Good Lifestyle

While yourcast iron Could you get the best Sear and your stainless steel pans can go into the oven, most cooks at home love a good nonstick stove. After all, what is more satisfying than looking at youreggs Easily slide your hob to your plateless plate?

"A nonstick saucepan is a gift from the gods for many breakfast chefs," says Warren Weekes,Chief Instructor at Auguste Escoffier School of Culinary Arts. "When I worked as a young cook, I remember having felt amazed because I looked at these eggs slip freely."

But this is only possible if you take good care of your non-stick pots and that you do not make critical non-passenger panoramic errors. There are ways you probably cause serious damage to your cookware, which prevents them from lasting years to come.

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Pass the whisk, metal fish spatula or sharp metal clamp when cooking with a nonstick saucepan.

"You should never use metal against a nonstick stove because it will scratch the surface and the coating comes out of the pan to your food," says Adam Merlin,Chief in Cleo in New York. Mario Segura, Chief atUMAMI BURGER In Los Angeles, California, suggests you using plastic spatulas.

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While you are there, prohibit WFP too. "Avoid cooking spraying," says Hebs. "The residue builds up over time and can be difficult to remove."

In addition, the surface of your stove must be elegant enough to allow your salmon or salmon to slide directly on your serving dish.

When preparing high acid foods, such as tomatoes and citrus fruits, do not use non-stick pots.

"These foods can accelerate the aging process of the non-stick surface because acid will slowly cause it to blister," said weekeys.

Take it slow and weak, and the medium is good too, says Hannah Crowley, editor of the Tasting and Testing Directorate toTest cuisine of America in Brookline, Massachusetts. Simply avoid turning heat to High under your non-stick pots.

"Do not use the pan for burning cooking, such as backup or burn," hebs said. "Extreme temperatures will shorten the life of the pan and release toxic chemicals in the air."

While he is wise toPreheat cast iron stoves To ensure even cooking and a solid Sear, which does not apply to anti-stick pots.

"Do not let the saucepan heat without anything, or it will start emitting gas," says Crowley. "Make sure there is a little fat in the pan while he is warming up. The smoke point of oils and butter is lower than the gasing temperature, which is a large visual tail for which Your pan is too hot. "

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"If the saucepan starts smoking, you have to lower the heat. If it gets too hot, open a window or turn a fan," says Crowley. "The fumes will not kill you, but they can make you sick."

Because you keep the temperature taming, know that you should stay in the path of soft witch, golden pancakes and other soft objects cooked when it comes to your nonstick saucepan.

"You can get a Sear ok in a non-stick," says Crowley. "A stainless steel pan, stainless steel or cast iron will give you a lot better, if it's your main concern."

Burt Cho,Chef in Katsya in Hollywood California, says that the use of a "metal washer" on non-stick pots is a "novice error".

Crowley adds: "Avoid heavy cleaners, like comet or clean cleaning because they can damage the coating on the surface. Think about it as a skin layer on the top of the pan. You want to treat it well and gently stay around for a moment. "

In addition to hard grumbling, your dishwasher can also damage your anti-stick pan.

"The pan should not be placed in the dishwasher," hebs declares. "The chemicals and the variation of the temperature will eventually cause the coating moves away."

According to Segura, the appropriate solution to clean an anti-stick stove is to wash it in soapy water and remove all crumbs and crevices clean with a non-abrasive nylon pad or a sponge. Make sure to cope with the outside and inside the pan doing it.

After cleaning, the next step stores your nonstick pans intelligently. If you can, avoid stacking them. The friction or grid that can occur to the stack can affect this delicate coating.

"If you need to stack, place a clean and soft towel above and below to avoid scratching," says HEBS. Another option, according to Crowley, is to draw paper plates between your non-stick pots. However, if you have the room, according to Merlin, the suspension is the best option.

Since the non-stick coating is only a thin layer on the pan, this type of kitchen is not as durable as stoves from other materials (such as stainless steel, carbon steel or The cast iron melting).

But if your non-stick begins to lose its "no" factor, do not throw it again.

Here is a Crowley trick to slide it: "Place the pan on a burner over low heat for 30 seconds, then pour a teaspoon of neutral oil, such as canola or vegetable. Rub it on the surface with a towel. paper, and erase any excess. "

Repeat this process at any time, you notice sticky.

Although it is not particularly necessary, as it is withiron, Seasoning your non-stick pots will help them last their expected five-year lifespan. All you have to do is rub with a teaspoon of any type of oil after cleaning and drying it by hand.

"You can use a brown butterless anti-stick stove, but unless you have a white inner coating, it is often easier to monitor progress in a saucepan with a clearer natural hue, such as stainless steel," says Crowley.

Keep this tip in mind for other recipes with color change and heat, as homemade caramel. And now, you are well equipped to avoid doing all of these nonstick panoramic errors!