Cooking sprays and oils heated past their smoke point are the primary culprits that ruin non-stick pans.
No, oil itself does not ruin non-stick pans—in fact, using a little oil or butter helps lubricate the surface and amplify its non-stick effect. However, aerosol cooking sprays and heating oil past its smoke point can permanently ruin the coating.
To season your Tramontina non-stick or ceramic pan, lightly rub a thin layer of cooking oil over the clean surface, heat the empty pan on medium-low for 2 to 3 minutes, then let it cool completely. Wipe away the excess, and your pan is ready.
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.
Yes, products like PAM and other aerosol cooking sprays can ruin non-stick pans. Over time, ingredients in the spray like lecithin (an emulsifier) and propellants bake into the pan's non-stick surface, creating a permanent, sticky buildup that cannot be washed off.
The healthiest spray oils are 100% pure avocado oil and extra virgin olive oil (EVOO). They are rich in heart-healthy monounsaturated fats and antioxidants. For maximum health benefits and safety, look for brands that use pure oil and air-pressure instead of chemical propellants (like isobutane).
Yes, you can use olive oil in non-stick pans, but you need to be careful with your cooking temperature. Because olive oil has a lower smoke point compared to other cooking oils, it can burn and create a sticky, invisible residue on the pan if used over high heat. This residue can ruin the non-stick coating over time.
The healthiest oils for pan-frying are avocado oil and extra virgin olive oil (EVOO). Both are rich in heart-healthy monounsaturated fats and antioxidants, and they resist breaking down into harmful free radicals at pan-frying temperatures.
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 unhealthiest oils to cook with are highly refined, industrial seed oils (like cottonseed, soybean, corn, and sunflower oil). These oils are high in pro-inflammatory Omega-6 fatty acids and are easily oxidized when heated, releasing toxic compounds like aldehydes that are linked to heart disease.
Avoid old nonstick (Teflon) pans, uncoated aluminum, unlined copper, and damaged ceramic cookware. These can leach toxic chemicals (like PFAS) or heavy metals (like lead and cadmium) into your food. Always replace any pan that has chipped, scratched, or severely degraded cooking surfaces.
Yes, Tramontina pans are considered safe and non-toxic, provided you choose the right line for your needs and follow standard care instructions. Tramontina manufactures several cookware lines, and their safety depends on the materials used.
To restore a non-stick pan that is suffering from burnt food or sticky grease, the most effective method is a deep clean with a vinegar and baking soda solution, followed by re-coating with a little oil.
If your non-stick pan has visible peeling, deep scratches that expose the base metal, or warps, it is ruined. Similarly, if food consistently sticks to the surface despite being cleaned and oiled, the non-stick coating has lost its effectiveness and the pan should be retired.
Use a cooking spray without lecithin.
We recently reviewed cooking sprays and named a Best Non-Propellant Option, Chosen Foods Avocado Oil Spray. Remember that nonstick skillets still should not be heated to a high temperature, even when using a spray without lecithin.
"To preserve the quality and lifespan of your nonstick pans, skip aerosol sprays and choose high smoke-point oils like avocado, grapeseed or canola," she said.
Non-stick pans (like Teflon) are often considered problematic because their non-stick coatings are made using PFAS, or "forever chemicals". When overheated, these pans can release toxic fumes. When scratched, they can leach microplastics into your food. They also have a shorter lifespan compared to other cookware.
In family kitchens, non-stick pans are the first choice for many housewives and cooking enthusiasts because of their easy cleaning and anti-stick properties. However, professional chefs rarely use non-stick pans in kitchens, preferring stainless steel, cast iron or carbon steel pans.
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.
Use two types of fat
Gordon Ramsay has a solution that's reminiscent of cooking a steak — he uses both oil and butter. In a nonstick skillet, the chef adds a generous drizzle of cooking oil (likely a neutral oil like peanut or canola, but olive oil would also work) and an even more generous amount of butter.
Cardiologists and the American Heart Association highly recommend extra virgin olive oil as the ultimate, go-to cooking oil for heart health. It is rich in heart-healthy monounsaturated fats and powerful antioxidants that help lower "bad" LDL cholesterol and reduce inflammation.
Extra Virgin Olive Oil (EVOO) is generally considered the best all-purpose oil for daily cooking due to its high antioxidant content and heart-healthy fats. For high-heat cooking like searing or frying, avocado oil is a superior choice, while canola oil offers a more affordable, neutral-flavored, and high-smoke-point option.
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.
The oils which should be avoided for cooking are oils like soybean, corn, canola, sunflower, and safflower. These oils have unstable fats and will decimate the nutritional properties of your food.
The healthiest way to grease a pan is to lightly coat it with a heart-healthy oil—such as extra-virgin olive oil or avocado oil—using a reusable, continuous-pressure oil sprayer, a paper towel, or a pastry brush. This eliminates chemical propellants found in commercial sprays while utilizing fats that promote good cholesterol.