This is not going to increase non-stick properties nor to make it last longer, but it will remove dust and stains, which is always nice when we buy something new, especially if we are going to cook with it. Old instruction manuals also recommended to condition non-stick coatings with oil to preserve and activate non-stick properties but, to be honest, we know hardly nobody did it, so technology has been improved so as this is not necessary anymore.
As we explain in our post Instruction Manuals are Boring. I Never Read Them, we already know you love using all energy and power available because waiting until the fry pan is super-hot to cook anything seems more practical. But we can ensure this only wreaks pans and burns food, so let us suggest two alternatives instead:
– Stop doing it, man. Just get used to medium to low temperatures to preserve all nutritional properties and you will note food tastes even better.
– If there’s an extraordinary reason to do it, preheat the pan to a low temperature before turning the heat up so at least the non-stick coating will suffer a little bit less.
Always be sure that oil, water or food materials are in the cookware prior to heating it. Heating empty cookware can overheat it which is not good if you want it to last.
Non-stick coating is less delicate than it used to be. It can even stand up to rough treatment. If fact nowadays it can survive to scrubbing pads and metallic utensils abrasion –we know sometimes you use them even though you know you shouldn’t-. But don’t use them. We would never suggest this possibility in an instruction manual. You can neither use a pan as a dish because even the most reinforced non-stick coating can’t resist knife cuts and fork scratches forever.
Do not use cookware as a food storage container although it seems a very practical and tempting idea. Fridge cold and food is not going to damage the non-stick coating, but we recommend keeping cookware clean when not in use so as not to encourage staining.
Water is not dangerous itself, temperature is the problem. This is just like when somebody tells us we have to wait two hours after eating before having a bath because we could suffer a stomach cramp. In fact we can have a bath if water temperature is not very cold. The same happens to non-stick coatings: it’s not good to heat up or cool them suddenly.
As we have given for granted you have bought a good non-stick coating and food never sticks on its cooking surface, cleaning your pan is going to be really easy. Although you can clean it in the dishwasher with no risks, pans take up a lot of space in the dishwasher and any misplaced knife could damage the non-stick coating if you are not careful. For this reason handwash is usually the best option.
Even the most faithful followers of these commandments can have a moment of distraction. Even though most residues can be removed with warm water and a mild detergent, in an extreme case, such residue can be removed by a thorough cleaning with this solution: 3 tablespoons of bleach, 1 tablespoon of liquid dish detergent and 1 cup of water. Apply to the cooking surface with a sponge or plastic scrubbing pad and it’s ready to go! You can also try one of these tricks to remove burnt Stains from non-stick frying pans.
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