John Myers
Coated pans are ideal for gently cooking vegetables, fish, and pastries. But the coating can also have disadvantages, especially if it is damaged. With the right handling and good care, however, coated pans last a long time and are then extremely practical. The non-stick coating made of plastic or ceramic allows you to fry with little or no fat and therefore fewer calories. Since coated pans don’t burn as easily, they are also easier to clean. But be careful: Check the instructions for use to make sure the pan is dishwasher-safe and if in doubt, wash it by hand. When hand washing, only use a little detergent and a soft sponge to avoid scratching the non-stick layer.
Pans coated with plastic should not be heated too much. As a result, the coating can lose its effectiveness and sometimes even peel off. Plastic coatings such as Teflon are also suspected of releasing toxic benzene at extremely high temperatures. However, if you make sure that you only use coated pans on medium or low heat on the stove, you don’t have to worry about that. In order to enjoy your pan for a long time, you should be careful not to scratch the coating, even at moderate temperatures. Therefore, use cooking utensils such as spoons, ladles, or spatulas made of wood, silicone, or plastic, never metal.
Ceramic-coated pans are more heat-resistant and scratch-resistant than plastic coatings. The disadvantage of these pans is that the ceramic layer usually does not stand up to being washed in the dishwasher. Otherwise, the seal could be damaged. However, if you let them cool down after use and then wipe them with a clean kitchen towel, the ceramic layer will remain intact.
