How to Cook with Different Pans
A well cured and seasoned cooking pan ensures that cooking is easier, faster, and the end result will taste better. There is nothing more frustrating than an otherwise delicious meal sticking to the pan after you have cooked it. A good saying to remember is; Hot pan – Cold Oil.
What this is telling you is never to put oil into a cold pan and then heat it. You should heat up the pan, then add your oil, and immediately place your food into the pan. If you follow this order you can be sure you will experience far less sticking. If you have seasoned your pan before cooking with it the results are far superior.
Stainless Steel cooking Pans ” Unfortunately stainless steel cannot be seasoned because of the hardness of the metal. Honestly I cannot think of any restaurants that use stainless steel cooking pans. Although they are excellent for storing your food since the food will not taste like the metal, they are truly horrible for cooking. I would advise you to simply avoid them completely.
Aluminum ” Make sure that first you wash the cooking pan with soap and water using a sponge or cloth. Rinse and dry your cooking pan thoroughly. Heat up the cooking pan until its hot to the touch then add two ounces of oil to the cooking pan. Swirl the cooking pan so that the oil coats every place on the cooking pan. Let the cooking pan cool off. Then remove the oil and repeat the process once more. After this point, you should never use soap to clean it again. When you need to wash it, use warm water and a dry paper towel. If you find that some food does stick that is fine, it will ad some extra flavor to your next dish.
Adding this extra effort to season your new cooking pans, will offer you much more amazing cooking results, while also increasing the life of your pans. I recommend spending that little extra to purchase quality pans and then make sure that you take care of them. In the long term you will be much more pleased with your investment.
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