What’s more annoying than a pan that sticks? To avoid this problem and keep your pan in good condition for as long as possible, the secret lies in maintenance.
When a pan sticks and becomes more difficult to use, it is often due to improper use. If a pan has a non-stick coating and it is worn or damaged, food may then stick. This can happen if you use metal utensils that scratch the surface or if the pan has been heated to too high a temperature. It is also important to know that a poorly cleaned pan can accumulate food residue and burnt fats that end up sticking to the food during subsequent cooking. Regular and proper cleaning is important to avoid this and you should not go about it haphazardly.
First rule, even if your pan is dishwasher-safe, it’s best to abstain! Manufacturers are adamant: washing is possible, but to limit it so that the product remains beautiful and efficient for longer, because the products used in the machine are quite aggressive for non-stick coatings. According to them, it would be better to wash it by hand in hot water, with dishwashing liquid and using a non-abrasive sponge. Do not insist if food is stuck on, but rather fill the pan with water and let it soak for a few hours before washing.
What if the classic method is not enough? Accidents happen quickly and the bottom of your pan can be blackened or burned by food heated at too high a temperature. In this case, you should also prefer gentle methods to recover the pan without damaging its coating. Cookut’s recommendation to get rid of stubborn residue is to put baking soda on the bottom of the utensil and add a little water to obtain a paste. Using your fingers, you should then rub firmly and for a long time on the blackened areas to make them disappear. As a last resort only, the brand of pans and utensils suggests very delicately rubbing the stains with an abrasive sponge.
Before each use of your pan, you can put a little oil on it and wipe it with a paper towel. This greasy film will protect the coating without adding fat to the food. Note: steel or cast iron pans must systematically receive a layer of oil after each use to create a protective layer that will be naturally non-stick.