A high-quality (non-toxic) nonstick pan is an essential tool in my kitchen. In fact, it’s the only skillet I use for perfectly scrambled eggs, omelets, crepes, pancakes, flatbreads, dumplings, or gently sautéed fish. And while I absolutely adore my nonstick skillet, it unfortunately isn’t the best tool for every recipe.
In fact, there’s one food in particular that you should never cook in a nonstick skillet.
The One Thing You Should Never Cook in a Nonstick Pan
Though there are a smattering of dishes not appropriate for a nonstick pan, a perfectly seared steak tops the list. This is primarily due to the high heat required to get the job done—a less-than-ideal scenario for a nonstick skillet.
“High temperatures can damage the coating, so unless your [nonstick] pan is designed for high-heat cooking, use medium heat or lower when cooking with nonstick,” explains Joanne Gallagher, owner and operator (alongside husband Adam) of Inspired Taste, a recipe blog. Brittany Mullins, creator of Eating Bird Food, cookbook author, and recipe developer agrees, sharing, “Overheating can break down the coating (and release fumes).”
To get a beautifully caramelized crust on steak, the pan needs to get searingly hot before adding the meat, which requires several minutes of preheating. However, excessive preheating (especially at high heat) is also not ideal for nonstick.
“Nonstick cookware heats up fast—too fast if it’s empty. Since most non-stick pans are aluminum, they conduct heat quickly, and without food or oil in the pan to absorb some of that heat, the coating can degrade over time,” shares Erin Clarke, creator of the easy, healthy recipe blog Well Plated and author of the best-selling Well Plated Cookbook and Well Plated Every Day.
Simply Recipes / Aaron Hutcherson
Bonus Reasons for Skipping Nonstick
Oftentimes, if you’re searing in stainless steel or even cast iron, you’ll add a touch of oil to the pan right before adding the steak—another no-no for nonstick. “This type of cookware is designed with a built-in nonstick surface, so adding oil can actually interfere with its performance and could damage that coating,” says Ashia Aubourg, freelance food editor and writer.
Plus, many home cooks grab their stainless steel tongs or spatula to flip their steak halfway through the cooking process as plastic utensils might melt with the high heat required for searing. This poses yet another concern when employing a nonstick pan. “Never use a metal utensil with your nonstick pan, as this will destroy the coating faster than you can blink,” Kat Marris, senior recipe developer at Green Chef explains.
So when a beautifully seared steak is on the menu, there are a whole host of reasons why you should avoid using a nonstick skillet. Instead, opt for a well-loved (and well-seasoned) cast iron skillet or a stainless steel pan.
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