The best way to season non-stick pans typically varies based on the types of non-stick coating.
There are four types of non-stick pan- Teflon coated, ceramic coated, granite or stone coated, Enameled coated cast iron skillet.
In very short: seasoning or re-coating is a process to provide an extra coating on any non-stick cookware that helps in 2 different ways-
Firstly, It makes the coating long-lasted; so, you can use it for a long time. For a long time, a more rejuvenate process makes the non-stick surface resilient on the skillets.
Secondly, It prevents the foods from sticking to the cooking surface.
Alert: Before you season any sticky less skillet 1st wash it with warm soapy water. In other words, it removed all the surface chemicals from the cookware.
Non-Stick cookware is very useful for preparing oil-less healthy foods, and it also saves your time. You must enjoy an effortless food release to an easy to clean facility.
In every developed country, every household must have at-least non-stick skillet/ cookware.
No, the cookware doesn’t need to be (POFA free) Teflon coated; it might be ceramic, granite, or enameled coated pans.Non-stick pans are handy for easy eggs over, flan or desserts preparation, searing a fish, or even baking vegetables.
How Non Stick Pans Are Made?
The inner core metal portion is constructed with either aluminum (hard anodized & non-anodized), stainless steel, or carbon steel. As per the coating part, it either be non-harmful Teflon or ceramic or granite coating.
As per our experience ceramic, & granite coated frying pans are more durable & scratch-resistant than Teflon coated skillets.
Natural ceramic or granite non-stick cookware is made with several layers of clayed coating.
Any premium quality non-stick pots and pans come with a glossy coating. They are 100% free from leaching effects & completely non-pours.
The base portion is either impacted bonded with magnetized or non-magnetized metals. And that makes the pots/ pans compatible or non-compatible with induction cooktop’s.
How To Fix Scratched Non Stick Pan?
Scratches on nonstick coating can create a severe leaching problem. If the core metal is non-anodized aluminum or carbon steel, citrus foods react with metal. As an effect, it adds flavor, oxidized chemicals to foods.
In general, scratches can be fixed in two ways either by using nonstick coating, repairing spray, or through seasoning; repeat it multiple times.
Lastly, you have to take care few things to make the coating long-lasting; like-
- Do hand wash with a soft sponge pad & soapy water.
- Don’t use metallic utensils, especially on Teflon coated cookware.
- Avoid preheating the empty pan for a long time.
- Please, don’t chop the veggies on the skillet; it scratches the coating.
How Properly We Can Seasoning Non Stick Pan?
Clean the pan with hot soapy water to keep out chemicals from the topmost surface.
Lightly smear the pan with medium smoke point drying oils, like flaxseed oil. or canola oil. To apply a thin oil coating, you can use a paper towel or cotton buds.
Heat the pan either on the stove-top or under the oven. Heating under the oven is much more effective as compared to on cook-tops. Must check the thermal safety point as recommended by the manufacturer. Few non-stick pans have plastic handles; they are totally non-compatible for oven uses.
Cooldown it at room temperature & dry it.
Repeat the process multiple times (at least 3-times).
(Read more from wiki site).
Most of the non-stick pans are thermal till medium-high temperature. But, Teflon pans often get ruined over 420F.
That’s why if you season the Teflon non-stick pans, you can go with refined olive oils.
Anodized pans are thermal safe in between 450F to 480F. So, the best option for seasoning will be flaxseed oil or canola oils.
Avocado oils have smoke points over 520F. Because of that, I never use it for seasoning.
How Long Seasoning Process Takes Time?
If you are seasoning on a gas or electric cooktop, then season it for 60 to to120 seconds.
In the oven, it takes 3 to 5 minutes.
How Often Should I Re-coated my Non Stick Pans?
Minimum 3 to 4 times in a year. Means every 3 to 4 month after you need to season the pan.
At least three times re-coating is most recommended for each seasoning.
Does Olive Oil Ruin Non Stick Pans?
No, it absolutely not; you can repair the coating using olive oil (not extra virgin or virgin olive oil). But, polymerize coating will get ruined very quickly.
That’s why I always use high smoke point drying oils for seasoning.
Olive oils are good for our health, but they are bad for polymerization.
So the best option will be to use canola oils & flax-seed oils for seasoning. Moreover, we can also use Grape-seed oil or sunflower oils for seasoning.
Can We Use Butter For Seasoning?
Butter also has a low smoke point. That’s why try to avoid it along with the olive oil.
Additionally, butter contains a higher amount of saturated fats. So, your daily saturated fat consumption will automatically increase.
Do We Need To Re-coated the Nonstick Skillet Before Use It?
I know many people use the pre-season skillet before actually, they use it. As per my recommendation, we don’t need it.
But you can go for lite seasoning with flaxseed oil; one-time seasoning is enough for a brand new sticky-less frying pan.
How Should We Take Care Any Nonstick Pan?
Before cooking, never preheat the skillet for a long time. It damages the coating. The non-stick coating can start flaking off.
Hand washes the cookware as much as you can. Harsh scrubbing like hard pad/ scotch-brite or metallic nets; decreases the durability. As a result, foods often get sticky with the pan surface.
Don’t try to chop the vegetable on the non-stick surface. It creates several scratches; that may cause a leaching effect.
Use wooden or silicone utensils for food revealing.
Never pour hot cookware under cold ( or even room temperature) water. The sudden shrinking effect creates the flaking problem.
Always cool down the pan at room temperature, then submerged under the warm soapy water for easy cleaning.
Don’t keep all the non-stick cookware in one place. The bottom portion of one pan may scratch on the other skillet cooking surface.
If possible, you can hang the pans on the cookware hanger. You must ensure there is enough space between each non-stick pans.
Is Teflon Coated Cookware Danger For Our Health?
The main concern of Teflon cookware is POFA & POFS. But, the modern Teflon nonstick coating is completely free from these two chemicals.
Another fact is- these pans don’t create any health issues until & unless flaking problems start on the cooking surface.
As per our research Teflon is thermal safe till 350C, which is a low temperature.
So, if you are preparing a meal at a low or medium-low temperature, you need not worry about it. You can use Teflon coated cookware. It is entirely safe for our health.
What Is The Best Inner Core Material For Nonstick Cookware?
Hard anodized aluminum is the best non-toxic & non-reactive metal for nonstick cookware. Stainless steels have low thermal conductivity.
That’s why it distributes heat from the base portion to the wall in an inadequate way.
On the other hand, pure aluminum reacts with citrus foods (if any scratches appeared on the pan surface).
We have tried to cover each & every aspect of seasoning the non-stick pan. In case you want to read more about ceramic vs. granite vs. Teflon coated non-stick pots & pans.