What’s the use of a nonstick pan? Or you might be wondering what it’s best for and how to use it. Here I share tips on cooking with a nonstick pan.
Nonstick pans are best for cooking delicate items. I use mine frequently for frying eggs. I’m not alone in this department. Many reserve nonstick pans for cooking egg dishes that include scrambled eggs, omelets, and frittatas. But there are other uses…
- Use it when you’re wanting to reduce dietary intake of fat. Nonstick requires little to no greasing and suits reduced fat cooking.
- Nonstick cookware is best for frying food without having to use much oil or fat, but it can be used for all foods that you’d cook in stainless steel. It’s just not useful for some cooking methods, for instance, searing and browning of meats.
- Use it when you want convenience. A nonstick pan works best for breakfast meals, e.g. eggs, for easy clean up.
- Items people like using a nonstick pan for is in making pancakes or crepes, and in cooking low-fat or nonfat or without oil.
- You can use nonstick cookware for everything, if “everything” means simple food that doesn’t need high heat or tricky techniques.
Some high-end nonstick frying pans are oven-safe, but I don’t recommend putting your standard non stick pot and pans in the oven.
Modern designs of nonstick are branded as metal utensil compatible. You’ll see those types here in my article covering modern Greenpan ceramic nonstick cookware.
Utility of nonstick pans
- Delicate (flaky) fish
Here are my tips on how to use nonstick cookware…
How to use nonstick: My tips on cooking with nonstick
- Steer away from high heat settings on the stovetop and the oven.
- Match your pot base to the burner size to avoid heat tarnishing the sides or handle.
- A small amount of oil or butter is fine but avoid excessive heat.
- Avoid non-stick sprays (and GreenPan advise against extra virgin olive oil — This is more of a concern when using high heat.)
- Do not stack your pans or pots without pan protectors.
With nonstick cookware, delicate food is more ‘compliant’ during the cooking process. It doesn’t stick to the pan.
One thing…Avoid using abrasive or sharp utensils on the nonstick cookware surface. Never use knives, especially sharp ones.
When cooking with nonstick cookware, use only non-metal spoons and spatulas with materials such as bamboo, wood, or silicone. Plastic won’t scratch but it will melt if left in the heated pan.
Tip…Never preheat on high as this could warp your pan and risk burning the oil or fat.