Non-stick frying pan

I swear by my non-stick frying pan. I don’t like to cook with too much oil, as I am incredibly clumsy and always manage to burn myself with oil splatters (my hob has a questionable thermostat). A non-stick pan is just what you need, for anything from crispy dosas to pineapple fried rice. If you haven’t already got one, my advice is to shell out a bit more money when buying it, as quality really matters here. Cheaper non-stick pans can lose their non-stick coating after one or two uses. I prefer ceramic pans to PTFE-coated pans, as it is safer for you and better for the environment. It’s essential that you take good care of your pan so that it lasts a long time. When cooking with it, try to avoid using too high a heat as this can degrade non-stick coating, and use wooden or silicone spatulas, rather than metal utensils. When washing up your pan, let it cool completely first, then use a lot of warm, soapy water and a soft sponge. Metal scourers or brushes with plastic bristles can scratch the coating, and avoid placing in the dishwasher, as the high heat can reduce the pan’s lifespan, even if it claims to be dishwasher-safe.