3 essential tips for preserving your non-stick pans

A simple guide to preserving your pans for longer...

The series of our kitchen tips continues and, if in the last 'episode' we talked about steel (3 essential tips for storing stainless steel cookware), now it is the turn of non-stick pans.

It is a well-known fact that non-stick cooking cookware can be irreparably damaged if it is not treated properly, so if we want it to last longer, we must learn to take care of it with a few small habits:


People often make the mistake of overheating a frying pan before placing ingredients in it, sometimes the online recipes themselves give this advice. Wrong! This is because overheating could damage the coating. Our advice, should you need to pre-heat your pan, is to use added fat (a drop of seed oil for example). Otherwise simply place the dish on the cooking instrument immediately after turning on the flame or induction.


How many times have we put a non-stick pan while still hot under cold water to prevent food residues from drying on its surface? Well, this too is a habit that must be abandoned immediately. In fact, the heat of the pan meeting the cold water creates a thermal shock, which can damage the coating. We always recommend waiting for the pan to cool down before washing with lukewarm water and small amount of detergent.


Contrary to popular belief, our non-stick products can also be washed in the dishwasher. However, certain conditions must be observed. In fact, non-stick pots and pans can be washed in the dishwasher using an eco programme and liquid soap.

These are just some of the steps you need to take to have impeccable cookware, but for complete instructions visit THIS LINK.

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