If the non-stick performance of your pan is reduced, this may be due to carbonisation. Carbonisation is a process of overheating, i.e. deposits may form on the non-stick coating as a result of prolonged exposure to intense heat when cooking with butter or oil. Intense heat can cause oil and fat to carbonize, which accelerates the deterioration of non-stick performance. Especially do not use oil sprays to cook with as this type of fat overheats very quickly. (Click on this link to see which oil is best to use).
Solution
You can remove these persistent stains with a deep clean:
- Fill your pan half-way with water & a little bit of detergent.
- Bring it to a simmer or a slight boil. The boiling process will lift off the burnt residue.
- You should be able to clean the rest of the pan.
If your non-stick coating still does not give the desired result, we recommend cleaning the pan with a melamine sponge.
You can use this sponge with a little bit of water and the carbonization should disappear, restoring the non-stick features of the pan.