Fed Up with Non-Stick Pans That Don't Last?
Andrew Bluett-Duncan
Director
Non-Stick Frying Pans Buying Guide
The Six Reasons Non-Stick Pans Fail Early
Non-stick frying pans consist of two components: the metal body and the non-stick coating. Understanding both—and how you use them—determines whether your pan lasts months or years.
The six main reasons pans fail prematurely:
- Quality of non-stick coating - But surprisingly, not the most important factor
- Material and thickness of pan body - This matters more than most people realize
- How much heat you use - The single biggest destroyer of non-stick
- Type of utensils used - Metal utensils damage coatings permanently
- Type of food cooked - Some foods stick even on perfect non-stick
- How you clean it - Modern non-stick requires proper washing
Here's the good news: you control five out of six of these factors. Learn to manage them properly, and even moderately priced pans will significantly outlast premium pans used incorrectly.
The Single Biggest Destroyer: Overheating
If you remember only one thing from this guide, remember this: Overheating destroys non-stick coatings permanently and instantaneously. At 350°C, the PTFE plastic structure breaks down completely. This happens far faster than damage from scratches or utensils.
Most of us use too much heat. Some use far too much. Very few use appropriate amounts. Reduce your heat settings by 25-30% and watch your pans last years longer whilst your cooking actually improves.
Understanding Non-Stick Coatings
You might think the coating is the single most important aspect of a non-stick pan. It's not. The metal body and its thickness play a much bigger role in both ease of use and lifespan. However, understanding coatings helps you make sense of everything else.
Traditional PTFE-Based Coatings
What they are: Non-stick coatings for cookware are typically PTFE-based plastics. Different companies produce variants with reasonable to quite outlandish claims, but fundamentally, they're all heat-proof plastic.
Temperature limits:
- Best coatings: Up to approximately 270-280°C before overheating begins
- Destruction point: 350°C destroys the coating practically instantaneously
- What happens: The plastic structure breaks down, food starts sticking, and cleaning removes the non-stick along with burnt-on food
Reinforcement Technologies
Better frying pans feature sophisticated substrates that reinforce the non-stick coating:
- Stainless steel mesh: Embedded in the coating for mechanical protection
- Titanium coating: Hardens the surface against scratches and cutting
Important limitation: These reinforcements protect against mechanical damage (knives, spatulas) but cannot protect against overheating. They were never designed to.
PFOA Status
PFOA (perfluorooctanoic acid) has been banned from use in plastic-based non-stick coatings following concerns raised by environmental agencies. Modern PTFE coatings no longer contain this substance.
Ceramic-Based Coatings (GreenPan)
The game-changer: Silica (sand) based coating rather than plastic represents a totally new development in non-stick technology.
Critical Advantage: Heat Resistance
Temperature limit: 450°C - that's 180°C higher than plastic-based non-stick. This makes it practically impossible to overheat under normal cooking conditions.
Additional Benefits
- No PFOA: Never contained this substance to begin with
- Lower manufacturing energy: Uses 60% less power than plastic-based coatings
- Recycled materials: Significant quantities used in pan construction
- Sustainable packaging: Recycled paper and card only
The Trade-Off
Fried eggs stick slightly: Some users report eggs don't release quite as easily as traditional PTFE coatings. If fried eggs are your primary use, this matters. For everything else, the heat resistance advantage outweighs this minor drawback.
Real-world experience: We've been using GreenPan at home for years. They perform very well, are easy to wash up, and the heat resistance provides genuine peace of mind. The egg-sticking issue is a minor inconvenience compared to never destroying a pan through accidental overheating.
Shop All Non-Stick CookwareAddressing GreenPan Controversy
Some users report GreenPan becoming sticky after several months. In our experience, this is almost always due to one cause: inadequate cleaning leading to carbonised grease buildup.
Modern non-stick cannot be treated like old iron pans. They need washing with hot soapy water after every use. Keep the surface clean, and the non-stick continues working. Allow carbonised grease to build up, and nothing will release properly—regardless of coating quality.
Material and Thickness: The Foundation of Performance
Different metals conduct heat at hugely different speeds. Choosing the right metal and thickness is key to how your frying pan performs and how long it lasts.
Why this matters: Imagine a very large frying pan heated in the center by a single gas flame. The pan gets very hot in the middle but remains stone cold near the edge. Even if heat eventually reaches the edge, there's always a huge temperature difference between center and edge.
