Stick-Resistant Pans Learnings To Households

A non-stick pan is a can’t-be-without cooking appliance in each family’s kitchen. But, the non-stick substance on the pan’s surface is an increasingly worrying issue with many households. So, how should use the nonstick pan safely and effectively? Here is some good advice how to use this correctly.

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Are you known what dangers the non-stick pan can bring to your family? The non-stick substance, in term of chemical nature, is a heatproof polymer agent. There are various types of non-stick elements, so it is mostly dependent on the rate to estimate it good or bad. Amongst types, the most commonly used one is Teflon- complex. The Teflon- complex is a popular agent quite cheap but it is not lasting, easily rusted and likely to be torn with metal cookware during food process. Therefore, this tool can cause many bad effects on the users’ health. One question is how should we use this pan productively and correctly?

  • Choosing a type of pans

It is advised to be good to use a heavy pan. The heavy pan commonly remains heat longer than a light one, so you can adjust the pan’s temperature conveniently. To process the ingredients that are required to perform at a higher heat, steak, for example, it is a consultancy to use another type.

  • Storage

+ At the first use, pans should be washed carefully with fresh water and detergent, and then put 1 to 2 café spoons onto the pans’ coat and heat it. So after using pans 10 to 12 times, it should be maintained like this way at least once. The pan is stored following to this way frequently that helps the frying not stick and easy to be sanitized.

+ Don’t use rusting materials to wash frying, use soft washing water and soft cloths to sanitize, instead. Don’t let stains hanging on the pan’s surface, especially, salty remains after processing, and if you notice the white spots on the coated frying (salt), let’s use some lemon slices to wash them and then cleanse the pan with fresh water.

+ Don’t use cleansing agents with a high concentration or use the plate washing machine to cleanse pans because the chemical washing agents and the high heat rapidly sloughing the nonstick painting layer on the surface of pans. It is better to avoid using metal tools to clean pan, use soft towels or cotton one instead.

+Commonly, during processing foods with normal pans, the households usually let them heated and then put oil into. But with the nonstick pans, don’t ever let them heated unattendedly on the fire without any cooking oil. Since the electrostatic layer outside helps pans getting hotter quickly than normal ones, and if you pour the oil onto the being hot pans suddenly that will slough the nonstick layer.

It is typical of nonstick utensils to be heated quickly and can emit toxic smoking, so don’t ever let them on the fire without any cooking oil, particularly, on the overheating.

+ Don’t let the pan with a high heat, too, should be commonly around 2600. If you don’t determine the heat level, it is better to control the flame in the range of the pans’ bottom only.

The big flame can generate a large heating amount leading the pans to create a chemical compound named PFCs or Perfluorocarbons existing on the smoking pattern. This substance goes into the human body that hurts the liver and slows down the body’s growth.

+ It is advised to use wooden spoons or plastic ones to grave or process foods to avoid removing the nonstick coat.

+ Let’s doors opened, air the kitchen up before cooking to banish much toxic smoking from the nonstick layer. Don’t use this pan to toast or roast meats. Don’t use the sloughing pans or scratched ones; while pans are being heated, don’t put the fish sauce or salt directly into the pan since both of which can make pans’ surface pork-marked. Don’t ever let the remains of the food stuck on the pans too long in case of making it difficult to be removed, better you wash it right away the pot gets cool.

  • Choosing stick-resistant pans

+ The good products is mainly dependent on many factors such as pattern, material, casting, the chemical lining on the basin, the thickness of the surface, and the most important thing is the methods taken to store them.

+ In the market recently, there are various sorts of pots, not clarified their origin, just covered with a heatproof coat on the basin making a dark grey like the color in a true pan, but this layer quickly sloughed after a short time of using the heat.

Therefore, to purchase a real, qualified pot, keep in mind of the product’s origin, warranty regime, better with the renowned labels. Is it true that there are many risks in using stick-resistant pot inappropriately? Study carefully before bringing it into your kitchen to protect yourself and your lovers’ health.