4 Unexpected Things You Can Do to Make Your Frying Pan Last Longer

Whether you call it a saute pan, skillet, griddle, or frying pan, there are endless types and they all make it possible to have a delicious meal. They come in different materials, from stoneware to earthenware to aluminum, cast iron, copper, non-stick, glass, and so on. In size, they can range from a small one that fits a single fried egg to gigantic ones that could feed a school.

Well, you probably already know that… What you may be wondering is how to make your pan last longer. This is especially the case if you’re a glorified foodie and enjoy a good homemade meal. From breakfast to brunch, lunch, and dinner all week long for 365 days a year, you may soon start to notice that your frying pan is wearing out too fast.

Is there anything you can do about it? You bet! Here are 4 unexpected things you can do to make your frying pan last longer:

1. Before You Cook, Season it with Cooking Oil

Believe it or not, even when it comes to non-stick pans, it’s always great to lubricate your frying pan before cooking. It doesn’t matter if you’re using state of the art induction frying pans or traditional Teflon. Lubricate your pan by adding a few drops of olive oil, fat or butter then spread it around the frying pan using a paper towel.

This prevents sticking when cooking, which in turn makes cleaning easy. Is it necessary? Yes, because too much scrubbing when washing can hasten wear and tear.

2. Avoid Commercial Cooking Spray

Look out for misleading ads! Cooking sprays may seem like the better option when compared to regular oil but not for your frying pan. Though they are said to reduce your calorie intake, that is not always the case. They also tend to build up and stick to frying pans, making them stickier and harder to clean.

This is especially the case when dealing with stainless steel, aluminum, and non-stick pans. Aluminum and steel pans can get sticky fast, which calls for heavy-duty scrubbing with steel wire. As such, the material is regularly corroded hence fast deterioration. As for non-stick pans, they have a fragile coating, and rubbing them too much may remove them.

3. Use Kitchen Tools That Get on Well With a Frying Pan

Most frying pans are known to get on well with kitchen tools made from silicone, plastic, or wood. As such, when cooking, steer away from metal spoons and sharp objects like knives. They could easily peel off any coating on a frying pan or just physically erode the material. 

4. Use the Right Cleaning Method

This is the most important tip! This is because most people damage their frying pans specifically because of poor cleaning techniques. In this point, there are 5 sub-points:

• After using the pan, fill it with boiling water and allow it to simmer

After use, boil some hot water, fill the frying pan, and let it simmer for some minutes. Following this, rinse the pan with the now warm water and move to the next step.

• Wash your frying pan with a soft sponge using warm water and dish soap.

Using a soft cloth and some dish soap, clean the pan and then immediately dry with a soft cloth or kitchen towel. Although some materials are durable even against a scrubber, some other materials easily wear out. As such, avoid washing your frying pan in the sink with an abrasive sponge or scourer especially if it’s a non-stick pan.

• Avoid the temptation of skipping steps 1 and 2.

Some people prefer to simply wipe the pan clean with a kitchen towel and store it. Well, if you’re prone to this, it’s detrimental to your frying pan. This is because a layer of residue may remain, which may cook and discolor the pan the next time you use it.

• Use baking soda to remove residues

Make a paste of baking soda and water if there are any scorched patches or oil residues. This is especially the case for stainless steel pans which are known to stick. Apply the paste to the affected area and wait 15 minutes before removing it. Afterward, dip a paper towel in vegetable oil and wipe off the non-stick pan’s surface.

•  Forget about the dishwasher

When using glass, non-stick, and materials that easily wear out like copper frying pans, steer off the dishwasher. Cast iron frying pans in particular can’t go in the dishwasher, or they’ll rust. Though dishwashers are very effective in cleaning, they are also aggressive.

They use soap that dissolves into salt and salt scrubs. This explains why glass and copper lose their luster and shine. The same goes for the non-stick pans. If you’d like to use a dishwasher, pick dishwasher-safe frying pan materials like ceramic.

You Can Have Your Pan Forever!

So there you have it: failsafe tips for keeping your frying pans in good condition. These guidelines apply to all types of frying pans but some are specific to certain material types. With these, you can save money in the long term while also improving the quality of your cooking!

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