This hot spot makes good cooking almost impossible and burns off the non-stick coating. With a quality pan, instead of your omelette being burnt in the middle and underdone at the edge, you'll have a beautifully, evenly cooked omelette—preferably still runny on top, utterly delicious, and just begging to be eaten!
Copper (The Gold Standard Nobody Uses)
Heat conductivity: Excellent—the very best
Required thickness: 2mm or more for effectiveness
Why nobody uses it for non-stick: Very expensive, and good cooks who buy copper don't need non-stick anyway
Interesting paradox: If you know the correct temperature for cooking crepes, you don't really need non-stick at all! But getting to that skill level takes time, patience, and money—things many of us are short of, particularly time.
Aluminium (Best All-Round Choice)
Heat conductivity: Almost as good as copper
Cost: Relatively economical
Required thickness: Minimum 3mm, best at 5mm or thicker
Quality indicator: Virgin aluminium (not recycled)
Why it works: Aluminium spreads heat evenly and quickly across the entire pan surface, preventing hot spots that burn food and destroy non-stick coatings.
What happens with thin aluminium: Anything thinner than 3mm gets too hot in the middle, resulting in overcooked, burnt food in the center. Result: overdone, rubbery omelette and damaged non-stick.
Personal recommendation: Aluminium is my personal favorite for general-purpose non-stick pans. This immediately tells you something about my level of cooking—I prioritize practical performance over chef-level copper!
Value proposition: Even heavy-gauge aluminium pans remain economical compared to premium materials whilst delivering professional-level performance.
Shop Samuel Groves Aluminium PansSteel (Economical But Requires Caution)
One Benefit
Cost: Cheap. Even heavy-gauge steel pans remain very economical.
Two Significant Drawbacks
1. Slow heat distribution: Steel spreads heat relatively slowly. Don't be in a hurry when using it. If you crank up the heat immediately in your rush to brown meat, you'll get an almighty hot spot in the center. Result: burnt food again.
2. Lower temperature tolerance: If your steel pan achieves anything over 350°C—and very often less—you will overheat the non-stick to the point of no return. The coating starts peeling off shortly afterwards.
This is a very important point that cannot be stressed enough.
Best for: Patient cooks who can manage heat carefully and don't rush. If you're frequently in a hurry, steel pans will frustrate you.
Cast Iron (Good If You Understand It)
Common misconception: Many people have ambivalent feelings about cast iron, often because they don't understand its characteristics.
Heat conductivity: Actually quite poor—similar to steel
Heat storage: Excellent—absorbs heat slowly but stores it for a long time
Heat distribution: Very even, once the pan reaches working temperature
How to Use Cast Iron Non-Stick Successfully
Critical rule: Always put either oil or food into the pan shortly after placing it on heat. This dramatically reduces any chance of burning the non-stick off.
What it's NOT for: This is not a pan for sealing meat at high temperature or cooking when you're in a hurry.
What it IS for: General-purpose cooking where you can allow the pan to reach working temperature all over. Used patiently, it works exceptionally well and will last many years.
If you burn food in cast iron: You haven't understood its qualities and are effectively abusing it. This is particularly important with the sensitive combination of non-stick coatings on cast iron.
Special Note About Enameled Cast Iron
Never put hot enameled cast iron (like Le Creuset) into the sink until it has cooled down completely. Thermal shock can pop the enamel off. This applies whether the pan has non-stick coating or traditional enamel.
Shop Le Creuset Non-StickStainless Steel (Premium Performance at Premium Price)
Qualities: Great looks, easy to clean, very tough
Heat transmission: Very poor as a standalone material
Why It Works: Aluminium Sandwich Base
Nearly all manufacturers add an aluminium sandwich base so the aluminium transmits heat across the bottom, preventing hot spots that lead to burnt food and burnt non-stick.
Quality matters enormously here. A £25 frying pan will not give the same control over the cooking process as a £125 pan. The difference lies in the thickness and quality of the aluminium core.
Revolutionary Development: Multi-Ply Construction
Multi-ply construction extends heat distribution up the sides of the pan
Pioneered by Demeyere, now copied by several manufacturers:
Traditional sandwich base: Stainless-aluminium-stainless only across the bottom
Multi-ply construction: This lamination extends up the sides of the pan as well
Two significant improvements:
- Spreads heat up the sides without hot spots
- Saves the non-stick from getting overheated around the outside bottom edge (a common failure point with conventional sandwich bases)
Cost consideration: Multi-ply is more expensive but may well be a better investment for long-term use.
