Everything You Need to Know About Your Frying Pans

Just about every household has at least one frying pan because many families have been helped by this traditional cooking item in creating any number of meals throughout recent history. This accessible necessity of the culinary world, for quite some time, has been around. Creating interesting dishes are what even people who claim that they can’t boil water have delved into by using a frying pan..

However, not quite as simple as it may seem is what the cooking item is. When in use and when it is being cleaned, there are different types of this frying pan and they each require different care. By unwittingly mistreating the instrument, many cooks have received hard-earned lessons.

Mistreating your frying pan can wreak havoc on the meal and on the cooking instrument itself but rather than lack of caring, mistreatment is often done out of lack of knowledge.

Each material requires different care and maintenance because the frying pan can be made out of a number of different materials. What works for one kind of frying pan will not work for another so following some general rules for the various types of frying pans that you own is very important.

In cookware, one of the most attractive materials that can be found is copper. Able to withstand some punishment and is an excellent conductor of heat is a copper frying pan. Many people like to display their copper cookware by hanging them on a rack however, the copper tends to tarnish so be prepared to polish them every so often.

Durable metals that also conduct heat very well are what aluminum and stainless steel are and because of this, a frying pan made out of either of these metals will require little maintenance. It is noticeable that food tends to stick to the surface quite easily if not properly greased even though many people love using them.

A non-stick coating known as Teflon is what manufacturers created to address sticking problems. While for the sticking situation, this coating does wonders, it can peel after extended use and peeling often occurs as a result of overheating.

Traditional cast iron frying pan, among other types of frying pans, is my personal favorite. With age, what I love about my cast iron frying pan is that it gets better. I learned that this material, just like what happened with an antique one that my wife owned, will be ruined if this material is washed too much. After each use, I simply wipe mine with a paper towel. A favorite among seasoned cooks is what this classic frying pan is.

Cited reference: this