How to properly fry in a panso as not to damage her? An often repeated mistake causes even new pieces to quickly cease to serve their purpose and are only suitable for the trash. To avoid this, it is good to remember three basic rules.
A Teflon pan is an integral part of almost every kitchen, as it makes cooking much easier and allows you to prepare real delicacies. Unfortunately, mishandling it sooner or later will scratch and completely destroy the coating, making it unusable. Food starts to stick to the surface, burns easily and harmful substances seep inside. What should we pay attention to so that our pan lasts a really long time?
How to use the pan so that it lasts a long time? Beware of Teflon scratches
When using a Teflon pan, many people make common mistakes that cause it to get scratched and instantly become unsuitable for frying. It is important to remember that its surface is quite delicate, so it gets damaged easily. Therefore, skillful use is very important so that you can use it for a really long time. We are primarily talking about three golden rules. Adhering to them will significantly extend the life of any pan. It should be kept in mind that a scratched Teflon coating is more likely to release chemicals that can get into the food during cooking. Such a damaged pan should no longer be used.
TIP! If you don’t want to bother with Teflon, choose a ceramic, cast iron or titanium pan. Although they are more expensive, this is reflected in their quality. They will last you longer.
How to properly fry in a pan without damaging it? Forget about it
The first and most important rule of correct use of the pan is not to use sharp metal or aluminum tools, including cutlery, on it. We are primarily talking about mixing and turning the food that is fried on it. It is an easy way to scratch the delicate surface and irreversibly damage the dishes. Choose wooden or plastic spatulas instead. These will work perfectly without damaging the Teflon.
How to properly wash the pan? Two important rules
A common practice that leads to faster deterioration of the pan is to pour cold water on the pan immediately after frying. First of all, if hot fat remains on it, it is simply dangerous. Secondly, the coating can be deformed in this way. Therefore, always wait until the pan has cooled before washing it.
If you want your pan to last a long time, avoid washing it in the dishwasher. Although scrubbing the dirty coating in the sink can sometimes be stubborn, it is the only way to almost guarantee that it will not be damaged. When washing by hand, do not use too much force, and certainly not the sharp side of a sponge, wire brush or brush. In case for hard-to-remove stains, use the soaking trick and then clean it with dishwashing detergent. It will be like new.
Do you also do this when frying? Your pan will have to be thrown away