Material Summary: What to Buy
Quality non-stick pans feature multiple layers for optimal heat distribution
Best overall for non-stick: Thick aluminium (minimum 3mm, ideally 5mm)
Best premium option: High-quality stainless steel with good aluminium sandwich base (or multi-ply)
Best budget option: Heavy-gauge steel—but only if you're patient with heat
Best for patient cooks: Cast iron—but never use high heat or rush
Unavailable but ideal: Copper—no one manufactures it with non-stick coating
Heat Management: The Make-or-Break Factor
Most of Us Use Too Much Heat
We are impatient. We are hungry. We are in a hurry. We are influenced by TV chefs using big flames for show effect (they get away with it because they're experts who know what they're doing—plus they don't pay for their pans!).
As stated earlier, non-stick is only heat-proof up to a point. The best PTFE coatings don't go much beyond 280°C. GreenPan extends this to 450°C. Beyond these limits, they're no longer that lovely slippery dark grey magic surface. Instead, food starts catching and burning, and when you try to clean it, you remove the non-stick along with the burnt-on food.
End of story. End of the pan.
The Manufacturer's Dilemma
Most manufacturers are reluctant to explicitly tell you not to use too much heat. Why?
It's not cynical profit-seeking. All the manufacturers we've met are genuine enthusiasts about their products. They're not in business for a fast buck—they want repeat business based on satisfaction.
The real problem: Heat is difficult to quantify.
- When water's boiling, you can see it and hear it
- When fat is at correct cooking temperature (170-230°C), it doesn't look very different from the same fat at 350°C
- At very high temperatures, oil becomes even more fluid
- At 350°C, oil starts smoking—meaning you've broken down its structure and should throw it away and restart with fresh oil
- At this temperature, you'll also destroy your non-stick coating, however much you paid for it
The Empty Pan Problem
An empty pan overheats many times faster than a pan with oil or food in it.
Why: When empty, heat has nowhere to go and builds up rapidly. When there's food present, heat is absorbed into the food, so buildup is much slower.
Critical rule for cast iron non-stick: Add oil or food shortly after placing pan on heat. Never leave cast iron non-stick pans heating empty.
Practical Heat Experiment
Try this: Turn down the heat you'd normally use by 25-30% and observe what happens.
Results you'll likely see:
- Your cooking improves
- Your gas and electricity bills drop slightly
- Your pans last significantly longer
- Food tastes better—more succulent and properly cooked throughout
One person's "medium heat" is another person's "low heat." Most of us use too much heat. Some use far too much. Very few use appropriate amounts.
Understanding Cooking Temperatures
Normal cooking range: 170-230°C
PTFE coating limit: 270-280°C before damage begins
Instant destruction point: 350°C
GreenPan limit: 450°C
The gap between normal cooking and destruction is smaller than you think. That's why heat management matters so much.
Utensils: What You Use Matters
Never Use Metal Utensils—Regardless of Manufacturer Claims
Why this rule is absolute: All that stands between you and the metal of the pan are a few microns of plastic. It may be reinforced with high-tech materials. It may even have titanium in it. But to our knowledge, all non-stick coatings remain vulnerable to metal and even hard plastics like melamine utensils.
The coating is only microns thick. No amount of titanium reinforcement changes this fundamental reality.
What to Use Instead
Safe utensils for non-stick:
- Soft nylon spatulas and spoons: Won't scratch even with firm pressure
- Wooden utensils: Traditional and completely safe
- Silicone tools: Modern alternative, heat-resistant and gentle
Avoid:
- Metal spatulas, whisks, tongs, spoons
- Hard plastic utensils (melamine)
- Knives for cutting in the pan
Use soft utensils consistently and your pans will last much, much longer.
Type of Food: Non-Stick Isn't Universal
Oddly enough, even the type of food you're cooking affects non-stick performance.
What Releases Easily
Eggs: Normally stick to everything, but just slop off non-stick surfaces. With good non-stick, you can cook an omelette without butter (though why you'd want to is questionable other than dietary concerns!).
What Sticks Anyway
Bacon: With its high salt content, bacon is quite likely to stick even on the best non-stick surfaces. This is not a pan failure—it's the nature of the food.
Don't expect non-stick to be proof against every form of food sticking, although it will work against most types.
Cleaning and Maintenance: Essential for Longevity
The Old Rule No Longer Applies
Outdated advice: "Just wipe a frying pan clean with kitchen towel (or newspaper)."
