Nonstick pans allow you to cook without food sticking to the surface, thanks to a protective coating usually made of polytetrafluoroethylene (PTFE, widely known as Teflon), but sometimes made of other materials like ceramic. This protective coating can become damaged due to various factors, including temperature, kitchen utensils, and improper cleaning. Additionally, certain foods cook differently on a nonstick surface compared to other types of cookware. Like most kitchen tools, nonstick pans serve a specific purpose: their coating ensures that food does not stick. However, this also means they are not ideal for certain recipes and cooking techniques. Below are dishes that you should not cook in a nonstick pan in a nonstick pan.
Steak (and Whole Cuts of Meat That Need a Good Sear)
While you can use a nonstick pan to fry small pieces of meat or cook cutlets, it is not the right tool for preparing a steak. A well-seared, thick piece of meat requires very high heat, which can damage most nonstick pans.
Vegetables That Need to Be Crisped
Many recipes require high heat when cooking vegetables—throwing them into a hot pan helps achieve a crispy texture inside and out. Like meat, vegetables need intense heat for this effect, making stainless steel pans a better option.
However, many vegetables (such as cabbage, broccoli, and Brussels sprouts) still cook well in a nonstick pan.
Tomato-Based, Citrus, Wine, Caramelized, and Other Hot Sauces
Acidic foods like tomatoes can break down the protective coating of this pan, so dishes like tomato sauce you should not cook in a nonstick pan. The same goes for recipes with citrus fruits or wine. Additionally, caramelized and other hot sauces require very high heat, which can negatively affect the coating. For this reason, it is best to avoid making them in a nonstick pan.
Brown Butter (Beurre Noisette)
Technically, you can make Beurre Noisette in a nonstick pan, but it is not the best choice. Browning butter involves heating it until the milk solids take on a nutty flavor, deepening the butter’s taste. In a nonstick pan, if the butter gets too hot, the milk solids may burn, leaving a dark gray or black residue. It is much easier to prepare brown butter in a stainless steel pan.
Braising
Braising starts with searing a piece of meat and then adding liquid for slow cooking. This technique is not well-suited for nonstick pans. A pan with high sides is a better option for this type of cooking.
Fried Potatoes
If you fry potatoes in a nonstick pan, you will not get the crispy, golden bits that stick to the bottom, and you will miss out on the satisfaction of scraping them up. A stainless steel or cast iron pan works better for achieving the perfect fried potatoes.
Heating an Empty Pan
Many recipes instruct you to preheat a pan before adding fat, butter, or oil. For many cooks, this means placing an empty pan on the stove and allowing it to heat up. However, preheating an empty nonstick pan can damage its coating. Always make sure there is a small amount of oil or butter in the pan before placing it on the stove.