If you are using a non-stick frying pan or any non-stick cookware like me, the usual problem we have is how we can make the coating last longer. It’s because the moment the non-stick surface gets scratched, the food that we cook will start sticking on the pan. Not only that. The food that we cook will also burn a lot faster. Sometimes, the food will become overcooked on the outside and the inside will still be raw.
Credits to Masflex Cookware that provided these tips. I’m a long-time user of Masflex non-stick cookware because by using a non-stick pan, on frying or cooking dishes, I get to save oil, water, gas, time and energy. Non-stick cookware is also easier to clean. A single swipe of foam with liquid soap, rinse, and the pan is good again for using.
- Wash, rinse and dry the pan the first time you are using it. Dab a little cooking oil on the surface of the pan to make the coating long lasting.
- Handwash the cookware instead of using a dishwasher.
- Plan your cooking so you can cook different dishes without the need to wash.
- Prepare your ingredients and cut them before cooking so you can just mix them easily on the pan.
- Avoid using metallic or silver utensils when cooking. Recommended are wooden, nylon, plastic, silicone and rubber.
- Avoid drying up the pan for too long without cooking on it.
- As much as possible, use medium heat for cooking.
- Use high heat cooking oil and avoid using extra virgin olive oil which can easily burn and leave residue on the pan.
- Wash the cookware with warm water with soap, rinse and then hang dry or use soft cloth in drying.
- Always use a soft sponge when washing and removing dirt.
- Let the cookware cool down before washing.
- Place the pans in a good storage place where all your pans are stacked nicely. This will avoid unnecessary scratching.