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A STICKY SITUATION: NONSTICK SKILLETS THAT DON'T WORK

Last week, my homemade chicken nuggets stuck to my (up until now) nonstick pan. The week before, it was my breaded tilapia that left its breading behind. I’ve only had this pan for a couple of years. I follow the cooking directions that came with it, so why is it betraying me?

In researching nonstick skillets, I have learned that, unlike cast iron, stainless steel and aluminum pans, most nonstick skillets aren’t built to last. In fact, salespeople at cooking stores often recommend that nonstick skillets be replaced every 2-3 years. If after a couple of years you find as I did that food is sticking to your nonstick pan’s surface, try cleaning it thoroughly with a plastic scouring brush and rubbing some vegetable oil on its surface. If that doesn’t work, it’s time to let it go. Unfortunately, once the nonstick coating has worn down or been damaged, the pan becomes sticky. Therefore, it’s probably not wise to make a huge financial investment in nonstick pans.

Cook’s Illustrated magazine, in rating nonstick skillets last year, wrote, “We think it makes more sense to buy a reasonably priced pan (under $50) so it won’t be so hard to part ways when the time comes.” CI’s favorite low-priced nonstick skillets were:

• Cuisinart Chef’s Classic Nonstick Hard Anodized Omelet Pan,
• Wearever Collections Hard-Anodized model,
  
• Farberware Millennium Soft Touch Stainless Steel Omelet Pan,
• Kitchenaid Gourmet Essentials Nonstick French Skillet, and
  
• Simply Calphalon Stainless Omelet Pan with Nonstick Interior.
  

(I have no relationship with the magazine or any of these companies).

Here are a few hints about cooking with nonstick cookware:

• Never heat an empty nonstick skillet, or use one at temperatures higher than medium heat: Some studies have detected toxic fumes when nonstick skillets are used incorrectly.
  
• Many cooks find that nonstick pans works best for breaded meats, eggs and other foods that need to slide out easily. But for great browning and sauces, and even many sticky jobs, use heavy duty pans with a little cooking spray or oil.
• Use nonabrasive cleaners, or just soap and water, to clean nonstick cookware.
• Don’t use cooking spray—the alcohol in some cooking sprays damages the nonstick coating.
• Use plastic, nylon or wooden cooking utensils to avoid scratching the coating of nonstick pans.