4 Things You Should Never Cook in a Nonstick Pan, According to an Expert

Nonstick cookware has its place in the kitchen, but its limitations should keep it from being your everyday pan. Nonstick cookware can tank a recipe when misused, leaving meat and vegetables without a proper sear. Some foods can damage the surface of your nonstick skillet, leading to a shorter lifespan or the release of nonstick materials into your food. As much as we love the easy cleanup, most foods fare better in a stainless-steel, carbon-steel, or cast-iron skillet. I turned to an expert for a list of foods you should never cook in a nonstick skillet. Richard LaMarita is a chef-instructor of Health-Centered Culinary Arts at the Institute of Culinary Education in New York City. LaMarita describes nonstick cookware, including ceramic, as "niche" in a sense. "Scrambled or fried eggs, pancakes, and fried tofu are great for cooking in nonstick pans," LaMarita told me over email. "These sticky foods must come out completely without leaving remnants in the pan. Nonstick pans are popular, easy to clean, and convenient, and I recommend every cook have one." That said, they're not designed to handle high heat, be placed in the oven, or scrubbed vigorously. The coating that makes a pan nonstick can deteriorate faster when confronted with certain foods or cooking techniques. So, what foods should never be cooked in nonstick cookware? Here are four things Chef LaMarita warns against. Don't miss any of CNET's unbiased tech content and lab-based reviews. Add us as a preferred Google source on Chrome. 1. Anything you want seared, including most meat and fish Getting a proper sear on steak, pork chops, chicken or fish is next to impossible in a nonstick pan. Brian Bennett/CNET First are foods that require or desire searing on the outside. When you're looking for a deep, caramelized crust with good color, such as on a steak, chicken breast, a piece of salmon, or zucchini slices, you won't get the color you want from a nonstick. The pan is not made to tolerate the high heat required to achieve the desired crust, and its surface is not geared toward developing that crust due to the coating on the pan. Getting that seared effect with a stainless or cast-iron pan is best. 2. Caramelized food A cast-iron skillet or stainless-steel pan is best for properly caramelizing an onion or creating a frond (leftover bits of caramelized food). Getty Anytime you plan on using the fond, which is the caramelized bits of food left on the pan after searing, a nonstick pan will not serve you. There will be no fond in the pan. Fond is often used in making pan sauces, searing items first, then picking up those beautiful, tasty bits of food and incorporating them into the sauce. This classic technique requires producing fond through proper searing; nonstick pans are not built for this. 3. Highly acidic foods High-acid foods such as tomatoes and wine- or vinegar-based sauces can corrode the surface of a nonstick pan. Olives for Dinner/Getty Cooking highly acidic foods in nonstick pans is not a good idea. Acidic foods include a tomato sauce, or a dish with a high ratio of vinegar in the pan, such as a braised cabbage, or if there is lemon juice in the cooking process. Ratatouille is a dish I wouldn't cook in a nonstick. The acids in these foods will corrode the delicate nonstick surface over time. 4. Stir-fry, soups, sauces Recipes that require constant stirring or whisking such as Chinese stir-fry or a delicate sauce are not good candidates for a nonstick skillet. Kilito Chan/Getty Along the same lines of wearing down the surface, refrain from cooking foods or dishes that require a fair amount of stirring. A stir-fry, sauce, or a dish that demands a lot of tossing and mixing could wear down the surface quickly. I find that nonstick surfaces wear down eventually, even with proper use, so why speed up that process?