Use and clean each pan to make it last.
Share
How to use and maintain each type of stove so that it lasts a lifetime
A good frying pan is like a good knife: if you take care of it, it can last for years, even decades . Unfortunately, most people use them incorrectly: harsh washing, too high a heat, unsuitable utensils, haphazard storage… The result: a ruined frying pan in just a few months.
👉 Good news: this article is the ultimate guide to better using and maintaining your pans . Whether you cook with a cast iron , stainless steel , non-stick , copper , or ceramic pan, you'll discover:
✅ How to use them without damaging them
✅ How to clean them effectively depending on their material
✅ Mistakes to absolutely avoid
✅ Pro tips to make them last a lifetime
We even include a very detailed FAQ to answer all your questions (like “how do you season a cast iron pan?” or “can you restore a scratched non-stick pan?” ).
The different types of stoves and their uses
Each pan has its own personality . Knowing how to use it correctly means cooking better and for longer .
Cast iron pan
Ideal for : searing, simmering, baking.
✅ Advantages :
-
Ultra durable (can last a lifetime)
-
Retains heat perfectly
-
Develops a natural "seasoning" (non-stick surface over time)
❌ Disadvantages :
-
Heavy (not always practical for everyone)
-
Requires special maintenance (regular seasoning)
-
May rust if not dried properly
How to properly use a cast iron pan?
-
Preheat it gently (low ➜ medium heat).
-
Add a little oil before adding your food.
-
Use it to sear meat, make crispy potatoes, flatbread, or even cakes.
-
Don't cook too many acidic foods (tomatoes, vinegar) at the beginning : it can damage the seasoning.
How to clean and store it?
-
Never leave to soak in water.
-
Wash by hand, without strong dishwashing liquid .
-
Dry immediately.
-
Wipe with a cloth and a few drops of oil after use.
-
Store in a dry place, never covered (humidity = rust).
⚠️ Fatal mistake : putting it in the dishwasher.
Non-stick frying pan
Ideal for : omelets, pancakes, crepes, vegetables.
✅ Advantages :
-
Zero snags
-
Cooking with very little (or no) fat
-
Easy to clean
❌ Disadvantages :
-
Fragile coating
-
Does not withstand overheating (above 220°C)
-
Average lifespan (3-5 years)
How to properly use a non-stick pan?
-
Always heat over low or medium heat.
-
Avoid cooking sprays (they clog the coating).
-
Use soft utensils : wooden or silicone spatulas .
-
Never put it directly under cold water when it is hot.
Optimal maintenance :
-
Wash with a soft sponge and lukewarm water.
-
Not dishwasher safe (unless marked “compatible” and even then… it wears down the coating).
-
Store with a pan protector or a cloth between two pans.
⚠️ Fatal mistake : cutting meat or using a metal fork in it.
Stainless steel frying pan
Ideal for : searing, grilling, deglazing.
✅ Advantages :
-
Unbreakable
-
Supports metal utensils
-
Oven and dishwasher safe
❌ Disadvantages :
-
It can be tricky (especially at the beginning)
-
Ask for a little help
Professional use: the “water drop test”
-
Heat the pan empty (without oil).
-
Place a drop of water : if it “dances” (bounces), the pan is ready.
-
Add the oil, then your food.
Interview :
-
It's dishwasher safe, but hand washing with white vinegar for water stains is perfect.
-
Avoid thermal shock (cold water on a hot stove).
Copper pan
Ideal for : sauces, ultra-precise cooking.
✅ Advantages :
-
Heats up and cools down extremely quickly (perfect control)
-
Very aesthetically pleasing
❌ Disadvantages :
-
Requires regular polishing
-
High price
Use :
-
Low to medium heat (heats up quickly!)
-
Use a trivet to prevent deformation.
Interview :
-
Clean with lemon juice or copper polish
-
No dishwasher
-
Wipe and polish often
Ceramic pan
Ideal for : gentle and healthy cooking.