Why it's wrong for modern non-stick: That procedure applies only to traditional cast iron or black steel pans. For non-stick, pans must be washed thoroughly in hot soapy water after every use.
Ignore this advice at your peril.
Proper Cleaning Method
For Aluminium, Stainless Steel, and Steel Pans
- Place pan in hot soapy water straight from the cooker
- Use either a nylon brush or Lady Jane scourer (specially made for non-stick coatings—very effective)
- Wash thoroughly, ensuring all grease and food residue is removed
- Rinse and dry
For Enameled Cast Iron (Le Creuset, Chasseur)
NEVER put a hot enameled cast iron pan into the sink until it has cooled down completely.
Reason: Thermal shock can pop the enamel off. Wait for the pan to cool naturally, then wash normally.
The Carbonised Grease Problem
What happens with inadequate cleaning: Better quality non-stick pans can last many years. But as they age, they may gradually build up a film of carbon on the surface. This typically starts on the sides and gradually spreads across the working surface.
Why it's a problem: As the non-stick surface gets covered, the carbon film prevents the non-stick from doing its job. Food starts sticking even though the coating underneath remains intact.
Why it happens:
- Using too much heat (burning fat onto the surface)
- Following outdated advice to "just wipe" pans clean
- Inadequate washing that leaves invisible grease residue
Why it's difficult to fix: Removing carbonised grease from non-stick surface is quite difficult without removing the non-stick coating as well.
If you already have this problem: Email or ring us—we may be able to help depending on the make and how long it's been like that. But prevention through proper washing is far easier than attempting a cure.
Dishwasher Use
Can you use a dishwasher? Some manufacturers claim their pans are dishwasher-safe.
Our recommendation: Hand washing extends lifespan. The harsh detergents and high heat in dishwashers can gradually degrade non-stick coatings, even when manufacturers claim otherwise.
If you do use a dishwasher: Use the gentlest cycle and avoid harsh detergents with bleach or strong alkaline content.
Frequently Asked Questions
Why do non-stick pans stop working after a few months?
Most non-stick pans fail due to overheating, which destroys the coating permanently. PTFE-based coatings break down at 350°C. Excessive heat (often from impatience or high flame settings) is the biggest destroyer of non-stick coatings—far more damaging than scratches from utensils. Other causes include using metal utensils, improper cleaning, and carbonised grease buildup.
What is the best material for a non-stick frying pan?
Aluminium is the best all-round material for non-stick pans. It spreads heat quickly and evenly, preventing hot spots that burn food and damage coatings. Quality aluminium pans should be minimum 3mm thick, with the best being 5mm or thicker made from virgin aluminium. Copper is superior but rarely used with non-stick coatings due to cost.
How thick should a quality non-stick frying pan be?
Aluminium pans should be minimum 3mm thick, with 5mm being ideal. Thinner pans create dangerous hot spots in the center that burn food and destroy the non-stick coating. Copper pans need 2mm minimum thickness. Stainless steel pans require good quality aluminium sandwich bases. Cast iron pans inherently have sufficient mass but conduct heat slowly.
Can I use metal utensils on non-stick pans?
No, never use metal utensils on non-stick pans, regardless of manufacturer claims. The coating is only a few microns thick. Even reinforced coatings with titanium or stainless steel mesh remain vulnerable to metal and hard plastic utensils. Use soft nylon or wooden utensils only to significantly extend pan lifespan.
What temperature destroys non-stick coating?
Traditional PTFE-based non-stick coatings break down at 350°C, with the best coatings lasting up to 270-280°C before damage begins. Once overheated even once at 350°C, the coating structure breaks down permanently and the pan is ruined. Ceramic-based coatings like GreenPan can withstand up to 450°C.
Should I wash non-stick pans or just wipe them?
Always wash non-stick pans thoroughly in hot soapy water after each use. The old practice of wiping pans with kitchen towel applies only to traditional cast iron, not modern non-stick. Failing to wash properly causes carbonised grease buildup that prevents the non-stick from working. Use nylon brush or Lady Jane scourer designed for non-stick surfaces.
Why does food stick to my non-stick pan even though it's new?
Non-stick coating works differently with various foods. Eggs release easily, but bacon with high salt content sticks even on the best non-stick surfaces. If previously good non-stick suddenly fails, check for carbonised grease buildup on the surface—this film prevents the coating from working. Most sticking issues result from using too much heat or inadequate cleaning.
What is the difference between GreenPan and traditional non-stick?
