Non-stick coating – everything you need to know

Expensive utensils require special care and proper handling during cooking. Only in this way will it last for many years and remain in its original form. Non-stick frying pans are particularly capricious in terms of exposure to aggressive detergents and the use of certain utensils during cooking. That is why such utensils must be handled as carefully as possible and the basic rules of careful use must be followed.

Aluminum frying pan

How to properly prepare and how to process the pan for use after purchase? Cookware made of aluminum or steel does not require complex handling after purchase:
New, freshly washed dishes, fill with about half of the liquid, and add a slice of lemon.
We carry out the boiling process for 20 minutes, in which hot steam will destroy all pathogenic microbes and harmful bacteria, and the presence of lemon will eliminate unpleasant odors that are present when buying new dishes. Consider some very important recommendations that you need to use when purchasing new dishes. Careful application of these methods allows you not to damage the surface of the frying pan you just bought.

Method number 1.

The process of roasting a new aluminum frying pan with coarse salt elements is popular:
A new aluminum pan should be washed with dish soap, wiped dry, and placed on the gas stove.
Cover the bottom of the aluminum pan with coarse salt.
You need to keep the pan on low heat for about 20 minutes.
Important! Sometimes this process is accompanied by an unpleasant odor – this is quite normal for aluminum cookware.

After the prescribed period of time, turn off the stove and allow the salt to cool down.
Throw away the salt, and wipe the bottom of the aluminum pan with a cloth soaked in vegetable oil. For this purpose, the use of refined oil is ideal.
For about 20 minutes you need to hold the pan over low heat, then wash, but without detergent.

Method number 2.

The second method is almost similar to the first method, except that kitchen salt is not used. The calcination process is accompanied only by oil. It must be poured more, and 40 minutes over low heat to perform the calcination procedure.

Method number 3.

What to do with a new frying pan if there is very little time? In this case, the third method will come to the rescue. With this method, it is enough:
Wash the aluminum pan.
Wipe dry and wipe with a cloth soaked in vegetable oil.
Then put the dishes in the oven upside down and turn on the temperature setting by 180 degrees. Leave the aluminum cookware in the oven for an hour. After the allotted amount of time, turn off the oven and let the pan cool right there.

Important! To significantly extend the life of your cookware, read the separate article for all the details on how to properly care for your aluminum frying pan.

Wash immediately after use and cool completely
Do not leave cooking utensils for later with food leftovers, as they can dry out reliably. And then the pan will have to sour with water for 1-2 days.

It is better to wash immediately and wipe dry. When removing thick dirt, the base coat is likely to deteriorate.
The water should be warm with a small amount of detergent added. Do not get carried away with the products, since with frequent use and cleaning, the non-stick coating is gradually removed.

Steel frying pan.

To prevent burning, you can use these recommendations:
You can use a hot pan and cold oil. The best method of preventing food burning is to heat up a steel pan. Preheat the pan over low heat, pour vegetable or butter into it just before possible cooking.
The cooking temperature needs to be adjusted. Using too high a temperature setting is guaranteed to cause the food to burn. The high heat setting on the stove is only used when boiling water and deep-frying. In order to avoid scorching and burning of used food, it is necessary to reduce the cooking temperature.

Reheat food before cooking. Applying cold food in a hot skillet will cause it to stick. To avoid this problem, you need to allow food that was taken out of the refrigerator to be taken at room temperature but does not need to leave it for a long time.
Do not overfill the pan during cooking. Too much food can create a mess in the temperature setting of the steel pan, causing it to burn and stick. The food then cooks unevenly.

Do not use non-stick and cooking sprays. The use of such products creates more adhesion problems and does not contribute to their solution. Especially the edges of the pan suffer, where the spray does not burn out.
Important! If the pan you purchased has a non-stick coating, then you need to keep it in good condition. Do not use metal tools to clean the surface of the pan, do not wash dishes with abrasive materials such as a hard metal sponge, and do not cook over very high heat.

Useful Tips

To extend the life of a steel pan, you need to remember a few simple rules:
Some strong detergents can damage the pans. This is especially true for those detergents that are used for dishwashers, as they wash out all the oil and dry it.
The calcining process uses the property of the pores in the metal. They are filled with polymerized oils and fats, which create a non-stick coating. Stainless steel is practically devoid of pores, which is why it retains so well over a long period of time.

Important! To fully appreciate all the possibilities of your new cookware, read a selection of interesting recipes for how best to fry pork in a pan.

Basic principles of careful use:

In order for the dishes to serve for a long time and look like they were on the day of purchase, you need to properly and carefully care for and use them. There are a number of basic rules for this:

  • using wooden or silicone utensils (spoons, ladles, forks and other utensils that come into contact with the frying pan should not be metal, otherwise they may leave scratches on the non-stick surface);
  • heating without oil (you can put the pan on the fire only after placing a little vegetable oil in it, so harmful substances will not get into food);
  • too much fire (Teflon surface does not like rapid and extreme heating to high temperatures, it is better to keep medium or low fire and constant temperature);
  • acidic foods (do not cook too acidic foods in a non-stick frying pan, they negatively affect the coating, destroying it).

Important! The coating needs careful maintenance and regular proper washing, as well as good storage. This will help extend the life of your nonstick cookware.
If the hostess is not sure that she will be able to follow all the rules for the careful use of such a pan, it is better to purchase other alternative options. The fact is that the substances released by the frying pan when used improperly have a negative effect on the body and health. To avoid this, you can purchase a regular cast-iron skillet.

How to remove burnt food from a frying pan?

