nonstick pan no-nos

by Diane Lofshult

Food for Thought:

Nonstick pots and pans can be very convenient in the kitchen, especially for cooks who hate to clean up. Here are some cautionary guidelines to follow when cooking with nonstick pans:

Replace nonstick pans when the surface becomes scratched or very worn.
Don’t use cooking oils or butter unless you are using these items for flavor alone.
Never leave a nonstick pan unattended while it is on an open flame.
Don’t use spray-on cooking oils like Pam^®; they leave a film on the surface that builds up over time.
Avoid using metal utensils unless the manufacturer states otherwise; instead, stick with wood, plastic or rubber.
Don’t allow a nonstick pan to get hotter than 400 degrees Fahrenheit (204 degrees Celsius).
Don’t clean a nonstick surface using an abrasive cleaner, such as steel wool; stick to a nonabrasive sponge or pad when washing.
Even if the manufacturer claims a nonstick pan is “dishwasher safe,” don’t do it! The dishwasher soap itself can degrade the pan over time.
Don’t stack nonstick pots and pans together, as this practice can scratch the surfaces.
nectarines
strawberries
cherries
lettuce
grapes (imported)
pears
spinach
potatoes