GreenPan uses silica (sand) based coating instead of PTFE plastic. The critical advantage is heat resistance up to 450°C—180°C higher than plastic-based non-stick, making it practically impossible to overheat. GreenPan contains no PFOA, uses 60% less manufacturing power, and incorporates recycled materials. Some users report fried eggs stick slightly more than traditional non-stick.
Can I put my non-stick pan in the dishwasher?
While some manufacturers claim dishwasher safety, hand washing is recommended for longest lifespan. Aluminium, stainless steel, and steel pans can go in hot soapy water immediately. However, never put hot enameled cast iron pans (like Le Creuset) into water until completely cooled—thermal shock can pop the enamel off.
How do I remove carbonised grease from my non-stick pan?
Carbonised grease buildup is difficult to remove without damaging the non-stick coating. Prevention through proper washing is essential. If buildup already exists, the method depends on the pan make and severity. Contact the retailer or manufacturer for specific guidance, as aggressive cleaning may remove the non-stick coating along with the grease. In severe cases, pan replacement may be necessary.
Should I preheat an empty non-stick pan?
Never preheat non-stick pans empty for extended periods. Empty pans overheat much faster than pans with oil or food because heat has nowhere to go and builds up rapidly. With cast iron non-stick pans, add oil or food shortly after placing on heat. This dramatically reduces the chance of burning off the coating. Always use lower heat settings than you think necessary.
What is multi-ply construction and is it worth the extra cost?
Multi-ply construction (pioneered by Demeyere) extends the stainless steel-aluminium-stainless steel sandwich not just across the base but up the sides as well. This spreads heat up the sides without hot spots and protects the non-stick from overheating around the bottom edge. Multi-ply costs more but significantly extends pan lifespan and improves cooking performance, particularly for stainless steel pans.
Shop Our Non-Stick Cookware Collection
Browse quality non-stick pans from trusted brands - all with proper thickness and construction
Le Creuset Non-Stick Samuel Groves Non-Stick Demeyere Non-Stick View All Non-Stick PansOur Half-Price Replacement Guarantee
We understand that accidents happen, even when you're following all the right advice. That's why Art of Living offers something unique:
Half-Price Accidental Damage Replacement
- Valid for 2 years from purchase
- Covers any accidental damage - overheating, warping, dropping, whatever the reason
- No quibbling - we'll replace at half the current retail price
- Simple process - just provide proof of purchase and evidence of damage
This guarantee recognizes that life is busy, kitchens are hectic, and even the best cooks occasionally make mistakes. We'd rather help you get back to cooking than leave you without your essential pan.
Founded in Reigate in 1972, we've spent over five decades helping customers choose cookware that actually lasts. We stock only brands we trust and stand behind everything we sell.
Visit Our Shops
- Reigate Shop: 72 High Street, RH2 9AP | 01737 242302
- Cobham Shop: 16 Anyards Road, KT11 2JZ | 01932 865508
- Warehouse Collection: 40 Ormside Way, Redhill, RH1 2LW
Questions? Call us or visit our contact page. We're happy to discuss which pans suit your cooking style and budget.
The Bottom Line
After five decades in the cookware business, here's what we know about non-stick pans:
Most fail not because they're poorly made, but because we destroy them. Overheating is the single biggest killer—far worse than scratches or utensils. If you remember nothing else, remember this: reduce your heat by 25-30%.
Material and thickness matter enormously. Thick aluminium (minimum 3mm) is the sweet spot for most cooks—affordable, excellent performance, and long lifespan when treated properly.
Proper cleaning is non-negotiable. Wash thoroughly in hot soapy water after every use. The old "just wipe it" advice applies only to traditional cast iron, not modern non-stick.
Soft utensils always. Never metal, regardless of what the manufacturer claims. The coating is only microns thick.
For maximum peace of mind: Consider GreenPan ceramic coating. The 450°C heat tolerance makes it practically impossible to destroy through accidental overheating. Yes, fried eggs may stick slightly more, but you'll never burn off the coating.
Follow this advice and your pans will last years instead of months. Your cooking will improve. Your utility bills will drop. And you'll wonder why you ever rushed with excessive heat in the first place.
That's what proper understanding delivers. That's what we've been teaching for 52 years.
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In my experience, cooking at high temperatures (animal fat only) is ruinous to non-stick pans. It is almost impossible to clean/remove carbonised grease. Handy hints gratefully received.
Thank you – I’ll do my best!
Always enjoy your articles Andrew – Keep them coming!!
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