Seasoning pans means filling the microscopic pores of the pan with grease and thus preventing any food from sticking to the pan while using it to prepear food. However as non-stick pans generally are less prone to having food sticking to it, it is not as necessary to season a non-stick pan as you would generally season stainless or cast iron pans. But as the pan gets older, there may start to form pores in a non-stick pan as well and you will start to see that food gets burned to it easily, so if that is the case you can prolong the lifetime of them by a bit and prevent food residue to attaching itself to it.
- How to season the non-stick pan?
Take some soap and some cold water and thorughly rinse the surface of the pan, let it dry out completly. After that, heat up the pan for 30 seconds till it gets hot and remove it from the heatsource. Add a little oil to it and rub the oil across the surface using a paper towel, this process will allow the oil to seep into any pores, damaged surfaces areas that have formed and will season the pan and make the non-stick coating work properly again.
Once a non-stick pan have gotten damaged so much that it requires seasoning, you will have to be very gentle when washing it in-order to prevent the protective layer of oil to be washed away. This means that you can not use detergent while washing it, and will have to rely on paper towels and regular water to do the job. Also remember that a non-stick pan is likely to get damaged quickly if placed in the dishwasher and avoid that at all cost if you want to have a non-stick pan that will last.
Important: If you start to see that the protective coating starts to peel of it is highly advised that you get a new pan,this is due to the fact that the chemical compound it is made of can cause bad health if digested or starts to fume due to heat.