Choosing The Best Non-Stick Frying Pan For You
Whether you’re frying vegetables and meats or cooking up a delicious omelette, non-stick frying pans are a blessing you’ll wish you had years ago. Easy to clean and effortless to cook with, no kitchen, big or small, should be without non-stick frying pans.
SHOP NON-STICK FRYING PANS NOWWhy Do You Need Non-Stick Pans?
Unless your favourite hobby is scrubbing pans for hours after busy service, non-stick pans are an essential. Because food, oils and residues can’t stick to the surface on the pan, they are extremely easy to clean, saving you valuable time when it comes to washing up. Time you can use to perfect your cooking techniques, spend more time on dishes or just clock off earlier.
Another, often overlooked, benefit of non-stick pans is that you can use less oil when cooking meats, meaning the fat content of dishes is drastically cut down, helping you to create healthier dishes without losing any flavour.
What Types of Non-Stick Are There?
There are two main types of non-stick pans; ones with a synthetic coating such as PTFE (Polytetrafluoroethylene) or PFOA (Perfluorooctanoic acid), such as Teflon, or seasoned cast iron cookware.
Synthetic coatings are usually used on stainless steel and aluminium pans, whilst cast iron requires seasoning. This means non-stick cookware using synthetic coatings are often less expensive. Cast iron is considerably more durable, but requires seasoning before it gains a non-stick layer.
There are more pros and cons to each which we’ve outlined below:
| Synthetic Coatings | Seasoned Cast Iron | ||
|---|---|---|---|
| Pros | Cons | Pros | Cons |
| Ready to use straight from the shop | Degrades over certain temperatures (usually around 240°C) | Non-stick coating is added to every time the pan is used | Can take time to get the perfect season |
| Easy to clean and maintain | Can’t be used with acidic foods | Seasoning adds to flavours; ideal for steaks | Generally more expensive |
| Generally inexpensive | Can reach higher temperatures without losing non-stick layer | Cast iron takes longer to heat up | |
The type of non-stick pan you go for will depend on the cooking you’re doing; searing steaks and chicken breasts in cast iron usually yields better taste, whilst synthetic coatings make eggs and vegetables effortless to fry.
It is also worth noting the material of the handle if you’re going to be using the pans in the oven, such as when cooking a thick piece of cod or halibut. Plastic handles will melt, so be sure you choose a pan with a metal handle or one that can resist extreme heat.
Caring for Your Non-Stick Pans
Non-stick pans made with coatings such as Teflon are designed to be used with little or no oil at all when cooking; this means cleaning them is extremely easy. However, it is advisable that you slightly season the pan after use, much like with cast iron. Adding a thin layer of seasoning helps to protect the pan and can extend the life of the coating, ensuring you can keep cooking delicious dishes with ease service after service.
How to Season Your Non-Stick Pans
Step 1: Fill your pan, new or old, and wash with some warm water with vinegar and bring it to the boil. This mixture helps to lift any oils or residues left on the surface during manufacture or after use.
Step 2: Once you can see the oil floating on top of the water, empty the pan and let it cool.
Step 3: Wash your pan using warm, soapy water and scrub with a non-abrasive cloth or sponge. Ensure you rinse and dry the pan thoroughly after.
Step 4: Drop a small amount of oil, between half and a full teaspoon, into the middle of the pan. Use kitchen paper to rub it over the entire cooking surface. This creates a seal that protects the coating and the pan when in storage.
TIP: Place a sheet of baking paper between pans when stacking after seasoning. This protects the surfaces from scratches.
Article: Keep your cast iron pots and pans in perfect condition with our guide on how to keep cast iron cookware seasoned.
FAQ
What are non-stick pans made of?
Non-stick pans are made from robust materials such as aluminium and stainless steel, but feature a synthetic coating, such as PTFE or PFOA. The handle is often metal too and can have rubber grips for comfort.
Are non-stick pans dishwasher safe?
Some non-stick pots and pans are dishwasher safe, but it’s recommended that you wash them by hand. Dishwasher use extremely hot water, strong detergents and can leave cookware soaking once washed. This can cause the non-stick coating to deteriorate over time and can also have an impact on the metal, causing pitting and rust. We recommended following the section above - ‘Caring for your non-stick pans’ – to get the best cleaning results.
Are non-stick pans oven safe?
Much like dishwasher safe, some non-stick pans claim to be oven safe too. However, it is recommended, if you do want to use your non-stick cookware in the oven, that you don’t exceed 230°C/446°F, as this is where the non-stick coatings can start to break down. You must also consider the material of the pan you’re using – rubber or plastic handle will melt in the oven.
Are non-stick pans safe to use?
Yes, non-stick pots and pans are safe to use. The coating sticks to the pan and acts as a barrier to the metal, causing contents to simply slide around because they can’t form a bond with the surface of the pan. However, it is true that high heats (over 230°C/446°F) can start to break down the synthetic coating, causing it to become sticky and release fumes. It is crucial that you don’t exceed these temperatures and if you do, throw the pan away.
Why is my non-stick pan sticking?
There are a few reasons why your non-stick pan could be sticking. The first, and most common, is that metal utensils have been used on the pan. The metal is extremely abrasive toward the synthetic coating, causing scratches that can cause it to flake. Avoid this by using rubber or wooden utensils when cooking on non-stick cookware.
Another reason could be that it hasn’t been cleaned and the food residues have built up enough to cause the non-stick coating to be covered. We recommended cleaning your pots and pans after every use.
It could also be that the pot or pan was used over a high heat that has caused the coating to decompose and become sticky. See the above question for more information on why this happens.
Why should I season my non-stick pans?
Seasoning non-stick cookware acts as an insurance policy. Ensuring your non-stick cookware is seasoned after use helps to protect the coating and materials, increasing the longevity of the pan. Seasoning also helps to build up the non-stick properties, making it easier to cook with and clean after use, saving you time and money.
How do non-stick pans work?
The science behind non-stick technology was discovered in the 1930s and has been used for countless things since. The non-stick coating is a PTFE – Polytetrafluoroethylene – a synthetic (made in a laboratory) plastic polymer with extremely high cohesive forces and extremely low adhesive forces. Cohesive forces are what hold molecules together – image a droplet of water on a vertical window pane, cohesive forces are holding it in that shape. Adhesive forces are the forces that hold the water droplet to the window. Because PTFE has strong cohesive and weak adhesive properties, nothing can stick to it; there is no friction for any other molecules to cling on to. This makes food and liquids simply slide off the surface without sticking.