THE saucepans They are one of the most used utensils in the kitchen, and although they are essential for preparing a wide variety of dishes, over time they can lose their non-stick capacity. This can happen for different reasons: excessive use, contact with metal utensilsor simply the natural wear of the coating. If you notice that your pan isn’t what it used to be and food tends to stick, don’t despair and rush out to buy a new one. There is a trick simple, economical and very effective which allows you to restore the non-stick surface of pans quickly and easily.
To put it into practice, you just need coarse salt and oil. Although this method does not allow the pan to completely regain its original coatingthis will definitely improve its performance and prevent food from sticking, making cooking and cleaning easier. This is undoubtedly a very effective trick for pans that have lost some of their non-stick ability due to frequent use, but are not yet completely damaged.
The definitive tip to prevent pans from sticking
This procedure is a great way to extend the life of your kitchen utensils and, at the same time, prevent food from sticking during use. cook. Below we explain step by step how to do it.
The first step is to put the pan on the heat at medium temperature. It is important that the pan is completely dry before beginning this process, as any excess moisture can affect the performance of the salt and oil in the process. If your pan has traces of water or grease, be sure to clean it with a dry cloth before you start.
When the pan is hot, add a a generous handful of coarse salt at the bottom of the pan. The amount of salt should be enough to cover the entire surface of the pan. Coarse salt acts as a mild abrasive that helps clean and restore small imperfections in the pan’s coating. In addition, its polishing action also helps remove food residue that may have adhered to the surface of the pan.
While the pan is heating and the coarse salt begins to sizzle, begin to move the salt in circlesperforming enveloping movements in a gentle and constant manner. This step is essential to evenly distribute heat and ensure that the entire surface of the pan receives the proper treatment. You can use a spatula or wooden spoon to move the salt around without damaging the surface of the pan. The salt will begin to toast and make noise, a sign that it is doing its job. Let the process continue for a few minutes for best results.
When you notice the salt starting to change color and become slightly toasted, it’s time to remove the pan from the heat. Be careful when throw away the salt: Do not throw it directly into a trash bag as this may burn it. Let the salt cool slightly on a plate before discarding it.
Once you’ve removed the pan from the heat and the salt has cooled, it’s time to add the oil. Add a little oil to the surface of the pan. The oil will help create a protective layer on the panwhich will restore its non-stick ability. Use a piece of paper towel to spread the oil over the entire surface of the pan, making sure it completely covers the area treated with salt. This step is essential because the oil helps strengthen the coating and prevent food from sticking to the pan in the future.
Once you have distributed the oil evenly, let the pan sit for a few minutes so that the oil penetrates the surface well. There is no need to reheat it again, as the action of the oil only needs to rest in the pan to take effect. This step also helps the pan regain its non-stick capacity and prevents food from sticking during cooking.
This tip is ideal for pans that have lost some of their non-stick ability due to frequent use, but are not yet completely damaged. This method is fast, economical and efficientand will allow you to extend the life of your cookware without having to spend money on a new pan. So the next time your stove starts to show signs of wear, don’t hesitate to try this tip.
Finally, for take care of the pansavoid using metal utensils, cook over medium or low heat to avoid damage from excessive heat, clean with gentle scouring pads, and store pans without stacking them.
