What There is to Know About 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. Into creating interesting dishes by using a frying pan is what even people who claim that they can’t boil water have delved.

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

Wreaking havoc on the meal and on the cooking instrument itself is what mistreating your frying pan can do but the mistreatment is often done out of lack of knowledge rather than lack of caring.

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

Copper is one of the most attractive materials that can be found in cookware. Withstanding some punishment and is an excellent conductor of heat is what a copper frying pan can do. By hanging them on a rack, many people like to display their copper cookware even though the copper tends to tarnish so be prepared to polish them every so often.

Given the fact that a frying pan made out of either of these metals will require little maintenance, aluminum and stainless steel are durable metals that also conduct heat very well. Even though food tends to stick to the surface quite easily if not properly greased, many people love using these metals for cookware.

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

The traditional cast iron frying pan is what I do have a particular favorite. What I love is that with age, my cast iron frying pan gets better. What I learned is that this material will rust if it is washed too much, ruining it just like what happened with an antique one that m wife owned. With a paper towel, I simply wipe mine after each use. Among seasoned cooks, this classic frying pan is a favorite.

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