season your pans for non stick cooking - free article ... - adjustable clean dishes in a restaurant

Nothing is more frustrating than trying to make a delicious meal and sticking it to the bottom of the pot.
A good season or baking tray will make cooking more fun, easier to clean and create better tasting food.
There is a word in the restaurant business;
Hot plates are cold.
It means never put the oil in a cold tray and then heat it up.
Heat the pan first, then add the oil, then add the food immediately, and you won't stick to it.
Also, if you season the pan the first time you buy it, you will have a better result.
Unfortunately, stainless steel cannot be seasoned due to the hardness of the metal.
In fact, I don't know a restaurant that uses a stainless steel pot.
They are perfect for storing food as the food does not react to metal, but is terrible for cooking.
My suggestion is to stay away from them completely.
The aluminum sheet is first washed with a sponge or cloth (no steel sponge) with soup and water.
Rinse and dry thoroughly.
Heat the pan to heat, then add two ounces of oil to the pan.
Rotate the pan carefully so that the oil covers every part of the pan.
Let the pot cool.
Take out the oil and repeat the process again.
Never use soap again from now on.
Wash with warm water and dry with a paper towel.
If some food is really oily and paper towels put a little salt on us to remove it.
Teflon and other non-stick surfaces non-stick technologies have made great progress over the years, and dozens of advertising companies can prove this.
But the truth is that even the non-stick pan will eventually stick.
Follow the steps of the seasoning aluminum pan and your non-stick pan will last longer and perform better.
Remember that after the first time, don't wash it with soup.
The processing of cast iron and cast iron is similar, but due to the nature of the metal, you will heat the pan to a higher temperature.
Wash the pan with soup and clear water and dry it thoroughly.
Heat the pan to hot.
Apply two ounces of oil and Whirlpool around.
Cool and remove excess oil.
Heat the pan again until it starts to smoke.
Add more oil and repeat the process until you do it three times.
Never wash again, never store your pan at any angle or hanging so they don't rust.
Take the time to season your pan properly and you will prefer cooking to increase the life of your investment.
I would suggest spending a little more money on some good quality pots and taking care of them and you will be happier in the long run.
Another suggestion is not to buy pots with plastic or wooden handles because you can't put them in the oven.
As your cooking skills improve, you will find many recipes to start with the burner and then transfer to the oven.
There is a pan of all metal and this transition is perfect.