wine.
One of the main culprits of a degrading non-stick surface is grease buildup. Traditionally, chemical coatings are responsible for creating a non-stick surface by acting as a barrier to keep food particles from binding with molecules in the pan's metal.
Chemicals in non-stick coatings
PFAS are found in many consumer products, including packaging, clothing, and cookware. Unfortunately, PFAS is known to accumulate in the environment and has been linked to human health impacts such as abnormal thyroid and hormone function, reduced immune system response, and cancer.
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.
To do so, simply mix 1 cup water, 2 tablespoons baking soda, and ½ cup white vinegar in the pot or pan that's lost its stick, set on the stove, and heat until boiling for 10 minutes. Wash the pot as usual, then rub vegetable oil on the surface to re-season it and get the non-stick surface back.
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.
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.
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.
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.
We advise replacing your nonstick pans whenever the coating starts to degrade or is scratched—or about every three to five years.
Using cooking spray (PAM is the most popular) is a surefire way to ruin your skillet's nonstick coating.
A: Calphalon stopped manufacturing our nonstick using PFOA back in the third quarter of 2012. We have then since moved to a formula that is completely FDA approved.
Food or oil residue can quickly build up on your pan, stopping the non-stick from being as effective. Spray oils in particular are a non-stick no-no, as the tiny particles burn quickly onto the pan, where they build up and are difficult to clean off.
To season your pan before cooking, you'll heat the pan with a thin layer of neutral oil (like vegetable, avocado, or olive oil).
According to TheKitchn, you can expect about five years out of your non-stick pots and pans; it's time to retire anything with a surface that's pitted or starts to peel (to make sure it lasts that long, they offer some tips for taking care of them).
Unlike their stainless steel counterparts that last for decades, these pans have an average shelf life of three to five years. The good news is that with proper care, you can extend the life of a non-stick pan well beyond its years—especially when the pans have good foundations.
Water spots can be avoided by thoroughly drying your cookware after washing. However, if a water spot does appear, you can wipe the surface of your pan with distilled white vinegar. Avoid other types of vinegar as they contain additives that can harm the nonstick coating.
Are nonstick pans safe to use? Nonstick cookware is likely safe to use if people follow precautions. A 2024 study tested six types of aluminum-based cookware coated in Teflon or granite, commonly known as ceramic-coated.
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.
The American Cancer Society also doesn't believe nonstick cookware, particularly, Teflon, is a significant health concern. Our take: Nonstick cookware is perfectly safe when used as recommended for delicate foods cooked over low to medium heat.