10 Ways You Might Be Ruining Your Nonstick Pans

Nonstick pans are a lifesaver in the kitchen—until they’re not. If you’ve ever wondered why your once-slick surface is now a sticky mess, you’re not alone. As someone who spends a lot of time cooking for my family, I’ve learned the hard way that these pans need a little extra care to keep them working their best.

From bad habits we don’t think twice about to small mistakes that add up over time, keeping nonstick pans in great shape isn’t as tricky as it seems—once you know what to avoid. Let’s make sure your pans stay just as handy as the day you brought them home.

Don’t Leave Them Sitting in the Sink

Letting your nonstick pans soak in the sink might seem harmless, but it’s not doing them any favors. Prolonged exposure to food residue or water can weaken the coating and make it less effective over time. Plus, if someone accidentally stacks dishes on top, you’re risking scratches too.

Make it a habit to wash your pans within an hour or two of cooking. Use warm water, mild dish soap, and a soft sponge, then dry them thoroughly before storing.

Skip the Dishwasher

Even if your nonstick pan is labeled as dishwasher-safe, it’s better to hand wash it. The combination of high heat, harsh detergents, and abrasive cycles in a dishwasher can wear down the nonstick coating over time. If your pan starts sticking more than usual, the dishwasher might be the culprit.

Hand washing your pans is much gentler and doesn’t take long. A little warm water, dish soap, and a soft sponge will do the trick.

Use Gentle Cleaning Methods

Nonstick pans don’t need heavy-duty scrubbing. Most messes can be wiped away with a damp cloth or paper towel. For tougher spots, hand wash the pan with a soft sponge and some dish soap. If you’ve got stubborn residue, a sprinkle of baking soda can help lift it without damaging the surface.

Keep the Heat Moderate

Nonstick pans aren’t designed for super high heat. Cranking up the burner can damage the coating and, in some cases, release harmful chemicals. If you’re searing steak or cooking something that needs a high temperature, it’s better to grab your trusty cast iron skillet.

Stick to low or medium heat for nonstick pans. They heat quickly and distribute warmth evenly, so you don’t need to turn the dial to max to get the results you want.

Don’t Stack Your NonStick Pans

Stacking nonstick pans might save space, but it can seriously mess up the coating. The bottom of one pan can easily scratch or dent the surface of another, making it harder to cook and clean. Some brands, like Calphalon, even warn that stacking pans or lids can void the warranty—yikes!

If you’re tight on storage, try adding a barrier between pans. A dish towel, potholder, or even a paper plate can work wonders.

Never Submerge a Hot Pan

Pouring cold water into a hot nonstick pan might feel like a quick clean-up hack, but it’s a recipe for disaster. Nonstick pans are lightweight and prone to warping when exposed to sudden temperature changes. Once a pan warps, it won’t sit flat on the burner, leaving you with uneven cooking—and a whole lot of frustration.

Instead, let your pan cool completely before washing. It’s a little extra patience, but your pans (and your meals) will thank you for it.

Be Gentle with Abrasive Cleaners

Scrubbing your nonstick pans with steel wool or other abrasive cleaners might feel satisfying, but it’s the fastest way to ruin the coating. Those tiny scratches can build up and cause food to stick over time. Plus, it’s not great for the lifespan of your pans.

Stick to soft sponges or brushes designed for nonstick surfaces. If you’ve got stubborn spots, soak the pan with warm, soapy water for a bit before wiping it clean.

Metal Utensils Are a Big No-No

Using metal utensils on nonstick pans is like asking for scratches—they’re practically inevitable. Even if you’re super careful, the sharp edges and rough surfaces will wear down that precious coating. Once the coating is scratched, food sticks, and your pan won’t work as it should.

Stick to gentle tools like silicone, wood, or even plastic utensils. They’re soft enough to get the job done without damaging your pan.

Don’t Preheat an Empty Pan

Nonstick pans are amazing, but their coating is pretty sensitive. Preheating one while it’s empty can cause the coating to overheat and degrade. Even worse, it might warp the shape of your pan over time, leaving you with uneven cooking and more frustration.

Instead, always add a little fat—like oil, butter, or ghee—before you turn on the heat. It protects your pan’s surface and helps distribute heat more evenly. Plus, who doesn’t love that satisfying sizzle when the fat hits the pan?

Skip the Nonstick Cooking Spray

Aerosol cooking sprays might seem like a shortcut, but they’re secretly sabotaging your nonstick pans. The sprays are loaded with additives that can build up over time, creating a sticky residue that’s almost impossible to remove. It’s like the opposite of what you want from a nonstick pan.

Instead, reach for pure fats like olive oil, butter, or ghee. They’re healthier for your pans and make food release like a dream. Just a quick swipe with a brush or paper towel, and you’re good to go.