✅ Advantages :
-
Natural coating (without PTFE or PFOA)
-
Easy to clean
❌ Disadvantages :
-
Fragile
-
Loses some of its effectiveness over time
Use :
-
Medium heat only.
-
Avoid overheating when empty.
Interview :
-
Soft sponge + hot water.
-
Don't use the dishwasher too often.
-
Dry thoroughly before storing.
Quick comparison of pans
| Stove | Lifetime | Interview | Ideal use |
|---|---|---|---|
| Cast Iron | Unlimited | Oil, season | Sear, simmer |
| Non-stick | 3-5 years | Gentle, not overheating | Omelettes, crepes |
| Stainless steel | Very long | Normal wash | Sear, deglaze |
| Copper | Long | Polish, avoid dishwasher | Sauces |
| Ceramic | Average | Gentle, not overheating | Healthy cooking |
Pro tips to extend the life of your pans
✅ 1. Choose the right utensils
Use wooden or silicone spatulas to avoid scratching non-stick & ceramic surfaces.
✅ 2. Avoid thermal shock
Never plunge a hot pan into cold water. It will warp and crack.
✅ 3. Store them properly
-
Suspended if possible.
-
Alternatively, use a cloth or felt between them.
✅ 4. Do a “deep cleaning” every 6 months
-
Cast iron → complete re-seasoning
-
Copper → polishing
-
Stainless steel → white vinegar to remove stains
Conservation & Storage
-
Always dry thoroughly before storing.
-
Do not stack without protection.
-
Cast iron: lightly oil before storage.
-
Copper: wrap in a soft cloth to avoid scratches.
Common mistakes to avoid with your pans
Even the best pan can be ruined if you make a few common mistakes. Here's what you absolutely must avoid:
-
Putting a cast iron or non-stick pan in the dishwasher : this destroys the seasoning and the non-stick coating.
-
Cooking over too high a heat on delicate pans such as non-stick or ceramic can cause warping or damage to the coating.
-
Use metal utensils on a non-stick or ceramic pan. Opt for wood, silicone, or nylon.
-
Stacking your pans without protection : a simple cloth or pan protector between them prevents scratches.
-
Allowing moisture to stagnate on your cast iron or copper pans: the risk of rust or tarnishing increases considerably.
FAQ
-
How do you season a cast iron pan?
→ Heat empty, lightly oil, let the oil cook, repeat 3-4 times.
-
How can you tell if a non-stick pan is "dead"?
→ Scratched coating, dark stains, food sticking despite oil.
-
Which pan lasts the longest?
→ Cast iron (unlimited) & stainless steel (unbreakable).
-
Can I wash a frying pan in the dishwasher?
→ Yes for stainless steel. Not recommended for non-stick, copper, cast iron.
-
Can I use metal in a stainless steel pan?
→ Yes, it's one of the only ones that allows it.
-
How do you remove burnt-on stains from a pan?
→ Baking soda + hot water, let it sit.
-
Why does my stainless steel pan stick?
→ It's not hot enough before adding the oil.
-
How can I prevent my copper pan from tarnishing?
→ Regular polishing and immediate drying after washing.
-
Can a rusty cast iron pan be restored?
→ Yes! Scrape off the rust, re-season and oil.
-
What is the best pan for healthy cooking?
→ Ceramic (natural coating) or cast iron (healthy seasoning).
Discover our products
-
Connected Kitchen Scale to weigh your ingredients.
-
Wooden spatulas to avoid scratches.
-
Authentic Kitchen Pack to complete your equipment.
-
Bamboo board to protect your knives and pans.
Useful Links
Blog post
Conclusion
Choosing well, using well, maintaining well. That's the magic formula for making your pans last for years. A pan isn't a consumable item you replace every year: it's a kitchen companion .
👉 By following these tips, you will not only save money , but also cook better and reduce your ecological impact .