Everything You Need to Know About Your Frying Pans
Just about every household has at least one frying pan because many families have been helped by this traditional cooking item in creating any number of meals throughout recent history. This accessible necessity of the culinary world, for quite some time, has been around. By using a frying pan, even people who claim that they can’t boil water have delved into creating interesting dishes.
The cooking item, however, is not quite as simple as it may seem. There are different types of this frying pan and when in use and when it is being cleaned, they each require different care. Hard-earned lessons are what many cooks have received by unwittingly mistreating the instrument.
Mistreating your frying pan can wreak havoc on the meal and on the cooking instrument itself but out of lack of knowledge rather than lack of caring is how mistreatment is often done.
Out of a number of different materials, the frying pan can be made and each material requires different care and maintenance. It is very important to follow some general rules for the various types of frying pans that you own since what works for one kind of frying pan will not work for another.
Copper is one of the most attractive materials that can be found in cookware. A copper frying pan is an excellent conductor of heat and also it is able to withstand some punishment. By hanging them on a rack, many people like to display their copper cookware even though the copper tends to tarnish so be prepared to polish them every so often.
Given the fact that a frying pan made out of either of these metals will require little maintenance, aluminum and stainless steel are durable metals that also conduct heat very well. It is noticeable that food tends to stick to the surface quite easily if not properly greased even though many people love using them.
To address sticking problems, a non-stick coating known as Teflon is what manufacturers created. It can peel after extended use and peeling often occurs as a result of overheating, while this coating does wonders for the sticking situation.
The traditional cast iron frying pan is what I do have a particular favorite. What I love is that with age, my cast iron frying pan gets better. I learned that this material, just like what happened with an antique one that my wife owned, will be ruined if this material is washed too much. After each use, I simply wipe mine with a paper towel. Among seasoned cooks, this classic frying pan is a favorite.