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Use and Care of Non-Stick Pans

Posted by Aaron Spencer on

Non-stick pans are an attractive option for any kitchen. Whether your sautéing, frying, boiling, or searing,
Winco HRCP-1309, Rectangular Cake Pan, 13" x 9" x 2-1/4", Aluminized Steelthese pans help preserve the quality of your food and make clean-up an easy chore. Non-stick pans also reduce the need for fats and oils compared to standard surface pans, helping you to create to healthier dishes. To help your pans keep looking good, here are a few tips:
  • Do not use metal on a non-stick pan. Before you reach for that spatula, make sure it isn’t metal. Metal utensils will scratch and ruin a non-stick surface. At Kentucky Restaurant Supply, we have a wide variety of wood, rubber, silicone, nylon, and plastic utensils that won’t damage your pan.
  • Clean with safe scouring pads. Do not use steel wool or a sharp scarper when cleaning your pan. If food refuses to budge, let the pan soak for a while. Use a sponge or a scouring pad that says it is nonstick safe.
  • Give your pans some space. When storing your non-stick pans, consider hanging them with plenty of space in between. If handing isn’t an option and they must be stacked, use a paper towel to separate the dishes to prevent scratches.
  • Avoid high heat. Most non-stick pans are made for low to medium heat. When exposed to too much heat, the nonstick coating can bubble or lose its nonstick abilities.
  • Never use a nonstick pan under the broiler. Check the manufacture’s recommendation. Generally, most non-stick pans should not be exposed to temperatures greater than 450 degrees F.
To check out our pans, go to http://www.kyrestaurantsupply.com/pages/professional-cookware. If you can’t find what you are looking for, be sure to contact us as some products may not be listed on the site.

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