The non-stick coating of your pan may, well, stick for numerous reasons, including the use of high heat and aerosol cooking sprays, which can cause food build-up and damage. Harsh detergent and water that’s boiling can cause the coating to deteriorate, too. If it’s not, you’ll need to hand wash it to keep it clean, using mild soap with a brush or sponge and warm water to gently clean the surface.Īvoid using scouring pads, as they can scratch and remove the non-stick coating, rendering the pan useless. Not all non-stick frying pans are made equal, so, before you commit to buying one, check to see if it's safe to put in a dishwasher. Non-stick frying pan FAQs How to care for your non-stick frying pan We reckon it’s a genuine frying phenomenon. It’s also heavier than the average non-stick pan, so anyone who struggles with mobility may find it too hefty, but the smooth metal handle is a delight to use otherwise. Our steak was beautifully seared, while the pan’s high sides make it perfect for chilli or risotto, however, it is a little deep for pancakes. The pan delivers a perfectly even heat, so everything cooks at the same time, and we ditched the oil completely when making some dishes, yet food never stuck to the bottom or burned. We haven’t really got a clue how it works, but we’re seriously impressed.Ĭooking results are nothing short of outstanding. The brand’s zerostick coating is precision engineered at 17,000C to fuse plasma ceramic particles to the surface of the pan, creating a textured cooking surface that is scratch-resistant, lead- and cadmium-free and dishwasher-safe. Luckily, Ninja has delivered a non-stick pan that not only doesn’t need any oil to cook, but is also strong enough to withstand any utensil. You’ll also want to consider the size of the pan you buy, too, with most coming in a range of sizes between 20cm and 30cm.Įvery kitchen needs a reliable non-stick frying pan, but swerving metal utensils during cooking can be annoying. It can also be a good idea to avoid putting the pan in the dishwasher even if it says you can, as this can wear away the non-stick coating.Ī decent frying pan should have a flat base and a hard-wearing surface, and beware of very cheap options, which will have a thin surface that will quickly wear away and need replacing. Some with tougher coatings do now promise to withstand any utensil so be sure to choose one that does, though we’d still recommend proceeding with caution. Should you be drawn to the latter type, bear in mind that metal utensils are traditionally a no-go with non-stick pans. Non-stick pans, however, are the most common and the easiest to cook with – and clean afterwards. Meanwhile, stainless steel options are popular with chefs but amateur cooks may struggle to stop food sticking to them. Some pans are aimed at specific types of foods or cooking methods but, essentially, there are three different types of frying pans: non-stick, cast iron and stainless stee.Ĭast iron pans will last you a lifetime and are almost impossible to damage but are extremely heavy to use. If you purchase the right one, you’ll continue to use it time and again. They can be used for just about anything, from perfectly seared salmon to a humble batch of pancakes. Frying pans are among the hardest working items in the kitchen.
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