How to Use Nonstick Cookware

Nonstick cookware has several benefits. The nonstick surface allows cooks to use less fat when cooking, making food a bit healthier and reducing the risk of grease fires. Clean up is easier with nonstick cookwear as well. In recent years, though, the safety of nonstick cookware has become a concern. The coating can chip and fumes are released if a pan gets too hot. If nonstick pots and pans are used correctly and not allowed to overheat, they are safe to use ever day. Does this Spark an idea?

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Non-stick cookware
Wooden or silicone utensils
Gentle soap
Non-abrasive sponge or dish rag

Instructions

- 1
  
  Never heat a nonstick pan when it is empty. In a study done by the Good Housekeeping Research Institute, three nonstick pans of various weights reached a temperature of 500 F in under five minutes when heated empty. Temperatures of 500 degrees or higher cause the nonstick coating to break down.
- 2
  
  Use low or medium heat when cooking with nonstick cookware to prevent overheating. You cannot sear meats in a nonstick pan, as searing requires temperatures above 500 degrees. Nonstick cookware should not be used under the broiler for the same reason.
- 3
  
  Do not use metal utensils as they will scratch the nonstick surface and may cause it to chip. According to Dr. Paul Honigfort of the Food and Drug Administration (FDA), nonstick particles are not harmful if ingested in small quantities. However, a chipped pan will lose its nonstick qualities. Be sure to use silicone or wooden utensils only.
- 4
  
  Work in a well-ventilated kitchen to clear away any fumes released from the nonstick cookware.
- 5
  
  Clean your nonstick cookware using a gentle soap and hot water. If you need a little extra cleaning power, use only non-abrasive cleaners such as Soft Scrub or Bon Ami. Do not use steel wool.

Tips & Warnings

Heavier nonstick pans heat up less quickly than cheap, lightweight pans.
DuPont, the company that makes the nonstick coating Teflon, estimates that nonstick cookware lasts between three and five years.
If you must stack your pans, place a piece of paper towel between them to prevent scratching.
Do not cook in scratched, damaged pans. Throw them out.

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