Nonstick cookware tips

It amazes me when I look at reviews from people who purchased quality nonstick cookware and complain that it doesn't hold up. For example, I was looking to buy a new 9" sauté pan for making eggs, rue, etc. I found a nice Cuisinart one for about $45. On reviewer complained that it only lasted a couple of months. He/she claimed that only scrambled eggs were cooked in it and it was washed by hand.

Well I ended up buying that pan almost TWO YEARS AGO and it still performs almost as well as it did out of the box. So, what's the difference? It all boils down to caring for the nonstick cookware. There are certain things that need to be avoided to keep it in top shape. Now, granted, NO nonstick cookware will last forever. But, when you buy a quality pot or pan, it will last quite a long time. Here's some tips:

* Always use utensils that are nonstick friendly. That means to use wood, plastic or silicone spatulas, spoons, and whisks. Some cookware states that you are able to use metal utensils. However, by this they mean metal spatulas for flipping foods like fish, eggs or pancakes, metal French whisks, and metal spoons. And you should NEVER use anything sharp or with sharp edges as this WILL scratch the nonstick surface.

* NEVER throw a hot pan into water!! Allow the pan to cool slightly until it is WARM, and then clean it. When you shock a pan by going from hot to cold like that, you weaken the nonstick coating as well as the metal itself. If the pan has a thin bottom (and in another blog posting I will discuss cookware bottoms), shocking it like that can warp the metal.

* When sautéing, use the temperature that you intend to cook with and allow the pan to come up to that temperature. Don't put your stove on high and then lower it. Doing that not only heats the pan with nothing in it, but also will shock the pan when cold or even room temperature foods are introduced.

* NEVER use cooking spray such as Pam. Get a spray bottle and fill it with your favorite oil. The reason behind this is that Pam and other commercial sprays have chemicals added to the oil (yes, they are basically aerosolized oils) to make the propellent act more efficiently. These additives interact with nonstick coatings in pots and pans and weaken the nonstick surface.

* Use the dishwasher sparingly on nonstick cookware. Even though the manufacturer will state that it is "dishwasher safe", they don't mean to use the dishwasher regularly to clean them. There are harsh detergents in dishwasher detergent to allow it to efficiently remove stuck on food from plates and utensils. That's why you can't wash lead crystal stemware in it - the stemware will turn permanently cloudy. It's OK to occasionally use that appliance with your nonstick cookware, especially after slaving in a hot kitchen to prepare a gourmet meal for family and friends. Most of the time, though, I hand wash my nonstick cookware by hand with mild dish soap and a soft sponge or cloth.

* Never use metal scrubbers or abrasive powders. This is a no-brainer,...they will scratch the coating. Instead, use sponges with a green side and/or gently with Soft Scrub. Once you deeply scratch nonstick coatings, the damage will eventually spread.

* Allow foods to caramelize before attempting to flip them. This doesn't extend the life of your nonstick cookware, but rather uses correct cooking techniques. If you are searing a steak, for example, you need to get the steak to get closer to room temperature before searing/cooking. Once you place the steak into a hot pan, don't mess with it for a few minutes. If you try to flip it too soon, it WILL want to stick. But, when you allow the steak to caramelize properly, you can easily flip it even if you use a regular stainless, cast iron, or aluminum pan.

Like I said, your nonstick cookware will not last forever. However, if you use these few tips, you can enjoy it and get the maximum service out of it. Personally, as I am on a Paleo diet (forever), I can freely use butter, lard, or olive oils when sautéing or pan frying anything. And, if you are adventurous, get a good quality cast iron skillet. Properly seasoned and cared for, it will have a nonstick surface that will rival any nonstick cookware. I just have a smaller sauté pan for preparing small things.