What to do so that the pan does not burn. Why does a cast iron pan burn and how to fix this problem? If enamelware burns

22.11.2018 3 546 views

Fans of fried food sooner or later ask themselves the question: “What can I do to prevent the pan from burning?”. The smell of burning, smoke, long attempts to wash the damaged dishes - all this makes it difficult to enjoy cooking. And utensils, which inevitably begin to deteriorate from long-term use, become a separate unnecessary item of expenditure.

So that dinners do not burn, it is enough to know a few simple ways to avoid this. Everyone knows how to wash dishes, remove odors, but it would be much better to learn how to avoid burning in advance. To do this, you need to understand why this happens and what to do.

What causes a pan to burn?

Uncoated utensils are cheaper, but much more capricious. Burning occurs only on cookware made from porous, absorbent materials that are not covered with enamel or a protective non-stick layer. These include, for example, cast iron and aluminium. Enamel or Teflon cookware rarely burns even after prolonged use.

In the case of utensils without a protective coating, the porous material quickly creates problems. When cooking, small particles of food fall into these microscopic pores. Getting stuck there, they burn out from the long heat at the bottom of the dish, other particles stick to them and the same thing happens to them. As a result, you get spoiled food and nerves.

What to do if the pan burns?

If the cookware does not have a non-stick coating, it is impossible to fix it forever. But often housewives believe that even if pancakes burn on cast iron cookware, they still turn out tastier. Cookware made from sticky materials cannot be permanently changed, but it is possible to temporarily clog open pores with oil or salt, creating a smooth non-stick layer. It won't last long, but it's a great temporary solution.

If you need to get rid of the burning of dishes made of porous materials, carry out a simple treatment. After this procedure, the food will not burn for several weeks:

• Wash the pan, dry it and put it on a slow fire.
• Then fill it up to half with sunflower oil and heat it for 40 minutes or longer.
• Then pour it out and remove the remaining fat with paper towels or napkins.

Thanks to this treatment, hot oil will fill the pores in the metal and the bottom will become smooth. The dishes can be used after a couple of days. Many people dislike the smell of hot oil or are afraid to do so because of small children or pets. If you are one of them, try scalding the pan with salt so that it does not burn - this will give a completely similar effect. Pour it into a preheated pan with a layer of about a centimeter and a half. Heat 15-20 minutes. Then carefully clean the surface of the dishes with napkins, trying to remove all of it, but do not rub or scratch with your nails. After 2-3 days, when the coating is completely set, you can use it.

It is temporarily impossible to wash the pans after calcining, this will destroy the protective coating created during processing. You will have to ignite the utensils regularly, since the layer of oil or salt is short-lived, after about fifteen uses the coating will deteriorate and cease to protect food. Enamelware must not be baked, the treatment will destroy the surface and make it unusable.

aluminum

Frying pans made from such a capricious material often cause complaints and problems. Aluminum is quite loose and easily absorbs food particles, but dishes made of this material remain popular, they are familiar and convenient to cook. Any burning problems can be avoided by regular processing in the following way:

1. Clean and dry skillet thoroughly.
2. Pour unrefined sunflower oil, completely covering the bottom. Don't forget to paint the walls.
3. Add two tablespoons of regular salt and stir.
4. Place the saucepan with the mixture over medium heat.
5. Remove when the first noticeable smoke appears. Do not bring it to a boil: splashes of hot oil can burn, and extra time will not improve the effect of processing.
6. Let it cool with the mixture inside and then pour it out. Wipe dry with napkins or towels.

Now the pan can be used in cooking about fifteen more times, after which it will start to burn again. When this happens, just repeat the procedure.

ceramic

If there are problems with a ceramic-coated pan and it often burns, there will be no result from calcination with salt and oil - the enamel coating of the pan is finely porous, processing will not change anything.

It is possible to slightly improve its condition: rinse thoroughly, dry and generously grease the surface on which you are cooking with sunflower oil. Leave it on for 15 minutes. Remove grease with paper towels. If it doesn’t help, then now it is only suitable for extinguishing. It remains to say goodbye to the pancake pan that has begun to burn.

This is one of the features of ceramic utensils - it is very capricious. Use abrasive cleaners, rub with hard brushes or sponges, use metal utensils on it. Many reviews of the owners of such pans confirm that even when processed every 10-15 uses, after the first six months of cooking, the utensils rapidly lose their protective properties, food begins to deteriorate.

