Chefs caution against using nonstick pans for these 6 foods and cooking methods
TOI World Desk | TOI Global Desk | Sep 18, 2025, 22:47 IST
Nonstick pans are useful for certain types of cooking, but chefs warn they should not be used for sauces, acidic foods, or high-heat methods. Misuse can damage the coating, affect food safety, and reduce the pan's life. Experts recommend proper care, avoiding metal tools, and using alternative cookware for specific recipes.
Nonstick pans are common in most kitchens and are known for their ease of use. They are best for cooking foods like eggs, pancakes, and fish, which require little oil and low to medium heat. However, professional chefs warn that nonstick pans should not be used for every type of cooking. Using them incorrectly can damage the pan, affect the food’s flavor, and in some cases, raise health concerns.
Below are six foods and cooking practices that chefs say should be avoided when using nonstick cookware.
Chefs advise against making sauces in nonstick pans. Many sauces require fond, the browned bits that stick to the bottom of the pan, after searing meat or vegetables. These bits add flavor when making sauces like tomato braise or red wine reduction. Nonstick pans do not produce fond, which makes the sauce taste weak.
Also, simmering sauces for a long time in nonstick pans can wear down the coating. If the coating breaks, harmful chemicals may leak into the food.
Do not cook
High-acid foods such as tomatoes, vinegar, lemon, and wine can damage the nonstick coating. Acidic ingredients react with the pan’s surface, especially during long cooking. This not only harms the pan but can also affect the food’s safety. For recipes that include acidic ingredients, chefs recommend using stainless steel or cast iron pans.
Nonstick pans are not made for high-heat cooking. Heating them above 480°F can cause the coating to break, warp, or release toxic fumes. Broiling is even riskier because it uses direct high heat from above. To cook at high temperatures or to broil food, it is safer to use cast iron or steel cookware.
Leaving food in a nonstick pan after cooking may seem easy, but it is not safe. Over time, stored food, especially if acidic, can damage the pan’s surface. This increases the chance of chemicals mixing with the food. Food should always be moved to a proper container after cooking.
Many people use nonstick sprays on nonstick pans. But sprays often leave behind a sticky layer that builds up over time. This makes the pan harder to clean and reduces its performance. Chefs suggest using a small amount of butter or oil instead.
Using metal spoons, spatulas, or whisks can scratch the nonstick surface. Once scratched, the pan loses its nonstick quality. Wooden or silicone tools are safer and help the pan last longer.
Chefs also suggest not washing nonstick pans in dishwashers, as strong detergents can damage the surface. Pans should be hand-washed with a soft sponge and warm water. They should also be stored carefully, with padding between them if stacked, to prevent scratches.
Below are six foods and cooking practices that chefs say should be avoided when using nonstick cookware.
Avoid making sauces
Chefs advise against making sauces in nonstick pans. Many sauces require fond, the browned bits that stick to the bottom of the pan, after searing meat or vegetables. These bits add flavor when making sauces like tomato braise or red wine reduction. Nonstick pans do not produce fond, which makes the sauce taste weak.
Also, simmering sauces for a long time in nonstick pans can wear down the coating. If the coating breaks, harmful chemicals may leak into the food.
Do not cook acidic foods
High-acid foods such as tomatoes, vinegar, lemon, and wine can damage the nonstick coating. Acidic ingredients react with the pan’s surface, especially during long cooking. This not only harms the pan but can also affect the food’s safety. For recipes that include acidic ingredients, chefs recommend using stainless steel or cast iron pans.
Avoid high heat and broiling
Nonstick pans are not made for high-heat cooking. Heating them above 480°F can cause the coating to break, warp, or release toxic fumes. Broiling is even riskier because it uses direct high heat from above. To cook at high temperatures or to broil food, it is safer to use cast iron or steel cookware.
Do not store food in the pan
Leaving food in a nonstick pan after cooking may seem easy, but it is not safe. Over time, stored food, especially if acidic, can damage the pan’s surface. This increases the chance of chemicals mixing with the food. Food should always be moved to a proper container after cooking.
Avoid nonstick spray
Many people use nonstick sprays on nonstick pans. But sprays often leave behind a sticky layer that builds up over time. This makes the pan harder to clean and reduces its performance. Chefs suggest using a small amount of butter or oil instead.
Do not use metal tools
Using metal spoons, spatulas, or whisks can scratch the nonstick surface. Once scratched, the pan loses its nonstick quality. Wooden or silicone tools are safer and help the pan last longer.
Proper care helps pans last longer
Chefs also suggest not washing nonstick pans in dishwashers, as strong detergents can damage the surface. Pans should be hand-washed with a soft sponge and warm water. They should also be stored carefully, with padding between them if stacked, to prevent scratches.