One of the handiest tools in the kitchen, non-stick cookware such as coated pans and pots make cooking easier, especially for novice cooks. They are also a lot easier and quicker to clean, saving you a lot of time from slaving in front of a sink or a benchtop, trying to take out gunk and all kinds of sticky substances from your kitchenware. Used incorrectly, however, non-sticks can get damaged easily, thus it is important to use caution when cooking with them. There are always right and wrong ways to use cookware and here are some golden rules you should remember if you want to make your non-stick cookware last longer:
High heat is a big no-no for non-stick cookware. See the pan's label/box to see the manufacturer-recommended temperature range and avoid going over its highest capacity. Too much heat is bad for the cookware's coating and over time, constant exposure to excessive high temperatures can and will deteriorate its surface. Not only does this ruin your pan, but it can also lead to off-gassing of potentially toxic and unhealthy vapours, depending on the type of coating your cookware has. To avoid this, always use low to medium heat with non-sticks and avoid going over the recommended temperature.
Use whole fats like butter and oil to grease your pan instead of commercially available cooking sprays. Sticky build-up from the spray that fails to burn off during cooking accumulates around the sides and they can be very hard to scrub off. This can also be the start of eventual damage to the pan's coating.
Just the same, you shouldn't forget to pre-season and re-season non-sticks so the coating will last longer. Pre-season pan by rinsing and completely drying it. Before use, take a paper towel with about a teaspoon of oil and rub it around the surface of the pan. Re-seasoning with a small amount of oil is also a good idea before each use. Not only does this help the pan last longer, it will also improve how food cooks in it.
Avoid using sharp and abrasive objects on your non-stick cookware. This applies in cooking and cleaning. Sharp objects like metal spatulas, and knives may scratch and damage the pan's coating as you stir or remove food from it. Steel wool, on the other hand is a huge enemy of non-stick coating as it peels away and pits the cookware's surface. Only use wooden spoons and silicone spatulas when cooking and clean the surface with a soft dishrag, brush, or non-metallic sponge.
About The Author:
Everten is Australia's leading online retailer of kitchenware, cookware, knives, Bake ware, tableware and dishes. They presently emphasize in excess of 8000 items. Some of their most adored incredibly famous brands fuse Scanpan, Riedel, Le Creuset, Global, Wusthof, Breville, Cuisinart and Leifheit.
