Non‑Stick Pans: How to Pick, Use and Keep Them Working

If you cook a lot of eggs, pancakes or fish, a non‑stick pan can save you time and hassle. But not all pans are created equal, and the wrong one can wear out fast or even release unwanted chemicals. Below you’ll find simple advice on what to look for, how to use the pan safely, and how to keep it in shape for years.

What Makes a Non‑Stick Pan Good?

First, check the coating. Most modern pans use ceramic or PTFE (the brand name is Teflon). Ceramic is heat‑stable up to about 450°F and is free from PTFE‑related concerns. PTFE works well at medium heat but can break down if you crank the burner too high. Choose a pan that clearly states the temperature limit and the type of coating.

Second, look at the base material. Aluminium spreads heat quickly, making for even cooking. If the pan is aluminum‑based, make sure it has a stainless‑steel or hard‑anodised layer to avoid warping. A heavier pan with a thick base will resist warping and stay flat, which means food won’t stick because the surface stays even.

Third, consider the size and handle. A 20‑cm (8‑inch) skillet works for single‑serve meals, while a 28‑cm (11‑inch) pan is better for families. Handles should be securely riveted, not welded, and stay cool to the touch. A sturdy hand‑grip makes it easier to toss food without splashing oil.

Lastly, read reviews that mention durability. Some brands claim “scratch‑proof” but users often report the coating fading after a few months of metal utensil use. If you can, pick a pan that recommends silicone or wooden tools – that’s a sign the manufacturer expects a longer life.

Caring for Your Non‑Stick Cookware

When you first get the pan, wash it with warm, soapy water and a soft sponge. Avoid abrasive scrubbers; they can scratch the coating right away. After cooking, let the pan cool before cleaning – a sudden temperature shift can crack the surface.

For stuck‑on bits, fill the pan with a little water, add a splash of vinegar, and simmer for a minute. The steam will loosen residue without harsh chemicals. Then wipe with a non‑abrasive cloth.

Never use metal utensils. A plastic spatula, silicone whisk or wooden spoon will keep the coating intact. If you need to cut food in the pan, use a knife that’s not too sharp; a dull edge slides under food instead of digging into the surface.

Seasoning isn’t required for modern non‑stick pans, but a light rub of oil before the first use can boost performance. Just spread a thin layer, heat the pan on low for a minute, then wipe excess oil away.

Store the pan carefully. If you stack it with other cookware, place a paper towel or pan protector between them. Direct contact with sharp edges can cause scratches.

By following these steps you’ll avoid the common pitfalls that make non‑stick pans lose their shine. A well‑maintained pan gives you quick clean‑up, less oil, and better‑tasting meals.

Ready to pick a new pan? Look for a reputable UK brand that lists the coating type, temperature limits and recommended utensils. With the right choice and a few simple habits, your non‑stick pan will stay reliable for a long time.