How to wash a non-stick frying pan: the material will not be damaged

Non-stick pans are very convenient, as they allow you to cook with minimal oil without the risk of food sticking. However, cleaning them is often difficult, as common abrasives can damage the coating. It is important to know how to properly care for such cookware so that it lasts as long as possible.

The FoodOboz editorial team shares ways to clean non-stick pans that will help you get rid of grease and carbon deposits without damaging the coating. Learn how to clean your cookware safely and easily.

The main rule: do not wash a hot pan

Never rinse a nonstick pan with cold water immediately after cooking – this can damage the coating due to the sudden temperature change. Allow it to cool before washing to avoid deformation of the material.

The classic method of cleaning non-stick pans:

1. Moisten the pan with warm water.

2. Add a little detergent.

3. Clean with a soft sponge or brush without harsh abrasives.

5. Rinse with water, pat dry with a towel, and store in a dry place.

Do not use metal brushes, powdered products, or hard sponges as they will destroy the non-stick coating.

What to do if the pan is very dirty

1. Mix 1 tbsp of baking soda with a little water until a paste forms.

2. Apply the paste to the contaminated areas and leave for 10-15 minutes.

3. Rinse off with warm water using a soft sponge.

Soaking in water

If food residues are stuck in the pan, fill it with warm water and detergent and leave it for several hours. The dirt will come off easily and effortlessly.

Boiling with baking powder

1. Pour 1 sachet of baking powder into the pan.

2. Add water to cover the dirt.

3. Bring to a boil and cook for 10 minutes.

4. Let cool, then wash as usual.

Additional recommendations

• Use special nonstick cookware products – they contain safe ingredients that do not damage the coating.
• Always dry the pan after washing it – residual moisture can cause stains and shorten the life of the cookware.
• Do not store food in non-stick pans – acids from food can gradually destroy the coating.