Non -stick pans are excellent helpers in the kitchen and are rightly one of the most popular pieces of dishes. But you have probably also heard at least doubts about different surfaces that prevent burning, but there are doubts about their health safety. What about it?
If you want to use a non -stick pan at home, but for any reason you do not trust those that are coated with Teflon or other material, we have excellent news for you. You can make one of them yourself at home and have an accurate idea of how the whole project was created, and also the certainty that you are just doing good for your family’s health. Let’s do it.
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In the beginning there was an ordinary pelvis
To begin with, take a conventional stainless steel pan and heat it on the plate to the extent that the water you drop on it on its surface. But it is not the goal to immediately evaporate. This is the right moment when you can make an ordinary pan non -stick.
It also depends on the oil
Now take high -quality oil with high smoke point, one that starts to burn only at really high temperatures. You can choose from peanut, but from more common it is also possible to use rapeseed or sunflower. They are surprisingly good from this point of view. Pour the oil in the pan with the same movements as when you pour the dough on the pancakes. She must really cover her entire surface to make everything work as it should.
The non -stick pan is born
Allow the oil to warm up in a pan for a while. It is important for coating the material with a thin oil film, which will adhere to it firmly and will work throughout the food preparation. After about half a minute it will be done. Pour the oil and wipe the pan very carefully with a napkin. Beware of high temperature so that you do not burn. Now everything is done and you don’t have to worry about anything else. From now on, you can use the stainless steel pan just as it is with a non -stick surface.
The micropores disappear as a magic
Why should it work? Even in such a material as stainless steel, we can find micro -pods under the right microscope. The oil gets into them, the high temperature closes them and everything is solved. A completely smooth surface will prevent the adhesion of food for this occasion. However, it is clear from the explanation how much we must be considerate to such a pan to prevent it from scratching it. Of course, new grooves will destroy all our efforts, because deep scratches will not just felish.
Buy the right one
Who would not want to “produce” a non -stick pan at home has a lot of opportunities to buy the one. However, it is necessary to know both the advantages and disadvantages that such surfaces can bring. While Teflon excels in great functionality, harmful substances can be released when overheating. The ceramics does not face such a problem, but on the other hand it is very susceptible to scratches.
Pozor Na “Titan”
In addition, there are so -called titanium pans, highly durable, and also really non -stick. So what disadvantages can they have? Clearly high price for the right ones and unfortunately quite often these are lower quality products, sold mainly because of sophisticated marketing.
Sources: www.theminichef.com, www.allrecipes.com, www.epicurious.com
