When food sticks to a new pan but not an old one, it is primarily due to the seasoning or the buildup of a non-stick coating on the surface of the older pan. Here's a closer look at both scenarios:
New Pan: When using a new pan, it often has a smooth, pristine surface. While it may be advertised as "non-stick," it may not have undergone the necessary seasoning process or developed a natural non-stick coating. As a result, food tends to adhere to the surface more easily. The lack of seasoning or non-stick coating prevents the formation of a protective layer between the food and the pan, leading to sticking.
Old Pan: Over time, with repeated use, certain pans, such as cast iron or certain types of non-stick pans, can develop a natural non-stick coating. This seasoning or buildup occurs as oils and fats are absorbed into the microscopic pores and irregularities on the pan's surface. The seasoning process creates a smooth, non-stick layer that prevents food from sticking. The oils and fats also provide a barrier between the food and the pan, reducing the likelihood of sticking.
It's important to note that the non-stick properties of a pan can diminish over time due to wear and tear, scratches, or improper cleaning methods. This can result in food sticking to the surface once again. Therefore, proper maintenance and cleaning techniques are essential for preserving the non-stick properties of a pan, whether it is new or old.