Whenever I broil something (like a piece of fish) in the oven, using either a 1/4 sheet pan or a 9 X 13 pan for example, any fats wind up burning onto the pan and I can't get the pan clean. It's almost like the pan which starts out nonstick winds up nonstick AND seasoned.
Is there a way to keep the pans from getting the fats burned on, even in the short time in the broiler, or is there a type of pan that resists the "seasoning" that goes on, so it's easier to get them clean?
As it stands now, we have a couple of pans that are safe to use in the broiler because they're already ruined. It would be nice to think there was a way to use whatever pan and not worry about it.
General advice, any time you're cooking something that is going to become one with the pan under high heat, cover the pan with foil before you put the stuff on it.
As another possibility you can buy a stoneware baking sheet. They season more like cast iron, so burned on fat is fine. Or you could just use cast iron...It's pretty much impossible to get something permanently stuck to cast iron, unless you were using it as a crucible to melt silver or something...
Most nonstick pans should not be used under a broiler. If it's getting hot enough to turn oil to a polymer, it's way too hot for the nonstick coating. A plain stainless steel pan would work much better, and is easier to clean off burnt-on fats.
Like you said, the fats "season" the pan. And the kind of pan that takes "seasoning" the best is one that is meant to take it . . . cast iron.
surface and the pan so I get good thermal contact (something like a thin bag of sand, but with the bag made out of a material that would not be destroyed by the heat). Or am I just buying cheap..., it does not fill the pan under the burner and spill into the interior of the stove - all pluses. However, I find that every nonstick fry pan I have has developed a 'bow' or curvature... not as absolutely flat at the glass. I even bought a new nonstick skillet, and swore to never use it on more than medium high, to keep this bow from forming. Still, it has bowed over a few months use
A few weeks ago I made some homemade bread pudding. We had a few servings of it, the weather got hot and humid, and I soon learned that mold really likes bread pudding too. The pan is a stoneware pan. I rolled up my sleeves, got some really hot water, and scoured it as best as I could but it still has dark spots and a moldy "funk" to it. I don't really want to use it like this. Is there a way that I can clean this pan or is it a lost cause?
I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far... off pretty quickly and get back in the pan to heat up again (which is what I want). The others seem to stick on top of the egg a bit more, which makes it harder to keep getting enough fat in my spoon to baste them continuously. It's not that there's anything wrong with coconut oil, but I'm curious to try other methods. So what fat (or combination of fats) have you found most effective and delicious
stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food...I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned... buzzing sound. I don't mean the sound of the fan cooling the electronics. It produces a distinct fan-like sound, and I can clearly hear it when it works (it is self-regulated and doesn't blow all
) from the sides of the pan, but I initially ignored it because I just figured that was, um, normal. Within minutes, my smoke alarm went off. Once that situation was taken care of, I gave up... the coconut oil aside with an intention to exchange it for my regular brand. So the next day, I go to boil some water for my tea. Smoke is pouring up the sides of my small sauce pan! This NEVER happens! I... eggs in a different pan. Same thing happens. Smoke pours up the sides. At this point, I figure there must be some coconut oil residue covering my stove as it must be impossible for every Calphalon
an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am...When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product... speculated--rather, the starch emulsifies the fats into the sauce (consider if I have, say, tomato sauce, cheese, and olive oil) and it also adds a rich mouthfeel. I've really had great success adding some
I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a certain time, my muffin pans end up giving a subtle metal taste to my muffins. I was wondering what would be the most appropriate material for a muffin mold to avoid this situation. I'd be ready to pay the price for a pan that would last significantly longer... Bug which one should I choose?
My oven has been broken about a month, and I am getting a new one delivered Saturday. But in the wake of a failed pilot on the bottom, I was curious about whether the broiler could replicate the baking conditions of standard use. I set up my pizza stone as a heat shield/sink, and ran the broiler for about thirty minutes. By the end of that time it had reached a pretty stable 350'F. For the purposes of generic casseroles, or roasting vegetables, would the heat produced by the broiler via the pizza stone work the same as the lower heating element? Would I need to include some water
or so. My question is: Should I remove the seasoning from the rest of the pan or should I just re-season the whole thing? If I should remove the seasoning, what is the best way, I think I read some on here but I haven't been able to get back to it. I recall possibly using the clean cycle of the oven? There's plenty of info on here about seasoning so don't worry about that! Feel free to make jabs at the space cadet too, I beat myself up about it until I realized the pan wasn't completely ruined!