Making non-stick pans last

Summary

This pattern is for anyone who cooks with non-stick pans. It describes how to heat, use, clean and store them so the coating lasts, and when to replace a pan.

Recommendation	Why?
Cook on low to medium heat.	Non-stick coatings break down at high temperatures, and the pan conducts well enough not to need more.
Never heat a non-stick pan empty on high.	An empty pan overheats in a few minutes. This damages the coating and, with traditional coatings, can release fumes that are harmful to pet birds and can cause flu-like symptoms in people.
Use wooden, silicone or nylon utensils, never metal.	Metal scratches the coating, and scratches are where sticking and flaking start.
Use a little oil or butter, not aerosol cooking sprays.	Sprays leave a sticky residue that bakes onto the coating and is hard to remove.
Let the pan cool before washing it.	Cold water on a hot pan can warp it and stress the coating.
Hand-wash with warm soapy water and a soft sponge.	Dishwasher detergents and abrasive scourers wear the coating down, even on pans labelled dishwasher-safe.
Store pans with a pan protector, cloth or paper towel between them, or hang them.	Stacked pans scratch each other.
Replace the pan when the coating flakes, peels or is deeply scratched.	A damaged coating no longer works and can come off into food.

Context

This pattern suits PTFE-type and ceramic-coated frying pans and saucepans, and the coated baskets of appliances such as air fryers (see Getting crisp results from an air fryer).

It does not suit high-heat jobs like searing steak or stir-frying at full heat. For those, use a cast iron or stainless steel pan; Caring for cast iron covers the alternative.

There’s a trade-off between convenience and lifespan. Putting pans in the dishwasher or using metal tools saves effort but shortens their life a lot. This pattern accepts a quick hand-wash and gentler tools so the pan stays useful for years.

Usage

Cooking: add a little fat, then put the pan on low to medium heat and let it warm for a minute or so before adding food. Reserve non-stick pans for delicate foods like eggs, fish and pancakes, and turn on the range hood or open a window.

Cleaning: let the pan cool to warm, then wash with warm soapy water and a soft sponge. For stuck-on food, soak briefly in warm soapy water, then wipe. Dry it well. Even if the label says dishwasher-safe, hand-washing extends its life; see Loading and unloading the dishwasher for what else to keep out of the machine.

Storing and checking: put a protector or cloth inside before stacking. Every so often, look at the surface under good light. Light surface marks are cosmetic, but flaking, peeling or deep scratches mean it’s time for a new pan.

References

The pan maker’s care instructions give the safe heat range, utensil advice and whether it’s oven- or dishwasher-safe for that coating.