All 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, however, is not quite as simple as it may seem. There are different types of this frying pan and when in use and when it is being cleaned, they each require different care. Hard-earned lessons are what many cooks have received by unwittingly mistreating the instrument.
Mistreating your frying pan can wreak havoc on the meal and on the cooking instrument itself but out of lack of knowledge rather than lack of caring is how mistreatment is often done.
Out of a number of different materials, the frying pan can be made 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.
In cookware, copper is one of the most attractive materials that can be found. Withstanding some punishment and is an excellent conductor of heat is what a copper frying pan can do. 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. Even though food tends to stick to the surface quite easily if not properly greased, many people love using these metals for cookware.
To address sticking problems, manufacturers created a non-stick coating known as Teflon. While for the sticking situation, this coating does wonders, it can peel after extended use and peeling often occurs as a result of overheating.
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. A favorite among seasoned cooks is what this classic frying pan is.