Why You Should Never Use Cooking Sprays On Nonstick Pans

We’ve written before at HuffPost UK about how olive oil might not be the best choice for roasting spuds.

It turns out the kind of oil you use for nonstick pans matters no matter what you’re cooking in them, too.

According to cookware brand Circulon, “there are several reasons to avoid using cooking sprays on your nonstick cookware”.

Speaking to the New York Times’ Wirecutter, Fran Groesbeck, a managing director of the Cookware and Bakeware Alliance trade association, said that – ironically – some non-stick sprays can ruin the coating on your pans.

They can leave a thin film behind after use, she said, and it’s especially hard to spot on nonstick pans.

“You can’t necessarily see that residue, because nonstick coatings are all black, but if you don’t properly clean it off after you’re done cooking, then your food will start to stick.”

This film is made up of ingredients not usually seen in non-spray oils, like soy lecithin. As they linger on an often-reheated pan, they polymerise, becoming next-to-impossible to remove.

But that’s not the only unwanted side effect. Because these sprays typically have a lower smoke point than many other oils, they begin to burn on your pan – corroding the nonstick surface further.

Speaking to EatingWell, cookware company Our Place’s associate director of product development, Stephanie Hong, said: “Many spray oils also contain chemical propellants, which are prone to breaking down under high heat. This instability can lead to scorching, residue buildup and long-term damage to the nonstick surface, ultimately causing the very sticking you were trying to avoid.”

If you want to use less oil, try wiping your nonstick pan with a paper towel dipped in your usual oil, Circulon shared.

Alternatively, you could place regular oils in a mister bottle, though Hong warns this could carry its own risks.

“The ultra-fine oil particles (even from pure oil options or refillable oil-misters) can burn and carbonise during cooking, leaving behind a stubborn residue that bonds to the pan’s surface and gradually impacts the pan’s nonstick performance,” she told EatingWell.

She added, “To preserve the quality and lifespan of your nonstick pans, skip aerosol sprays” altogether.