non-stick

Non‑stick pans make low‑fat cooking and quick clean‑up simple, perfect for eggs, pancakes and delicate fish. Modern coatings are tougher, and many tolerate metal whisks lightly, but soft tools remain best. Lower to medium heat preserves the surface, while a small amount of oil improves flavour and browning. In the UK, non‑stick is a go‑to for busy breakfasts and weeknight meals. Avoid aerosol oils, which can leave stubborn residue. Let pans cool before washing, and stack with protectors to prevent scuffs. Check oven‑safe ratings—some non‑stick handles and lids are limited. Pair a non‑stick frying pan with stainless or cast iron pieces for high‑heat searing, building a balanced set for varied tasks. Used with care, non‑stick saves time and effort, keeping mid‑week cooking stress‑free and kitchens easy to maintain. FAQ Q: What oil should I use on non-stick? A: Use regular cooking oils in small amounts; avoid aerosols that can leave sticky build‑up on coatings. Q: Can non-stick go in the oven? A: Many can within stated limits; always check the handle and lid ratings before finishing in the oven. Q: How long does non-stick last? A: With soft utensils, moderate heat and careful storage, quality coatings typically last several years.