| Nothing is more frustrating than trying to cook a | | | | technology has come a long way over the years and |
| delicious meal and having it stick to the bottom of | | | | there are dozens of infomercials to prove it. But the |
| the pan. A well season or cured pan will make | | | | truth is even non stick pans will eventually stick. |
| cooking more fun, easier to clean and create better | | | | Follow the steps for seasoning aluminum pans and |
| tasting food. There is a saying in the restaurant | | | | your non stick pans will last longer and perform |
| business; Hot pan - Cold oil. Meaning never put the oil | | | | better. Remember after the first time, never wash |
| in a cold pan and then heat it up. By heating the pan | | | | with soup again. |
| first and then adding the oil, then immediately the | | | | Cast iron and wok's - For cast iron and wok's the |
| food, you'll have much less sticking. Furthermore if | | | | process is similar, but because of the nature of the |
| you season the pan when you first purchase it, you | | | | metal you'll heat the pans to a much higher |
| will have even better results. | | | | temperature. Fist wash the pan with soup and water |
| Curing by metal types | | | | then dry thoroughly. Heat the pan up until it is very |
| Stainless Steel - Unfortunately stainless steel cannot | | | | hot. Add two ounces of oil and swirl to coat all sides. |
| be seasoned because of the hardness of the metal. | | | | Let cool and remove excess oil. Heat the pan up |
| A matter of fact I don't know of a single restaurant | | | | again until it begins to smoke. Add more oil and |
| which uses stainless steel pan. They are great for | | | | repeat the process until you've done this three times. |
| storing food because the food won't react with the | | | | Never wash again and always store you pans at any |
| metal, but horrible for cooking. My advice is just stay | | | | angle or by hanging so they won't rust. |
| away from them altogether. | | | | By taking the time to properly season you pans, you |
| Aluminum - First wash the pan with soup and water | | | | will enjoy cooking much more and increase the life of |
| using a sponge or cloth (no steel sponge). Rinse and | | | | your investment. I recommend spending a little extra |
| dry thoroughly. Heat the pan until hot then add two | | | | money and buying good quality pans and take care |
| ounces of oil to the pan. Carefully swirl the pan so | | | | of them, in the long run you'll be much happier. |
| the oil coats every part of the pan. Let the pan cool. | | | | Another tip is to never buy pans with plastic or |
| Remove the oil and repeat the process one more | | | | wooden handles because you can't place them in the |
| time. From this point on, never use soap again. Wash | | | | oven. As you increase you cooking skills you'll find |
| with warm water and dry with a paper towel. If | | | | many recipes start on the burner then move to the |
| some food does stick us a little salt with oil and a | | | | oven. By having an all metal pan this transition is |
| paper towel to remove it. | | | | flawless. |
| Teflon and other non stick surfaces - Non stick | | | | |