Many people love non-stick frying pans. Food slides out easily. You use less oil. Cleaning is quick. But these pans have a special coating. This coating can get damaged if you scratch it. It is very important not to scratch your frying pan. Here is why.
1. Food Starts to Stick
The main job of the coating is to stop food from sticking. When you scratch the pan, the smooth surface breaks. Food sticks more. Eggs burn. Pancakes tear. Cooking becomes hard. The pan does not work well anymore.
A new non-stick pan is smooth and shiny. It works great.
2. The Pan Wears Out Faster
Scratches make the coating weak. More scratches come quickly. The pan lasts only 3 to 5 years if you care for it well. With scratches, it lasts less time. You need to buy a new pan sooner.
3. Small Pieces Can Go Into Your Food
When the coating scratches, tiny pieces can flake off. These pieces can mix with your food. You might eat them by mistake. This is not good for health. Some studies show one scratch can release thousands of tiny plastic bits.
See how scratches damage the surface. It looks bad and can be unsafe.
4. Possible Health Risks
New non-stick pans are safer now. They do not have old bad chemicals. But scratches can still release tiny particles. These are called microplastics. Experts say do not use a badly scratched pan. It is better to be safe.
If your pan is very old or has deep scratches, throw it away.
How to Stop Scratches
You can keep your pan safe. Follow these easy rules.
- Use soft tools. Wood or silicone is best. Never use metal spoons or forks.
Wood and silicone tools are gentle. They do not scratch.
- Cook on low or medium heat. High heat hurts the coating.
- Wash by hand. Use a soft sponge and mild soap. No hard brushes.
- Do not stack pans. Put a cloth between them if you must.
- Do not use spray oil too much. It can build up and hurt the pan.
If food sticks or you see big scratches, get a new pan.
Non-stick pans make cooking easy. But treat them with care. Do not scratch them. Your food will taste better. Your pan will last longer. You stay safer. Enjoy cooking!
By day, I’m a Doctor of Clinical Psychology student (Psy.D.) at Philadelphia College of Osteopathic Medicine – basically learning how the brain works while drinking way too much coffee.
By night (and weekends, and lunch breaks…), I’m a total kitchen geek. I’m that person who gets excited over a new spatula, owns three different vegetable choppers “for science,” and has strong feelings about which nonstick pan actually stays nonstick.