With non-stick coating

The situation is even more difficult when the difficulty arises where it should not appear. But the name of non-stick pans does not guarantee eternal service. In fact, such a coating loses its ability not to stick over time, and this is normal. The planned service life of the average utensils with a protective coating is from one to three years. Fry in a stainless steel pan so that nothing burns easily by following simple manipulations. But if a Teflon or non-stick pan starts to burn, it means that the protective layer has collapsed. It is no longer possible to restore it. Do not feel sorry for the damaged dishes and it is better to buy a new one.

The myths about the damaged coating of a non-stick pan, allegedly capable of genocide of a small family, remain only myths. Numerous studies have proven that the polytetrafluoroethylene currently used in non-stick coatings is harmless. The same material is often used in prosthetics in the field of vascular surgery and in the manufacture of packages for drops in the nose and eyes. The scope of this material is huge.

Obviously, he cannot harm a person even with the closest contact. It is worth changing damaged non-stick cookware if everything burns to you, and not because of fear of dangerous secretions. Now low-quality harmful frying pans can be found only from unknown manufacturers offering too cheap goods. From points in the market and tiny stalls, you should not expect real certificates and high quality. You can't find them in large or specialized stores anymore.

Video: what to do so that the pan does not burn?

How to cook food so that it does not stick in the pan?

It is necessary not only to process utensils for culinary delights in advance, but also to do it correctly. So that the food does not burn and is perfectly tasty, we have recorded some culinary tips for you:

• Adjust the temperature. Vegetables are best fried over medium or low heat, fish is similar, and meat will need a stronger one.
• It is important to process the pan in advance before cooking.
• Stainless steel utensils should be warmed up before frying.
• Use a flame spreader if you are cooking on a gas stove and the pan has a large diameter. You will get evenly cooked food without underdone and burnt parts.
• Spread food on an already heated surface, when the oil gives off a slight smell: pour it into a hot pan or put it cold and heat at the same time. In fact, there are no differences.
• Do not put food in a large layer on the pan - it releases juice, and as a result, the dish either stews or sticks.
• Do not fry wet food. Meat, fish, vegetables, any food should either be allowed to dry or wiped with paper towels.
• Cook foods at room temperature. Vegetables, meat, and fish fresh from the refrigerator are more likely to burn and taste less delicious when cooked.

By following these simple rules, you will make your work in the kitchen a pleasure, it will be easier and more evenly fried and will not spoil. No more fussing with wiping hated burns from the bottom of the pan, unpleasant burnt smells or nasty aftertastes from food. Only clean dishes, fragrant food and a satisfied hostess.

For what reasons can a pan burn and will calcination help?

5 (100%) 1 votes

This moment is familiar to everyone who at least once tried to fry cutlets, pancakes, fish, chops or something else in a pan without a non-stick coating. At first everything goes according to plan - you heat the pan, add oil, then start frying, and at the moment when it is time to turn the food to the other side, you realize that it is stuck tightly. At best, you still manage to turn over your chicken breast, cutlet, or whatever you fried there, pretty spoiling its presentation, at worst, you panic while your failed dinner, stuck to the pan, rapidly turns into coals ...

Yes, I, as always, exaggerated a little, but everyone who has come across such a situation knows that this is not at all funny. Well, in that case, you should be encouraged by the thought that there is a completely rational explanation for what happened, which means that next time it can be avoided. In this article, we will understand why food can stick to the pan, and what to do if this happens to you. So,

Why does she stick...

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At the very beginning, it is necessary to make a reservation: not all pans are equal. Modern non-stick pans, for example, have never heard of the problem of sticking, because they were invented for exactly this - so that you can fry burgers, scrambled eggs and fish without thinking about how to peel them off the bottom of the pan. Cast iron pans are a different matter: they are specially baked with the addition of oil, which fills the microscopic pores in the metal, forming a smooth coating, to which, if done correctly, food no longer sticks. Thus, the main record holders for food sticking are stainless steel pans.

The steel pan is great. It is grippy, not too heavy, its material does not react with acidic foods (as, for example, copper does), it heats up relatively quickly and, with proper skill, absolutely any dish on it will come out perfectly perfect. A stainless steel frying pan, however, does not always warm up evenly, but this problem has already been solved by making multi-layer pans with the addition of various alloys. Thus, its only drawback remains excessive stickiness.

So why does food stick to the pan?

