teflon vs oil spray

I've been running across more and more references about oil spray clogging up teflon and ruining its nonstick properties. As a matter of curiosity, what component of the several that make up oil spray is the culprit?

I would imagine it's just the oil itself. I've noticed this when making dosas on a teflon-coated griddle. I apply a thin coat of peanut oil using a paper towel, and I've found that the heat of the griddle can cause the oil to oxidize and to stick to the teflon.

-Paul W.

Hmmm. But the same sources recommend seasoning with oil, just not the spray-on type, which has a number of chemical constituents, such as isobutane, propane, lecithin, sorbic acid, potassium sorbate, beta-carotene et al.

I'd like to meet a teflon coated pan that was TRULY non-stick, and stayed that way.

Me, too.

Why would you have to/want to season a Teflon pan?

-Paul W.

If the mfr tells me to.

I'd like to meet a teflon coated pan that was TRULY non-stick, and stayed that way.

Hi Matilda,

Probably around 12 years ago I received some Meyer Circulon pots as a gift. So far I have had zero issues with the non-stick coating. But I am careful with them. Despite the manufacturers claim that they can go in the dishwasher I have never washed them in the dishwasher. Also, they have never been in the oven at over 400 degrees F.

I'd like to meet a teflon coated pan that was TRULY non-stick, and stayed that way.

Hi Matilda,

Probably around 12 years ago I received some Meyer Circulon pots as a gift. So far I have had zero issues with the non-stick coating. But I am careful with them. Despite the manufacturers claim that they can go in the dishwasher I have never washed them in the dishwasher. Also, they have never been in the oven at over 400 degrees F.

Dave,

A couple years back I retired my Circulon because I got tired of the PITA it was to clean. Those little whorls and ridges seemed to me to trap matter and make it difficult to clean. If you have a trick for doing that, I could un-retire at least two of the skillets. Thanks.

[Jenise]

Bob, I have two Circulon woks that I enjoy using for stir-frying. After use, if needed, I just boil off some water in them--whatever comes lose under a plastic scrubber after that goes away. What doesn't, stays and just makes the pan look more loved. I just consider it 'seasoning'.

I just consider it 'seasoning'.

LOL Jenise. Maybe I will get the skillets out after all. I think there is an 8' and a 12" one in the basement. Do you use much cast Iron? I constantly have trouble with the "seasoning" in the cast iron too. I have a 12" skillet, a 7 and a 9 quart dutch oven, and then I have a 9 quart cast iron dutch oven that has a covering on it, not sure just what the covering is, but it seems to work well. How often do you season your cast iron?

Bob, I have a large, deep cast iron skillet that my wife thinks I'm having an affair with. I use it primarily for gumbos and recipe's using roux. I maintain a beautiful seasoning by washing by hand, water only with sponge and paper towel. When cooking never in a hot oven or stove top for long periods of time and wooden utensils for stirring. Very thin coating of oil for storage. I personally think many people are too rough with their cast iron.

Drew

Bob, I have a large, deep cast iron skillet that my wife thinks I'm having an affair with. I use it primarily for gumbos and recipe's using roux. I maintain a beautiful seasoning by washing by hand, water only with sponge and paper towel. When cooking never in a hot oven or stove top for long periods of time and wooden utensils for stirring. Very thin coating of oil for storage. I personally think many people are too rough with their cast iron.

Drew

Hi Drew,

Your procedures sound a lot like my own. I finally got my wife to quit using detergent to clean the cast iron, and taught her that the best way to remove stuck on foods is to put a little water and bring that to a gentle boil, after which it will wipe clean with a paper towel. I too use either plastic or teflon or wooden utensils. I am thinking that I might need to do another seasoning now that she has agreed to quit scrubbing the cast iron. Yes, the very light coating of oil make things better looking and the cast iron is ready to use straight out of the cabinet storage. I'll try it again. Thanks for the reply.

Bob,
Don't be afraid to re-season those cast iron pans, either. Just coat them with a thin layer of vegetable oil and cook the snot out of them. Then, with proper care, they should be virtually immortal.

Mark Lipton

Bob,
Don't be afraid to re-season those cast iron pans, either. Just coat them with a thin layer of vegetable oil and cook the snot out of them. Then, with proper care, they should be virtually immortal.

Mark Lipton

Thanks Mark, I wonder if I haven't made some mistakes in the seasoning process in the past. Perhaps I have used a bit too much oil, and perhaps I haven't left them in the oven long enough. In the past I have poured vegetable oil in and smeared it around with my fingers, and let them heat at 350F for an hour. I am wondering if I shouldn't reduce the amount of oil, and double the time at that same temperature. We shall see. Thanks again.

Bob,
Don't be afraid to re-season those cast iron pans, either. Just coat them with a thin layer of vegetable oil and cook the snot out of them. Then, with proper care, they should be virtually immortal.

Mark Lipton

Thanks Mark, I wonder if I haven't made some mistakes in the seasoning process in the past. Perhaps I have used a bit too much oil, and perhaps I haven't left them in the oven long enough. In the past I have poured vegetable oil in and smeared it around with my fingers, and let them heat at 350F for an hour. I am wondering if I shouldn't reduce the amount of oil, and double the time at that same temperature. We shall see. Thanks again.

One correction to my previous advice: animal fat is generally better than vegetable oil for seasoning as it doesn't end up sticky (remember our earlier discussion about that?) for seasoning. 350 might even be too hot -- most of the advice I've received calls for 250-300°F. The main thing is to let it bake for a long time (2 hours or so). What you are doing is depositing elemental carbon down on the surface of the iron to create the world's original non-stick surface. You are doing that by carbonizing the fat by first oxidizing it and then boiling off water. That's why the surface of a seasoned cast iron pan will look shiny black.

Mark Lipton

One correction to my previous advice: animal fat is generally better than vegetable oil for seasoning as it doesn't end up sticky (remember our earlier discussion about that?) for seasoning. 350 might even be too hot -- most of the advice I've received calls for 250-300°F. The main thing is to let it bake for a long time (2 hours or so). What you are doing is depositing elemental carbon down on the surface of the iron to create the world's original non-stick surface. You are doing that by carbonizing the fat by first oxidizing it and then boiling off water. That's why the surface of a seasoned cast iron pan will look shiny black.

Mark Lipton

Thanks for the caution Mark. If butter qualifies as animal fat, I am ready to go. All three skillets/dutch ovens can't take a half of a 1/4lb stick. Even if rubbed inside and out. Thanks again.