How to Fix a Sticking Pan with an Ingredient You Have at Home

If your pan is constantly sticking, you don’t have to throw it away and buy a new one. There are a few things you can do to fix the problem and restore your pan’s non-stick properties.

Proper cleaning

Proper cleaning is the key to keeping a nonstick pan in good condition. If you don’t clean it properly after each use, residue can build up on the surface, causing it to stick. To clean it properly, follow these steps:

1. Cool the pan: After cooking, let the pan cool before cleaning it.
2. Use a mild detergent: Use a mild detergent to hand wash the pan with hot water and a non-abrasive sponge. Do not use steel wool or abrasive cleaners, as they may scratch the nonstick surface.
3. Dry the pan well: After washing, be sure to dry the pan well with a paper towel or soft cloth before storing it.

Reconditioning using salt The trick you needed!

If proper cleaning doesn’t fix the problem, you can try reconditioning the pan. To do so, follow these steps:

1. Wash the pan: Wash the pan with a mild detergent and dry well.
2. Add salt: Sprinkle a thick layer of salt on the surface of the pan.
3. Heat the pan: Heat the pan over medium-high heat for a few minutes until the salt darkens.
4. Rub it: Use a paper towel to rub the surface of the pan with the hot salt. The salt will help remove any residue that has accumulated on the surface of the pan.
5. Clean the pan: Clean the pan with hot water and dry it well.

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Other considerations

Here are some other things you can do to prevent your pan from sticking:

• Don’t use aerosol cooking sprays: These sprays can build up on the surface of the pan and cause it to stick.
• Don’t use metal utensils: Metal utensils can scratch the nonstick surface of the pan, which can cause sticking.
• Don’t cook on high heat: Cooking on high heat can burn food and cause it to stick to the pan.

By following these recommendations, you will be able to restore your non-stick pan and enjoy cooking without having to worry about food sticking.