This is where chemistry comes into play (in the sense of science, not the one everyone thinks of). You may not have gone through or completely forgot what van der Waals forces are, but I'm sure you remember that heat accelerates all chemical processes that take place around us. A patty might stick to a cold pan (if both of them lived long enough), but in a hot pan it happens almost instantly. Enough strong bonds are formed between the molecules on the surfaces of the food and the pan, wow - and your cutlet holds like it's glued! Foods with a high protein content stick especially strongly to the pan, since proteins form compounds with iron atoms on the surface of the pan, and due to the structural features of fish in general and its protein structure in particular, it is the fish that sticks to the pan most strongly.

…and what to do with it?

The easiest and most logical way to keep food from sticking to the pan is to place something between them that can separate them. There's a clever and easy way I use if I want to get fried fish with crispy skin that doesn't have to be lifted from the bottom of the pan. Take a sheet of parchment, fold it in half, then again, after which 2-3 more times fold the paper in half so that the fold line each time passes through the corner marking the center of the large sheet. Attach this corner to the center of the pan and cut the paper a little earlier than the walls of the pan begin, unfold it - and you will get a piece of conditionally round parchment with a diameter slightly smaller than the bottom of the pan, which is called the word "cartouche". Put it in a pan, add oil and fry the fish, pressing it to the bottom with a spatula.

Everything ingenious is simple, isn't it? This technique can be used not only for frying fish, but also in other cases when you are afraid that your food will burn, but frying should not be too long.

But stop! In fact, we always put something between the food and the bottom of the pan that is quite capable of preventing them from sticking. This thing is called "oil".

Read also:

Indeed, the correct use of oil when frying can, if not completely eliminate, then significantly reduce the risk of burning food, and the key to this, again, lies in choosing the right temperature. The fact is that cold oil has a higher viscosity than hot oil. When heated, it becomes more fluid, which is easily visible even to the naked eye, and penetrates into those microscopic pores at the bottom of the pan, filling them and thereby reducing the area of ​​\u200b\u200bcontact between food and metal. But the main trick here is that the oil is able to heat up to a temperature much higher than the boiling point of water.

Oil is your friend and helper

What happens to food - that very cutlet or piece of chicken - after it is added to a pan with hot oil? High temperature instantly evaporates moisture from its surface, turning it into steam. But since the piece of chicken is in the pan, the steam cannot simply escape, and it lifts the product a little - it turns out something like an air cushion that forms a layer between food and metal, and prevents their interaction. The problem is that both the food itself and this steam are at a much lower temperature than the oil, cooling it down, and if there wasn't enough oil (or you didn't let it heat up properly), it would drop below the temperature needed to evaporate the water, coming out of the product - and that's it, write wasted.

Thus, the oil must always be heated properly, almost to the point of smoking, but still not letting it smoke - and the amount of oil must be sufficient to maintain its temperature at the required level.

Worried about using too much oil? You are right to be afraid - but even here there are tricks, knowing which, you can reduce the amount of oil.

First, use a heavy-bottomed pan - this holds heat well and will heat up the oil that the insidious food is trying to cool.

Secondly, when possible, fry the food in parts - even if it is a little longer, but this way they will not crowd in the pan and fry properly.

Finally, blot food with paper towels before frying to remove moisture from its surface: the less water, the less energy it takes to evaporate it, which means less oil is also needed.

If the food is still stuck

It is possible that. Yes, I know you did everything exactly as written above, but there are too many variables in the equation, and your eye is not a precision instrument, and you just want to cook dinner without claiming a Nobel in physics (at least not in this moment).

It must be clearly understood that this, when created, is covered with a special composition that forms microscopic pores. These pores are caused by the appearance of bubbles from the air when the cast iron begins to cool. Therefore, it is this place in the pan that is considered the most vulnerable, because if it does not have lubrication, then it is not immune from the appearance of rust and, as a result, it will begin to burn.

Therefore, before using the frying pan, it must be calcined with vegetable oil, then put in the oven for one hour at a temperature of 180 ° C. After that, it is wiped off, and vegetable oil is poured into it again, only in this way it will be protected and will not deteriorate.

Do not remove food with a knife or fork from the bottom of the dish, be sure to use a silicone or wooden spatula.

It’s still not worth lubricating a cast iron pan with lard, butter or margarine, because they contain salt and acid, which lead to the formation of corrosion - it will certainly burn and rust will appear on it.

