Four Steps for Cleaning and Maintaining Cookware

Purchasing a good non-stick pan is just the first step; if you don't know how to properly maintain and clean it, there is still a risk of "toxins entering from the pan." Beginners using non-stick pans often carry over habits from traditional cookware and immediately "scrub the pan" after cooking, not realizing this causes significant damage to the non-stick coating. Even experienced users may not fully understand the correct cleaning methods. Now, we will teach you how to clean and maintain your non-stick pan to extend its lifespan while ensuring healthy cooking!

1. Using a new pan. Before first use, remove the label, fill the pan with water up to 70%, heat and wash it, then wipe a layer of vegetable oil (excluding butter and lard) with a paper towel to enhance its non-stick performance.

2. Choosing a spatula. When cooking, use heat-resistant silicone or wooden spatulas, and avoid using metal spatulas or steel wool that can scratch the pan's surface.

3. Stove flame selection. Non-stick cookware distributes heat evenly, so cooking can be done on medium to low heat to prepare delicious food. When using high heat, there must be food or water in the pan; otherwise, the non-stick coating may peel off. The flame should not extend beyond the bottom of the pan.

4. Cleaning after use. After use, wait for the temperature to drop slightly before washing with water; do not wash immediately with cold water. For stubborn stains, use hot water with detergent and clean with a sponge. Do not scrub vigorously with rough sandpaper or metal balls. Avoid washing a hot pan with cold water or heating an empty pan.