The cleaning and seasoning of nonstick cookware is different from other type of cookwares.
- How to Clean?
Nonstick cookware is by far the easiest kind to clean. If you follow these simple steps, you can keep your nonstick cookware looking and cooking great.
- Bar Keepers Friend Cleanser & Polish
- Baking soda
- Nylon scrubbing pad or brush
- Read your manufacturer’s instruction manual to find cooking, cleaning and care recommendations for your exact cookware type and brand. Or search online for it: Just type in the name of your cookware brand in a search and you’ll come up with the product’s extensive website. Always check out the information before using new cookware for the first time.
- Rinse or soak pots and pans as soon as they cool after cooking. Don’t let food dry on or else you’ll have to scrape it off later. Nonstick coatings are delicate!
- Use only plastic, wooden or silicone utensils because nonstick coatings can nick and scratch very easily. Silicone utensils are great as they can take higher temperatures without melting and they do not discolor the way plastic utensils do.
- Wash nonstick cookware with a nylon scrubbing pad or brush, and warm, sudsy water. If any burnt-on food still remains, you can soak this type of cookware in an equal solution of baking soda and water. Use just enough to cover the bottom of the pan, and you’ll know it’s working when the solution turns brown. The food should just lift off the bottom of the cookware.
- Remove discolorations from the bottom of the pan as soon as you notice them, using a cleanser and polish called Bar Keepers Friend. Most manufacturers recommend this cleanser by name as the safest way to keep your cookware looking its best. Make a paste of this non-abrasive cleanser with a little water and rub the discolorations in a circular motion. This keeps shiny bottoms gleaming.
- Dry your nonstick cookware right away. Nonstick and outer surfaces show water spots and streaks easily if you put them away wet or allow them to air dry while hanging.
- How to Season?
Seasoning a cooking pan is done to fill the penetrable cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation preventing rust from accumulating on the pan’s surface. It helps to keep food from sticking to the surface of the pan. Pan’s made of iron; steel and aluminum require seasoning to prolong the shelf life. Even though product doesn’t generally stick to non-stick pans, they still need to be seasoned to prevent the non-stick surface coating from wearing off over time.
- Cooking oil
- Paper towel
- Stove top
- Wash the pan using warm water and a mild dish soap. This will remove any particle debris that may disrupt the seasoning process. Dry the pan with a clean, dry paper towel.
- Place the non-stick pan on a stove top. Set the stove top temperature to low for roughly 30 seconds. Remove the pan and turn off the stove top.
- Use a teaspoon of oil to coat the pan. Measure one teaspoon of oil and pour it into the pan. Cooking or vegetable oil is recommended for non-stick surfaces.
- Use a paper towel to gently spread the oil around the pan to coat the surface. Allow the oil to dry before use for several minutes. The oil will form a thick consistency once it cools down.