You're storing pans wrong! Why you should NEVER stack them in cupboard

"The inside of your pans takes the brunt of the damage when they're stacked. Every time you place one pan inside another and shift them around, you're creating friction that gradually wears down the surface. For non-stick pans, that damage can happen faster than most people realise."

"Non-stick coatings are among the most vulnerable to stacking damage, as the base of one pan sitting directly on the cooking surface of another will scratch and chip the coating over time. Once a non-stick surface is compromised, the pan becomes both less effective and potentially unsafe to cook with."

"Heavier pans - particularly cast iron or stainless steel - can also warp the pans beneath them when stacked. Warping affects how evenly a pan sits on the hob, which in turn leads to uneven heat distribution which can be difficult or impossible to reverse."

Stacking pans is a common kitchen storage mistake that causes significant damage over time. The friction and weight from placing pans on top of each other gradually wears down non-stick surfaces, which are particularly vulnerable to scratching and chipping. Heavier pans like cast iron and stainless steel can warp lighter pans beneath them, affecting heat distribution on the hob. Even enamelled cast-iron cookware can chip when heavy pans are dropped or slid onto them, leading to rust and making the pan difficult to salvage. Once non-stick coatings are compromised, pans become less effective and potentially unsafe. Proper storage methods exist to protect cookware investments.

Read at Mail Online