Why You Should Never Cook Steak in a Nonstick Pan, According to Experts
When it comes to kitchen tools, a nonstick pan is a go-to for many home cooks. Perfect for scrambled eggs, pancakes, or sautéed fish, it’s a versatile staple. However, experts warn that there’s one dish you should never cook in a nonstick pan: steak.
High heat is essential for achieving that perfectly seared, caramelized crust on a steak, but this is where nonstick pans fall short. According to Joanne Gallagher, owner of the recipe blog *Inspired Taste*, “High temperatures can damage the coating, so unless your nonstick pan is designed for high-heat cooking, use medium heat or lower.” Brittany Mullins, creator of *Eating Bird Food*, adds that overheating can break down the coating and even release harmful fumes.
Nonstick pans, often made of aluminum, heat up quickly—sometimes too quickly. Erin Clarke, creator of *Well Plated*, explains, “Without food or oil in the pan to absorb some of that heat, the coating can degrade over time.” This makes them unsuitable for the prolonged preheating required to sear a steak properly.
Another issue is the use of oil. While a touch of oil is often added to stainless steel or cast iron pans before searing, it’s a no-go for nonstick cookware. Ashia Aubourg, a freelance food editor, notes, “Adding oil can interfere with its performance and could damage the coating.”
Additionally, flipping a steak with metal utensils can scratch and ruin the nonstick surface. Kat Marris, senior recipe developer at *Green Chef*, advises, “Never use a metal utensil with your nonstick pan, as this will destroy the coating faster than you can blink.”
So, what’s the best alternative for cooking steak? Experts recommend using a well-seasoned cast iron skillet or a stainless steel pan. These materials can withstand high heat, provide even cooking, and help you achieve that restaurant-quality sear.
Bonus Tip: How to Season Cast Iron
If you’re using cast iron, proper seasoning is key to maintaining its nonstick properties and preventing rust. Simply coat the pan with a thin layer of oil and bake it upside down in the oven at 375°F (190°C) for an hour. Let it cool, and your pan will be ready for action.
In summary, while nonstick pans are great for many dishes, steak isn’t one of them. Opt for cast iron or stainless steel to ensure a delicious, perfectly seared result every time.
