Go A Strategies

Strategic Planning to Help You Go 'A'!

NonStick Pans

Nothing is more frustrating than trying to cook a delicious meal and sticking to the bottom of the pan. A well season or cured PAN make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; hot pan? The cold oil. Meaning never put the oil in a cold pan and then heated. By heating the pan and then add the oil, immediately after the meal, you will have much less sticking.

Also, if the season when you buy bread, you will have better results. Curing by metal types of stainless steel? Unfortunately stainless steel can not be experienced by the hardness of the metal. In fact, I do not know a single restaurant which uses stainless steel pan. They are great for storing food, because food will not react with the metal, but horrible for cooking. My advice is to stay away from them altogether.

Aluminum? First wash the pan with soup and water using a sponge or cloth (no steel wool). Rinse and dry thoroughly. Heat the pan until hot, add two ounces of oil to the skillet. Gently shake the pan so the oil coats every part of the pan. Let the pan cool. Remove oil and repeat the process again. From this point, never use soap again. Wash with warm water and dry with a paper towel. If some food is stuck with us a little salt with oil and a paper towel to remove it. Stick Teflon and other surfaces? The non-stick technology has come a long way over the years and there are dozens of infomercials to prove it. But the truth is finally not even stick pans from sticking. Follow the steps in the seasoning aluminum pans and stick to the plates will not last longer and perform better. Remember that after the first time ever, wash with soup again. Cast iron and wok? To wok is melting and the process is similar, but due to the nature of the kitchen you hot metal at a temperature much higher. Fist wash the soup pot with water, then drain well. Heat pan until very hot. Add two ounces of oil and swirl to coat all sides. Let cool and remove excess oil. Heat the pan again until it begins to smoke.

Add more oil and repeat the process until you have done this three times. Never wash again and always store you pans at any angle or by hanging, so it will not rust. Taking adequate time to season the cooking, you can enjoy cooking much more and increase the life of your investment. I recommend spending a little extra money and buy good quality pots and caring for them, eventually will be much happier. Another tip is to not buy pots with handles of wood or plastic because they can be placed in the oven. As you increase the cooking skills you’ll find many recipes start to the background and then move to oven. By having an all metal pan this transition is flawless. .

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