Why are my raclette pans sticking even though they are non-stick?

If food sticks to the pans, the surface usually needs gentler use, better preparation or a more careful clean. Do not keep using pans with damaged coating, as flaking or deep scratches can make safe use uncertain.

1. Lightly preheat the pans and add a small amount of suitable fat if your recipe allows it. Very cold food or dry ingredients can grip the surface. If sticking improves, the pans are likely being used too cold or too dry.
2. Use wooden or heat-safe utensils only. Sharp tools can damage the coating. If the coating is scratched, food may keep sticking no matter how carefully you cook.
3. Do not overfill the pans. Thick mixtures can set unevenly and stick more easily. If smaller portions release better, the portion size was too high.
4. Let the food cook before lifting it. Forcing it loose too early can tear the surface and leave residue behind.
5. Wash the pans after cooling with a soft cloth or sponge. Harsh scouring can roughen the coating. If residue remains, soak briefly and wash again gently.

Stop using the pans immediately if the coating is peeling, blistering or exposing the base material. If sticking continues despite careful use and cleaning, contact the retailer or store where it was purchased.