A non-stick pan is made possible by the glossy Teflon coating. The adhesive part of the Teflon coating, however, is a harmful substance that makes many people hesitant to use non-stick pans. The adhesive portion is easily degraded at high temperatures during cooking, creating harmful substances for health.
1. Immediately wash the pan after cooking without letting it cool
As a common habit, we often put the pan we just finished cooking into the sink and turn on the water. This is fine for other types of pans, but it is strongly discouraged for non-stick pans.
Because the pan is still hot, coming into contact with cold water will cause thermal shock, causing the pan to warp or peel off the non-stick coating.
If the pan is heavily soiled and difficult to clean, try soaking it in warm soapy water, but avoid soaking it all day or overnight.
2. Preheat the non-stick pan
With aluminum or cast iron pans, it is best to add oil to the pan after it has been preheated.
With non-stick pans, it is exactly the opposite. Add oil to the pan first before placing it on the heat. Leaving the pan empty on high heat, without any oil or food, will significantly shorten the lifespan of the pan.
Note: When cooking, use low to medium heat to protect the non-stick coating of the pan.
3. Use metal utensils to flip food
Metal is the number one enemy of non-stick pans. Even if the pan is made of thick pure aluminum or has multiple layers of non-stick coating, the non-stick layer can still peel off.
Avoid using metal spoons, forks, or spatulas to flip food or using knives to cut food directly in the pan. Instead, use utensils made of wood, silicon, or bamboo.
4. Misuse of pots and pans
• Food storage
We often have the habit of leaving cooked food in the pot or pan all day, for the convenience of reheating later.
The pot or pan is a utensil for cooking, not for storing food. Especially acidic foods like tomatoes, oranges, and lemons can reduce the durability of the equipment and affect the quality of the food.
• Grilling food
Grilling at high temperatures can damage the non-stick coating, causing it to peel off and reveal the adhesive layer that bonds the metal surface of the pan to the non-stick layer. It is best to use a pan specifically designed for frying when grilling.
If you want to grill on a non-stick pan, use low heat, do not leave the pan empty on the stove for too long, and avoid grilling with lean meats such as fish, shrimp, and vegetables.
• Cooking braised dishes
A large amount of salt, spices in braised dishes can affect the non-stick layer on the pan, causing the surface to be rough and damaging the non-stick coating. According to the recommendations of manufacturers, you should not add salt directly while using the pan.
According to Phap Luat va Ban Doc (Law and Reader)
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