With this type of coating, less oil is needed during cooking, so it’s a good choice for the health conscious. It could be argued that nonstick pans are more user-friendly than some other types of cookware and bakeware. In short, nonstick is a time-saver for the busy cook and baker, even given the amount of care they need, to keep the nonstick coating in good condition. There’s also a nice variety of sizes and styles of nonstick bakeware and cookware on the market. Some manufacturing processes are quite different from the standard nonstick coatings, such as anodized pans, which generally are more durable than the traditional nonstick pans, but also more expensive to produce. Once thought to be the least expensive type of cookware, nonstick cooking pans can have high price tags comparable to other types of cookware. In general, paying the highest price does not guarantee a long life when it comes to nonstick pans, though hard anodized and ceramic-based coatings do tend to have more durable cooking surfaces. That said, the cheapest pan will not necessarily have the shortest life. With nonstick, it is the care you give it that will extend or shorten pan life. If you want your pans to last a long time, practice my basic care tips and enjoy this type of cookware and bakeware. Expect that your nonstick pans will need to be replaced at some point - coatings do wear down over time. How long they last will depend on how much a pan is used, the coating quality and the care you give it. That means that chemicals released when a nonstick pan is heated are within acceptable safety standards. Today’s manufacturers will stress that their pans are safe to use and meet safety guidelines. The safety concern was the leaching of harmful chemicals that could migrate to food contents when the pan was heated at higher temperatures. Used properly, nonstick pans should not pose a health threat. Even minute chemicals could pose a risk to those who are more susceptible. Using these types of pans is a personal choice. Note that not all manufacturing processes use materials that are a concern. Some nonstick pans are hard-anodized. Ceramic-based nonstick coatings, such as Thermolon, emit no such harmful chemicals and are deemed to be the greener choice. In the absence of full nonstick pan specifications to ensure it meets safety guidelines, use them only on lower heat settings. Should your nonstick pan coating become damaged and start to peel, discontinue use of the pan to avoid pieces of the coating from being transferred to foods. Lean on the safe side and always use plastic (with no rough edges), wooden spoons or heat-resistant silicone utensils, spoons, and spatulas in nonstick pans. You’ll save the coating. Once a coating has a small scratch or nick, foods will stick and eventually the coating will start to peel. Using safe utensils will extend the life of your pan tremendously. That being said, there are some higher-end brands of nonstick, especially ceramic non-stick pans with enhanced coatings, that do well with no oil added. I have found that over time, even the best of pans seem to lose their nonstick nature because small food residue has affected or marred the coating. So what should you do with nonstick pans? Oil a little before using, to help the coating last longer and avoid using oil sprays. Use a plastic scrub, sponge, or dishcloth to wash the pans. Never use scrubbers that have built-in harsh cleansers or detergents. Nonstick pans generally wash quickly and easily, requiring little scrubbing. Make certain to remove all food residue, which could bake in the pan later and damage the coating.
