How do I look after my pans so they last?

Pans are usually ruined rather than worn out. Thermal shock warps them, dishwashers strip seasoning, and high heat destroys non-stick coatings. All three are avoidable once you know which applies to which pan.

What you'll need

• Soft sponges (optional)
• Oil for seasoning (optional)

Step by step

1. Never put an empty non-stick pan on high heat.The coating degrades rapidly above its rated temperature and can release fumes. Always add oil or food before heating.
2. Use only wood, silicone or plastic on non-stick.A single pass with a metal utensil or scourer damages the coating permanently, after which it sticks and can flake.
3. Accept that non-stick is a consumable.Coatings wear out in a few years with normal use. Replace a scratched or flaking pan rather than continuing with it.
4. Never plunge a hot pan into cold water.Thermal shock warps the base permanently on any material, after which it never sits flat and heats unevenly. Let it cool first.
5. Season and dry cast iron immediately.Wash with hot water and a brush, dry on the hob, and wipe a thin film of oil over it. Left wet, it rusts within hours.
6. Keep cast iron and carbon steel out of the dishwasher.It strips the seasoning and causes rust. These pans are hand-wash only, and it takes thirty seconds.
7. Use bicarbonate of soda on stuck-on food, not a scourer.Simmering water with bicarbonate lifts burnt residue from stainless steel without scratching it.
8. Store pans so they do not scratch each other.Pan protectors, cloth, or hanging them. Stacked directly, non-stick coatings are damaged by the pan above.

Tips

• A discoloured stainless steel pan is cosmetic. Bar Keepers Friend or a similar mild abrasive restores it if it bothers you.
• Cast iron improves with use. A pan that looks poor can usually be restored by scrubbing back and re-seasoning in the oven.
• If a pan has warped and spins on the hob, it is finished for anything requiring even heat. It is not repairable.

Common mistakes

• Heating an empty non-stick pan — The coating degrades above its rated temperature and the pan is permanently compromised. Always add oil or food first.
• Running cold water into a hot pan — The thermal shock warps the base permanently on any material. Let it cool before washing.
• Continuing to use a scratched non-stick pan — It sticks, which defeats the purpose, and the coating can flake into food. Replace it.

Questions people ask