For many housewives, the purchase of a frying pan is a crucial step, because such kitchen tools are often used, and it is not cheap. However, after the purchase, it is very important to properly prepare the pan for use, which will help to extend the life of the product and save you from some negative points.
Why do you need training?
During the manufacture of the pan, the metal surface is covered with special protective agents. When heated, these compounds are capable of releasing volatile compounds. But the problem may not only be in the smell. Improper preparation for first use threatens to exacerbate pathologies in households. For example, hypertensive patients can begin to suffer headaches, and in people prone to allergies, exacerbations can occur. Therefore, this procedure should be treated. as carefully as possible. Consider several types of pans in more detail.
Steel
Corrosion is not afraid of such product. This statement is true when the correct ratio of chromium and nickel is selected. However anyway a steel pan must be prepared for first use, which is done through annealing and processing. First of all, the pan will need to be thoroughly washed and dried. A little crude oil is poured on its bottom so that the surface is completely hidden. Table salt is poured there, and the product is placed on a strong fire.
After burning, the fire is reduced, and the pan remains in place for about 15 minutes. Turn off the stove when the first haze appears.When the procedure is completed, you should cool the product and carefully remove the remaining oil from it. Rinse and wipe it before first cooking is not required.
Aluminum
Preparing an aluminum product for work is also not too difficult. First of all, it is half filled with water, into which half a lemon is squeezed. The resulting liquid is put on a stove and boiled for 20 minutes. With the help of hot steam, pathogenic bacteria and microorganisms are destroyed, while lemon juice allows you to get rid of extraneous odors that are characteristic of any new product.
In this case, coarse salt can also be used for calcination. After the product is washed and dried, salt is poured on its bottom. It is required to heat the pan over a small fire, the whole procedure will take about 20 minutes. At this time, an unpleasant smell can go, which is not at all scary. Next, the stove is turned off. The salt should remain at the bottom until it has completely cooled, after which it should be discarded. After that, the napkin is wetted in oil and the pan is gently wiped.
Non-stick coating
The difference between these products is that it is strictly forbidden to calcine them, otherwise the pan may not sustain and be damaged. However, certain preparatory manipulations are still present. The process of caring for a non-stick pan is very simple. Before the first use, it should only be washed with a sponge, eliminating abrasive detergents. When the surface dries, it is wiped with a piece of soft cloth, which should first be moistened a little with sunflower oil.
Important! Mistresses should take note that wiping with cleaned oil should be carried out periodically with dishes of such a plan. This will help preserve the non-stick properties of the product. It will be enough to do this procedure once every 2-3 weeks.
Why bake?
Preparation for operation is an important point. Calcination, when necessary, can be carried out in any way. In addition to extending the service life, this procedure will help in time to identify the marriage. It is worth considering why this manipulation is still necessary.
Few are familiar with the process of producing pans. The fact is that during the work the products are processed with ordinary machine oil. Accordingly, its benefits to the body are very doubtful. Most of the product is removed by thoroughly washing the dishes, but some remains. You can get rid of it by heating the dishes.
In addition, calcination activates other positive aspects. After it, the pan acquires non-stick properties. She becomes fearless corrosion. Identification of marriage serves as a direct reason for returning a poor-quality product to the store on time or replacing it with a new one. However, it must be borne in mind that annealing is unacceptable in relation to ceramic and non-stick cookware. Such products initially have characteristics that can protect against burning food. Calcined should be aluminum, cast-iron and steel pans.
Calcination Methods
Mistresses used calcination even before the first non-stick pans appeared. This was the main way to prepare dishes for use, as it allowed to clog pores and create a protective surface. This condition helps protect products from burning food. but At first it is recommended to study the instruction. Calcination can be carried out in several ways.
Using salt
This method is used by housewives most often. It is pretty simple. First of all, the purchased pan must be thoroughly washed and wiped, and then placed on low heat. Salt is poured on the bottom, warmed up for about 20 minutes and left to cool completely.
After that, the salt is removed, and the product is wiped with a piece of soft tissue dipped in vegetable oil. Please note that Only a cooled surface should be treated. Before use, you need to wait a couple of days.
With water without salt
Calcination of salt is a very common, but not the only option. It is quite possible to do without it. Only water is required. It must be boiled in a new dish for several minutes, drained and cooled. Next, the surface must be treated with oil. It is recommended to use the pan a few days after the procedure.
Vegetable oil
This method is also not difficult. Oil is poured into the prepared pan. It should be enough for the liquid to hide the bottom. The product is put on fire for 25 minutes, after which it cools. The cold pan should be rinsed and set aside for a couple of days. It should be borne in mind that this method is great for updating long-serving products. Refined oil is recommended; it will produce less smoke. It is also worth opening the windows and turning on the hood, if any.
Stove and oven calcination
The easiest way to use the stove for this procedure. It is also necessary to monitor the correctness and sequence of processing products. Compliance with safety precautions will not be superfluous.
Another way is to bake in the oven. It will significantly save time, since being at the stove during the procedure is not required. For this, the pan is greased on all sides with refined vegetable oil and placed for 1 hour in a hot oven so that the bottom is on top. After that, the fire turns off and the product remains inside until it cools completely. After 2 hours, you need to check whether the procedure was successful, and repeat it if necessary. You can use the pan after 2 days.
Safety regulations
It’s easy to burn a new pan. However, in order to avoid trouble, safety precautions should be followed, namely:
- Do not add water to the hot oil;
- a hot pan is also not allowed to be placed under cold water;
- thick grips are useful in the procedure, they will help to protect hands and surfaces;
- fusible products located in the direct access area should be removed.
Can I wash in the dishwasher?
In this situation, it is necessary to study the instruction manual of the dishwasher. There it is indicated in detail from which materials it is impossible to place the products inside. Marking can also stand on dishes.
Teflon, aluminum and cast-iron pans cannot be washed in a dishwasher; this can damage them. In addition, dishes may darken and begin to release harmful substances. This is because the oxide film is being destroyed.
Strong water pressure and cleaning agents with alkali in the composition are not the best option. The reaction with water for a long time leads to the destruction of the metal. The process can take several years, but it’s better not to risk it. Properly prepared for the first use of the dishes - this is very important. Only with proper processing will she serve the hostess for many years and not cause problems with cooking.
Next, watch a video on how to prepare a new pan for use.
