If you have to cook acidic foods, it is best to use another type of cookware. One of the very first noticeable signs of damage is the formation of blisters, an indication that acids are already breaking the chemical bonds of the polymer. This disruption causes damage that shortens the life of your nonstick pan. Highly acidic foods have the tendency to disrupt the chemical structure of the synthetic fluoropolymer coating of nonstick pans. Thinking of cooking up a batch of marinara sauce in your nonstick pan? Better not. Calorie-watchers can also use oil misters. Alternatively, half a teaspoon of olive oil or any other fat should help in your cooking process. If you have to use cooking sprays, use those that contain only oil. Over time, this residue will be very difficult to remove, potentially rendering your cookware useless. These chemicals can accumulate on the surface of your nonstick pan. These cooking aids do not only contain oil they also contain emulsifiers, anti-foaming agents, and propellants. This next one may come as a surprise to many home cooks, but there is a good reason why you should never use cooking sprays on your nonstick pan. So whenever it’s time to wash a nonstick pan, make sure it has cooled off. Warping can also affect the pan’s ability to distribute heat in an even manner, reducing cooking performance. If this occurs, the nonstick coating will buckle and peel. Sudden changes in temperature can cause a pan to warp.

But if you prefer to clean your nonstick pan immediately after cooking, perhaps by rinsing a hot pan with cool or lukewarm water, know that your cleaning habits could be damaging your cookware. Some home cooks prefer to clean after cooking (or after eating) and others prefer to clean as they go.

I accidentally cooked the meat pad