If your pan loses its non-stick coating, don’t throw it away. Follow this tip to turn your old pan into a new one
When your favorite non-stick pan starts to lose its coating, it can feel like the end of the road for that kitchen essential. But before you toss it in the trash, there’s a simple, effective way to bring your pan back to life and save money at the same time.
Non-stick coatings wear off due to frequent use, high heat, and abrasive cleaning, making cooking frustrating and increasing the risk of food sticking or burning. Fortunately, you can restore the pan’s usability without buying a new one.
Start by thoroughly cleaning the pan to remove any leftover food or grease. Then, dry it completely. The key is to re-season the pan, creating a natural non-stick surface. Heat the pan on medium heat for a few minutes, then add a thin layer of cooking oil with a high smoke point like flaxseed, vegetable, or canola oil. Spread the oil evenly over the surface using a paper towel.
Allow the oil to heat until it begins to smoke slightly, then remove the pan from the heat and let it cool. Wipe off any excess oil. Repeat this oiling and heating process two to three times for the best results.
This method creates a polymerized layer that helps food slide off easily, mimicking a non-stick surface. It works best on stainless steel or cast iron pans, but can improve slightly damaged non-stick pans as well.
Why does this work? When oil is heated past its smoke point, it bonds to the pan’s surface forming a smooth, protective layer. This layer helps prevent food from sticking and protects the metal from rust or damage.
This simple seasoning trick not only revives your pan but also reduces waste and saves money. Instead of spending on new cookware, you can enjoy cooking with your refreshed pan for months to come.
FAQs
Q: Can I use any oil for seasoning?
A: It’s best to use oils with high smoke points like flaxseed, vegetable, or canola oil for effective seasoning.
Q: Will this work for all types of pans?
A: This works best on stainless steel and cast iron. It may help non-stick pans that have minor wear, but severely damaged coatings should be replaced for safety.
Q: How often should I season my pan?
A: Season your pan every few weeks or whenever you notice food starting to stick more.
With this simple tip, your old pan can feel brand new again, keeping your kitchen eco-friendly and your meals hassle-free.
