What to do with a new pan?

Each housewife tries to simplify the cooking process with the help of modern household appliances and quality dishes. Today, there is a huge demand for cast iron pans, as this material has so many advantages. But after buying a new frying pan, do not immediately take up the preparation of dishes, as it is necessary to perform a few simple steps that will extend the life of the dishes and prevent many problems in the future. In this article we will consider what to do with a new tefal pan and how to achieve its non-stickness.

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Aluminum pan

How to prepare and how to process the pan for use after purchase? Dishes made of aluminum or steel do not require complex manipulations after purchase:

  1. Fill the new, just washed dishes, about half with liquid and add a slice of lemon.
  2. 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 the unpleasant odors that are present when buying new dishes.

Consider the very important recommendations that you need to use when acquiring new dishes. Careful application of these methods allows you not to damage the surface of the newly purchased pan.

Method number 1

The process of calcining a new aluminum pan with elements of coarse salt is popular:

  1. A new aluminum skillet must be washed with a detergent, wiped dry and put on a gas stove.
  2. Cover the bottom of the aluminum pan with coarse salt.
  3. About 20 minutes you need to hold the pan over low heat.

Important! Sometimes this process is accompanied by an unpleasant odor - for aluminum utensils this is quite normal.

  1. After the set period of time, turn off the stove and allow the salt to cool.
  2. Discard the salt, and wipe the bottom of the aluminum pan with a cloth that is dipped in vegetable oil. For this purpose, the use of refined oil is ideal.
  3. About 20 minutes you need to hold the pan over low heat, then wash, but already without detergent.

Method number 2

The second method is almost similar to the first method, only in this case, no kitchen salt is used. The calcination process is accompanied only by oil. It must be poured a little more, and for 40 minutes on a low fire, perform the calcination procedure.

Method number 3

What to do with a new pan if there is very little time? In this case, the third method will come to the rescue. With this method, it is quite enough:

  1. Wash the aluminum pan.
  2. Wipe dry and wipe with a cloth that is moistened with vegetable oil.
  3. Then put the dishes in the oven upside down and turn on the temperature by 180 degrees. Aluminum dishes must be left in the oven for an hour. After a set period of time, turn off the oven and allow the pan to cool right there.

Important! To significantly extend the life of utensils, read a separate article with all the details proper care of the aluminum pan

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Steel pan

To prevent burning, you can use these recommendations:

  • You can use a hot pan and cold oil. The best way to prevent food burning is to heat a steel pan. Preheat the dishes over low heat, pour vegetable or butter into it right before possible cooking.
  • It is necessary to adjust the cooking temperature. The use of too high temperature is guaranteed to lead to burning food. The mode of strong fire on the stove is used only when boiling water and the deep frying process. In order to avoid the process of burning and burning used products, it is necessary to reduce the temperature of cooking.
  • It is necessary to warm dishes before the cooking process. Applying cold food in a hot pan will cause it to stick. To avoid this problem, you need food that was taken out of the refrigerator, allowed to take room temperature, but you do not need to leave it for a long time.
  • When cooking, do not overfill the pan. If you put too much food, then there is a mess in the temperature regime of the steel pan, which contributes to sticking and sticking. Food in this case is cooked unevenly.
  • Do not use non-stick and cooking sprays. The use of such funds creates more problems with adhesion and does not contribute to their solution. The edges of the pan, where the spray does not burn out, are especially affected.

Important! If the purchased pan has a non-stick coating, then it is necessary to maintain 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 on very high heat.

Useful Tips

To extend the life of the steel pan, you need to remember a few simple rules:

  • Some potent detergents can damage pans. This is especially true for those detergents that are used for dishwashers, as they wash all the oil and dry it.
  • During the calcination process, the property of pores in the metal is used. 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 is so well preserved after a long period of time.

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

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Cast iron pan - advantages and features of the preparation

Cast iron is considered the best material for the manufacture of kitchen utensils, because it is environmentally friendly, durable, reliable and can serve a very long period of time.

Cast-iron pans have a number of advantages, compared with ultramodern non-stick products:

  • Cast iron is the oldest alloy that is used to make kitchen utensils. This material does not contain unnecessary chemical impurities, and is also absolutely non-toxic during heating.
  • It conducts heat poorly, but retains it excellently, so before use, such a frying pan must be properly calcined.
  • A cast-iron frying pan evenly gives off heat to the products, so they do not burn, do not lose juices and acquire a unique taste.
  • These products do a great job with long languishing.
  • The cast-iron surface is absolutely neutral to food acid products.
  • Suitable for all types of stoves and ovens.
  • Cast iron is very durable and does not lend itself to deformation, so such cookware lasts a very long time.
  • It is easy to restore the original appearance, as well as non-stick properties.
  • The surface is not susceptible to mechanical damage, so you can use any device in the process of stirring dishes.
  • A cast iron grill pan with a raised bottom makes it possible to prepare dishes with virtually no fat.

