When to Use Nonstick and Stainless Steel Pans in the Kitchen

Now that you know how to shop for a nonstick, let’s discuss how you’ll use them and take care of them. For starters, for the reasons discussed above, less heat is the name of the game. Nonstick pans are able to do what they do because of their nonstick coating, and the nonstick coating suffers from excessive heat. Stick to more delicate foods like eggs, crepes, pancakes, and very delicate fish that can be cooked on medium and low heat. Never sear in a nonstick pan. Searing requires high heat, and you cannot use high heat with a nonstick pan. Additionally, you want to steer clear of acidic food (think tomato sauces or wines) and nonstick cooking sprays. The acid wears away the coating, and the nonstick sprays build up a residue that is hard to remove. Use oil or butter instead of nonstick spray. Next, life rules that bear repeating: Use wood, silicone or rubber utensils on nonstick pans. And do not put nonstick pots or pans in the dishwasher — they can't handle dishwasher heat, even if the labels tells you that they can. The combination of heat and water is terrible for metals, and in this case, will destroy your coating.