5 Common Mistakes to Avoid When Using Non-Stick Cookware
Non-stick cookware makes day-to-day cooking easier — less oil, faster cleanup and great release. But even premium pans from brands like Scanpan, Essteele, and Pyrolux can degrade quickly if they’re not treated right. Below are five common mistakes Kiwi cooks make, why they matter, and simple habits that extend the life of your non-stick pans.
1. Using Metal Utensils
Metal spatulas, forks or tongs may feel sturdy, but they can scratch or gouge the non-stick coating. Once the surface is scratched the pan loses release, becomes harder to clean and may show visible wear.
Better habit: Use wooden, silicone or nylon utensils. They’re gentle on the coating and still let you flip, stir and scrape without damage. Even with durable coatings like those used by Scanpan, soft utensils lengthen the pan’s performance.
2. Cooking on Very High Heat
Non-stick surfaces are designed to work best at low to medium temperatures. Overheating can break down the coating, reduce non-stick performance and — in extreme cases — produce unpleasant smells.
Better habit: Prefer medium or medium-low heat for eggs, pancakes and delicate fish. Reserve high heat for searing in stainless or cast iron if you need a strong crust. Well-engineered pans from Essteele and Pyrolux distribute heat evenly, so you rarely need to crank up the flame.
3. Using Aerosol Cooking Sprays
Cooking sprays leave an invisible, sticky residue that builds up over time. That residue reduces the smoothness of the surface and is hard to remove without harsh scrubbing.
Better habit: Lightly rub a teaspoon of oil or a small knob of butter across the surface, or brush the pan with oil before heating. Non-stick pans usually require very little fat — and avoiding sprays keeps the surface slick and clean.
4. Washing a Hot Pan with Cold Water
Exposing a hot pan to cold water causes thermal shock. This can warp the base, loosen rivets or, in some cases, stress the non-stick coating itself — all of which affect cooking performance and longevity.
Better habit: Allow the pan to cool for a few minutes after cooking, then wash with warm, soapy water and a soft sponge. Cooling before cleaning is an easy way to prevent warping and protect the finish.
5. Using Abrasive Cleaners or Scouring Pads
Aggressive scrubbing with steel wool or harsh scouring agents will quickly wear away the non-stick layer. Many people do this trying to remove stuck food, but the damage is often irreversible.
Better habit: For stuck residue, soak the pan in warm soapy water for 10–20 minutes, then wipe clean with a soft sponge or non-abrasive pad. A paste of baking soda and water can help lift stubborn marks without scratching.
Bonus Tip — Store Carefully
Stacking pans without protection causes scratches. Use pan protectors, cloths or paper between pans when storing to keep surfaces pristine.
Quick Care Checklist
- Use soft utensils (silicone / wood / nylon).
- Cook on low–medium heat; avoid prolonged high heat.
- Avoid aerosol sprays — use a small amount of oil instead.
- Let pans cool before washing to prevent warping.
- Clean with mild detergent and a soft sponge; soak if needed.
- Use protectors when stacking to prevent scratches.
Why brand quality still matters
High-quality non-stick pans from trusted manufacturers are better engineered: they use stable base materials for even heating and harder, more resilient coatings. Brands like Scanpan, Essteele, and Pyrolux invest in coating technology and robust construction — but even the best pan requires sensible use and care.
Final thoughts
Non-stick cookware simplifies everyday cooking, but it rewards careful handling. Avoid metal tools, extreme heat, aerosol sprays and aggressive scrubbing — and store your pans carefully. Follow these straightforward steps and your non-stick cookware will keep performing beautifully for years.
Looking for reliable non-stick pans in New Zealand? Explore premium choices from Scanpan, Essteele, and Pyrolux at The Living Styles.
