The Right Way to Clean a Nonstick Pan So It Lasts for Years

Make sure you have these materials on hand when cleaning a nonstick pan.

• Mild dish soap
• Warm water
• Soft sponge or dishcloth
• Dry towel
• Baking soda (optional)

Having the right tools makes all the difference when cleaning nonstick pans. I’ve found that keeping a dedicated soft sponge just for my nonstick cookware helps avoid cross-contamination with tougher scrubbers used for other pots. If you’re wondering about dish soap, go for something gentle—harsh detergents can sneakily wear down the coating over time. A quick tip: if you’re out of baking soda, white vinegar can work in a pinch for tough spots, though it’s not as effective for heavy grime. Studies from kitchenware manufacturers suggest that using non-abrasive tools can extend a pan’s life by up to 30%, so it’s worth investing in a good sponge!

How to Clean a Nonstick Pan

One of the many benefits of having a nonstick pan is that its coating makes it easy to clean. Let your pan cool down, then clean it using this simple method from Morgan Eberhard, senior scientist and science educator at Procter & Gamble.

1. Let the nonstick pan cool down if it’s recently been used. Never plunge a hot pan into cold water, which can cause warping.
2. Once cool, spray the pan with a mild detergent, covering the entire surface.
3. Using a soft sponge or dishcloth, gently scrub the pan. Avoid using abrasive scrubbers that can damage the nonstick surface.
4. Rinse the pan thoroughly with warm water, ensuring all soap is removed.
5. Let the pan air dry, or use a clean towel to wipe it dry. Make sure it’s completely dry before storing it to prevent moisture buildup and potential rust.

This method is my go-to because it’s so straightforward, but here’s a little extra I’ve learned: letting the pan cool completely isn’t just about avoiding warping—it also prevents micro-cracks in the coating that can form from thermal shock. If you’re impatient like me, it’s tempting to rush, but waiting 10-15 minutes saves you from bigger headaches later. Also, if you’re dealing with greasy residue, adding a drop of dish soap directly to the sponge rather than spraying the pan can cut through oil more effectively. Research shows that improper cleaning, like using cold water on a hot pan, can reduce a nonstick coating’s effectiveness by up to 20% over time, so take it slow!

How to Remove Cooked-On Grime From a Nonstick Pan

Even nonstick pans end up with cooked-on grime from time to time, but it can be removed with baking soda and elbow grease. To remove the grime from your nonstick pan, try this method from Alicia Sokolowski, president and co-CEO of AspenClean.

1. Soak the pan in warm, soapy water for 15 to 30 minutes to soften the food residue.
2. Use a soft-bristled brush to gently scrub away food residue.
3. For stubborn cooked-on grime, make a paste of equal parts baking soda and water.
4. Apply the paste to the pan’s surface, allowing it to sit for 10 to 15 minutes.
5. Gently scrub again with a soft-bristled brush or sponge, removing the remaining grime.
6. Rinse off any remaining baking soda paste or food residue with warm water.
7. Let the pan air dry or use a clean towel to wipe it dry.

I’ve tackled some seriously stubborn grime with this method, and it’s a lifesaver. The baking soda paste is like magic—it’s gentle but gets the job done. A little science behind it: baking soda is mildly abrasive and has a pH that helps break down acidic food residues, like tomato sauce or burnt bits, without scratching the surface. If you’re worried about residue lingering, I sometimes add a splash of vinegar to the rinse water for extra cleaning power. Just don’t overdo the soaking—leaving a pan in water too long can lead to moisture trapped under the coating, which might cause peeling over time. A good rule of thumb is to keep soaking under 30 minutes for best results.

Materials to Avoid When Cleaning Nonstick Pans

Nonstick pans are easy to clean, but they are also easy to damage if you use the wrong materials. Some materials you’ll want to avoid when caring for your nonstick pans include:

• Metal utensils: Metal utensils not only severely scratch the surface of your nonstick pans, but they can weaken the nonstick layer over time, says Sokolowski.
• Abrasive detergents: Cleaning products that are too harsh, strong, or abrasive can damage the surface of your pan and ruin its nonstick properties, says Ben Leonard, chef at GreenPan. Avoid using bleach or chemical oven cleaners.
• Steel wool: Using steel wool or other abrasive scrubbers can result in deterioration of the nonstick surface, says Sokolowski. Always use a soft-bristled brush or washcloth to clean your nonstick pans.

I learned the hard way about metal utensils—one careless scrape with a fork, and my favorite pan had a scratch that started flaking over time. It’s not just about looks; scratches can make food stick more easily, defeating the whole nonstick purpose. A chef friend once told me that abrasive detergents, like those heavy-duty degreasers, can strip away the coating’s chemical bonds, reducing its lifespan by nearly half. If you’re unsure about a cleaner, check the label for “nonstick-safe” or stick to basic dish soap. Pro tip: keep a set of silicone spatulas handy—they’re affordable (around $5-10 for a good one) and won’t harm your pans.

How to Maintain a Nonstick Pan

Taking proper care of your nonstick pans will keep them clean and prolong their lifespan. Follow these helpful tips to keep your pans in good condition:

• Cook at lower temperatures, as nonstick pans can get hot enough to sear a steak even on low to medium heat, says Leonard.
• Hand-wash your nonstick pan, even if it’s dishwasher-safe, says Sokolowski. Hand-washing is safer and helps preserve the coating.
• Store your pans carefully. “Avoid stacking nonstick pans directly on top of each other,” says Eberhard. “If space requires stacking, place a soft cloth between pans to protect the nonstick surface.”
• Opt for silicone or wood cooking utensils instead of metal to avoid scratching the nonstick surface, says Leonard.

I used to toss my pans in the dishwasher until I noticed the coating starting to dull after a few months. Hand-washing takes an extra minute, but it’s worth it to keep that slick surface intact. On the heat front, nonstick coatings can start to degrade above 500°F, so sticking to low or medium heat isn’t just a suggestion—it’s key to longevity. I also use old dish towels between stacked pans; it’s a cheap trick that works like a charm. If you’re looking to save space, consider hanging your pans on a rack—my small kitchen setup got a lot less cluttered after I invested in a $20 wall rack!

Frequently Asked Questions

How to clean a nonstick pan when burnt?

To clean a burnt nonstick pan, soak it for 15 to 30 minutes, then scrub it with a soft-bristled brush. If the burnt-on grime is particularly stubborn, make a paste of equal parts baking soda and water and allow it to sit on the pan for 10 to 15 minutes, then gently scrub and rinse.

Can I use baking soda to clean nonstick pans?

Baking soda can be used to clean nonstick pans, and it can be effective at removing food residue without damaging the surface. “You should use it mixed with a bit of water, so it forms a paste, and then apply the paste on the tough spots,” says Sokolowski. Scrub and rinse the pan thoroughly with warm water, then wipe dry.

For burnt pans, I’ve found that patience is key—don’t rush the soaking step, as it makes scrubbing so much easier. If the burn marks are extra tough, try repeating the baking soda paste trick twice; it’s worked for me on some pretty gnarly messes. On the baking soda front, it’s super cost-effective—a box costs about $1 and lasts for months of cleaning. Just be sure to rinse thoroughly, as leftover baking soda can leave a slight residue if you’re not careful. For an extra layer of care, I sometimes wipe the pan with a tiny bit of cooking oil after cleaning to condition the surface—it’s an old trick my mom swore by!