Flying Tiger How? The coating is resistant to temperatures up to 400-500 degrees and is practically un-reactive to everything. If used properly, there is absolutely no way the coating will degrade.
basically the key to maintaining the non stick coating is to use low heat and silicone utensils for cooking, and a soft sponge or dish cloth to clean. I used a soft dish brush with a drop of dawn to clean my brand new $100 non stick pan and saw several micro scratches immediately after... The coating is actually quite similar to automotive clear coat paint - except the clear coat on a car is much thicker than a non stick coating.
yeah soft dish brushes are a nono for non stick. Soft side of a sponge with water and soap and if it's really bad put some water into it bring it to a simmer and if it's even worse add vinegar and sodium bicarbonate let it sit there for a few minutes still simmering and it should take care of basically anything
As said in the video, high heat is terrible for nonstick pans. But also, when the pan is hot, don’t put it in the sink and spray cold water on it. It will warp the bottom of the pan. And it’s especially problematic on induction stove tops with a warped bottom.
Actually, the reason we need to add oil to the pan is for two reasons. One, it keeps the pan from overheating (to some extent) thus protecting the finish. Two, nonstick coatings actually have pores. By putting a thin layer or oil on the pan, we're essentially sealing the pores and allowing the nonstick to be even more nonstick.
literally why im here. It's like selling a no electricity fridge and then pluggning it into the plug. what is the point of the non stick if it needs oil.
Different pans for different functions. I love my carbon steel cookware but admit that non-stick pans are useful for certain foods that strip away seasoning or require a lot of oil/butter not to stick to cast iron/carbon steel.
Best advice for nonstick pans is to put into your budget a new nonstick pan every year because that's how long they last no matter what you do. That will save you a lot of frustration
Never use a thin bottomed no stick pan on an electric stove. Look for a thick copper/aluminum stainless steel encapsulated bottom core for your no stick pans if you have an electric stove. Personally seasoned cast iron and stainless steel rule my kitchen. In my tiny apartment I have to stack pans. With no stick pans this is normally a big no no. I like to use thick dish cloths between the surfaces, not backers parchment or paper towels. The dish cloths cotton fibers are much kinder to the no stick surface than paper towels or cooking parchment. Never use cooking parchment in a no stick pan.
I have a Greenspan and it worked great. Then it got accidentally burned in spots when on high heat for 5 minute3s. After that, food stuck to it. Is it ruined? I had to scrape off the burnt parts.
I thought everyone knew about this... I mean, come on guys... metal on a thin film... how is that not bound to destroy it? It's a non-stick COATING, not the pan itself.
I have never ever seen a dishwasher in my life once. We all wash dishes ourselves instead of using those "dishwasher" thingy right? I mean I wash the dishes myself.
hmm i already do all these except i put it in the dish washer that is the only rule ive broken and thats when its really really really dirty.. i never use abrasive pads to clean the pan .... i think the real problem is that im using an $8.00 pan from china ...
For high heat cooking, use all metal cast iron, stainless steel, or carbon steel, un-coated pans. Also, there was no reason to be pissy with Phil Bullen. He meant all-metal. A coated pan IS actually coated in something like a plastic. You are deriding a person for being correct.
trublgrl i usually use cast iron or all steel pans with thick copper bases. As for my other comment i was being sarcastic, not every sarcastic comment is made to be malicious, i was joking around.
Tl;dw: use an excessive amount of lipids, which defeats the purpose of a non-stick pan. You might as well use cast iron with how much oil is being used in the video.
My wife uses metal utensils on our nonstick cookware...I've told her numerous times but she doesn't get it. Boggles my mind...scratches all over our nonstick cookware making them almost useless.
some non stick pans release toxins ?, i never heard of a teflon pan being a healthy cooking medium. personally i use cast iron and even clean it with a stainless steel scrub pad, then apply a oil coat and its like brand new.
Cast iron has horrible heat distribution, takes a long time to heat up, retains almost half the heat as aluminum at 2x the weight, is brittle, and you're using denatured oils to protect it as if they're not toxic like teflon when over heated.
So about 10 years ago when I was in trade school we had a 'know it all fella' who knew a large amount of 'useless knowledge' (I'm not knocking him, he was pretty smart) and he said that he read that pretty much every American has teflon in their blood stream and that you can't get rid of it. Your body doesn't filter it out. Idk why but that always stuck with me.
I read the fumes from cooking with Teflon can kill a small bird if nearby. Get the nontoxic ones. The Blue Diamond one is the first one we dared try. It's aluminum in the center, coated with ceramic, and crushed diamonds on top.
"The residue buildup from cooking spray is a total bummer".... shows a stainless pan. Unless they didn't follow their own rules and that's one fucked up Teflon surface!
