I have one acquaintance (I'm not talking about the cook now), just an acquaintance with whom we studied together. Several years ago, he invited my husband and me to visit. He is a lonely person, so I had to cook a "friendly" dinner. And I was very surprised when I did not find any non-stick frying pans with him.
Many will now write: "That's right, all these coatings are harmful, unreliable, etc."
I will not prove otherwise now. And the reason for our friend's "dislike" for such pans is not at all in this. Everything turned out to be much easier.
“I love fried potatoes,” Andrey explained to us, “and I love to eat them straight from the frying pan, I love to grunt well with a fork, because all the tastiest things are right at the bottom. And I'm not going to give up this pleasure! And I already had new pans - I spoiled it on the very first day and threw it away. I will not buy any more! "
You can't argue with that. If you use metal objects, the non-stick coating can be damaged without straining
. Yes, now you can buy dishes, the coating of which is "not afraid" of metal forks, but the instructions for such pans are neat it is written in small print: "to extend the service life of the product, we recommend using plastic, silicone or wooden kitchen accessories ", although on the advertising label in large print:" not afraid of metal objects "(sorry, I threw out the packaging and did not took a photo). This is why the manufacturer is so cunning ...Second actionwhich can quickly ruin the non-stick coating - this is a strong heating of a frying pan without food. I will definitely not forget this point - here I had a sad experience. I decided to cook cakes in a dry frying pan ...
And also, as a chef I know told me, it is imperative to read the instructions for the pan! Few people know that a frying pan before the first use, you need to prepare. First, apply dishwashing detergent to a soft sponge and rinse with warm water. Then put some vegetable oil on the same sponge and rub the pan.
Even in the instructions it is usually written what this pan is intended for. There are those in which you can both fry and stew, and there are those in which you can only (!) Stew (I found out about this recently and was surprised).
It is also very important: do not wash a hot pan with cold water! The coating can easily deteriorate from temperature changes. I usually remove the pan from the heat and let it cool down to at least room temperature. And only then wash it with warm water, always with a soft sponge with a special detergent.
Of course, do not use abrasive cleaning materials or metal sponges. This will also "leave marks" on the surface of the pan. Some products are not recommended to be washed in a dishwasher (this will also be indicated in the instructions).
If suddenly a soft sponge does not cope with the dirt, pour some baking soda into the pan, add a couple of tablespoons of water and leave for a while. After a few minutes, it will be enough just to rinse the pan with water. The baking soda will help to gently remove any food debris from the pan.
I don't know if you do this - but my friend, for example, often puts the pan in the refrigerator (if there is anything left in it). Don't do that either! Leftover food is best placed in a storage plate or plastic container, and it is undesirable to store the pan with food - this will not improve the quality of the coating ((
And even if right out of the refrigerator - and onto the stove... Some people do that too. But there will be no good if you put a cold frying pan on fire!
And further very important point: storage! Before putting the pan in the closet, you need to dry it or wipe it dry with a soft towel! It is important! The pan must be dry! Do not insert pans one into one. Between them necessarily need to lay something soft.
I have allocated a whole drawer for the pans, because I have a lot of them:
Of course, I have described here commonplace things that everyone knows. But, for some reason, many neglect these simple rules.
How do you store pans and how do you care for them? Perhaps I missed something here? I will wait for your comments.
I left links to my dishes and equipment HERE.