The pan, to which the remaining fried eggs have adhered, should be poured with warm water (not hot) and wait until it cools completely, and then clean the surface with cool water;
Since it is strictly forbidden to use abrasive cleaning agents, in case of heavy contamination, you can safely use ordinary soda – dissolve it in water to clean the non-stick frying pan.
Remember that if you use your non-stick frying pan correctly, it won’t be a hassle to care for. Do not neglect the basic rules and expensive high-quality cookware will serve you for many years without losing its properties.

Preparing a nonstick skillet for first use.

How correctly a new non-stick frying pan is prepared for use depends on its further high-quality operation and service life. Frying pans with a non-stick coating are resistant to aggressive chemicals, do not rust, and also retain the maximum amount of nutrients in products during heat treatment.

However, in order to preserve all these properties of a brand new frying pan, you should know a few secrets. The non-stick coating is afraid of high temperatures, and also does not accept the use of metal kitchen utensils – forks, spatulas, especially knives.

Types of non-stick coating.

There are several types of coatings on the market. Manufacturers offer the consumer:
– teflon;
– ceramics;
– granite;
– marble;
– diamond;
– titanium.

Criteria of choice.

Teflon pans have a non-stick layer thickness of 3 mm to 6 mm. Such utensils are inexpensive, but they do not last long only 6-8 months. After this period, the application is wiped off or damaged by metal objects and becomes dangerous to human health. Harmful things Twas penetrate the cover through damage and poison the food. Such a frying pan is attractive only in terms of low cost.

Ceramics are more expensive than Teflon, in addition, they are safe since the spraying is made from natural components. The disadvantages include increased fragility. The pan is easy to scratch and should not be dropped – the coating may crack if dropped. She serves from 1 to 3 years.

Granite guarantees the highest impact resistance and the ability to resist damage from metal objects. The service life of such a frying pan, with the proper observance of the operating conditions, can reach up to 3-4 years. There is another type of stone application – marble. It is softer than granite, so it is recommended to use such dishes more carefully. With proper use, it also serves up to 3-4 years. The disadvantage of stone-coated pans is not only the price but also the great weight.

The diamond coating is as thin as Teflon, but stronger and allows food to be heated evenly. Such a pan serves for about 1-3 years. The downside is that it cannot be used on induction cookers.

Titanium, or heavy-duty ceramics, is an environmentally friendly shock-resistant coating that does not increase the weight of the pan, such as stone spraying, while still having all the characteristics of a stone. The advantage of such dishes is their lightness. Such pans “live” on average up to 4-5 years, some expensive specimens – up to 8 years.

Council. When choosing the type of non-stick spraying, it is recommended to proceed from your own household needs and capabilities.

The instructions for caring for a new frying pan also include personal safety rules, because you have to work with hot objects.

Be sure to wear gloves to avoid burns;
Never sharply cool a hot frying pan;
Do not ignite the pan with various detergents and inhale the odors obtained during heating;
Avoid contact with hot oil on the skin;
To preserve the non-stick properties of the cookware, it is sometimes necessary to lubricate it with refined oil.

To do such manipulation is enough once every two weeks.

Correct use of different types of pans

All kinds of pans are used to prepare various dishes. Using the right kind of frying pan helps to keep the dishes in perfect condition, so you need to clearly understand which pan is intended for what:
The stainless steel pan is ideal for making sauces, gravies, and other liquid dishes. They can also be used to cook acidic foods. But dishes with a non-stick coating will begin to react with elements of acidic substances, and as a result, surface damage occurs.

Non-stick pans should be used for frying eggs and other foods that may burn.
Copper pans withstand high temperatures and are best for foods that are very sensitive to heat.
Cast iron models are a great option for frying and simmering any food, but not for storing them.
Do you like different fish dishes? Follow the link to find out many interesting recipes and everything about which fish is better to fry in a pan.

Can I use a dishwasher to wash pans?

Before loading the pan into the dishwasher, you must read the instructions for its use. It indicates the dishes from which materials can be washed. Also on the products themselves, there are designations that indicate the method of cleaning the inventory. Do not load cast iron, aluminum pans, or Teflon-coated dishes into the dishwasher. After such manipulation, the food in them will begin to burn, and the product may lose its shape.

Cast iron products have an uneven surface. It is advisable to calcine to fill the pores before each use. It fills in irregularities and creates a protective film. Under the influence of detergents, too hard sponges, the protective layer is washed off. This leads to the formation of rust on the surface, and food begins to stick to the bottom during cooking. Gels and abrasive powders act on a cast iron pan in a dishwasher. Excessive water exposure will spoil the dishes.

The Teflon coating is also vulnerable to dishwasher cleaning. The polymer surface is easily damaged by mechanical stress. Manufacturers recommend stirring food with a wooden spatula during cooking. The film may peel off when washed in the machine. Teflon is non-stick, so wash it by hand not difficult.
Aluminum cookware is known for being cheap and ineffective. This inventory heats up quickly, causing food to stick.

These dishes must not be machine washed. Pans darken quickly and release toxic substances that negatively affect human health. Food prepared in such a dish is not suitable for consumption.
In the dishwasher, the oxide film breaks down quickly. Excessive water pressure and alkaline cleaning fluids contribute to this.

The metal reacts with water, which leads to its darkening and destruction. Darkening may not occur at one time, but with each such wash, the destruction of the surface will be more pronounced.
Annealing the pan is an important condition for long-term operation. Therefore, it is important to carry out this process correctly, then the kitchen utensils will serve for many years.


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