Non stick pans are a pin in the ***. I have not used them for the last 12 years and instead use carbon steel pans, well cured. The non-stick are not long lasting and when you reach temperatures of 550F and above the teflon burns and is certain to fall off. Don't waste your money!
Ridiculous. All synthetic coated cookware wears out and is inferior to tri ply steel, carbon steel and cast iron all 3 of which last forever and that means it’s better for the environment and easier on your wallet.
Charles Cox yes you have to use oil with every pan. Non-stick pans are convenient because they don’t take as long to heat up as cast iron, they aren’t as heavy, and they require less maintenance. The trade off is that they won’t last as long as cast iron.
I take the time to care for mine even have a special place for hanging it to not have contact with others and my cast iron still works better my big blue t fall is t fucked
adding oil to enhance Non stick effectiveness.. Same goes to every other pan ,, hahaha Asian people bashing their Wok , cook with very high heat,, avoid sticking by oil...
Using your pan will destroy it!! Don't even use it at all and the coating will last
*bruh*
Flying Tiger
How? The coating is resistant to temperatures up to 400-500 degrees and is practically un-reactive to everything. If used properly, there is absolutely no way the coating will degrade.
Flying Tiger
Oh wait, it took you too literally...
Bran Flakes It's heat resistant, not heat invulnerable. Every single use of that pan is gradually degrading the coating.
😳😳😳
basically the key to maintaining the non stick coating is to use low heat and silicone utensils for cooking, and a soft sponge or dish cloth to clean. I used a soft dish brush with a drop of dawn to clean my brand new $100 non stick pan and saw several micro scratches immediately after... The coating is actually quite similar to automotive clear coat paint - except the clear coat on a car is much thicker than a non stick coating.
yeah soft dish brushes are a nono for non stick. Soft side of a sponge with water and soap and if it's really bad put some water into it bring it to a simmer and if it's even worse add vinegar and sodium bicarbonate let it sit there for a few minutes still simmering and it should take care of basically anything
the best way to use a non stick pan is to keep it in the cupboard and never ever take it out no matter what.
Or just throw it directly into the trash.
Then what's the point of buying it, or something better to do is throw it in the junk it will be good for it.
Hahahhaa
I keep one non stick pans around for eggs, but anything else goes on stainless steel
AGREE!
As said in the video, high heat is terrible for nonstick pans. But also, when the pan is hot, don’t put it in the sink and spray cold water on it. It will warp the bottom of the pan. And it’s especially problematic on induction stove tops with a warped bottom.
This is my favorite buisness
The Phelddagrif what's buisness?
The Phelddagrif I like my business like I like my trading... insider
So I guess 4) should have been "cooking spray" (Don't) and 5) cooking oil (Do). They should review their video before posting.
Should I give it daily massages as well?
It works
That is all bs if you excuse my French. I have done all that and yet my pan "non-stick" properties have lasted for only one month.
Actually, the reason we need to add oil to the pan is for two reasons. One, it keeps the pan from overheating (to some extent) thus protecting the finish. Two, nonstick coatings actually have pores. By putting a thin layer or oil on the pan, we're essentially sealing the pores and allowing the nonstick to be even more nonstick.
Please link scientific evidence for pores.
@@madthumbs1564 just look into the mirror you will see what you're looking for.
Can we use oil for nonstick tawa
Also, don't assume because it's non-stick that you don't need to use any oil at all. I destroyed a non-stick pan doing that.
literally why im here. It's like selling a no electricity fridge and then pluggning it into the plug. what is the point of the non stick if it needs oil.
You need LESS oil! In stainless steel pans you have to use a ton of oil for it to not stick
My pan.
My rules.
#panlivesmatter
I know thank God women don't have that choice anymore(extreme sarcasm)
And you are potato
@@CHATHK you got a problem with that?
@@nolk5631 haha potato gang is here
No I sear my steak at high heat
Cut it in pan with knife
Scrub it clean with steel wool
Delicious
Lmao 👍
Why would you scrub your steak with a steel wool?
@@rafalziaja1323 for maximum flavour
Why I wash my steak and not my pan
The. U R eating more than the steak ...
Or just use cast iron or carbon steel and not throw away a pan every year
Exactly!
Different pans for different functions. I love my carbon steel cookware but admit that non-stick pans are useful for certain foods that strip away seasoning or require a lot of oil/butter not to stick to cast iron/carbon steel.
Best advice for nonstick pans is to put into your budget a new nonstick pan every year because that's how long they last no matter what you do. That will save you a lot of frustration
Yeah but I don’t think many people have money every year spending 100+ dollars on new pans when you can just care for them and have them for 3-6 years
Never use a thin bottomed no stick pan on an electric stove. Look for a thick copper/aluminum stainless steel encapsulated bottom core for your no stick pans if you have an electric stove. Personally seasoned cast iron and stainless steel rule my kitchen. In my tiny apartment I have to stack pans. With no stick pans this is normally a big no no. I like to use thick dish cloths between the surfaces, not backers parchment or paper towels. The dish cloths cotton fibers are much kinder to the no stick surface than paper towels or cooking parchment. Never use cooking parchment in a no stick pan.
