Nonstick pans and skillets are still some of the easiest pieces of cookware to work with, especially for beginner cooks just starting to learn their way around a kitchen. But as NY Times writer Alina Tugend discovered to her dismay, that doesn't mean that they're completely foolproof.
She called up several makers of nonstick cookware and shares her findings for how not to ruin a nonstick pan so we can avoid the same fate. Some of her tips really surprised us!
The most surprising thing we learned is that nonstick pans need to be seasoned, similar to cast iron. The first time you use one, you should clean the pan, dry it, and then rub it with a little oil or grease. Even after pre-seasoning, the director for Nordic Ware recommends oiling the pan after each use.
Less surprising, but still a good reminder, is that nonstick cookware shouldn't be used over very high heat. We always thought this was simply a safety precaution to avoid heating Teflon to the point of releasing toxic chemicals. Tugend explains that it's more because high cooking temperatures can crack the Teflon coating and also don't cook the food as well.
Tugend has many other good tips for those of us who regularly cook with nonstick pans. Take a look at the full article for all her advice:
• How Not To Wreck a Nonstick Pan by Alina Tugend from The New York Times
Do you cook with nonstick? Any disaster stories or bits of advice to share?