Maintaining Non-Stick Cookware?

Question

How do you maintain non-stick cookware. Here's the story:

I use non-stick cookware a lot w/ a safflower oil spray. When I buy it first, it works great, all smooth. Gradually, it gets this black gunk and gets bumpier. I have to use more oil. Eventually, I throw it out.

- I can't clean it using metal scouring (it's non-stick)
- Degreasing chemicals, like easy-off appear to destroy the non-stick surface as well.
- High temperatures from self-cleaning over destroy non-stick surface and make a flaky mess.
- Buying more expensive non-stick cookware doesn't appear to make any difference. The cheap wal-mart crap does the same thing as farberware.

-->Adam

Answer 1

Adam you answered your own question. All non-stick coatings will eventually wear out from use, I too replace my pans alot and do buy the less expensive models because of that. I've had friends yell at me for using a metal utensil and I give them a $20 bill and say go buy 3 more. Use the old ones for camping

Answer 2

Better quality nonstick will absolutely last a lifetime. Analon and Calphalon being my personal favorites.I have used my 10" Calphalon skillet every day for almost 9 years and it is still perfect perfect perfect. BUT...

1)NEVER EVER wash pan till it cools to room temperature.
2)NO aerosol sprays
3)no metal
4) NO high heat
5)no dishwasher

I think maybe you could be cooking on too high of a heat. That will certainly cause a tar-like appearance and flaking. The heavier and better the pan, the lower heat you can use.

Also, there are degreasing dish soaps(I like dawn direct foam) that you can rub onto a pan, let sit, then rinse after an hour or so. The foam absorbs the grease. I love it.

Farberware does not make good nonstick. They use Teflon, the least durable of all nonstick coatings.

Go to Williams&Sonoma or Bed Bath and Beyond and buy a nice set of nonstick. Both stores will let you exchange any damaged pans that have a lifetime warranty. If you use your new pans and they ruin after only a couple years, they will give you new ones. Just hold onto your receipt. You will make more of an investment up front, but you will never have to buy ever again. AND they will cook things more evenly. A very good frypan is a thing of beauty.

Answer 3

The best thing to do is to NOT use cooking sprays. I noticed the same thing. Instead I use a little olive oil. Since cooking spray has volatile stuff in it that allow it to be sprayed, it has a low burning point. And once it burns it makes that black sticky mess.

To get rid of that black sticky mess, try using baking soda and VERY HOT WATER. Allow it to soak like that for a day, then wash with soap as you regularly do. It may take several washings, but at least you won't have to buy another pan.

If you can't get the stuff off, don't buy expensive nonstick stuff because you know you will end up throwing it away anyhow. Stick to the wal-mart stuff, like Farberware or Tramontina. Not worth paying for Calphalon if you are going to end up tyossing them.

The other thing you could do is avoid buying non-stick and use a scouring pad to clean whatever sticks to the bottom.

Answer 4

I so get what you're talking about. What I do is keep a hard plastic "scraper" that is designed to clean non-stick pans. It's sort of a small square and one side is rounded off to slide along where the bottom meets the side of pans and the other sides are sort of pointed for digging in. What I've found is you'll probably have to start off with a good pan -- not one that is already gunked up.

Then, when you use it be sure to clean it right away. I use Dawn dish soap and I'm the "dishwasher," I don't use a machine. I'll let it soak in Dawn for a half hour or so and then I clean it with a plastic scrubber (plastic bristles rather than metal) and use the scraper mentioned before on any sticky bits.

I also like to paper-towel dry mine and check for any bits I may have missed before putting it away. Never store another pan on top of it because it will make miniscule scratches that will "catch" debris later and start the build-up.

Also, I'm sure you know to never, ever use metal forks, knives, or spatulas, right? Buy the hard plastic ones for cooking in your nice, non-stick pans. The metal implements will also cause those miniscule scratches that begin the build-up.

I keep my nice (not dollar store) non-stick pans for at least 10 years, maybe more, since I've adopted all of those actions.
Cheers

Answer 5

It's the spray that's building up on your cookware. It will do the same thing to aluminum pans/cookie sheets, etc, especially if the food you are cooking isn't taking up the entire surface you sprayed. I like the suggestion about using the hot water and baking soda scrub to get rid of it, baking soda won't scratch. Since it is "non-stick" cookware, why are you using the spray? If you need a little something, use small amount of oil applied with a paper towel over the surface. If you was the pans in the dishwasher, it is imperitive that you use a small amount of oil to re-condition the finish to keep the non-stick coating. Just apply it lightly all over the finish with a paper towel so it can soak in. If you use some types of dishwashing liquid, especially that new Dawn concentrate that you use only on a cleaning rag, you will need to do the same thing. It is good to condition them every couple of weeks anyway to keep the finish non-stickier. Good luck!

Answer 6

It's the spray you are using on the pans that is ruining the finish. I purchased Cooks Essentials from QVC last year. I rarely use any oil, but always liquid oil if I need it, and you can use metal utensils and it doesn't ruin the finish. It is a good quality product and the price is very reasonable. They have different types, one can be placed in the oven at 350 degrees, another can be put in the oven at 500 degrees and another one is for commercial use. I would recommend trying these pans.

Answer 7

check into a cookware line called baker's secret. I'm not sure if it's teflon or not, but I love them. I've never had to use any grease on those pans at all, and only lightly if I baked a cake. check em out.

Answer 8

I have never found a non stick coating that will last a lifetime. The next best thing is anodized aluminum. This is actually aluminum that has been tarnished chemically. The coating on them will last forever. I have actually used sandpaper to clean heavy stains with no bad effect. The perfect pan is actually a well seasoned cast iron skillet.

Answer 9

For Christmas we got a set of pans that are fantastic. They are Emeril brand non-stick cookware. Expensive, but well worth it. You can buy them at like Bed, Bath, & Beyond and places like that. Or you can buy them from this catalog (Ginnys) They are cheaper if you buy them from the catalog~ They have stainless steel and black non-stick. I have the black and my sister has the stainless steel. They are both really good. I hope this helps you out.

Answer 10

Follow the directions for the initial seasoning of the pan. Then repeat when needed. Always clean it with a plastic scroungie