How about seasoning your non stick pan? I would add that in your next vids
the new buzzfeed
that actually gives relevant stuff
DirtyDan not really BuzzFeed
Because theres a more news that accurate
I have a Greenspan and it worked great. Then it got accidentally burned in spots when on high heat for 5 minute3s. After that, food stuck to it. Is it ruined? I had to scrape off the burnt parts.
whats the point of using nonstick if u add oil or butter
You need less of it compared to other kinds
I thought everyone knew about this... I mean, come on guys... metal on a thin film... how is that not bound to destroy it? It's a non-stick COATING, not the pan itself.
Well done special snowflake
Breadan -βЯΣaᎴиa- Choi actually is one would just read the god damn instructions when they buy the pan, they'd know all this
Kamikaz e つ
Kamikaz e ooooo you're had.
Kamikaz e I think we found the person who's been doing it wrong all along 😂
Heat pan first, then add oil
Can You just clean oil after use with a paper towel? Oil over time will clog Your sink?
Whats a dishwasher?
Good basic tips, a reminder for many and guidance to newbies...
My non stick pan is losing the stick in the middle but not sides is there a way to fix that?
Use oil on a pan and avoid non stick pan.
Non stick pan? destroyed (flatbread)
Diamond coating pan? destroyed (sugar caramel)
I can cook but clearly modern stove-top pan won't allow me.
Hotel? Trivago
What's the difference between cooking oil and olive oil?
Oil is oil.
It's best to not use soap to strip the pan of its oils unless it's super dirty.
why doesn't this channel have more viewers? this is some information everybody needs to know
what's the point of having a non stick pan if you have to use butter or oil?
You can get away with lesser amount of oil/fat.
Did you notice how much oil they used in the video!! With a 1/2 cup of oil, it better NOT stick.. : ))
I always end up using flat metal utensils because food still sticks
Ah nonstick, the diva of cookware that everyone is convinced is as good as they want you to believe
I have never ever seen a dishwasher in my life once. We all wash dishes ourselves instead of using those "dishwasher" thingy right? I mean I wash the dishes myself.
'Business Insider'? I've heard of rebranding but wowza this is a stretch.
well can you use them for ANYTHING?
Get a red copper pan! I don't gots one but they only cost $20 and the dubs are perdy nifty.
I know of no chef using them. Get some composite pans and learn to cook w/o crutches.
Americans use dishwashers,
Asians use it too
For storing things
Wait you’re saying that people are throwing away pans and then buy new ones?
I have had pans last 4yrs with daily use and never followed these rules ex. Olive oil 1
Oven use?
Probably goes to the point of only using for low to med temp cooking.
If you sauté scallops in a non-stick pan, they won't stick, that why it's called FUCKIN NON-STEIIIIIIK
wipe off with paper towel and rinse with water; don't stack anything on it and you're good
Whutt?! Don't use soap even I just fry dried fish?
so basically everything you use or need destroys it.
uhm
Ceramic coating is the safer. Or just buy the titanium pan
you watch too many informercials
hmm i already do all these except i put it in the dish washer that is the only rule ive broken and thats when its really really really dirty.. i never use abrasive pads to clean the pan .... i think the real problem is that im using an $8.00 pan from china ...
What's the point of getting a non-stick pan if you are going to use oil on it to make it last longer?
the Voice in your head good luck retaining the non-stick coating without any oil.
It is 3:40am why am I watching about how to care for pans? I don't even own any pans?
Don't cook on high heat? Most things get fried on high heat
Shazzkid Or, cook on high heat and release horrible toxins.
Best bet: use a metal pan, get it hot before adding the oil, it will be non stick
Phil Bullen genius, a metal pan! My dumbass was using plastic!
For high heat cooking, use all metal cast iron, stainless steel, or carbon steel, un-coated pans. Also, there was no reason to be pissy with Phil Bullen. He meant all-metal. A coated pan IS actually coated in something like a plastic. You are deriding a person for being correct.
trublgrl i usually use cast iron or all steel pans with thick copper bases. As for my other comment i was being sarcastic, not every sarcastic comment is made to be malicious, i was joking around.
these things should come with instructions
How to cook correctly with non-stick pans: use cast iron instead.
Wait... Whaaat? Really opened my eyes...
What I learned: Don't use a non-stick pan because everything destroys it.
Everything is wrong in my life, from pans-condoms
Has it gotten a little better now?
