How to prepare for the new pan before using it: as a calcined salt, instruction, care, how to wash

it makes sense to carry out the procedure "hardening" Following the acquisition of the pan. Then the pan will be a long and better perform its functions. This occurs because the factory manufactured the pan after treatment with special compounds that are washed off after the first washing. And if at the beginning of a new pan to cook the food, the smallest particles clogged in the micropores, and a pan quickly will become worthless. If we take advantage of simple advice and spend a little time, the pan will show its best side during operation.

What you need to ignite a new pan before first use

If small particles of food fall within the micropores, then soon all the food prepared in this pan, it will be unpleasant to smell, and the bottom surface is covered with dark soot that is difficult remove. To avoid such unpleasant moments need to anneal the pan.

How to properly prepare the pans of different materials

Methods for calcining and are suitable for various different types of coverage. It is important to remember that you need to be sure to prepare the pan in accordance with the views of the pan.

Cast-iron pan

A good cast iron pan - this is a godsend for cooks. Cast iron has good thermal capacity, heated slowly that overcooking of food. Advantages of cast iron pans:

• It allows for long products processing even on high heat;
• You can use iron blades for stirring and washing hard sponge;
• if properly ignited, the pan will be provided with a good non-stick properties;
• can be washed even with coarse abrasives;
• in models with removable handle can be baked in the oven products;
• long, nearly unlimited service life.

Disadvantages:

• cast iron hard, and if the hostess uses a large frying pan, the weight of such an impressive dishes;
• in a pot can not be stored ready-made meals, otherwise clog the micropores;
• there is the possibility of rust, so it is necessary to wipe dry.

Calcined cast-iron frying pan before use is required. Otherwise, soon it may lose its beneficial properties.

steel pan

Frying pans made of stainless steel in the rather complex and use their best if the tender varieties of fish and shellfish are always present in the diet.

Advantages:

• stainless steel does not interact with the products, so it is possible change the taste and odor;
• coating is not afraid of sharp objects.

Disadvantages:

• at the bottom of pans thin, so the food should not be left unattended;
• before you start to cook, you need to warm up a frying pan and preferably under a cover, otherwise avoid burning food.

aluminum pan

Aluminum pans can not name a favorite among chefs. Only light weight and low price of the advantages they have, but a lot more drawbacks.

Disadvantages:

• pan with a bottom is less than 0.5 mm from overheating deformed and may burst;
• Floor afraid of sharp objects;
• Only cold water can wash a dish.

enamelled pan

In general, a commercially available iron enamelled pans. Such devices are suitable for slow cooking or extinguishing broth and cook good basis for brawn.

copper pan

This pan has good thermal conductivity, capacious heat inside margin after heating, the coating does not give foreign flavor food. Among the disadvantages of high price.

Pan with non-stick coating

Also in the sale is a large number of non-stick pans, but not everyone knows that some of them, too, it is desirable to be calcined prior to use.

1. Teflon. This coating also called PTFE. They pronounced one advantage - it is an opportunity to cook in a small amount of oil. Among the drawbacks such as the possibility of micro-scratches, the allocation of carcinogenic substances, if the temperature exceeds 250 C, the service life of such devices about 1 year.
2. Ceramic. Such a coating made of sand and polymer mixtures. It can withstand up to 450 ° C, but these pans are very brittle and shelf life have a short.
3. Marmara. Teflon coating, but using the marble chips. Due to such inclusions increases the shelf life of the device, and it is not afraid of scratches. When using several layers of application techniques the article may last for about 20 years.
4. Nanocomposite. It is the product of granite, diamond or titanium base. According to its characteristics dub cast iron frying pan, but are more expensive.

What materials of the pan is not necessary to calcine

Of the above items is not necessary to calcine the following:

• aluminum;
• enamelled;
• ceramic.

Such instruments before using the best wash, pour into a pan of warm water, boil it and leave to cool. Then follows the water drained, wiped dry and the bottom wall, and then start to use.

Step by step instructions of different ways of processing the pan

To put into operation the pan correctly and avoid further sharp odor and burning food, you need to carefully follow the instructions. To avoid damage to the appliance it is important to make sure that the method is suitable for the calcination of the coating.

Method salt

Such a method is well-suited for the following pans:

• cast iron;
• stainless steel;
• brass with stainless steel coating.

First, the pan should be washed thoroughly with soap and water and wipe. Then the bottom layer was poured salt of about 3 cm and simmered device starts calcined. The procedure takes about half an hour. Most likely, the salt will turn yellow because it will absorb the remains of the factory grease. Sometimes the hostess asked how ignited a pan with sea salt? Technique is the same.

We use vegetable oil

Vegetable or animal oil - is a great way to create a non-stick coating with your hands. Occurs so because oil under heating penetrate into the micropores, and then on cooling remains inside the pan. That is, upon subsequent heating oil will protect foods from contact with micro-cracks in the coating. But it's best to use an oil with a high point of the fuming:

• coconut;
• sesame;
• olive;
• soybean.

Cold pan put on a plate, pour oil on the bottom and start warming up. When the oil begins to smoke, remove the device from the plates, gently spread the oil on the walls and leave to cool. Then wipe the excess tissue.

How to handle on plate

You can also ignited a pan on the stove, without the use of additional funds.

1. The instrument should be carefully wash.
2. Dry with a towel.
3. Put on the stove and heat.
4. Once the pan stop to smoke, remove residues left on the surface of the factory grease the pan and leave to cool.

How ignited a new frying pan in the oven

If frying detachable handle and steel handle, it can be ignited in the oven. Pan to wash, heat the oven to 200 ° C, the lower grille vystelit foil or put a baking sheet. The top grating device put upside down. Heat the pan for 30 minutes, then turn off the oven and leave to cool down the pan inside.

How to prepare new pan with non-stick coating to the

How to prepare a new frying pan with non-stick coating for use - is an important issue, because, for example, Teflon coating does not tolerate high temperatures. But ignited it is still possible. It is necessary to heat the pan to 200 C, grease it with butter and cover with a lid and so leave until cool. Oil Remains wipe cloth.

Safety features in the process of calcination

Instructions for a new pan-care includes personal safety, because it is necessary to work with hot objects.

• you should definitely wear gloves to avoid burns;
• can never be quenched hot pan;
• it is not necessary to calcine the pan with a variety of detergents and inhale odors produced during heating;
• should avoid contact with hot oil on the skin.

How to wash a new frying pan

New frying pan, usually comes into the house with the remains of the factory grease, so before starting the calcination process is first to properly wash it.

1. Cast iron, copper, steel pans should first pour warm water, then pour over boiling water, then soap, let it stand for 10 - 15 minutes and then rinse the soap mass. Wipe skillet. Pour warm water boil on the stove, and then proceed to the processing of suitable manner.
2. Frying pans with non-stick coating is best to wash with warm water and then pour warm water and baking soda and let stand for 25 - 30 minutes. Then wash with detergent and then treated with oil.
3. Enamelled, aluminum and ceramic pan should just wash in warm water.

Can I wash a new frying pan in the dishwasher

After entering the processes of the pan into a home operation, and if the statement does not contradict the rules of washing in the dishwasher, be washed in a household appliances. But it is best to wash the pan without the use of active detergent.

Subtleties of care for the pan

Initial preparation and calcination treatment protects the pan from rapid wear, but such methods of care can be used to continue the operation of the pan. They help get rid of unpleasant odors, soot, burnt food residues in the micropores.

The expenditure of time for the primary processing of the pan in the future will pay off long device service.