8 Mistakes That Ruin Your Nonstick Pans

Nonstick pans earn their place in the kitchen for good reason. They make delicate foods far easier to cook, require less oil or butter, and clean up quickly—often with little more than a swipe of a sponge. Most modern nonstick pans achieve this slick performance with coatings made from polytetrafluoroethylene (PTFE), like Teflon, or a ceramic finish, both designed to reduce friction between food and the pan.

While nonstick cookware is convenient, it’s also more delicate than stainless steel or cast iron. A few common habits can damage the coating, shorten the pan’s lifespan, or make it perform far worse than it should. Avoid these mistakes to keep your nonstick skillet working like new.

Using Metal Utensils

Metal spatulas, spoons, and whisks can quickly mar a nonstick surface. Even small scratches chip away at the coating, and once that surface is compromised, food begins to stick—defeating the purpose of the pan. Deep scratches also make pans harder to clean because residue clings to the damaged areas.

Instead, use silicone, wooden, or heat-safe plastic utensils when cooking with nonstick cookware. If you need to slice something—like cutting an omelet or frittata into wedges—transfer the food to a cutting board first rather than cutting directly in the pan.

Heating the Pan While Empty

Preheating an empty pan is common with stainless steel, but it’s a mistake with nonstick cookware. When overheated, PTFE coatings can degrade and release fumes that are unpleasant and potentially harmful to humans—and toxic to birds and other pets.

Heating a dry pan can also damage the coating itself, causing it to deteriorate faster and shortening the life of the pan. The safer approach is simple: add oil or butter to the skillet before turning on the heat. The fat acts as a buffer, helping regulate temperature and protecting the surface.

Keeping a Pan That's Chipped or Scratched

If your nonstick pan has noticeable chips, flakes, or deep scratches, it’s time to retire it. Once the coating begins to break down, it can continue to peel away during cooking, potentially ending up in your food.

While exposure to PTFE is generally considered low risk—it's largely inert in the body and typically passes through the digestive system without being absorbed—health experts still advise replacing damaged pans to avoid ingesting flakes of the coating. As the surface degrades, it can continue to shed more particles over time, especially with heat and regular use. 

There’s also a practical reason to replace it: a compromised coating won’t perform as intended. Food will begin to stick, cleanup becomes more frustrating, and the pan may heat unevenly as the surface deteriorates. Once the nonstick layer starts failing, replacing the pan is the safest and most reliable option.

Submerging It In Water When It's Hot

This mistake isn’t limited to nonstick pans—but they’re particularly vulnerable to the consequences. Plunging a hot skillet into cold water causes a drastic temperature change that can warp the metal.

A warped pan won’t sit flat on the burner, which means uneven heating and hot spots during cooking. Instead, allow the skillet to cool completely on the stovetop or counter before washing it.

Related Stories

When You Should Use Stainless Steel, Nonstick, and Cast-Iron Cookware

Your Cast-Iron Skillet Can (and Should!) Last Forever—Here's How to Care for It

Putting It In the Dishwasher

Even if a pan is labeled dishwasher-safe, hand washing is still the best option for preserving the coating. Dishwashers expose cookware to high heat and powerful detergents that can gradually break down the nonstick surface.

Over time, these harsh conditions dry out the coating and reduce its effectiveness. A quick wash with warm water, mild dish soap, and a soft sponge is gentler—and usually faster.

Cleaning with Abrasive Pads

The beauty of nonstick cookware is that it shouldn’t require aggressive scrubbing. Using abrasive tools like metal scouring pads or rough scrubbers can scratch the coating and reduce its nonstick ability.

Instead, clean the pan with a standard sponge or soft dishcloth along with warm, soapy water. If food residue lingers, let the pan soak briefly before wiping it clean.

Stacking Pans Without Protection

Many kitchens rely on stacked cookware to save cabinet space, but nesting nonstick pans directly on top of each other can scratch their surfaces. The bottom of one pan can rub against the cooking surface of the one beneath it, gradually damaging the coating.

If stacking is unavoidable, place a dish towel, paper towel, or soft pan protector between each skillet. This small step helps prevent scratches—and can even protect the warranty on some brands.

Using Cooking Spray

Aerosol cooking sprays might seem like a natural pairing for nonstick pans, but they can actually create problems. These sprays often burn at lower temperatures than butter or many cooking oils, leaving behind a sticky residue that builds up over time.

That residue is difficult to remove and can interfere with the pan’s nonstick performance. Some manufacturers even warn that cooking spray can void the warranty.

If you want a very light coating of oil, dip a paper towel into a high–smoke point oil and wipe the surface of the pan. Another option is to fill a refillable spray bottle with your preferred cooking oil for better control.