How not to ruin your nonstick pan:
“A lot of people buy pans and don’t read the directions,” said Reed Winter, director of research and development for Nordic Ware, a maker of household goods and the manufacturer of the griddle I bought my son.Directions? Frying pans have directions?
Ahem. I confessed right away to Mr. Winter that that was true in my case. I barely read the manual when I buy a new car. Am I really going to pore over the directions for a pan?
So this is what I should have known. I should have “preseasoned” the pan by rinsing and drying it and rubbing it with a paper towel with a little oil on it. Pretty much any type of oil will do.
It’s a good idea to rub about a teaspoon of oil or butter on a cold pan each time you use it, Mr. Winter said, because despite the name nonstick, most of the cookware needs some kind of lubricant.
Just don’t pour oil or butter on the pan and then slosh it around (my method).
“Then the oil is not adhering to the pan but being absorbed by the food,” he said. Not only will you have butter-soaked pancakes, but after a while they’ll start sticking because there’s no grease.
But what about PAM or other cooking sprays? I often put a few squirts on my nonstick frying pans.
Not a great idea, I was told. After a time, the build-up in the areas where the heat doesn’t burn the spray off — like on the sides of a frying pan — becomes sticky and pasty. I found this to be true of my pans, but didn’t know why.
Mr. Winter said it’s the soy lecithin in the spray that causes that stickiness. Instead, he recommends just using oil or a spray called Baker’s Joy that also contains flour.
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