A well-seasoned and cured cooking pan will ensure cooking is more fun, faster to clean, and it will craft tastier food. Nothing is more frustrating than cooking a delicious meal only to have it stick to the cooking pan. There is a saying in the cooking business; 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 is unable to be seasoned since the metal is too hard. Personally I do not know of any restaurants that are using stainless steel pans for this reason. Stainless steel is excellent for storing food since your food will not taste like the metal, however they are terrible for cooking. My advice would be to avoid stainless steel cooking pans.

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.

By making the effort to season your cooking pans, you will experience a much more amazing cooking results, and increase the life of your investment. I would spend a bit more money and buy good quality cooking pans then take care of them, in the long run you will be significantly happier.

Tags : Cooking
Categories : Cooking Appliances