In addition, it should not be washed with substances containing abrasives or metal washcloths, because all of them lead to the destruction of the protective layer, and the food begins to burn on it. Also, a cast-iron skillet should not be soaked in soapy water, because it is soap that can lead to the formation of rust, and all food will simply “stick” to the skillet. In addition, from ancient times it happened that the cast-iron pan was not washed at all, it was wiped with a cloth and that's it.

Avoid burning food as a result of prolonged heat treatment, otherwise you will simply have to scrape the bottom.

Terms of use

Still, of course, improper use of the cast-iron pan can cause burning of food in a cast-iron skillet. In no case should you store food in the pan or leave a small amount of water, as such actions will simply ruin the protective non-stick layer. After all, it is not without reason that all housewives, having bought a brand new frying pan, first prepare it and create a protective layer, so that in the future it will bring them only the joy of cooking.

Cleaning the kitchen is a process that many people take more than one hour a day. And if the pan is burnt, then you have to spend a lot of effort and time cleaning it. Why do we endure these inconveniences and what to do so that the pan does not burn?

Those who cook often and with pleasure know many secrets and ways to save time when cooking and cleaning the kitchen. There are such secrets in the use of pans.

A frying pan is one of those utensils that food can easily stick to. If you fry food in oil, then excess fat remains in the pan. Grease and food residue can be difficult to remove when washing dishes.

And sometimes food completely burns to the pan. Most likely, many have faced such a situation: a lot of time was spent on cooking, but at the most crucial moment something distracts and now all the contents of the pan are already firmly stuck to it, and the smell of burning has spread throughout the kitchen.

What to do so that the pan does not burn? You can avoid problems by knowing some of the nuances of using this dish.

Why food burns

As soon as non-stick pans appeared on the market, it seemed that the solution to all problems had been found. Now you can fry food without using oil and not worry that the food will remain in the pan, creating difficulties when washing.

Such dishes are indispensable for those who are on a diet and excluded fatty foods from the diet. In addition, it is convenient to cook pancakes on it without using oil, and they turn out to be low-fat and less high-calorie.

But sooner or later, even a non-stick pan will start to stick to food residue, and frying pancakes is out of the question. Why is this happening? There are a number of reasons:

• low quality of dishes (branded dishes with a non-stick coating are suitable for use for 2-3 years, and if you do not buy the original, then it is likely that after a month the pan will become useless in the household);
• mechanical damage to the surface (during operation and improper handling of dishes on a ceramic, Teflon or other coating, scratches and microcracks gradually appear);
• the “shelf life” of the pan has expired (if cast iron cookware can last for decades, then other materials are not so durable).

With these flaws, Teflon and ceramic dishes lose their properties, and food begins to burn to its surface.

Thus, if a ceramic frying pan is no longer non-stick, it should be disposed of immediately. Food cooked on spoiled utensils can be harmful to health.

Scratches can also occur on a pan made of aluminum, stainless steel and other materials. It is necessary to replace the dishes if they have lost the integrity of the outer layer.

New cookware needs special treatment before use, this will help prolong its life and prevent burning.

Food burns on the pan, why is this happening? A chemical reaction takes place between the metal of the cookware and the food. If the products are saturated with proteins, then burning is especially active. To slow down the course of this chemical reaction, effective and well-known methods for frying pans made of different metals can be used.

If a cast iron skillet burns

As you know, the most delicious pancakes are obtained in a cast iron pan. But this is only possible if the batter does not stick to the bottom. Such a pan can be protected from burning as follows:

• New dishes must be washed with hot water and wiped with a towel until dry.
• Cover the bottom of the pan with a centimeter layer of salt and keep in the oven or on the stove for 1 hour. Salt should be stirred periodically.
• After that, remove the salt from the dishes and grease the inside of the bottom with vegetable oil.

Fat and oil provide such a pan non-stick. Due to the even distribution of heat over the surface of the cast-iron pan, it turns out very tasty food. Cooking pancakes in such dishes is just a pleasure.

What to do if aluminum cookware starts to burn

An aluminum frying pan that burns food can be reanimated. To do this, you need to use this method:

• Heat a clean skillet over medium heat.
• Cut some bread into cubes and evenly cover the bottom of the dish with it.
• Fry croutons for 5 minutes over low heat.

The use of this method will reduce sticking to the aluminum coating.

Burning "brazier" made of stainless steel

Stainless steel pans don't burn when frying food in oil. On any metal, including stainless steel, gouges and scratches appear. The heated oil fills in these imperfections and allows the food to brown without sticking to the surface of the stainless steel pan.

