They're practical, easy to clean, and allow you to cook with little fat... but if your non-stick pans lose their effectiveness too quickly, there may be a culprit lurking in your pantry.

Non-stick pans have become a kitchen essential. They're ideal for cooking the perfect fried egg or effortlessly browning vegetables. But despite their apparent durability, these pans can become damaged much more quickly than you might think—or want.

How to keep your non-stick pan from sticking

Oil sprays should be avoided at all costs with non-stick cookware. They leave a sticky layer that, over time, damages the coating. The culprit is lecithin, an ingredient commonly found in these sprays. Combined with food proteins, it forms a stubborn film that's almost impossible to completely remove. The result: you're left desperately scrubbing a surface that was once so easy to clean.

Lecithin is composed of dual-polarity molecules; one side attracts water, the other fat. The problem is that the oleophilic (oil-loving) side attaches to the Teflon coating, while the hydrophilic side attaches to food proteins. As a result, when heated, these proteins denature, solidify, and make the residue increasingly difficult to remove. Over time, this deposit impairs the pan's non-stick properties and reduces its lifespan.

How to make your non-stick pan last longer

If your pans have already been exposed to sprays, it's unfortunately difficult to reverse the damage. But to preserve them in the future, the solution is simple: avoid industrial cooking sprays containing lecithin.

Instead:

• Use a small amount of oil poured with a spoon or brush
• Use refillable spray bottles filled with olive or canola oil
• Using an oil-soaked paper towel to grease the surface

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