All these advantages can be appreciated if you know what to do with a new cast-iron frying pan?

Important! Also, this type of cookware has a number of disadvantages:

  • huge weight;
  • ability to rust, therefore it is necessary to periodically carry out preventive procedures;
  • it is impossible to store food in it;
  • necessary special, but simple care;
  • may fall if dropped.

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Rules for the care and use of a non-stick cast iron pan

How to make a cast-iron pan non-stick and save these properties? For a cast iron pan, the rules for maintenance and operation are not as strict as for teflon or ceramic models, but still, there are certain tips:

  • It is only necessary to buy kitchen utensils of high quality and from well-known manufacturers, since the operational life of the product directly depends on this.

Important! The lack of surface gloss and uneven heating of the pan indicates a poor model.

  • Use wooden spatulas in the cooking process, as this will help maintain a smooth surface.
  • Do not leave the cast-iron pan on fire without water or food, as this will damage the non-stick coating and reduce the life of the product.
  • Wait for the pan to cool, and not cool it under a stream of cold water. That is why washing a cast-iron product is necessary only after it has completely cooled down.
  • Cookware must be washed after each use. After the cooking process, soot and burnt oil remain in the pan, which damage the surface. If you do not wash the product, then in such places the food will burn, which will cause certain difficulties when washing dishes.
  • The washing process must be carried out under hot water, and hotter water contributes to a better and more efficient removal of excess fat.
  • If you can’t get rid of dirt with a regular dishwashing sponge, you can use scrapers and metal brushes, you just need to be very careful and not damage the surface of the pan.
  • It is undesirable to use chemical solvents of fat, since they destroy the created non-stick layer. That is why after applying the fat-dissolving agent, it may be necessary to re-harden the cast-iron frying pan.
  • The washed product must be completely dried, and then grease the inner surface with a piece of margarine or fat.

Important! This procedure is mandatory because a greasy film prevents oxidation of the surface and helps preserve the non-stick properties of the pan.

  • Storing clean cookware is best done in the oven, as it has the lowest humidity level.

You can find more tips on the proper use of cookware made from this material in our separate review “Cast Iron Pan Care«.

Renewal of non-stick properties

If the cast-iron pan was covered with a layer of soot, lost its non-stick properties and the food began to stick, then it is necessary to restore the original state of the kitchen utensils. How to make a cast-iron pan non-stick again? This procedure differs from the preparation of a new pan by prolonged baking.

To resume the non-stick properties of the cast-iron pan, you must:

  1. Preheat the oven to the highest possible temperature.
  2. Place an old skillet in it.
  3. Wait a few hours until all the husks begin to fall away from the pan.
  4. Pull out the dishes and allow them to cool completely.
  5. Perform the procedure of calcining a cast-iron pan to acquire non-stick properties.

If the pan burns

Food that has stuck should be soaked in water and then removed with a sponge. In severe cases, you can use a solution of laundry soap. When using a strong dishwashing detergent or metal scraper, you must again apply a non-stick layer.

Important! The frequent use of a cast-iron pan increases the quality of cooking. They do not stick, and the crust becomes more crispy.

What if the cast-iron pan starts to rust?

If there are signs of corrosion on the surface of a cast-iron pan, you need to think about updating the non-stick layer:

  1. First you need to remove the rusty areas with a sponge. You can also use sandpaper if the use of an ordinary kitchen sponge does not bring the desired result.
  2. After that, calcine the cast-iron pan, as before the first use, soak it with fat.

Important! In order not to so often wash off the non-stick coating, it is very convenient to have several pans on which you can separately prepare pancakes, fry fish and meat, stew vegetables, cook eggs or scrambled eggs.

How to clean a cast-iron pan from perennial soot?

Many families inherit kitchen utensils. Such dishes, which have been used by several generations, hold dear memories of ancestors, about family traditions and holidays, about the tastes of your favorite dishes. Such kitchen utensils require a new life.

And there are times when the pan is not quite old, but simply often used and there is no time to wash it. Carrying out the procedure for cleaning cast iron utensils is not difficult at all.

Perennial soot on cast iron utensils can be removed in several ways:

  1. The cast-iron skillet may be subject to the calcination procedure in the oven or a gas burner may be used. After five to six hours, soot easily falls off from the touch of a sharp object.
  2. You can apply a mechanical effect on the burnt layer of a cast-iron skillet. A metal brush, grinder or drill with a nozzle made of metal can solve this problem.
  3. For cast iron cookware, you can also use chemical solutions that can soften the hardened fat layer.

