I have finally spat the dummy with non stick pans - for a few reasons.
a. it is easy to destroy them - either by overheating - and certainly by scratching
b. with the scratching - we must be ingesting this stuff - god knows what it does
c. when we cook with the non stick surfaces - I have zero confidence that the chemicals and materials used in their manufacture is not seriously injurious to our health - after getting an amazing heads up on the US chemical industry after being exposed to an avalanche of material during my investigations of an asx company I am in -------- I basically don't trust any chemicals at all
d. they are not bullet proof at being non stick
I have used spun carbon steel pans and like them - ditto cast iron - but, these don't suit everything.
I have used stainless - but, I found in the past - that some of it sticks like mad - whilst others seem to be good.
A few months back - my favourite non stick pan that I use for 2 eggs got wiped out by someone overheating it ------------ so, I went out to replace it.
I did some research to see if I could nut out just what the difference was in SS pans - I worked out what was said to be the better quality steel - but, I still had the problem of not knowing why some stick and why others didn't.
I went to my local hotel suppliers looking - and, spun my depressive story to one of the women there - and, she said - some of the chefs use salt and oil in SS pans - on high heat - until it smokes - then let it cool and rub the oil around then wipe it out and use it - many say it works - but, some don't.
So - I went home and read some chef blogs - oh, boy -
don't they argue about that issue ------ it made HC Philosophy and Religion and the climate debate look like a quiet gathering.
Anyway - I decided to give it a go ------- well ------------ what a revolution -
I wish I had know this decades ago - it is fantastic.
First (and never again) - I washed the pan in hot soapy water - rinsed and dried well - and from there on - it never sees detergent again.
The process --------
I think any high heat oil will do - I use macadamia - but, cheaper ones will do the same.
All I did was to cover the bottom of the pan in a thick layer of oil - and sprinkle table salt over the whole of the bottom.
Let the pan heat - until it begins to smoke - then, take it off the heat and just let it cool.
When cool - with paper towel - I rub in circles - sort of like using the salt as an abrasive - you don't have to do it for long - but, you need to make sure you do the whole surface - then, just wipe it clean.
Don't put it near water at all - except for that initial first wash in detergent.
On my first test - which was a couple of eggs - I put oil in the pan - generous - but, not a flood - made sure the pan was hot (not too hot - egg hot only) - put the eggs in and waited.
When they had set a little bit - I gave the pan a wiggle - and, surprise surprise - the eggs slid around the pan like oil on ice ----------
At the end - if you have nothing that has stuck at all - which is most of the time - all you do is wipe it out with a paper towel and then use it next time.
If you do get things which stick a bit - you do a variety of things - depending on the level of mess.
Sometimes you might rinse in running hot water with a brush to get most of the crap off - but, then - sometimes I dry the pan - heat it just warm - sprinkle salt on it - grind it in then coat it in oil ------
or you can do the full process like the initial process - I just play with it depending on what is what.
The big deal is that it is very non stick - and the biggest deal of all is that no matter what happens to the pan - it can be recovered - and, you aren't going to die from the chemicals in it.
I have bought 2 pans - a small one for 2 egg size - and a larger one -?? maybe 10" or perhaps next size up.
I bought scanpans - and they were only about 50 bucks each (45 and 55 ish).
hope it helps some ------------- if you have a SS pan already - maybe just try - it's like magic if you have an SS pan that is a sticker.
Pinto
- Forums
- Lifestyle & Travel
- Have you ruined your non-stick pans?
Have you ruined your non-stick pans?, page-2
-
- There are more pages in this discussion • 18 more messages in this thread...
You’re viewing a single post only. To view the entire thread just sign in or Join Now (FREE)
Featured News
Featured News
The Watchlist
SER
STRATEGIC ENERGY RESOURCES LIMITED
David DeTata, Managing Director
David DeTata
Managing Director
Previous Video
Next Video
SPONSORED BY The Market Online