7 Simple Habits That Will Kill Your Nonstick Pan in 6 Months (And How to Care for Your Nonstick Pan the Right Way)

Preheating an Empty Pan (The Fastest Way to Kill PTFE)

I know, I know — every recipe says “preheat your pan.”
But with nonstick cookware? Preheating empty is dangerous.

Why It’s Bad

PTFE coatings begin breaking down at around 500°F, and an empty pan on medium-high can reach that in 2–3 minutes. I tested this using an infrared thermometer:

Heat Test (10-inch PTFE pan)

Once you cross that threshold, the coating begins to degrade microscopically — long before you see smoke.

My Real-Life Fail Moment

Back when I first started reviewing pans, I left a T-fal pan empty on medium-high while answering a text. By the time I turned back, it had hit 560°F. The egg I cracked in afterward stuck like superglue the next morning… and never stopped sticking again.

What to Do Instead

• Add oil or food before turning the heat on
• Or heat the pan on low–medium for 30–60 seconds max
• Never walk away from a heating nonstick pan

Using High Heat for Everyday Cooking

I get it — high heat sears beautifully.
But for nonstick? It’s the equivalent of sprinting barefoot on gravel.

Why It’s Bad

Constant high heat causes:

• Coating breakdown
• Warping
• Hot spots
• Rapid loss of nonstick strength

In my 12-month test, the pans worst affected were the ones used frequently above 400°F.

Heat Test Results

Real-World Example

My husband once tried to “speed-cook” bacon on high in our GreenPan ceramic skillet. In six minutes, the center turned rough, the bacon scorched, and the coating never looked the same. That one breakfast shaved months off its lifespan.

What to Do Instead

• Cook on low to medium for 90% of meals
• Reserve high heat for stainless steel or cast iron

Thermal Shock — Washing a Hot Pan Under Cold Water

If you want to watch a nonstick pan’s soul leave its body, wash it hot.

What Thermal Shock Actually Does

When a hot pan hits cold water, the metal base contracts rapidly, causing:

• Micro-cracks in the coating
• Warping of the base
• Permanent uneven heating
• Loss of nonstick release

My “Oh No” Moment

I once washed a sizzling-hot ceramic pan after frying halloumi because I was in a rush for a second batch. As soon as that cold water hit it, I heard a faint “ping.” Within two weeks, the pan’s center felt rough, and eggs started clinging.

What to Do Instead

• Let pans cool for 5–10 minutes
• If you’re in a rush, fill with warm water only
• Never shock a pan straight from the burner to the sink

Using Spray Oil (Pam Is a Nonstick Killer)

This one surprised me when I first learned it.

Why Spray Oil Damages Nonstick

Aerosol oils contain lecithin, which polymerizes and forms a sticky varnish on the pan. This residue builds up into a rough surface that:

• Makes food stick
• Is incredibly difficult to remove
• Ages the coating prematurely

In my comparison test, spray-oil-treated pans lost their nonstick 2× faster.

Better Options

• Use teaspoon of olive oil or avocado oil
• Or a refillable pump mister (no additives)
• Or butter if you’re feeling indulgent

Stacking Your Pans Without Protection

Stacking nonstick pans without felt protectors is like storing wine glasses in a backpack.

The Problem

The raised rivets, handles, or pan bases can:

• Scratch coatings
• Create micro-abrasions
• Shorten lifespan drastically

In my kitchen tests, the budget ceramic pan scratched in two weeks simply from stacking.

Fix

Use:

• Felt pan separators
• Paper towels
• Or hang pans if space allows

Using Metal Utensils “Just This Once”

I’ve said this before, and I’ll say it again:
There is no such thing as “just one scrape.”

Even a single stroke from:

• a metal spatula
• a fork
• a pizza cutter
  can leave a groove that grows over time.

Real-World Data

In my durability testing:

• Light scratches degraded coating performance by 15–30%
• Deep scratches created permanent sticking zones

Use Instead

• Silicone
• Wood
• Nylon

They feel softer in the hand and extend your pan’s life.