In short
- For non-stick pans, silicone or wood are the best choice: they do not scratch the coating.
- Stainless steel or metal can damage the non-stick layer through metal-on-metal contact.
- Silicone is soft, heat-resistant and often dishwasher-safe; wood is natural but needs hand washing.
- Choose utensils that can handle the temperature of your cooking.
You do not want to ruin a good pan with the wrong utensils. The material of your spatula or spoon partly determines how long your non-stick coating stays nice. Let's put silicone, wood and stainless steel side by side.
Which utensils are best for non-stick pans?
Silicone and wood are best for non-stick pans, because they are soft enough not to damage the coating. It is better to avoid metal utensils on a non-stick layer: they scratch it and make the coating wear out faster. Silicone also has the advantage of being heat-resistant and easy to clean.
Silicone, wood or stainless steel: what's the difference?
| Material | Safe for the coating | Note |
|---|---|---|
| Silicone | Yes | Heat-resistant, often dishwasher-safe |
| Wood | Yes | Natural, wash by hand |
| Stainless steel or metal | No | Can damage the non-stick layer |
Why no metal utensils on non-stick?
Metal on a non-stick layer leaves scratches, and through those scratches the coating wears out faster. After that, food sticks more easily and the pan needs replacing sooner. One wrong spatula can noticeably shorten the life of a good pan.
The right utensils for your pans
So choose silicone or wood, and watch the heat resistance. Our NoTouch utensils are made of silicone, heat-resistant up to 250°C, and protect your non-stick coating. Want to keep your pans nice even longer? Then read our tips on making non-stick pans last longer and what to look for in a non-stick coating.
