Kitchenware is most often metal, thereby providing greater reliability and practicality in use. Although some types of metal tend to corrode, which greatly complicates the operation of products. And when a new skillet is purchased, the hostess often raises the question: – How to prepare it for use, so that it would serve for a long time and for good? Let’s find out.
How to prepare a stainless steel skillet?
Steel utensils are completely not susceptible to corrosion if the alloy has the correct proportion of chromium and nickel (18/10), but nevertheless, it must be prepared for first use, namely, calcine the pan when it is new.
To do this, the product is thoroughly washed, dried. Vegetable (refined) oil is poured into the bottom about 1 cm thick, salt is poured, the skillet is put on medium heat for 15-20 minutes. As soon as the first haze appears, the fire turns off – the calcination is over.
The final step. The salt and oil from the pan are removed, the excess oil is thoroughly cleaned with a napkin. The product is not washable and as such is ready for first use.
How to prepare a cast iron skillet?
A new cast-iron skillet must go through the stage of calcination in oil, which creates a natural non-stick layer, which further ensures a golden crust on the product and does not stick to the bottom. How does this happen?
The pan is washed thoroughly with warm water and a dishwashing detergent (e.g. Fairy, Aos). The outside is wiped, the inside remains wet. The product is placed on the stove over medium heat. As soon as the last drops evaporate, this is a signal that the pan has warmed up to 100 ° C.
Next step. Protective mittens are put on (gloves) and the inside of the hot pan is greased with vegetable or linseed oil. Time is given for the product to cool to a warm state. Then the same procedure is done more couple of times: it heats up; lubricated inside with oil; cools down. If there is a cast-iron lid in the kit, then this procedure must be done in the oven, and not on the hob, turning the product itself.
Do I need to calcine with salt? It is necessary if the new cast-iron product is heavily coated with industrial grease. It can be extremely difficult to completely wash with water and detergent. Then the salt is poured into the pan, closing the bottom and walls as much as possible. The product is placed on medium heat. As soon as the salt begins to change color (this happens in 20-30 minutes), the calcination ends. Then the hot frying pan is also rubbed with oil, cools down and heats up a couple more times, rubbed and cools down.
Some manufacturers bake cast iron cookware and create a natural non-stick layer on their own. To find out, you need to carefully read the label. In this case, the new pan is simply washed, dried and ready for use.
If the product was subjected to strong mechanical stresses during cleaning and washing (scrapers, metal sponges and active chemicals were used), then after this procedure it must be dried on a fire and greased the inside with a small amount of vegetable oil.
How to prepare an aluminum skillet?
Preparation follows the same principle as in the case of a steel pan. The product is washed, dried and filled with vegetable oil per centimeter with two tablespoons of salt. Put on medium heat. After 15-20 minutes, salt, as a rule, changes color and a slight haze appear.
Next step. The aluminum skillet is cleaned of salt, oil, excesses are thoroughly wiped with a napkin. It is rinsed with warm water (without detergents) and wiped dry. Although you can not rinse.
How to prepare a non-stick skillet?
Products with non- stick coatings should never be calcined. In this case, the pan is washed thoroughly with a sponge and a mild dish detergent, and it is well dried. The inside is wiped with a cloth moistened with a small amount of vegetable oil.
Later, during operation, the inner layer can be periodically lubricated with a small amount of vegetable or linseed oil to maintain the best non-stick surface properties. The same can be done with ceramic dishes.
Can I use a dishwasher?
Which pans can be washed in a dishwasher and which cannot? A question that worries many. As practice shows, all pans, except steel, are not recommended for washing in a dishwasher. There is only one reason: the non-stick layer disappears. As a result, the pan is washed “to squeak”, but completely devoid of non-stick properties. Although manufacturers often recommend the use of a dishwasher during the operation of pans. This is cunning and a clear marketing technique to increase sales of their products.