Should I replace my nonstick pan? Nonstick pans revolutionized modern cooking, making it easier to prepare food without sticking and reducing the need to use large amounts of oil or butter, which were the most used agents to prevent food from sticking (aside from adding flavor).
However, like so many other things, nonstick pans have a limited lifespan: in the past, a nonstick pan was expected to last between two and three years; now, with technological advances, they can be expected to last even longer... But all of that will also depend on how the pan is treated.
But whether sooner or later, nonstick pans must be replaced. The question is knowing when the change should be made. In this article we will explore when it is appropriate to replace a nonstick pan and what signs we should look for to determine if it is time to say goodbye to our kitchen companion.
About the durability of nonstick pans
A decade ago, the expected life of a nonstick pan was relatively short, but today, pans with quality coatings can last between five and seven years, according to the Cookware & Bakeware Alliance in the USA.
However, there are two factors that condition the life of a nonstick pan:
- The quality of the nonstick coating: a good nonstick will better resist the passage of time and handling. There are many ranges and qualities of nonstick coatings on the market, and it is important to choose well (you can see them here)
- How we treat our nonstick pan will determine how long it will ultimately last.
Both traditional nonstick pans (with PTFE coating) and ceramic ones (often marketed as "eco-friendly") will last nowhere near as long as cast iron, carbon steel, copper, or stainless steel pans. The nonstick layer (the one that prevents food from sticking) is thin and made of materials with a limited lifespan, because they wear out, get damaged or burned, and stop performing their nonstick function properly.
Although ceramic pans tend to wear out faster, both types will eventually lose their nonstick ability.
Signs to Replace Your Nonstick Pan
If you notice any of the following signs on your nonstick pan, whether a few months after purchase or after several years, it is important to stop using it and replace it:- The coating is peeling off: If the nonstick coating is coming off in flakes or pieces, it is undoubtedly time to replace it. This situation is more common in ceramic pans. There is no solution and the problem will only get worse, making cooking with the pan increasingly difficult because food will start to stick.
- Deep scratches or lifted coating: Handling food in the pan can cause light scratches in the nonstick layer, which should not be worrying (although food may stick more, the nonstick has its millimeters of thickness, and it should still be usable). But depending on which utensils you use, how you treat it and the passage of time, food is likely to stick more, especially if the scratches are deep. If you notice that the scratches are somewhat whitish or silvery (you are seeing the inner aluminum!), or you see lines or spots where the coating is lifting (sometimes even along a scratch you can see the coating lifting in tiny flake-like pieces), it is important to change the pan.
- Drying out or burning of the coating: Time, intensive use or cooking on high heat on a nonstick pan will cause it to dry out or burn. Thus, you will notice that the nonstick either becomes paler or, on the contrary, shows a whole darker area (usually circular, matching the shape of the burner or flame that burned it). If you notice that color change on the pan, which will usually be accompanied by food sticking, it is advisable to replace the pan.
- Persistent sticking problems: If you constantly struggle to prevent food from sticking to the pan, whether in one spot or area in particular or across the entire surface in general, it's time to consider a new pan.
Recommendations to make your nonstick pan last as long as possible
- Always heat the pan on low/medium heat
- Never cook on it at high heat; you will burn the nonstick coating.
- Do not use metal tongs, spatulas or other stainless steel utensils; always use silicone or plastic.
- Do not wipe the pan with a paper towel if there are flaky salt crystals, bones or other foods that could scratch the pan.
- Wash it by hand with a sponge and soap: despite the manufacturer's instructions, it will last longer if you do not expose the nonstick to the long wash cycles and temperatures of the dishwasher. Most nonstick pans are dishwasher safe, but washing them in it is not the most recommended.
- Never use a scouring pad to clean the pan, always use a soft sponge.
- If you store them stacked, always place a pan protector between them.
Alternatives and Maintenance
I think it is clear that a nonstick pan can last for years, but its life will inevitably be limited. Therefore, it may be interesting to limit its use: use a nonstick pan only for gentle cooking and white fish, which are the most suitable uses for that type of pan, and use other more durable pans for other types of cooking.
In this regard, it is worth considering carbon steel (Mineral iron, like the Mineral B by De Buyer) or cast iron (the Le Creuset iron skillets), both of which, with minimal maintenance, will naturally become nonstick over time.
Another type of pan free of nonstick coatings is stainless steel pans, which, while having a learning curve when cooking with them and not developing a natural nonstick surface, are lightweight pans that do not require any special maintenance.
Conclusion
In summary, although nonstick pans have improved in durability, they will still be more fragile than other types of pans. If you notice that the coating is peeling off, that there are deep scratches or the coating appears lifted, or if you simply see that a particular area or the surface in general causes you to struggle to keep food from sticking, it is time to replace your nonstick pan.
Nonstick pans are ideal for gentle cooking, and it's important to take care of them (follow the given recommendations for using and maintaining them) if you want to extend their lifespan. And it can be worthwhile to consider alternatives such as Mineral steel, cast iron, or stainless steel for a more durable and sustainable kitchen.
