In PM we got into a conversation with two ladies who almost simultaneously complained about the "strange" behavior of their "granite" pans
In one of them, the products do not agree to fry in any way, in the other they begin to stick very quickly, and this is an embarrassment regardless of who produced the frying pan - the same thing happened with the "noname" for eight hundred rubles and with the "firm" for two and a half thousands.
And the three of us thought - what could be the reason?
The fact is that I myself have been using “granite” or “marble” (I don’t know how to call it exactly) pans for a very long time. They never caused any complaints from me. Everything fries perfectly, the pans serve for a long time and surely, the products do not stick to them.
Operation is the simplest (I mean the rules of operation). I use silicone or plastic spatulas, wash it by hand or in the dishwasher. The cooker is induction.
And what is the difference?
We, nevertheless, found the difference. In the second case (with sticky products).
There it was necessary to dance "from the egg", that is, from the question - why is the coating damaged? Still, since the products stick, it means that the coating has come to an end. Found out! the lady first heats the frying pan, and only then pours oil on it. And this is absolutely impossible to do with such pans - microcracks appear on the coating and it begins to be damaged.
Here with simple cast iron - you can create anything (almost) there, but with a non-stick coating you should be careful. In my youth I ruined a couple of Teflon pans - on one I already had a Teflon bubble and came off with a film.
In general, with the heating of the pans, that is still hemorrhoids. It greatly influences the time of their service. The pros advise: never overheat them! And even on an induction hob, do not heat at full power.
The fact is that the induction element itself (and the burner on a gas or electric stove) in the overwhelming majority of cases is much smaller, we eat the diameter of the bottom of the pan. And it is not a fact that the "sandwich" at the bottom will cope with the distribution of heat - most likely, during incandescence, some areas will be overheated for some time until the heat dissipates evenly. In addition, on contact with a hot metal, the oil begins to burn. So it's better to warm it up gradually.
As for the products that are not fried in a "granite" or "marble" frying pan, but are boiled (although, rather, they are stewed), then I have several options.
1. Too many foods for the selected pan
2. Food is too wet
3. The food has just been taken out of the refrigerator or is it frozen at all
These are the three most common mistakes people make while cooking. Moreover, the last (third) is more likely the most likely when the products in the pan are not fried, but stewed. Indeed, in order to get a crust that does not release juice outside, a rather high temperature is needed on the surface of the product itself, which will be reached as soon as possible.
And when we put a cold product on a frying pan (for example, + 5-6 degrees its surface temperature), its heating time increases significantly. What can we say about frozen, which will thaw, giving off juices.
I have no other explanation for the frying pan's bad behavior.
So if you suddenly encountered something like this, please tell us how you solved the problem (if you did).