If the enamel pan starts to burn

Such dishes require delicate handling, they must not be ignited, this will completely ruin the coating. But if you begin to notice that pancakes or other food began to stick to the bottom, do not rush to throw away such a pan. Use the following method:

• Thoroughly clean the bottom of the dish with detergent.
• Dry the surface by removing moisture with a kitchen towel.
• Rub the pan generously with any fat or piece of lard.

It is advisable to carry out this procedure every time before you start cooking on this cookware. In this case, you need to fry, adding a large amount of oil.

What can be done to prevent food from sticking to the pan?

What do you need in order for the pan to retain its non-stick properties longer, and you do not have to constantly wash the bottom of burnt food? Use little tricks that will help make life easier for the hostess.

When using cookware made of any material, you must observe the following rules:

A frying pan is an indispensable item in the kitchen. Without it, it is difficult to imagine the preparation of many dishes. Any hostess is pleased to cook when the dishes please with their appearance and quality. By paying due attention to the pans, and following the simple rules of operation, you can extend the service life and preserve the appearance of the dishes for a long time.

Those who cook often and, of course, tasty, sometimes come across problems that arise with their kitchen assistants. First of all, it concerns dishes. Often a hostess who loves to fry and bake wonders why the pan burns and what to do about it? Today we will talk about it. And not just talk, but tell a lot of useful and practical things.

Most often, products begin to stick to the surface of the pan when the material of the product has a porous surface. This applies to cast iron, aluminum and enamelware. Steel and ceramic coatings have a different cause of burning and sticking.

Frying pans with a non-stick coating based on polytetrafluoroethylene polymer (Teflon) do not cause these problems at first. On many models you can cook even without using oil. Then the coating wears out (after 1-3 years) and sticking or burning becomes inevitable.

And taking into account all of the above, we can safely say that the following factors are the reasons for burning food to the bottom of the pan:

• Poor quality non-stick coating (counterfeits of originals).
• Product age. Applies to all coatings that are worn out and badly damaged over time (teflon, titanium, ceramic, marble, granite).
• Incorrect operation. Applies to steel, cast iron and aluminum pans.

What needs to be done so that the pan does not burn?

There are a number of subtleties and tricks, knowing about which you can significantly minimize or completely eliminate this trouble. To do this, you need to determine what material the pan is made of, then follow a series of rules.

If a cast iron skillet burns

Reliable and time-tested can be found in any hostess. It is on them that golden, delicate pancakes and the most delicate potatoes with a crispy crust are obtained. And what a shame it is when everything starts to stick to the “native”, time-tested cast-iron pan. Why is this happening?

There are several options. First: Cast iron has lost its natural non-stick properties. This happens due to improper care of the dishes. Second: The pan is poorly washed and has old and burnt food particles on the surface. Third: The pan is new and has not been properly prepared for use. This includes its calcination and the creation of a non-stick layer.

If the cast iron pan starts to burn, then you need to do a number of actions:

• Wash the product thoroughly with detergent and allow to dry completely (you can dry it on the stove).
• After that, pour salt on the inside of the pan. The bottom should be covered with a continuous layer 1-2 cm thick.
• Turn on the burner and heat the pan for 3 to 5 minutes. The salt should begin to crackle and change color (gray or yellow).
• Allow the product to cool, remove the salt and generously smear the entire inner surface with sunflower oil.
• Let the dishes stand, then remove excess oil with a napkin.
• After this procedure, do not wash the pan - it is ready for use.

Some housewives solve this problem in a simple and quick way: Bread croutons are dried in a frying pan (without oil), after which it restores its non-stick qualities. Why this is happening, no one can really explain. But the fact remains.

What's wrong with cast iron cookware? Long idle and humidity. You can’t “forget the pan in the corner” for a long time. Yes, imagine, it requires constant master's attention. And it is desirable to store it in a dry cabinet. In order for the product to serve for a long time and correctly, it is necessary to do it after 20-30 times of its use.

If an aluminum pan burns (without any coating)

It also has a porous structure (like cast iron), which contributes to the active penetration of food microparticles into the surface when heated. Naturally, this ensures sticking and burning of food. The most proven and effective method to get rid of this:

• It is necessary to pour ordinary vegetable oil (unrefined) into a clean and dry dish so that the bottom surface is completely covered with it, and the walls are generously lubricated.
• Pour 2-3 tablespoons of table salt and place everything.
• Turn on the stove and put the pan on medium heat.
• As soon as the first smoke appears, remove from the stove.
• Let cool, then wash the pan without detergent and wipe dry.

