Does Olive Oil Ruin Non-stick Pans?

Does Olive Oil Ruin Non-stick Pans?

Is it possible that all of the kitchen aids available to you are hindering your efforts? Nonstick frying pans, particularly the more expensive models, have recently been the subject of much discussion over what products ruin your pans.

Lately, there has been a lot of focus on olive oil and its alleged ability to “ruin nonstick pans.” But is this true?

Do nonstick pans get ruined by using olive oil? No, using olive oil on nonstick cookware won’t ruin them. Even if there are many things to keep in mind when using olive oil in the kitchen, the oil itself has no detrimental effect on the nonstick surface.

This post will examine nonstick pans to see if particular cooking oils shorten their lifespan. In addition, we’ll look at what else is at play and what you can do to keep it usable.

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What Should You Be Aware Of?

Olive oil won’t destroy your nonstick pans on its own, but it could have a detrimental effect if you cook at high temperatures.

Nonstick Pans

First, let’s look at nonstick pans and surfaces. Pans and pots are generally manufactured from stainless steel but can also be made from other materials like ceramic. They are then coated with a nonstick coating.

More popularly known as Teflon, PTFE is commonly used to create this nonstick coating (a brand that produces a specific type of PTFE).

This coating is quite helpful when it comes to creating food, as it allows the user to cook nearly anything without it sticking to the pan or even burning. These pans are also extremely easy to clean, which is why they are so popular.

Oils For The Kitchen

Moving on to the cooking oils. Originally, they were being used as a technique to keep foods from sticking to stainless steel or cast iron pans and pots, way before nonstick was ever a thing.

Animal or plant fats make up most of the ingredients in these oils. Each form of fat has different features that may be generally grouped into smoking points, flashpoints, and tastes.

These are the three important criteria while determining which one to choose.

1. For a long time, olive oil has been a preferred cooking fat. Extra Virgin Olive Oil also has a very pleasant, although neutral, taste that lends a lot of character to savory foods.

2. Tons of plant-based oils can be purchased on the market. Oil can come from seeds (sunflower, flaxseed), nuts (peanuts, macadamia), and fruits (avocado, maize, coconut) (avocado, corn, coconut).

3. Always use an oil with a neutral flavor and high smoke point for basic cooking.

Somethings That Can Ruin For Non-stick Pans Forever

A single mistake (which we’ll go over) can permanently ruin your nonstick coating, so be careful what you want.

Adding Oil At The Wrong Time

  • In a nonstick pan, timing is key when adding oil (or any fat, for that matter). There isn’t a right and wrong, simply a better this than that.
  • To ensure that the oil and pan heat up simultaneously, apply the oil to a nonstick pan while it is still cold.
  • The oil helps create a protective coating on the pan before the food absorbs it. The second reason, which we spoke about before, is the harmful gases that emit if the pan is heated dry or too hot.
  • All of them are merely precautionary measures. If you add the oil at the wrong moment, it won’t ruin your pan. The food is just more likely to stick, causing damage to the pan and diminishing its life.


  • Even if nonstick pans are always designed to be nonstick, it’s like saying an onion should always be the same size. Random example, we know, but you get what we’re saying. Even if a pan claims to be nonstick, there will always be some imperfection.
  • One of the main reasons nonstick pans are less effective is their age. The coating gradually degrades and loses its effectiveness with each wash and use. This is very natural, and there is truly nothing you can do about it.
  • The greatest strategy to extend the pan’s life is implementing thorough cleaning and care.
  • Incorrect Cleaning
  • Scratching the pans with pot scours is a common cause of nonstick pan failure.
  • People who use the pot scour instead of any other options irritate us greatly. Don’t even get us started on the metal ones.
  • Pot scours have very rough and grainy surfaces that can destroy that protective nonstick coating. Please never use anything other than a moist towel to clean nonstick pans. Your frying pan will be grateful.
  • If the pan is particularly sticky and scorched, you can add boiling hot water with some dish soap. The burnt food will ultimately become loose, and you will be able to brush away the char gradually.
  • Heavy-duty chemicals, acids, and alkalis should also be avoided since they can damage the coating.
  • Inadequate cleaning is another cause of nonstick pan failure, not by using the wrong cleaning equipment but by not removing all the charred pieces, sticky sections, or even food.
  • The problem isn’t with the olive oil; it’s with the user who doesn’t remove it. You’ll want to make sure that any traces of oil and food are removed before storing the pan to prevent build-up.

High Heat

  • Cooking with excessively high heat is never a smart idea. For starters, it rarely has a positive effect on the meal, and it also destroys the pan as a result of the damaged food.
  • Cooking liquids and the oils used to prepare the food to lose moisture when cooked at high temperatures. A lack of moisture causes the food to stick horribly, resulting in pan damage.
  • While you also cook food for a long period without stirring, for example, when reducing liquids to make sauces and glazes, the moisture evaporates, and the food starts to stick. Aim to keep liquids from being reduced in anything other than a stockpot or pan.

Wrong Utensils Being Used

  • Another huge culprit that destroys nonstick cooking pans is the use of improper utensils. Cooking utensils made of metal or wood are not permitted.
  • These will scrape the coating and eventually remove it or form weak pots that chip away.
  • Instead, use plastic or silicone (we love silicone) cooking utensils. To loosen the food without destroying it, use a gentle scraping motion on the pan’s bottom.
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Frequently Asked Questions

Nonstick Frying Pans Require A Specific Type Of Oil.

Choosing your optimal oil depends on several things, including what you’re cooking, the oil’s nutritional advantages, and the oil’s taste. On the other hand, most chefs favor oils with high smoke points for use in nonstick pans.

Because of their high smoke points, the following oils are frequently selected for use in nonstick cookware:

  1. Sunflower oil is an example.
  • Peanut oil
  • Oil extracted from canola
  • Grapeseed oil

Can Olive Oil Harm Nonstick Cookware?

No, the nonstick coating will not be damaged by olive oil. Cooking with olive oil is a rarity. It’s also great for marinating and sautéing foods. If you seek an alternative oil for frying, vegetable oils are a good option.

Is Olive Oil Spray Preferable?

While adding flavor and health advantages, the spray does assist in preventing excess stuck-on food or oil.

Are Ceramic Pans Safe To Cook With Olive Oil In?

You can cook with extra-virgin olive oil in a ceramic pan, only at temperatures below its smoke point, 410°F (210°C). The carbonized layer that forms when olive oil is heated to a high temperature will harm ceramic cookware.

Therefore, using spray olive oil or oil straight from a bottle is fine, as long as you’re cautious when cooking with it.

To avoid your pan sticking and burning, don’t heat the oil too much before you begin cooking.

If you already have let olive oil reach its smoking threshold and you’ve just spent three hours scrubbing at that coating of burnt olive oil in your pan, it might be time to look at some of our top nonstick pans.

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