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Absolutely not A non-stick pans surface will be ruined when any oil becomes polymerised onto it. The whole idea of a non-stick pan is that it's surface is non-stick to food. Permanently layering it with anything else will make it less non-stick Only use non-stick pans for low to medium heat cooking, and use no, or very little oil in them. Be very gentle ...


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Absolutely not A non-stick pans surface will be ruined when any oil becomes polymerised onto it. The whole idea of a non-stick pan is that it's surface is non-stick to food. Permanently layering it with anything else will make it less non-stick Only use non-stick pans for low to medium heat cooking, and use no, or very little oil in them. Be very gentle ...


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I've had this issue also with new pans. I've purchased pans before that need to be seasons and tempered by heating in the oven. As any metal heats it expands, during expansion you will hear little knocks and creaks. I've had pans with rolled edges that trapped water from washing, has caused the water to escape as steam and whistle on its way out, very ...



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