A burnt pan is a fairly common problem in the kitchen. Unfortunately, it cannot be cleaned with ordinary dishwashing detergents, therefore special measures have to be applied.
Causes of the problem
In fact, there are a number of reasons why everything sticks and burns in a frying pan. Moreover, this problem is relevant for dishes with non-stick coating, which, it would seem, should save its owner from such misfortune. It should start with the fact that food begins to stick to the bottom, if the purchased dishes turned out to be of poor quality. For example, a branded non-stick brazier is usable for a couple of years, and a low-quality fake will fail after a month. It happens that the food began to burn and with mechanical damage to the surface of the dish.
This problem is typical for frying pans with Teflon and ceramic coating, and occurs due to improper operation and maintenance. Burning is possible in the case of expired shelf life. Cast iron is able to serve for many decades, but other materials do not possess such properties. We should also emphasize the situation when the pan with non-stick coating the coating itself begins to break down. This situation not only leads to the deterioration of products, but also creates the likelihood of health problems.
It happens that problems with burning products are a consequence of the initial processing of newly purchased dishes. Other factors are errors in the operation of capacity.
What to do to the pan does not burn?
In order to prevent the cast iron pan from burning, it must be pretreated. Minimal processing begins with the fact that the container just purchased is washed under hot water and dried thoroughly. Then the pan is filled with ordinary salt, you can stone, and retracts either in the oven or on the stove for about 60 minutes. At the end, the salt is shaken out, and the dishes themselves are oiled inside with vegetable oil.
To get rid of the problem with sticking products to an aluminum container, it will be necessary to carry out a number of actions. First, the griddle is heated on medium heat, and then on it laid out bread cubes so as to completely fill the bottom. Frying crackers will be enough for about 5 minutes, reducing the heat to the weakest. It is believed that the steel pan, made of stainless metal, does not stick at all, if you follow the rules of operation. Simply use the required amount of oil.
Another way to restore the aluminum pan is to use of salt. The washed and dried container is first filled with vegetable oil so that it completely covers the bottom and the walls remain partially oiled. Next, a couple of tablespoons of salt is poured in there, and the ingredients are gently mixed. The roaster is removed on medium heat and kept in this condition until haze appears. Next to the pan It is important to let cool. Rinse dishes without detergent, and again, wiping thoroughly, you can proceed to the immediate cooking.
In order to return the enameled pan to the normal state, the calcination method cannot be used, since this material is too fragile.
Therefore, you will first have to wash the bottom with a detergent, then dry everything thoroughly, and then rub the container with a fat or a piece of fat. During cooking, you will also need to use a fairly large amount of oil. By the way, it can also burn a grill pan, that is, the bottom of which is grooved. Rescue measures in such a situation will depend on what material the pan is made of.
A cast-iron or aluminum roaster is roasted with salt or oil. Enamel container is not subjected to heat treatment, but it is oiled, rubbed with lard or fat. Nonstick pans will just have to be thrown away.
Separately, it is worth mentioning the situation when only the central part of the pan burns, which is often found when cooking on a gas stove. Since the flame maximally heats the surface above itself, the food in this part cooks faster and, as a result, sticks to the surface. To solve the problem will come to the rescue special fire breaker. The essence of this device lies in the fact that the heat from the flame begins to spread evenly across the bottom of the dish used for cooking.
When teflon pan burns, it is necessary to act carefully so as not to damage the surface. Experts recommend trying to restore coverage using ordinary vegetable oil. First, the roaster is washed and dried, then filled with a tablespoon of vegetable oil and heated until it spreads along the bottom. Cool the container, you must use a paper napkin, with which you should rub oil into the surface. Repeating this procedure should be periodically - approximately after every thirtieth wash. Cleaning Teflon is also better not trite, but with a tablespoon of mustard powder, diluted in water, and left inside the pan for 30 minutes.
Can I use damaged non-stick coating?
