Season Your Pans for Non Stick Cooking

Nothing is more frustrating than trying to cook a delicious meal and having it at the bottom of the pan. Making a good season or cured pan cooking is more fun, easier to clean, and cost as better food. There is a saying in the catering pan; Hot – Cold oil. Meaning you never give the oil in a cold frying pan and heat up. Add By heating the pan and then oil, then immediately the food you are much less sticky. Furthermore, if the pan if the seasonFirst you buy, you have even better results.

Curing by metal types

Stainless Steel – Stainless steel can not be spiced Unfortunately due to the hardness of the metal. A matter of fact, I'm not the only restaurant to know that uses stainless steel pan. You are responsible for the storage of food because the food will not react with the metal, great, but horrible for cooking. My advice is, but stay away from them at all.

Aluminum – First wash the soup pot with water andwith a sponge or cloth, not steel () sponge. Rinse and dry thoroughly. Pan until hot, then add two ounces of oil in the pan. Carefully swirl the pan so the oil coats every part of the pan. Let the pan cool. Remove the oil and repeat the process again. From that point on, never use soap again. Wash with warm water and dry with a paper towel. If something is eating us stick is a little salt with oil and a paper towel to remove.

Teflon and other non-stick surfaces – Non-StickTechnology has come a long way over the years and there are dozens of infomercials to prove it. But the truth is it will eventually stick pans. Follow the instructions for seasoning aluminum pans and your pans will not longer and better. Remember, after the first time, never wash again with soup.

Cast iron and wok's – For cast iron and wok is the process is similar to heat but because of the nature of the metal shell of a much higher temperature. Fistwith soup and dry the pot with water and wash thoroughly. Heat the pan until it is very hot. Add two ounces of oil and swirl to coat all sides. Let cool and remove excess oil. Heat the pan until it begins to smoke again. Add more oil and repeat the process until you have done this three times. Never wash again and always save pans at any angle or by hanging, so they do not rust.

If you have time to season, you will have pans, enjoy cooking much more and increase the life spanYour investment. I recommend spending a little more money and buy good pans and take care of them, in the long run you will be much happier. Another tip is, never buy pans with plastic or wooden handles because you can not slide into the oven. As you increase you cooking skills you can find many recipes start on the burner then move to the kiln. By a metal pan this transition properly.