4 Things not to Cook in a Nonstick Frying Pan

Doesn’t work so well: Acidic Foods

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When working with tomatoes or lemons, put away the nonstick cookware. Acidic foods like these will wear off the nonstick coating, making the pans age more quickly. Stainless steel is your best bet for dishes that feature these flavors. Here’s more on the only types of cookware you should use.

Doesn’t work so well: When Charring or Searing

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When cooking meats, especially those like steak or chicken breast, nonstick won’t give you the crispiness or all-over browning you’re aiming for. Use a thin layer of oil on cast-iron or stainless steel pans for an evenly-cooked, delicious dinner. Here are more foods you should always cook in cast-iron pans.

Doesn’t work so well: Pan Sauces

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While the coating on nonstick pans makes them optimal for reducing mess, it also prevents bits to brown at the bottom of the pan. These bits are essential for maximum flavor and richness in your sauces. By the way, here’s why you shouldn’t wash your hot pan in cold water. 

Doesn’t work so well: Browning Butter

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Nutty and toasty browned butter lends a delicious, rich flavor to sauces and baked goods, but you should bench your nonstick pan for this. A stainless steel pan will let you monitor the butter to make sure it doesn’t burn, and will cook the butter evenly. Now, find out how to organize all of your pots and pans in your kitchen.