When a non-stick frying pan starts to stick, it means the problem is that the protective coating has stopped working. It probably happened because dishes were used incorrectly: cleaned with hard sponges and scratched with metal spoons. Or the validity of the dishes corny ended. In the second case, the pan should just be thrown away, but in the first case you can try to reanimate the utensils. First, water is poured inside, to which soap chips and a small amount of vinegar or citric acid are added.
Then the dishes are put on the fire and brought to a boil. On the stove's plate, it will take about a quarter of an hour, after which the liquid is drained and the bottom is rubbed with a soft sponge. Next, the pan will dry, oil the bottom and try to use for cooking.
In the case when the products still burn, it is time to throw the broiler.
How to ignite before first use?
Preparation of the pan by calcining can be done in different ways. However, some components of the algorithm always remain the same. At the first stage, the dishes are washed well and must be dried until all the droplets of the liquid have disappeared. Wash with warm or even hot water. The calcination itself takes place at a slow fire or at an average oven temperature. If salt is used, it is better to take stone, and if the oil is sufficiently ordinary unrefined. After the procedure, salt is poured, but the oil is only slightly rubbed until excess fat is removed.
The “oil” chafing dish needs to lie in this form for several days, after which it will have to be rinsed again and used for cooking. After calcining the salt, the container also remains intact for a short time.
The calcination itself is best repeated from time to time, as the fatty film tends to thin and break during operation.
Proper operation
In order to seamlessly use the pan for many years, you must also adhere to the rules of operation. Regardless of the material, when cooking, add a thin layer of oil, instead of which you can also use fat. As soon as the fried food absorbs the existing product, you need to add a new portion, which is also finely distributed over the surface.
In the case when the brazier is made of aluminum or another metal, characterized by the presence of pores, apple vinegar will help. The addition of this ingredient occurs after the bottom of the pan has been oiled and heated. Direct cooking begins when all the vinegar evaporates. In principle, a small amount of salt can be added to vegetable oil already distributed throughout the pan. Surpluses are removed with paper towels or napkins.
Spatulas, spoons and other cooking tools should not be metal, as they easily and quickly destroy the surface of the pan. The choice in this case should be made in favor of wooden, plastic or silicone objects. Primary calcination is mandatory for frying pans made of cast iron and aluminum. And putting the dishes in the oven is allowed for a period of not more than an hour, and it is worth removing from the stove even earlier - on average in 40 minutes.
Proper cooking techniques can also help prevent burning of food. It is important to choose the right temperature setting based on the product being processed. For example, a stronger fire is turned on for meat, but vegetables with fish are perfectly cooked both on the average and on a rather small one. The flame divider should always be used in cases where the bottom of the frypot has a large diameter. Cooking dishes are better to take absolutely clean and covered with natural non-stick coating. (in the case of aluminum and cast iron tanks). Steel frying pan warms up well before cooking.
The oil is either poured onto an already heated frying pan, or it is heated with it. Products subjected to heat treatment must first be brought to room temperature in a natural way. If some of them are rinsed under the tap, they should be wet beforehand. Spread on the bottom of the pieces is recommended in a single layer.
How to care for dishes?
Care of the frying pans must be thorough, but careful so that you can wash off all food debris, and not scratch the surface, which, in turn, helps to burn dishes. It is better to remove hard and metal sponges and brushes immediately. To extend the service life, it is recommended to clean the dishes with soft sponges made of natural materials.
Cleaning up the dishes is possible only in dried form. If we ignore this rule, a mold forms on the surface, which, in turn, adversely affects the non-stick feature. Besides, Do not store copies “one in the other,” especially Teflon-coated containers. Best kept pans on a special stand, without loading them on top with other utensils. As for the dishwasher, its use is welcomed only in the case of steel pans.
The remaining containers with natural or industrial non-stick coating will have to be washed manually, so as not to shorten the life of the coating.
What to do if the pan burns, see the next video.