The pan is ready to use. This manipulation should be done whenever food starts to move poorly from the surface.

If a ceramic pan burns

If this happened to a ceramic pan and it began to burn regularly, then things are worse here. It is impossible to ignite ceramic dishes with oil and salt - no effect will follow.

The only advice that will help to slightly revive it is as follows: The product is thoroughly washed, dried and the inside is liberally lubricated with ordinary vegetable oil. The pan is left for 15 minutes in such a "fat" state. Then the excess oil is removed with a paper towel. If this method did not help, then in this dish it remains only to stew. If it is, then you just have to part with it.

And for the future, you need to know about the features of ceramic dishes. It cannot be washed in the dishwasher, as this will significantly reduce the life of the non-stick coating. When cleaning the surface, do not use abrasive detergents. After 10-15 times of use, regularly coat the inner surface of the product with a thin layer of oil, thereby maintaining its non-stick properties.

Ceramic dishes are considered environmentally friendly and safe, this is its main plus. And the main disadvantage is the rapid loss of non-stick properties. Numerous consumer reviews confirm the fact that the non-stick qualities of the surface are effective for the first 3-6 months, then the food begins to stick.

If a stainless steel pan burns

If the question arises, what to do if everything sticks to a steel pan, then the operating rules are clearly violated here. Nothing should stick to the stainless steel pan. These products are highly reliable and can serve well for more than a dozen years. In terms of durability, they are equated to cast iron cookware.

What should be done if such a frying pan burns? First of all, it must be washed and cleaned. All types of brushes, sponges and detergents are suitable here. Can be used as a gel, spray or powder.

As soon as the product is washed to a shine (in the literal sense), it is important to follow two basic rules of operation. First: you always need to heat the pan strongly so that the drops of water “dance”. Second: the oil that is poured before frying should also warm up well. By following these recommendations, the hostess will never face the problem of food burning. Of course, provided that the pan is made of high-quality steel (it is important that the material has a sign of 18/10 - the ratio of chromium and nickel).

If a non-stick pan burns

Another thing is when the problem happens where it should not be at all. But it only seems so at first glance. tends to wear out and be damaged (service life 1-3 years for most types). And the only reason for food to burn on the dishes is the violation of this very protective layer. All advice on restoring it at home is naive and meaningless. The product definitely needs to be replaced with a new one.

It is necessary to know that modern coatings consisting of polytetrafluoroethylene have been proved by numerous studies to be safe for health. The very fact that this polymer is widely used in vascular surgery prostheses indicates that it is biologically inert, and therefore absolutely harmless.

A frying pan with a damaged coating is replaced with a new one primarily because it has lost all of its non-stick properties, and not because it has become unhealthy. The era of low-quality Teflon pans is over (unless, of course, you buy cheap goods from unknown manufacturers).

Check out this 4-minute video that shows two proven ways to "save" the pan from burning:

A frying technique that helps prevent food from burning

• Set the correct temperature. Meat is fried on a stronger fire, vegetables and fish on medium and low.
• Use a flame spreader if you have a large pan bottom too. This will help to cook the food evenly and prevent burning in the middle.
• Use cookware with a prepared surface. It should be perfectly clean and with a natural non-stick layer (for cast iron, aluminum). If the pan is steel, then it must be thoroughly heated before frying.
• Wait for the oil to heat up (to a slight smell). To do this, you can pour oil into a hot pan, or you can heat both at the same time.
• Do not use food that is immediately taken out of the refrigerator. Everything to be fried should be at room temperature.
• Do not fry "wet" foods. Allow freshly rinsed fish and meat to drip off or pat dry with paper towels.
• Foods lying on the frying surface in one layer are well fried. With a large number of them, juice is released in the pan, which flows to the bottom. The effect of frying is not obtained - the food sticks and burns.

By following these rules, you can greatly facilitate your work in the kitchen. Cooking will be pleasant and easy, without the frustration, irritation and time-consuming scrubbing of a burnt pan.

And further! Can pans be washed in the dishwasher? Only steel pans can be washed in the dishwasher. All other dishes that have an industrial or natural non-stick layer in the dishwasher quickly lose these qualities, the service life of the coating is significantly reduced.