When you fill your pan with more stuff than it can handle, the temperatures become uneven, and things stick. Allow your meal to thaw in the refrigerator for 1 to 2 hours before using it so that it may rise to normal temperatures.ĭon't fill the pan to capacity. Cold food will adhere to hot pans, resulting in scorching and a mess. As the food cooks, it will stick to the pan if the cooking temperature is too high.īefore cooking, ensure the food item is at room temperature. When using any pan, be careful not to set the burner too high. It will take around 3-4 minutes for your pan to reach medium temperature, whether you're using an electric, induction or gas stove. Preheating your pan before cooking will guarantee that your pan and food are heated equally, preventing burned meals. The shininess indicates that the pan has been sufficiently glossy and is now non-stick. This will not only sop up any remaining oil it will also give the pan a brilliant shine. In circular motions, wad up the paper towel and wipe the pan in a circular pattern. Wipe the inside of the pan with a paper towel. You want the oil to be cold enough to avoid scalding your skin when you handle it. Oil should be warm or at room temperature. Remove the pan from the heat and transfer it to a different burner right away.Īllow the oil to cool before using the pan. It might take 3-5 minutes for this procedure to begin. Tiny wisps of smoke will curl up from the pan as the oil begins to thin out. The oil should get smoked out after about 15-20 minutes. Over medium heat, heat your pan for two minutes.Ī medium heat setting is gentler on the pan and the oil, but it ensures that they heat up at an even rate.Īfter the oil begins to smoke out, take the pan off the heat. Aim to cover as much of the inside of the pan as possible so that it is equally seasoned for cooking. To distribute the oil throughout the pan, swirl it about. This helps to keep your seasonings in place longer and be more successful.Īdd enough oil to the pan to coat the bottom thinlyįor most pans, this will amount to roughly 2 tablespoons (30 ml) of oil. As you begin the seasoning procedure, an oil with a high smoking point will respond more readily to the heat and "stick" better to the pan. Seasoning your pan with sesame, vegetable, peanut, and soybean oil is a good idea. To season your pan, choose an oil with a high smoking point. Allow the pan to air dry after rinsing it out with warm water. Clean both the interior and exterior of the pan as thoroughly as possible. Scrub the pan with a dishrag or sponge to remove any food particles. What kind of food can we cook in a seasoned stainless-steel pan?įollowing are the steps and description that you can follow to get the seasoning done on the pan.Īfter cooking, wash your pan with soap and warm water.
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