Are there any common mistakes to avoid when preparing pans for first use?

When preparing pans for first use, particularly in the case of non-stick or cast iron pans, there are several common mistakes to avoid. Firstly, many users overlook the importance of thoroughly cleaning the pan before the first use. New pans may have residual manufacturing oils or dust that should be washed off with warm soapy water.

Another frequent mistake is not seasoning a cast iron pan appropriately. While some cast iron pans come pre-seasoned, it’s essential to apply a thin layer of vegetable oil and heat the pan in the oven to develop a non-stick surface and prevent rust. In addition, beginners often use metal utensils on non-stick pans, which can scratch and damage the coating, diminishing its effectiveness.

Finally, starting with high heat is another pitfall; many pans perform best when pre-heated gradually to avoid warping or sticking. By taking these precautions, you can enhance the longevity and performance of your cookware.