How to Make Pans Non-Stick
May 4, 2024
source: Flickr
I love my non-stick pans. There’s something so satisfying about sliding a perfectly cooked egg right off the pan onto a plate, no mess, no fuss. Cooking becomes a real joy, without the frustration of scrubbing burnt food off a pan. However, I also have a few older pans that are prone to sticking. These aren’t just any pans; they were my grandma’s, handed down to me with love and a lot of history. They hold sentimental value, so throwing them out is simply not an option.
Just the other day, I was making breakfast for my daughter, trying to fry an egg in one of those cherished pans, and oh boy, did it stick! I ended up having to scrape at the poor egg, turning what was supposed to be a sunny-side up into a scrambled mess. Frustrated but determined, I went on a quest to find a way to make these old pans non-stick without damaging them. Fortunately, I stumbled upon a trick that’s not only effective but ridiculously simple. All you need is one common kitchen staple: salt.
Yes, you read that right—salt! Here’s what you do: Heat your pan over medium heat, sprinkle a generous amount of salt into it, and then grab a potato. Cut the potato in half, and using a fork, rub the cut side of the potato over the salt in the pan. The combination of the salt’s abrasiveness and the potato’s moisture helps create a non-stick surface by filling in tiny grooves and imperfections in the pan. After a few minutes, discard the salt and potato, give the pan a quick wipe, and voila, it’s ready for cooking.
Besides the potato and salt method, I’ve explored other techniques too. One classic trick is seasoning the pan using oil. This is especially great for cast iron skillets but can work with other metal pans too. Here’s how it goes: First, wash your pan thoroughly to remove any residue. Dry it, then coat it lightly with a high-smoke-point oil like canola or vegetable oil. Heat the pan until the oil starts to smoke, then allow it to cool and wipe out any excess oil. This creates a polymerized layer on the surface that acts like a natural non-stick coating. Repeat this process several times to build up a good layer, and you’ll find that foods start to glide off the surface.
Some people use flour to prevent sticking, particularly when baking. They’ll coat the greased pan with a light dusting of flour. This method isn’t for frying or general cooking, but it’s perfect for ensuring cakes and breads don’t stick. The flour acts as a barrier between the pan and the batter, which can help prevent sticking and make for easy removal from the pan after baking.
Another anecdote I’d love to share involves a trick I learned from a friend who’s a chef. He uses a mixture of oil and salt—heated until the salt dissolves—as a scrub to treat his pans. After scrubbing, he rinses the pan, dries it thoroughly, and applies a light coating of oil. This not only cleans the pan but also improves its non-stick qualities over time.
There’s also the method using vinegar and baking soda, ideal for rescuing pans that have seen better days. Simply mix equal parts of white vinegar and water in the pan, bring it to a boil, then add two tablespoons of baking soda (expect some fizzing!). This mixture can help remove stubborn stains and burnt residues. Once the pan cools down, give it a scrub; often, this combination will restore much of the pan’s original glory.
As I already mentioned, flour worked very well, to my surprise. I just heated my pan, then poured in some oil, added some flour to the oil, and after that, I fried some eggs. Well, they didn’t stick to the pan, and that’s good.
Through trial and error, I’ve learned that caring for non-non-stick pans isn’t as daunting as it seems. Whether you’re using salt and potato, seasoning with oil, or employing a baking soda scrub, each method has its charms and effectiveness. The key is patience and persistence—qualities that my grandma certainly had in abundance as she used these very pans to cook meals filled with love. Now, armed with these tricks, I can continue her legacy, ensuring that these pans can fry an egg or sear a piece of fish without any of the previous drama. Who knew that a bit of kitchen chemistry and some elbow grease could make cooking with grandma’s old pans a joy again?