Nothing is more frustrating than trying to cook a delicious meal and having it on the bottom of the pan. A well season or cured pan of cooking is more fun, easier to clean and create better tasting food. There is a saying in the restaurant, hot pan - Cold oil. Never meant the oil in a skillet and then cold. By heating the pan and then add the oil and then immediately the food, you stick a lot less. Also, if you season the pan when youbefore you buy, you better results.
Hardening of the types of metal
Stainless Steel - Unfortunately stainless steel can not be seasoned because of the hardness of the metal. A knowledge-in fact, I only used by a restaurant, a stainless steel tank. They are ideal for storing food because the food does not react with the metal, but horrible for cooking. My advice is stay away from them at all.
Aluminum - First wash the pan with the broth and water with aSponge or cloth (no steel sponge). Rinse and dry thoroughly. Heat the pan hot, then add two ounces of oil in the pan. Gently swirl the pan to the oil like coats every part of the pan. Cool the pan. Remove the oil and repeat the process. From that point on, soap ever again. Rinse with warm water and wash with a paper towel. If we have something to eat some salt and oil sticks with a paper towel to remove.
Teflon and other nonstick surfaces - is the non-stick technologya long way over the years and there are dozens of infomercials to prove it. But the truth is also not stick pans at some point. Follow the steps for seasoning aluminum pans and your pans will last longer and perform better. Remember, after the first time, never wash with soup.
Cast iron and wok's - For cast-iron wok, and the process is similar, but given the nature of the metal, the pans will be in focus higher temperature. Fist flush the pot with the brothWater and allow to dry thoroughly. Heat the pan until very hot. Add two ounces of oil to coat and mix all sides. Let cool and remove excess oil. Heat the pan again until it begins to smoke. More oil and repeat the process until you have done this three times. Do not wash pots and store in every corner, or by hanging, so it will not rust.
By the time the season pans properly, enjoy cooking much more and increase the life of your investment. Irecommend a bit 'more money and buy good quality pans and take care of them in the long run you will be much happier. Another suggestion is to never buy pans with plastic or wooden handles because they do not do it in the oven. As you increase the cooking skills you'll find many recipes start the burner, then go to the oven. With all metal pan this transition is perfect.
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