Cooking with Various Pans

A well cured and seasoned cooking pan ensures that cooking is easier, faster, and the end result will taste better. There is nothing more frustrating than an otherwise delicious meal sticking to the pan after you have cooked it. A good saying to remember is; Hot pan – Cold Oil.

This means that you should never put the oil into a cold pan before heating it up. Heating the cooking pan before adding the oil, then immediately putting in the food, will ensure youll have significantly less sticking. Seasoning the pan before it first use, will ensure you superior results.

Stainless Steel Cooking Pans ” Unfortunately stainless steel cannot be seasoned because of the hardness of the metal. Honestly I cannot think of any restaurants that use stainless steel cooking pans. Although they are excellent for storing your food since the food will not taste like the metal, they are truly horrible for cooking. I would advise you to simply avoid them completely.

Aluminum – Before using aluminum pans make sure that you wash the pan with soap and water using a sponge or cloth. You should rinse and dry off the pan completely. Next you want to heat up the pan until it is hot and place two ounce of oil inside of it. Swirl the oil around inside of the pan until you get a nice thin coating, now let the pan cool. You should now remove the oil and repeat these steps one more time. At this point, never again use soap to clean the pan. When it needs to be washed, simply use warm water and dry paper towels, if some of the food happens to stick, that is fine, simply grab a paper towel and wipe it out carefully.

Adding this extra effort to season your new cooking pans, will offer you much more amazing cooking results, while also increasing the life of your pans. I recommend spending that little extra to purchase quality pans and then make sure that you take care of them. In the long term you will be much more pleased with your investment.