TEST HOUSE

A durable non-stick pan will make daily cooking a breeze – if you have the right product. Our test team reviewed a few of these kitchen must-haves.

We test nonstick

pans

BUYERS’ GUIDE

Heavier cookware conducts heat better. And while you don’t need an overly heavy pan, be sure to avoid thin ones that could warp at high temperatures.

Handles should be strong, sturdy and cool to the touch. Plastic or stainless-steel handles or knobs should be dishwasher-safe. Wooden handles give you a good grip but they aren’t oven-safe. Handles that are riveted onto the pan are more durable than those that are glued or screwed on, but the little bumps inside are a dirt trap.

Pouring lips on both sides (great for both left- and right-handers).

The number of coatings and their composition determine the price of the pan. Three layers of coating should be enough for durability.

HOW TO LOOK AFTER YOUR NON-STICK PAN

Never use metal or sharp utensils in non-stick pans. Use wood or nylon utensils to avoid scratching. Also avoid abrasive materials such as scouring pads to clean the pans.

After use, wipe the pan with a few drops of oil. This helps prolong the life of the non-stick surface.

Avoid stacking your pans, as this may scratch the surfaces.

Do not use non-stick pans in the oven. Avoid using sprays on these pans; use oil or butter instead.

NB. Do not heat non-stick cookware above 230°C, as toxic gases are released.

Stop using the pan if the coating starts to come off.

Hand-wash the pan – the heat from a dishwasher’s drying cycle could affect the interior coating.

Don’t use ceramic cookware that’s cracked, because the glaze could leach into food.

Never place a hot pan into cold water after cooking, as this causes warping.