How to care for your pans' non-stick coating (and make it last years)

A non-stick pan doesn't wear out with use. It gets damaged, which is different, and almost always because of four very specific things.

If you manage to avoid them, a pan will last you years, turning out cakes just like it did on day one.

What the non-stick coating is and how it really gets damaged

The coating is a very thin layer applied over the metal. On our pans it is a water-based double coating, free from PFOS and PFOA.

That layer is hard but thin. It doesn't wear away through normal contact with the batter, or from the heat of the oven. It gets damaged in three ways:

Scratches. Anything harder than the coating will scratch it, and once scratched the cake sticks in exactly that spot.

Thermal shock. Putting a pan straight from the oven under the cold tap makes the metal and the coating contract at different rates. The coating gives way and develops micro-cracks.

Residues that polymerise. Burnt grease or leftover release spray that cooks on layer after layer until it forms a sticky brown film.

The two-minute wash

Wait until the pan is lukewarm. Not hot, not completely cold: lukewarm.

Warm water, a little washing-up liquid and a soft sponge or a cloth. Use your finger to go over the channels of the pattern, which is where batter gets left behind.

Rinse and dry it with a cloth straight away. Don't leave it to drain on its own, especially if you live in a hard water area: limescale leaves white marks that are hard to remove later.

If batter is stuck in a corner, leave the pan in warm soapy water for ten to fifteen minutes. A long soak isn't good for it either, but a quarter of an hour softens things enough for the sponge to lift it off.

Dishwasher: our answer

No.

On the pan pages we say we don't recommend it, and that isn't just a polite formula. Dishwasher detergent is alkaline and abrasive, far harsher than hand soap, and the high-temperature drying cycle speeds up the deterioration of the coating.

A pan will survive a couple of cycles. What it won't survive is the habit.

Separately: our oven trays are dishwasher safe, because they have a different type of finish. Cast aluminium pans with a double coating are not. It's worth not mixing the two up.

Never: metal, scourers, knives

No metal cutlery to cut portions inside the pan. No green or wire-wool scourers. No knife to loosen the edge.

To loosen the edge before turning the cake out, use a silicone spatula or a plastic knife. If the cake has stuck, there are ways to deal with it that don't involve scraping, and they're in the guide to turning cakes out.

The trouble with release spray

It deserves its own section because it ruins more pans than anything else, without anyone knowing why.

Most release sprays contain lecithin. With the repeated heat of the oven, the lecithin builds up on the coating and forms a sticky brown film that soap won't shift. Over time your non-stick pan ends up stickier than an ordinary one.

It's the perfect paradox: you use a product so that nothing sticks and you end up with a pan that everything sticks to.

Melted butter with a brush, or sunflower oil with a brush. They work better and leave no residue.

If your pan already has that film: hot water with bicarbonate of soda, soak for twenty minutes, then rub gently with a cloth. If it's an old build-up, it may not come off completely.

How to store them

Simply stacked, pans scratch each other. The edges of one rub against the inside of the next every time you move them.

Put a sheet of kitchen paper, a thin cloth or a felt mat between one pan and the next. If you have room, better on their edge in a vertical rack, like plates.

And store them completely dry. A pan put away damp inside a closed cupboard ends up with marks.

How long they last and when to retire one

With this sort of care, many years. Non-stick has no expiry date: it has a history.

Signs that a pan has done its time:

• Deep scratches that reach the metal, especially at the bottom of the pattern
• Areas where the coating has come away or is lifting
• It sticks in the same place every time, even when you grease it well
• A sticky brown film that won't come off even with bicarbonate of soda

A pan with lifting coating shouldn't be used for baking any more. That's when it does need replacing.

Frequently asked questions

Can you put a non-stick pan in the dishwasher? It isn't advisable. Dishwasher detergent is far more abrasive than hand soap and high-temperature drying speeds up the deterioration of the coating. Wash by hand with a soft sponge.

Why does my cake stick if the pan is non-stick? The most common causes are incomplete greasing at the bottom of the pattern, scratches in the coating, or a build-up of residue from release spray.

How do I remove the sticky brown layer from a pan? Soak for twenty minutes in hot water with bicarbonate of soda and then rub with a soft cloth. If the residue has been there a long time, it may not come off completely.

Can I use release spray on a non-stick pan? Better not. The lecithin in most sprays builds up with the heat and forms a sticky film that ends up making the pan less non-stick. Butter or oil with a brush.

When should you throw a non-stick pan away? When the coating is lifting or has come away, or when there are deep scratches that reach the metal. A pan in that state shouldn't be used for baking.

Can I wash the pan straight out of the oven? No. Wait until it's lukewarm. Thermal shock between metal and coating causes micro-cracks.