One of the most reliable ways to avoid various types of “burning” and “sticking” is to use cookware with a non-stick coating when cooking.
But it also happens that non-stick frying pans, saucepans and pots lose the qualities for which we fell in love with them, and the mistakes made during their use are to blame for this.
1. Do not forget that the properties of the non-stick coating will certainly be lost if you use metal spatulas and spoons.
Replace kitchen utensils with those made of plastic, silicone or wood.
2. Avoid heating empty cookware – turn on the heat only after making sure that a few drops of oil have fallen into the pan, and do not use non-stick cookware for cold or frozen foods.
Due to sudden temperature changes, the composition applied to the bottom may swell.
3. Chips and cracks in the non-stick coating indicate that you stored the cookware in a “stack”.
4. Finally, try to avoid storing food in non-stick cookware for long periods of time (including in the refrigerator).