Important! It is best to carry out these procedures not in a closed apartment, but in an open area, since all methods are accompanied by certain difficulties:

  • The first method is characterized by prolonged emission of caustic, harmful smoke.
  • The second method is accompanied by uncontrolled spraying of pieces of soot that fly into all the cracks, so you need to protect your eyes and nose.
  • The third method is characterized by the process of boiling chemical solutions, which are accompanied by the release of harmful fumes. Even when working outdoors, do not neglect personal protective equipment, such as glasses, gloves and a respirator.

Carbon Removal Chemical Solution

Consider the chemical composition of the solution, which is able to soften carbon deposits. To prepare it, you will need an ordinary bar of laundry soap, 200 ml of silicate glue and 500 g of baking soda. How to act:

  1. A grated piece of laundry soap is added to a bucket of water in which a cast-iron frying pan will be soaked, and mixed with clerical glue and baking soda.

Important! This composition of the substance can also be used to clean delicate dishes. Cups, plates, spoons, forks, knives, pans are perfectly exposed to the cleaning procedure with this composition. However, there are restrictions for Teflon-coated cookware.

  1. We produce heating of a chemical solution.
  2. Stir until the soap completely dissolves, and then lower the cast-iron utensils into the solution.
  3. The further process consists in heating to a boil, after which we turn off the fire and “cook” cast-iron utensils for 3-4 hours, while not forgetting to constantly add water.

Important! If such procedures are carried out in the kitchen of the apartment, then you must definitely turn on the hood and make sure that all the windows in the apartment are open.

  1. After four hours, you need to check the condition of the burnt-out layer of the pan - it should become very soft, and now it can be very easily scraped off with a sharp knife or scraper. If the carbon layer is not soft enough, then you need to increase the time of “cooking” cast-iron utensils.
  2. When there was a complete softening of the soot, it is necessary to scrape it off the cast-iron pan and rinse the dishes thoroughly.

Important! After that, you need to boil the cookware for about 30 minutes in clean water until the soap solution disappears completely and, at the end of the cleaning process, calcine and grease, as when you started operation. Now you can again use the cast-iron pan.

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Annealing a new pan

All cast iron products at manufacturing plants are treated with sealant, since this procedure helps to avoid the formation of unpleasant rust on the surface of kitchen utensils. That is why after the acquisition of such dishes, you should not immediately use it for cooking.

So what to do with the new pan?

The cast-iron pan must be washed with ordinary detergent in warm water, and then placed in the oven to dry, and the temperature should not exceed 200 degrees.

Important! Since the surface of cast iron has a porous structure, the holes must be filled with grease. After that, it will become smooth and even, like Teflon or ceramic, respectively - will receive a non-stick coating. There are several ways to do this.

Sunflower oil

The most common is the method using sunflower oil.

How to make a pan non-stick:

  1. Heat the dishes a little.
  2. Lubricate the pan on both sides with a thin layer of sunflower oil.

Important! In the future, it will not be necessary to lubricate the outer part of the pan, since this is done only before the first use to provide a non-stick coating.

  1. Place the product in the oven upside down and wait until the smoke disappears.

Important! If the handle of the pan is made of plastic, it is strictly forbidden to place such a product in the oven, since the plastic is very easy to melt.

  1. Get out the pan.
  2. Lubricate again with sunflower oil and wait until it cools completely.

After these procedures, the new pan takes on a shiny appearance, heats evenly, and is easy to clean.

Important! To create a smoother and denser non-stick surface, it is recommended to use solid animal fats, lard. After such processing, dishes should be washed in hot water only by hand, and try to avoid aggressive detergents.

Salt

Salt can also be used to calcine a new pan. This method appeared a long time ago, but is still very popular and is characterized by high reliability.

In order to make the surface non-stick, you must:

  1. Heat the pan.
  2. Pour salt onto the surface.
  3. Anneal the pan for 20 minutes, constantly stirring the salt.
  4. Pour salt out of the dishes.
  5. Rinse the pan under warm water and dry.
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Proper use of different types of pans

All kinds of pans are used for the cooking process of various dishes. Using the right type of pan helps to maintain the dishes in excellent condition, so you need to clearly understand which pan is intended for what:

  • A stainless steel pan is ideal for making sauces, gravy and other liquid dishes.They can also be used to make acidic foods. But the dishes with non-stick coating will begin to react with elements of acidic substances, and as a result, surface damage occurs.
  • Non-stick pans must be used for frying eggs and other foods that may burn.
  • Copper pans can withstand high temperatures and are best suited for foods that are very sensitive to heat.
  • Cast iron models are an excellent option for frying and languishing any products, but not for storing them.

Do you like different fish dishes? Follow the link to find out many interesting recipes and all aboutwhich fish is better to fry in a pan.

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Stock footage

In this article we told you in detail what to do with a new pan - how to wash it, calcine it, and what to do with dishes during use, if you need to remove carbon deposits. We hope that from now on you will rarely need new dishes, because if you follow all the recommendations, the one that you have now will last a very long time, perfectly coping with any cooking process.

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