How to clean the pan of a deposit in the home: the fat is removed from the aluminum, Teflon and ceramic tableware

Pans occupy a leading position among kitchen utensils. A good hostess is always at hand some copies bigger and smaller, lighter and heavier. On one roast ruddy pancakes, on the other chops on the biggest roast potatoes for the whole extended family. Can not do without such an assistant in the kitchen.

What types of pans are

After several cooking beautiful new assistant loses original appearance. frozen fat, Soot (even outside), rust and so on. D. Before presenting it in good condition, to select a method of cleaning which depends on the material from which it is made.

If not handled properly can disrupt coating layer. At best, your favorite pancakes will not roll over and chop sticks to the pan. In the worst violation coating lead to chemical reactions in food and fall harmful substances, and in some cases toxins, adversely affecting the organism and causing serious illness.

Pans are:

• Aluminum.
• Enamelled.
• Cast iron.
• With Teflon coating.
• Stainless steel.
• Ceramic.

It is necessary to know the features of the care of the pan and cleaning methods with different types of products varying degrees of contamination.

aluminum pans

Aluminum pan, until recently, were the most common. They are lightweight and durable in operation. Relatively inexpensive. Food is prepared quickly, because aluminum conducts heat well.

Such unsuitable utensils for the preparation of dietary food and baby food. In the preparation of products in a sweet and sour sauce, milk or a chemical reaction, unwanted and harmful compounds are formed, which, falling in our body, cause a number of diseases. Foods that contain sulfur and calcium (eggs, dairy products, pickles), left on the walls dark ugly traces.

But there are difficulties in the operation of an aluminum pan: to the bottom of the cookware is easy to stick the food that is hard to clean up. It is impossible to scrape a metal sponge or brush, as the aluminum metal is very delicate. He does not love contact with acids and alkalisWhat to consider when cleaning such cookware.

For cleaning aluminum cookware suitable baking soda. Apply on damp sponge baking soda, brush the pan inside and out, rinse with water. If you need to clean with steel wool to restore the protective layer soap dish soap and leave on overnight. Chemical reaction It forms a protective film aluminum dioxide. Then carefully washed in hot water and wiped dry.

Stains and spots on the aluminum pan can be removed with an apple. Rub the cut apple trouble spots, after a while, rinse with warm water.

enamelware

Enamelware - tableware is of iron or iron coated with two layers of vitreous enamel that protects the metal from corrosion. The aesthetic appearance of the new dishes pleasing to the eye, but with frequent and careless use of it quickly becomes unusable. Enamel demands a careful treatment, wash a dish and cook it should be carefully without damaging the coating. In sharp bumps enamel chip, and cook ware in such becomes dangerous to be poisonous metal compounds.

How to clean a pan from stale varnish, Old and fat burning? Machining cleaning a dish can not. Chronic remove soot and grease can with soaking in hot or boiling solution. To do this in a large bowl stacked pans, poured a handful of grated soap, a handful soda ash, Tablespoon any bleach laundry, poured water and bring to boil. Not removing the dishes, the solution was allowed to cool. After that, the dishes washed, rinsed well and wipe.

Not very dirty enameled pans can be washed using the "Whites". Soak a sponge in bleach and apply to the entire surface, pay attention to the places under the bumpers and handle. In fifteen minutes you can wash off.

Cast iron kitchen assistant

Cast iron low thermal conductivity, so long iron cookware heats and holds heat for a long time. These pans serves long cooking, in the preparation of the food does not stick.

The disadvantages of such dishes include propensity to rust of water after washing should be carefully wipe the dishes. Even iron itself is heavy, porous at impact may crack.

There are several ways to clean the pan from the long-standing deposit.

mechanical cleaning

For mechanical cleaning include burning, cleaning and sandblasting using a grinder.

1. Firing can be carried out at the stake on gas blowtorch. Heat up the dishes until the soot and old fat layer begins to detach itself from the wall. It can scrape with metal scraper or brush to work on metal.
2. Sand blasting - is a method of knocking out the mud with sand pumped under high air pressure. These services often have to shinomontazhkah and SRT. After this procedure becomes the new pan inside and outside.
3. Remove ingrained soot can use the grinder, but it is very time-consuming process.

Mechanical cleaning - heavy and time-consuming process, and it

necessarily need a man's help.

Cleaning with detergent

Fold the iron pots and pans in a large saucepan, add soap grated, half a glass of silicate glue, one glass of soda, pour all the water and put boil. Boil for about an hour, then without removing the dishes, allow the solution to cool. After that, the dishes reach and wash. Nagar is gone, but in difficult areas need be cleaned with a scraper or steel wool.

Another recipe for boiling. Fold dishes in a large bowl, add three spoons of detergent spoon citric acid, sunflower oil spoon, spoon any bleach. Simmer for about an hour. Chronic carbon deposits can not deviate from the first time, you need to repeat the procedure. After cooling, wash the dishes well.

With Teflon coated

This is the most popular dishes of today. It is aluminum or steel. The inner Teflon coating can be smooth or honeycomb. Outside the bottom is covered with tiny concentric grooves that increase the heating area.

The advantage of such pans is that for the preparation of oil consumed significantly less. Cooked meals are not only environmentally friendly, but also looks beautiful and appetizing. The disadvantage of this cookware is that it is not as durable as the old grandmother's cast-iron frying pan. It serves this pan no more than ten years.

Cookware coated with teflon afraid strong mechanical cleaning and chemical means. Therefore, to clean Teflon coated pans, soak them for a time in the hot solution with the addition of baking soda and detergent (soap). After cooling, rinse well with cold water. Avoid extreme temperatures.

Stainless Steel

Stainless steel cookware is shiny and beautiful. Her thick sandwich bottom has a high thermal conductivity. The dishes are prepared quickly and do not burn. This cookware is durable and practical.

To clean the soot from the pan, dilute the third piece of glass baking soda with hydrogen peroxide to mushy state. Rub the bowl this lineup, wait five minutes. It can be washed off. food should be washed easily, and dishes are always like new.

Another way to clean the pan: mash a few tablets of activated charcoal, put it on a damp sponge, rub in a circular motion dishes. After fifteen minutes, rinse with water.

ceramic pans

Dishes of refractory ceramics relates to gourmet cooking utensils. More suitable for ovens and microwaves. Dishes cooked in a pot, are incomparable delicate flavor that is stored in it longer than in other dishes. Its aesthetic allows to put it on the table that will not break the harmony of servings. It is easy to clean, do not soak it for a long time, and after the water treatment need to wipe dry. Disadvantage: it is easy to beat and expensive.

An alternative to the above methods of cleaning pans of a deposit and stale fat is the mass of chemicals that help fight these problems.

When washing and cleaning the pans from the chronic carbon deposits do not forget the elementary rules of personal safety:

• If you use any detergents and chemicals carefully read and strictly observe the instructions on the application.
• Keep hands, work in rubber gloves.
• If a chemical agent releases harmful vapors, use a respirator.
• All activities are conducted in a well-ventilated room or outdoors.

Frying kind and simple object, and how much of it can be told, and how many have not yet told.