![](\"https:\/\/www.simplyrecipes.com\/thmb\/cb8AiyC-vhQK1gpA7EcOYM2uKfU=\/8405x5464\/Simply-Recipes-Nonstick-Pan-Tip-LEAD-01-ac3cb34c3cb64bb09730ceef7d358a7f.jpg\")
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A high-quality (non-toxic) nonstick pan is an essential tool in my kitchen. In fact, it\u2019s the only skillet I use for perfectly scrambled eggs, omelets, crepes, pancakes, flatbreads, dumplings, or gently saut\u00e9ed fish. And while I absolutely adore my nonstick skillet, it unfortunately isn\u2019t the best tool for every recipe.\n<\/p>\n
In fact, there’s one food in particular that you should never cook in a nonstick skillet.\u00a0\n<\/p>\n
<\/p>\n Though there are a smattering of dishes not appropriate for a nonstick pan, a perfectly seared steak tops the list. <\/strong>This is primarily due to the high heat required to get the job done\u2014a less-than-ideal scenario for a nonstick skillet.\n<\/p>\n \u201cHigh 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,\u201d explains Joanne Gallagher, owner and operator (alongside husband Adam) of Inspired Taste, a recipe blog. Brittany Mullins, <\/strong>creator of Eating Bird Food, cookbook author, and recipe developer agrees, sharing, \u201cOverheating can break down the coating (and release fumes).\u201d\n<\/p>\n 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.\n<\/p>\n \u201cNonstick cookware heats up fast\u2014too fast if it\u2019s 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,\u201d shares Erin Clarke, creator of the easy, healthy recipe blog Well Plated and author of the best-selling Well Plated Cookbook<\/em> and Well Plated Every Day<\/em>.\n<\/p>\n Simply Recipes \/ Aaron Hutcherson<\/p>\n <\/span> <\/p>\n Oftentimes, if you\u2019re searing in stainless steel or even cast iron, you\u2019ll add a touch of oil to the pan right before adding the steak\u2014another no-no for nonstick. \u201cThis 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,\u201d says Ashia Aubourg, <\/strong>freelance food editor and writer.\n<\/p>\n 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. \u201cNever use a metal utensil with your nonstick pan, as this will destroy the coating faster than you can blink,\u201d Kat Marris, senior recipe developer at Green Chef explains.\n<\/p>\n 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.\n<\/p>\n<\/div>\n #Food #Cook #Nonstick #Pan #Experts<\/p>\n","protected":false},"excerpt":{"rendered":" A high-quality (non-toxic) nonstick pan is an essential tool in my kitchen. In fact, it\u2019s the only skillet I use for perfectly scrambled eggs, omelets, crepes, pancakes, flatbreads, dumplings, or gently saut\u00e9ed fish. And while I absolutely adore my nonstick skillet, it unfortunately isn\u2019t the best tool for every recipe. In fact, there’s one food […]<\/p>\n","protected":false},"author":1,"featured_media":864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[48,53,168,617,149],"class_list":["post-863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-cook","tag-experts","tag-food","tag-nonstick","tag-pan"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=863"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/863\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/864"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} The One Thing You Should Never Cook in a Nonstick Pan <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Bonus Reasons for Skipping Nonstick <\/span> <\/h2>\n