No one wants their food to stick to the pan, but not everyone owns a nonstick pan.

The good news for consumers who have concerns about the safety of Teflon, ceramic or other nonstick surfaces is that you can make almost any pan a nonstick pan with minimal effort.

Most pans can be made nonstick with oil and heat. However, the method used depends on what type of pan you have. No matter what your pan is made out of, “The key is consistency and patience,” said Richard Sandoval, a chef specialising in Latin cuisine and founder of Richard Sandoval Hospitality.

It only takes a few minutes to an hour to make most pans nonstick. However, using the right technique makes “a world of difference,” Sandoval said.

Below, find out how to make your pans nonstick.

Which pans are easiest to make nonstick?

Aluminum, stainless steel, titanium and copper pans are the simplest materials to make nonstick.

Start by heating the pan for a few minutes over medium heat. “The hot pan allows the oil to better coat the pan’s surface, and proteins won’t stick when you add them. Foods will sear and brown, not stick,” explained chef Maricel Gentile, owner of Maricel’s Kitchen in New Jersey.

Sandoval emphasised the importance of using the correct temperature when........

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