Non-stick pots and pans can making cooking both easy and enjoyable. With a slick surface, you can reduce the amount of oil you use and make cleaning up both fast and simple. The relationships between oil and non-stick pans can often raise a lot of questions for home cooks. Here are our answers for three of the most common questions we hear:
Should I use oil in a non-stick pan?
The short answer is YES.
With non-stick cookware, you don’t need as much oil as a typical stainless steel pan. In fact, you don’t even need to cover the whole pan. You can use just enough to provide a protective barrier between the food and the ceramic. At low to medium heat, olive oil or coconut oil can be the perfect companion. When cooking with higher heat, use avocado oil, canola oil, peanut oil or ghee. These fats can tolerate higher levels of heat without taking a toll on the taste of your meal.
And always remember to heat the pot or pan with oil in it from the start. It will help protect the non-stick surface of your cookware.
Should you put oil in a hot or cold pan?
It’s best to put oil in your non-stick pan from the time it’s cold. Leaving a non-stick pan on the stove with no oil could damage the ceramic surface, especially if it’s an extended period of time. Plus, Equal Parts non-stick cookware heats quickly, so you should be ready to put your ingredients in within seconds.
How long can you leave oil in a pan?
No more than a few minutes. If the oil starts to smoke, it's been left for too long without the ingredients.
Questions? Text us.
Connect with a culinary expert from our community. We can walk you through the recipe, suggest ingredient swaps, or help you improvise if you make a mistake (it happens). Consider us your friend in the kitchen.