What to do if the frying pan burns?

A burnt frying pan is a common problem in the kitchen. Unfortunately, it cannot be cleaned with conventional dishwashing detergents, so special measures have to be taken.

In fact, there are enough reasons for everything to stick and burn in the pan. Moreover, this problem is also relevant for dishes with a non-stick coating, which, it would seem, should save its owner from such a misfortune. It is worth starting with the fact that food starts to stick to the bottom if the purchased dishes are of low quality. For example, a branded non-stick roaster is suitable for use for a couple of years, and a low-quality fake will fail after a month. It happens that the food began to burn in the event of mechanical damage to the surface of the dishes.

This problem is common with Teflon and Ceramic pans and arises from improper use and maintenance. Burning is possible even if containers have expired. Cast iron is able to serve for many decades, but other materials do not have such properties. Separately, it is worth highlighting the situation when a frying pan with a non-stick coating the coating itself begins to collapse... This situation not only leads to food spoilage, but also creates the likelihood of health problems.

To prevent the cast iron pan from burning, it must be pretreated. The minimum processing begins with the fact that the newly purchased container is washed under hot water and dried thoroughly. Then the frying pan is filled with ordinary salt, rock salt, and put 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 from the inside with vegetable oil.

To get rid of the problem of food sticking to an aluminum container, it will be necessary to carry out a number of actions. First, the frying pan is heated over medium heat, after which cubes of bread are laid out so as to completely fill the bottom... It will be enough to fry the croutons for about 5 minutes, reducing the heat to the lowest. It is believed that a steel frying pan made of stainless metal does not burn at all, if you follow the rules of operation. Simply use the correct amount of oil.

Another way to restore an aluminum pan is 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 are poured there, and the ingredients are gently mixed. The brazier is removed over medium heat and held in this state until haze appears. Next skillet it is important to let cool. After rinsing the dishes without detergents, and again, after wiping thoroughly, you can proceed to direct cooking.

Therefore, first you have to wash the bottom with a detergent, then dry everything qualitatively, and then rub the container with fat or a fragment of bacon. You will also need to use a fairly large amount of oil during cooking. By the way, a grill pan can also burn, that is, one with a grooved bottom. Rescue measures in such a situation will depend on what material the frying pan is made of.

Cast iron or aluminum brazier is calcined with salt or oil. The enamel container is not subjected to heat treatment, but it is oiled, rubbed with lard or fat. Throw away the non-stick pans.

Separately, it is worth mentioning the situation when only the central part of the pan burns, which is often encountered when cooking on a gas stove. Since the flame heats the surface above it as much as possible, 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 divider. The essence of this device lies in the fact that the heat from the flame begins to spread evenly over the entire bottom of the dishes used for cooking.

When the Teflon pan burns, you have to act carefully so as not to damage the surface. Experts recommend trying to restore the coating using ordinary vegetable oil. First, the frypot is washed and dried, then filled with a tablespoon of vegetable oil and heated until it creeps along the bottom. Having cooled the container, you must use a paper napkin, with which you should rub oil into the surface... This procedure must be repeated periodically - after approximately every thirtieth wash. It is also better to clean Teflon not trivially, but with a tablespoon of mustard powder diluted in water and left inside the pan for 30 minutes.

When the non-stick frying pan starts to burn, the problem is that the protective coating has stopped working. This probably happened because the dishes have been misused: cleaned with hard sponges and scratched with metal spoons. Or the term of the dishes is trite to the end. In the second case, the pan should be simply thrown away, but in the first, you can try to reanimate the utensils. First, water is poured inside, into which soap chips and a small amount of vinegar or citric acid are added.

Then the dishes are put on fire and brought to a boil. You have to stay on the stove of the container for about a quarter of an hour, after which the liquid is drained, and the bottom is wiped with a soft sponge. Next, you have to dry the pan, oil the bottom and try to use it for cooking.

Preparing pans by roasting can be done in different ways. However, some parts of the algorithm always remain the same. At the first stage, the dishes are washed well and must be dried until all droplets of liquid disappear. Warm or even hot water is used for washing. The calcination itself takes place over low heat or at an average oven temperature. If salt is used, then it is better to take stone, and if oil, ordinary unrefined is enough. After the procedure, the salt is poured, but the oil is only slightly rubbed until the excess fat is removed.

The "oil" brazier needs to lie in this form for several days, after which it will have to be rinsed again and used for cooking. After the salt is calcined, the container also remains intact for a short period.

In order to use the frying pan without problems for many years, you must also adhere to the operating rules. Regardless of the material of manufacture, when cooking, add a thin layer of oil, instead of which you can also use fat. As soon as the food to be fried has absorbed the existing food, 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 cider vinegar will come to the rescue. The addition of this ingredient occurs after the bottom of the pan has been oiled and heated. Direct cooking begins when all the vinegar has evaporated. In principle, a small amount of salt can be added to the vegetable oil already spread over the pan. The excess is removed with paper towels or napkins.

Spatulas, spoons and other cooking tools should not be metal, as they quickly and easily destroy the surface of the pan. In this case, the choice should be made in favor of wooden, plastic or silicone objects. Primary calcination is mandatory for pans made of cast iron and aluminum. Moreover, it is allowed to put the dishes in the oven for a period of no more than an hour, and it is worth removing it from the stove even earlier - on average after 40 minutes.

Correct cooking technique can also help prevent food from burning. It is important to select the correct temperature setting based on the product being processed. For example, a stronger fire is turned on for meat, but vegetables and fish are perfectly cooked on both medium and rather low. The flame diffuser must be used in cases where the bottom of the frypot has a large diameter. It is better to take dishes for cooking absolutely clean and covered with a natural non-stick coating. (in the case of aluminum and cast iron containers). The steel pan is warmed up with good quality before cooking.

The oil is either poured into an already heated pan, or it warms up with it. Foods to be cooked must be naturally brought to room temperature beforehand. If some of them have been rinsed under the tap, they should first be soaked. It is recommended to put the pieces on the bottom in one layer.

Frying pans must be cleaned carefully, but with great care, so as to wash off all food debris and not scratch the surface, which, in turn, contributes to the burning of dishes. It is better to immediately remove hard and metal sponges and brushes from everyday life. To extend the service life, it is recommended to clean the dishes with soft sponges made of natural materials.

It is possible to put dishes away for storage only in dried form. If you neglect this rule, then mold forms on the surface, which, in turn, negatively affects the non-stick characteristics. Besides, do not store copies "one inside the other", especially containers with a Teflon coating. Best to store pans on a special stand, without loading them from above with other dishes. As for the dishwasher, its use is only encouraged in the case of steel pans.

What to do if the frying pan burns, see the next video.