Let the pam cool before washing, since cold water on a hot base can warp it. For burnt on food, cover the base with water, add a spoon of bicarb soda and simmer for ten minutes, he scrape with a wooden spoon. For heat marks or rainbow staining, wipe with white vinegar and rinse. Avoid steel wool, which scratches the finish.
Any pan with a magnetic base. Hold a fridge magnet against the bottom, if it sticks firmly, the pan will work. Most stainless steel is fine, while aluminium, copper and glass are not unless they have a magnetic plate bonded to the base. Induction ready cookware also works on gas and electric, so a set mark induction suits any kitchen.
Yes. Ceramic and enamel contain no PTFE or PFOA, which is why many people choose them over traditional non-stick. The coating is more brittle than metal, so avoid thermal shock, metal utensils and stacking pans without protection. Treated well, a ceramic pan lasts several years.
Around three to five years with regular use. Once the coating is scratched, flaking or food starts catching, its time to replace it. Keep metal utensils away, avoiding high heat and hand washing all extend its life. Non stick is best treated as a consumable rather than a lifetime purchase.
Check the base of the pan first. Most stainless steel is dishwasher safe. Non stick and ceramic will survive a few cycles but degrade faster than hand washing, so the sink is the better option if you want them to last. Wooden handles should always be washed by hand.
Non stick suits eggs, fish and anything that catches, though the coating wears out over a few years. Stainless steel handles high heat and browns meat properly, but food will stick if the pan is not hot enough before oil goes in. Ceramic sits between the two, with a non stick surface and no PTFE coating. Most kitchens end up with more than one.
