Of all the wooden spoons, knives, chopping boards, pots and pans crowding my kitchen, I can say that my ultimate favorite tool is the non-stick pan. True, it is way more expensive than stainless steel or aluminum pans, but the price is nothing compared to the efficiency it gives when I am cooking, and I think most of you will agree.
So, why do I love my non-stick pan? It’s simple. It’s NON-STICK. That means, no more eggs, fish or meat will stick to our pans. You can cook practically anything in it without food sticking on the pan. No more fish skin sticking to your pan. Flipping pancakes and over easy eggs will now be simple.
It also does wonders a stainless steel can’t do. If you are health-conscious and don’t like your sunny side up egg to be oily, then a non-stick pan should be a mainstay in your kitchen. With it, you can make the perfect sunny side up egg without the need of oil, or even with just a dab of it.
However, there is one thing you cannot do with a non-stick pan. If you need pan drippings to make a sauce, then a non-stick pan cannot be used. Since it is coated with Teflon, which acts as the non-stick agent of your pan, no pan drippings will be left from frying or searing food. So, for this purpose alone, I still recommend using a trusty stainless steel pan.
Here are some tips on how to care properly for your non-stick pans:
- Never use a steel wool to clean your pan. Instead, use a soft sponge.
- Don’t use metal spatulas, whisks or tongs in it. There are also Teflon-coated spatulas, whisks or tongs especially made for non-stick pans.
- When storing your non-stick pans, never allow metal pans to sit on top of it, as they may cause scratches on your pan.
- After cooking with a non-stick pan, allow it to cool first before immersing it in cold water, otherwise, heat will not be evenly distributed in your pan.
- You do not know what happens inside your dishwasher, so I suggest you hand wash your pan (just to make sure).
- Do not store food in your pan for a long time. After cooking, remove the food from the pan, transfer it to a container, let your pan cool, clean it, then store properly.
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