How to ignite a frying pan: effective ways

Do not rush to rush into battle and cook your favorite dish in a newly purchased frying pan. Before the first use, it must not only be washed with the product, but also calcined with high quality. Each material has its own preparation methods. For example, cast iron is calcined with vegetable oil or table salt, and for dishes with a non-stick coating, the preparation is much more delicate, with a small amount of oil.

How to prepare the pan for the first use

Bringing home new utensils and enjoying the purchase, women are often frustrated when they read the label about the need to prepare before using for the first time. There is enough information around, but more often it is scattered and incomplete in one source. We will tell you how to heat pans made of different materials so that there are no problems during cooking.

First of all, any dishes must be cleaned of labels, stickers and washed with soap. Moreover, do it manually, without using a dishwasher.

Preparatory stage

After rinsing, wipe the pan dry. This is important not to leave ugly, stubborn streaks, which will then spoil the appearance and quality of cooking.

The first thermal use reveals the drawbacks of the cookware. Invisible chips and cracks will clearly show up during initial use. Don't ignore the problem. If a defect is found, return the pan to the store.

Calcining cast iron cookware

This material most of all needs high-quality preparation before cooking. Whether it's a small pancake pan or a huge wok - they need to be thoroughly calcined. In the future, this will help the products not to burn and get the hostess delicious, rich dishes.

So, after the purchase, we proceed according to the following scheme:

1. We remove the labels, rinse thoroughly, removing the oily film, which is applied to protect against oxidation.
2. Dry with a towel and heat over low heat. This removes moisture from the pores of the cast iron.
3. Coarse table salt is poured. The layer thickness at the bottom should be approximately 1–1.5 mm.
4. They put on the stove, including the maximum fire.
5. Stir the salt, not allowing it to burn, for 10-15 minutes.
6. Remove from the burner and cool naturally.

After calcining, the dishes are washed again with warm water and soapy water.

It is important to avoid exposure to harsh abrasives and aggressive chemicals. They are capable of spoiling the material of the dishes.

You can use vegetable oil for calcining. It is poured into a frying pan about 2/3 of the height of the sides. They put it on maximum heat and warm it up well. Then the flame is reduced and kept for another half hour. Then it is drained and the cast iron is cooled by wiping with paper towels.

For a leisurely preparation, we recommend using the oven. It is heated at medium temperatures. Coat the pan with oil on all sides and place on a baking sheet, bottom up. You need to ignite the dishes for an hour. Then they take it out, wipe it with paper towels and leave it for a couple of days. After a while, the kitchen utensils are ready for the first use.

Steel frying pan

There should be no problems with stainless steel. It is also washed with dish detergent and dried with a towel. A thin dense layer of sunflower oil is poured onto the bottom. Put on maximum heat and heat the contents until the first signs of smoke. Then remove the pan from the stove and cool in natural conditions.

The oil is drained, and its remains are rubbed with a paper towel along the walls of the dish. Subsequently, it is washed only if the food is burnt. If the contamination is minimal, just wipe it off with a paper towel after cooking. This will help keep the pan working for a long time.

Aluminum cookware

Aluminum is an excellent cookware material, it does not corrode and is very lightweight. But pans can oxidize, and food burns strongly at high temperatures. That is why it is important to carry out high-quality preparation before first use and observe temperature conditions.

Step-by-step guide to calcining an aluminum frying pan:

1. The dishes are washed in a warm, soapy solution.
2. Pour water and boil for half an hour.
3. Cool in natural conditions, wipe dry.
4. Vegetable oil is added and heated for 30 minutes over low heat.
5. Drain and treat with warm soapy water.
6. Leave to dry naturally.

You can cook in such a frying pan after a couple of days, when the oil is well absorbed into the walls of the dishes.

Non-stick devices

Frying pans with Teflon, ceramic or diamond coating require careful handling. When cooking, only wooden spoons are used so as not to damage the fine-pored structure.

Such dishes must not be ignited even with a titanium or granite layer!

The preparatory stage for such utensils is minimal in their efforts. Remove labels and wash with soapy water. Dry with a paper towel and wipe the bottom and walls with a cotton pad dipped in sunflower oil. Please note that you will need to process the pan once a month so that it lasts longer and the food does not burn.

Why do calcination

Who does not know, the procedure is necessary to create a natural non-stick layer. They are served by vegetable oil, which fills the micropores, invisible to the human eye, on the surface of the dishes.

In addition, during the manufacturing process, the product is coated with machine oil to protect it from oxidation. Annealing - cleaning dishes from harmful substances.