"As a rule, never go near nonstick pans with steel wool. Nonstick cookware is prized for its easy cleanup - so prized, in fact, that according to HowStuffWorks, more than 50% of all kitchen pans sold in the U.S. are nonstick. But, sometimes, extra-stubborn stains still manage to end up adhering to the surface. Even so, don't reach for steel wool. Those coarse metallic fibers will make quick work of that nonstick surface layer, leaving your pans largely unusable."
"There's no school like the old school ... except for instances in which the old school has been improved. Old reliable steel wool may be a powerful cleaning implement, but for certain cookware materials, it's too powerful. Erasing grime and stains is not a "once size fits all" enterprise. In Tasting Table's list of old-school kitchen cleaning habits to retire immediately, we advise against indiscriminately using steel wool to scrub all of your gunked-up pans. Such a powerful tool demands a more discerning application."
Steel wool is a powerful cleaning tool but can be too abrasive for certain cookware materials. Never use steel wool on nonstick pans because the coarse metallic fibers can strip the nonstick layer, leaving pans unusable and potentially releasing toxic particles from polytetrafluoroethylene coatings. Safe cleaning of nonstick cookware requires soft sponges, mild soap, avoiding the dishwasher, and using wooden or plastic utensils. Steel wool exists in grades from #0000 (finest) to #4 (coarsest), and, when used correctly, fine-grade steel wool can be effective for heavy-duty tasks like cleaning oven racks or removing rust from cast iron.
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