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The nonstick skillet
The easy skillet that lets everything slide without ever sticking.
What it is
A skillet with a coating that prevents food from sticking, using little to no fat. Ideal for eggs, fish, crepes, and anything that sticks easily. The coating (Teflon or ceramic) is a fragile layer applied to an aluminum or steel base. Practical and easy to live with, but with a limited lifespan.
« It does not like high temperatures or a hard sear on a piece of meat. »
When to use it
For delicate cooking over low to medium heat: eggs, thin fish, crepes, pancakes. It does not like high temperatures or a hard sear on a piece of meat. As soon as a dish consistently sticks in a standard skillet, it is a sign that a nonstick is the right tool for that specific task.
« Consider it an item to replace every two to three years. »
How to choose
Thick base (at least 3 mm) for even heat, quality ceramic or PTFE coating, stay-cool handle. Avoid models with a very thin base, they heat unevenly in hot spots and the coating degrades faster. Consider it an item to replace every two to three years.
« - Never use metal utensils, use wood or silicone - Low to medium heat only, never empty over high heat - Hand wash wit »
Maintenance
- Never use metal utensils, use wood or silicone
- Low to medium heat only, never empty over high heat
- Hand wash with a soft sponge, no abrasive scrubbing
- Replace it as soon as the coating flakes or starts sticking again
« Heating it empty over high heat, thinking you will save time: it destroys the coating in just a few minutes. »
The common mistake
Heating it empty over high heat, thinking you will save time: it destroys the coating in just a few minutes. Second common mistake: keeping a flaking pan, when the particles of damaged coating really have no place on your plate.