Tips for Using a Pan to Ensure Long-Lasting Durability

To use a pan properly, you should preheat it before cooking, avoid using too much oil or fat during cooking, and use silicone or wooden utensils to stir the food…

Preheat the pan before use

Before cooking, you should evenly preheat the pan to protect its non-stick coating. This also helps prevent food from sticking to the surface. Add cooking oil before the pan gets too hot to help preserve the non-stick layer from thermal damage. For cast iron pans specifically, add oil only after the pan is hot. To check if the pan is ready, you can hover your hand above the surface or add a few drops of water to see if it evaporates instantly. However, avoid overheating the pan before adding food.

Do not use too much oil or fat

When using these types of pans, add just a small amount of oil to keep the food less greasy. This helps control the amount of fat consumed. As you may know, consuming too much oil or fat can lead to various health issues such as heart disease, stomach disorders, obesity, and high cholesterol.

Also, you should avoid using oil spray cans. These sprays often contain various compounds, and over time, their additives and emulsifiers can seep into the pan and leave residues that damage the surface. This residue may affect the non-stick coating and even pose health risks. Instead, brush a thin layer of oil onto the pan manually rather than using a spray.

Use silicone or wooden utensils for stirring and serving

Avoid using utensils made of metal such as iron, stainless steel, or steel to stir or serve food from the pan. These materials can scratch and damage the non-stick layer, potentially releasing harmful substances. Instead, use silicone or wooden tools to help preserve the coating.

Cook at low to medium heat

When using non-stick pans, avoid high heat (above 260°C), as excessive heat may cause the non-stick layer to release toxic fumes. These fumes can cause coughing, chest tightness, difficulty breathing, or even fatigue. In contrast, cast iron pans can tolerate higher heat and are even oven-safe. Cast iron develops a natural non-stick coating over time, which makes it a safer option for health.

Do not leave food in the pan for long periods

After cooking, do not leave leftovers in the pan or store the pan directly in the refrigerator. Chemicals from the pan may alter the flavor of the food, making it less tasty. Additionally, moisture from food left too long can damage the pan and its non-stick surface.

If the non-stick layer peels, remove it completely

When the non-stick coating starts peeling, scrape it off completely or replace the pan. Never continue using the pan without addressing the issue. The flaking layer can mix into the food, affecting its taste and potentially releasing harmful chemicals. Ingesting food contaminated with this coating may cause poisoning or lead to diseases such as kidney failure, pneumonia, kidney stones, stomach disorders, or even cancer.

Proper cleaning and maintenance

Cleaning and maintaining your pan is actually very simple. Below is our detailed guide to keeping your pan clean and in top condition—helping it remain as good as new for years.

How to clean your pan

After cooking, avoid washing the pan immediately while it is still hot, as sudden temperature changes may cause warping. Wait until the pan has completely cooled down before washing. Also, avoid soaking the pan in water for long periods, as it can lead to rust and damage the non-stick layer. Use mild dish soap and gentle cleansers. Strong detergents may erode the non-stick coating. For scrubbing, use a soft sponge instead of metal scrubbers.