Tl;dw: use an excessive amount of lipids, which defeats the purpose of a non-stick pan. You might as well use cast iron with how much oil is being used in the video.
Use the Rock cooking pans instead.
If you’re not an elderly person you shouldn’t be using these trash non stick pans that pollute like crazy
My wife uses metal utensils on our nonstick cookware...I've told her numerous times but she doesn't get it. Boggles my mind...scratches all over our nonstick cookware making them almost useless.
damn thats a pain. anything metal is the worst enemy or non stick
some non stick pans release toxins ?, i never heard of a teflon pan being a healthy cooking medium.
personally i use cast iron and even clean it with a stainless steel scrub pad, then apply a oil coat and its like brand new.
Cast iron has horrible heat distribution, takes a long time to heat up, retains almost half the heat as aluminum at 2x the weight, is brittle, and you're using denatured oils to protect it as if they're not toxic like teflon when over heated.
I thought everyone knew this.....
No dumbass
Just get a cast iron and forget it. The amount of oil it needed is a waste of time.
So the manufacturers put a big red sticker in the pan....madness.
Use no soap to clean the inside. As soon as youre done cooking, wipe the inside with warm water. That's it.
Gross! Soap is lye based and can ruin a good seasoning of a pan. Detergent which most dish washing liquids are is fine to use.
Read again.
So about 10 years ago when I was in trade school we had a 'know it all fella' who knew a large amount of 'useless knowledge' (I'm not knocking him, he was pretty smart) and he said that he read that pretty much every American has teflon in their blood stream and that you can't get rid of it. Your body doesn't filter it out. Idk why but that always stuck with me.
You can read anything online. It means nothing.
I read the fumes from cooking with Teflon can kill a small bird if nearby. Get the nontoxic ones. The Blue Diamond one is the first one we dared try. It's aluminum in the center, coated with ceramic, and crushed diamonds on top.
I came here after seeing uncle roger's review about jammie oliver that use spoon on non stick pan.
Quality pans won't suffer that much from what was said here. LOL
"The residue buildup from cooking spray is a total bummer".... shows a stainless pan. Unless they didn't follow their own rules and that's one fucked up Teflon surface!
I can't believe people actually have to be told these things.
Video : Oh and it will kill you.
Me : Wait what?
Non stick pans are a pin in the ***. I have not used them for the last 12 years and instead use carbon steel pans, well cured. The non-stick are not long lasting and when you reach temperatures of 550F and above the teflon burns and is certain to fall off. Don't waste your money!
They aren't for high temp cooking. I don't recommend them, but you're ignoring the instructions for use.
Teflon
PERIODT.
The title is misleading
That pan didn't seem to follow the rules.
Ha! Nice try, I’m already not doing any of those errors.
I won't be using any of this
Really thought this was common knowledge
Cast Iron!
Ridiculous. All synthetic coated cookware wears out and is inferior to tri ply steel, carbon steel and cast iron all 3 of which last forever and that means it’s better for the environment and easier on your wallet.
Who cooks one egg with a whole stick of butter
You’re tired and unimaginative title for this video just shows you’re looking for shock value and views over actual content.
Just get a cast iron
ItsCalledCRACK ItsGREAT cast iron pans are the best
There's many reasons they're not common anymore. "Cast Iron Myths"
I have to use oil with a nonstick pan? Why not just stick with conventional cast iron or copper poor stainless steel
Charles Cox yes you have to use oil with every pan. Non-stick pans are convenient because they don’t take as long to heat up as cast iron, they aren’t as heavy, and they require less maintenance. The trade off is that they won’t last as long as cast iron.
why use non stick pans their bad for your health
I already knew this🙄
I would never use a pan coated with non stick bullshit..
then dont buy and use this pan my goodness is there a tempered glass for this pan lol
Visit some Restaurant if your Smart
Lol i already knew all of these😊😊
common cents
dank memes it’s spelt “commin sense”
So basically stop using nonstick pans.
I just want to eat noodles with egg
Ceramic is the best.
learn to cook on SS and you won't need that disposable crap
Whats SS?
@@willhaslem did you find the answer already?
These rules should be common knowledge. If you didn't know them, welcome to the intelligent side of the tracks. You've been inducted.
I take the time to care for mine even have a special place for hanging it to not have contact with others and my cast iron still works better my big blue t fall is t fucked
did they just tell me i cant put a cooking pan on high heat? a fucking cooking pan?
joe ferro a non-stick pan. All others are fine.
Specifically a teflon coated pan.
I can make eggs better. But that's about all I can cook.
I don’t like reading my videos!
wow this is called common sense...
adding oil to enhance Non stick effectiveness.. Same goes to every other pan ,, hahaha Asian people bashing their Wok , cook with very high heat,, avoid sticking by oil...