Monday, November 28

Ido Fishman Highlights How you Can Ruin a Nonstick Pan

Nonstick pan

Nonstick coatings on bakeware and cookware are healthier because they require less oil. However, improper care can damage the beautiful finish of your nonstick pans and pots, which will cause the foods to stick and the finish will start chipping off. Cleaning your nonstick pans will also become immensely difficult and also reduce their lifespan. Ido Fishman has highlighted some of the ways you can ruin your nonstick pan in order to help you prevent it from happening. Check them out below:

  • Using a metal utensil to cut serving portions

Cutting meatloaf or desserts directly in the pan with a metal utensil or knife will pierce your pan’s coating and leave them unsightly. This causes the foods to stick and rust will start forming. Ido Fishman suggests that you use a disposable pan for making desserts and use silicone or rubber spatulas for dividing and serving from the bakeware or cookware.

  • Improperly storing the pans

Scratches or dings can happen on the finish of the pan when they are stored haphazardly with other metal implements. According to Ido Fishman Chef, you should always nest your nonstick bakeware and frypans carefully and avoid using anything with sharp edges inside.

  • Drastic changes in water temperature

Your nonstick pan will warp if you place a very hot frypan into lukewarm or cool dishwater. The finish will start buckling and peeling due to severe warping. Once your pan is warped, Ido Fishman says that it will not lead to even heat distribution and your cooking performance will suffer. Let your pan cool completely before you immerse it in water.

  • Using metal whisks, spatulas, and tongs

Metal utensils are a definite no-no when you have to turn food, stir, and blender scrape food residue from your nonstick pan. Plastic, wood, and silicone are the best utensils for you to use. As per Ido Fishman, a number of companies are now making silicone whisks, which can be great for blending quickly. Even turning the fork occasionally can nick and scratch your pan.

  • Cleaning them in a dishwasher

When it comes to nonstick cookware and kitchenware, Ido Fishman says that dishwasher detergents can prove to be quite harsh and the finish will wear off eventually. It is best to wash your nonstick pans and cookware by hand and dry them fully before storing them.

  • Cooking on high heat

Most of the nonstick cookware you can find in the market is made for cooking on low or medium heat. If the heat is too high, the finish will bluster or wear down and also cause the pans to warp. You can increase the pan’s lifespan and maintain its finish by sticking to the manufacturer’s instructions about high heat.

  • Storing foods in the nonstick pans

Chef Ido Fishman says that you should never store any food in your nonstick pans, even overnight. Instead, you should keep the food in a proper storage container and clean the pan carefully and dry it before you store it.

  • Using a scouring cleanser pad for cleaning

You will end up wearing off the coating of your nonstick pans if you use scouring products that have harsh cleaners or are metal-based. It is always recommended that you use soft sponges and plastic scourers to do the cleaning. Ido Fishman recommends that you let the pan soak for a few minutes because this will loosen foods and allow you to clean it with mild soap, warm water, and a soft cloth. However, you should ensure that it is thoroughly cleaned because even if you leave a little food residue, it will harden when you heat the pan up.

  • Cutting your pizza

If you cut the pizza right in the nonstick pan, it will mar the finish. Ido Fishman recommends that you slide it out on a wooden cutting board first and then use the pizza cutter for portion servings.

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