I left my stainless steel frying pan on the hob empty for a while by mistake. It got very hot indeed, I ran it carefully under the tap to cool it down, which took a while - lots of steam. Now, there's a kind of black residue inside, that wasn't there before (it was clean while it was on the hob). I can't remove it even with the toughest of detergents and pan scourers, is it safe to cook with this pan any more?
Stainless steel pans tend to get brown/black around where the flames are if you heat them empty. I wouldn't worry about it and you should be able to scrub it off eventually.
What you are seeing is almost certainly a form of firescale, and it should be completely harmless. If the discoloration bothers you, you can try to remove it using the aforementioned Barkeeper's friend or a mixture of boric acid and denatured alcohol (which are non-toxic).
With regard to cooling off the pan, you should never put a hot, empty pan into a cold, wet sink: The temperature change can cause the pan to warp.
I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have failed to scooped out when moving the food from pan to plate) sticks to the bottom, and I need to soak the pan for a while before I can wash it. Is there any danger/argument against lining the inside of the pan with aluminum foil, and cooking the stir fry on top of that foil? That way I would not have to clean the pan after removing my food -- I could just take off the foil and throw it out.
When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped. In short, you put a little oil in, put a layer of egg in and roll it up. Then repeat. I've tried low heat, high heat, medium heat, taking it off the heat, small hob, large hob, pre-heating without oil.... The results are always the same: It sticks to the "non-stick" pan and it falls apart. What's the secret? Here's a basic successful tamagoyaki instructional video Here's my result
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
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...) 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
So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the burger, you can see that it's only a thin layer of burntness outside, but the inside was medium-rare. Is there a way to prevent them from being burnt too dark? I'm not sure if eating too much burnt stuff is good for the body. Perhaps it's a different oil that I must use? (I'm using canola oil atm).
) (although no one bothers to say the '™') liquidiser (UK) is a blender (US, CA) (Farmhouse Cookery). blender in AU refers to both a food processor and a liquidiser. skillet (US) is a frying pan (US, UK... that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify...) (note the singular) refers to black peppercorns unless otherwise qualified. Red pepper (US, note the singular) refers to dried, red chilies (typically cayenne) that has been dried and ground or crushed
I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan. However, this always creates a huge, huge mess. The oil in the pan seems to not like the marinade, it immediately starts to crackle and boil, spilling hot oil everywhere. I thought that I didn't use enough oil, so today I used a bit more, but that made it even worse. Using less oil seems to make it hard to actually get good meat, that is meat that is NOT a lump of coal on the outside and raw inside. So I thought I'd ask
I have an old Wagner Ware cast iron skillet (marked as model 1056T; measures about 7 inches inside bottom). This was given to me by my grandmother. Where the handle meets the pan, you can see a marked difference in material. It looks like the pan used to have some sort of coating that has now come off. I have another one (bought at a thrift shop) that has no markings except "No. 10 12 7/16" on the bottom. It also looks like it had a black coating and a more silver color is showing through on the round ridge on the bottom outside and on the rim edge of the pan. I keep these seasoned