A good nonstick pan can be life changing. Not only does it make cooking your favorite dishes a breeze, it’s better for your diet, thanks to eliminating the need for excess oil and butter, and much better on your clean-up routine, too (no more scrubbing eggs off the pan!).
But nonstick cookware can be temperamental if not properly cared for. Historically, nonstick surfaces were prone to scratching and peeling, leading to manufacturers’ warnings to never use them in conjunction with metal utensils. These days, however, nonstick pans are increasingly constructed of more durable substances, such as anodized aluminum – some are even now safe to use with metal utensils and high heat.
No matter how your nonstick cookware is made, however, there is one step that can prolong its lifespan: seasoning the pan prior to using it.
While seasoning is most often associated with cast iron pans, it can help nonstick cookware remain ultra slick, as well as smooth out any uneven or porous spots on the coating. Here’s how to season your nonstick pan:
– As soon as you get your pan home, wash it with mild dishwashing soap and thoroughly dry it.
Spread a thin layer of canola or vegetable oil over the surface of the pan, using a cloth or towel to distribute it evenly.
Dry your pan by either putting it over low-to-medium heat for two minutes, or in a 300-degree oven for 20 minutes.
Once the pan has cooled down and dried, wipe any excess oil from the surface.
Remember, it’s critical to season your pan before using it. If you’ve got a nonstick pan that you find yourself now scrubbing to get clean, there’s no going back; it’s probably time to treat yourself to a new one.
Source: Real Simple