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Non-stick cookware makes daily cooking easier — food releases cleanly, less oil is needed, and washing up takes minutes instead of a long scrub. But the coating is the part that does all the work, and how you treat it decides whether your pans last one year or five. Most damaged coatings are not caused by the pan itself. They are caused by small daily habits: a metal spoon, a steel scrubber, a flame turned too high, or a hot pan plunged into cold water.

This guide covers the habits that keep a non-stick coating in good shape, using the kind of pans most Pakistani kitchens use every day, such as the Sonex Classic Non-Stick Frypan with Glass Lid, which starts at Rs 3,297 for the 22 cm size.

Start with the right heat

Non-stick pans heat up quickly, so medium heat is enough for most cooking. A high flame does not cook parathas or eggs faster — it overheats the empty surface before the food goes in and shortens the life of the coating. Preheat the pan for a minute on medium, add a little oil, and then add the food. If you can hear the oil sizzling gently, the temperature is right. If it is smoking, the pan is too hot, so turn the flame down and let it settle before you continue.

The same rule applies to the Classic Non-Stick Wok with Glass Lid, which starts at Rs 3,763 for the 24 cm size. A wok is built for quick, hot cooking, but even a wok does not need the highest flame for the whole dish. Bring it up to temperature, cook in small batches, and let it recover between batches so the coating is never left empty over a full flame.

Use the right utensils

Metal spoons, forks and steel turners are the fastest way to scratch a non-stick surface. One scratch is harmless, but repeated scratches wear the coating down and food starts to stick in those spots. Wooden spoons, silicone spatulas and nylon turners are the safe choice. The Crystal Blue Cookware Nonstick Set (Rs 14,472) includes four cooking utensils in the box, which is a useful reminder: the right tools are part of the set, not an afterthought.

Cutting food in the pan is another habit to avoid. Slicing an omelette or a paratha inside the pan with a knife scores the coating directly. Move the food to a plate or a board first, then cut it there.

Wash it gently, every time

Let the pan cool before you wash it. A hot pan under cold tap water warps slightly each time, and over months that warping makes the base uneven and the coating stressed. Warm soapy water and a soft sponge are all a non-stick pan needs — most food wipes away without scrubbing. If something has stuck, fill the pan with warm water and a drop of dish soap, leave it for ten minutes, and it will lift off easily.

Never use steel wool, abrasive pads or harsh scouring powder on a non-stick surface. They remove the coating a little at a time. The same goes for the dishwasher: many non-stick pans are labelled dishwasher safe, but hand washing is gentler and keeps the finish looking new for much longer. Dry the pan properly before putting it away so water marks do not build up on the surface.

Store it without scratching

Stacking pans directly on top of each other is one of the most common causes of coating damage. The base of one pan rubs against the surface of the one below it every time you take a pan out or put it back. If you must stack, place a soft cloth, a paper towel or a pan protector between each piece. Hanging the pans by their handles is even better when space allows, because nothing touches the cooking surface at all.

Glass lids need the same care. Store them upright or with a cloth between them, and never drop a lid onto a pan. A chipped lid edge can scratch the pan below it.

What to do when food starts sticking

If a pan that used to release food easily starts to stick, check the habits first. Burnt oil left on the surface builds up into a sticky layer that looks like the coating has failed, when in fact it is residue. A gentle wash with warm soapy water, or a paste of baking soda and water left for fifteen minutes, usually restores it. If the surface is scratched through to the metal in patches, that part of the coating is gone and no cleaning will bring it back — that is the point to replace the pan.

For the heavy daily jobs that do not suit a delicate coating, a pressure cooker takes the load instead. The Non Stick Marble Coated Pressure Cooker handles daal, chana and gosht in 9 litre (Rs 8,199) and 11 litre (Rs 8,399) sizes, so your non-stick pans are free for the frying, sautéing and egg work they do best.

A simple daily routine

Good non-stick care is really just four habits: medium heat, wooden or silicone utensils, a gentle wash after the pan cools, and careful storage. None of them takes extra time — they replace the habits that damage the coating with ones that protect it. Follow them from the first day, and a good pan like the Sonex Classic Frypan or the Classic Wok will cook the same in its third year as it did in its first week. That is the whole point of buying quality non-stick cookware: you pay once, and it pays you back every day it stays in good shape.