5 Tips to Keep Your Nonstick Cookware in Pristine Condition
By: Kayla Brown
Nonstick pans are super convenient, but require some maintenance to stay in tip top shape. Once you get the hang of it, maintaining your nonstick cookware will become second nature.
1. Slip Paper Towels Between Your Pans
If your pans are nested one on top of the other, we always recommend placing a paper towel between each pan to prevent scratches. You could also use hand towels or washcloths. Swiss Diamond makes these great felt pan protectors that are engineered to fit perfectly between nonstick pans.
2. Beware of Heat Settings
Swiss Diamond nonstick cookware is unlike any other – meaning that it’s superior at conducting heat, so you will probably need a lower heat setting than you are accustomed to. The image above is a great guide to go by. You can read more about heat settings here.
3. Beware of Dishwashing Detergent
Although many nonstick cookware brands are dishwasher safe, the real threat to your cookware is dishwasher detergent. While Swiss Diamond cookware is dishwasher safe, we highly recommend washing by hand due to the harsh elements of dishwashing detergent. Using caustic soaps (especially high-powered dishwasher soaps) can dry out or bleach the nonstick coating. If the pan has been bleached repeatedly, the nonstick properties may be permanently lost.
4. Avoid Aerosol Nonstick Sprays
Aerosol nonstick sprays, like Pam® and Mazola®, contain additives that will coat your nonstick pan and prevent it from working properly. As an alternative, try an oil mister like Mist-O® filled with recommended oil.
5. Never "Season" Your Nonstick Cookware
We’ve seen some sources suggest that seasoning your nonstick cookware will help it perform properly. (To “season” a pan means to treat it with oil in order to create a nonstick coating, which is usually done to cast iron pans because they don’t have a nonstick coating.) However, you should NEVER season your nonstick cookware! When you attempt to season nonstick cookware, you’re adding thin layers of oil on the surface. The result is your nonstick coating becoming carbonized when reheated. Carbonized layers will cause food to stick – which is exactly the opposite of what you want.
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