The Top 10 Rules when Using Nonstick Pans

There are basic rules for using nonstick pans that you should remember. Follow these rules and your nonstick pans will last longer and you could enjoy you cooking experience the most

Don’t use metal on your nonstick pan.
Most important rule is not to use Metal utensils as they will easily scratch and ruin the nonstick pan’s surface. Also you should avoid activities that will harm your utensil such as Cutting food in the pan with metal knives or pizza cutters, Turning pancakes with metal spatulas, and using a metal whisk or fork to stir your gravies or vegetable blends.

Instead, you could use nonstick pan-friendly materials such as wood, rubber, silicone, nylon, or plastic.

Avoid major water temperature changes.
Taking a hot nonstick pan and subjecting it to cooler or cold temperatures can cause your frying pan to warp. If you pan is too hot, let your nonstick pan cool for a few minutes. A warped pan keeps the heat from distributing correctly, and they’re annoying to cook with.

Clean your nonstick pans with safe scouring pads.
Nonstick pan surfaces are sensitive to steel wool, metal scouring pads, sharp scrapers, and harsh cleaning detergents (more on detergents later). If your food is really stuck, pour some water( make sure your pan is cool) and allow the pan to soak for a bit. While using a metal scouring pad, you may not see deep grooves in the nonstick coating, but it is slowly wearing off the coating every time you use it. Use scouring pans that say ‘nonstick pan safe’ on them or a sponge instead.

Keep bread pans separate from other nonstick pans.
The nonstick coating in bread pans is made for mostly breads. Don’t cook meats or highly acidic foods in them. By doing this you are inviting a trouble for your cookware as it will remove or make nonstick coating/ finish wear off quicker (sometimes after the first use), the coating may flake, and pan might easily start rusting. Your breads will also bake and release from the pan better if you use them only for breads.

Store your nonstick pans properly.
Best advice is to store pans hanging, with plenty of space between them. In case you are stacking them (which are the case with most of us); make sure you are not placing any sharp metal objects on the nonstick coating.

Clean and dry your nonstick pans after using them.
#1) It’s best if you hand wash and dry your nonstick pans immediately after using them (but don’t forget rule

#2). Waiting too long to clean your frying pan or washing in the dish washer increases the risk of left-over oils baking onto the coating and outside of the pan the next time you use it.

Avoid high heats when using your nonstick frying pans.
Too much heat on your nonstick frying pan can cause your fry pan to warp and the nonstick coating to bubble and lose some if it’s nonstick properties. Most nonstick cookware is made for low to medium heat cooking.

Thus now you know what to do and what not to do. Your Vinod cookware will shine bright forever

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