Hoping SA would clear some controversy.
I was told that it's bad practice to put anodized non-stick pans in water immediately after cooking; as the water will cause it to degrade
I argue that it's harder to clean after the fat has solidified.
So does adding cold/hot water to hot non-stick anodized pan cause the surface to deteriorate and thus losing it's non-stick abilities?
Teflon-coated pans -- no, not a good idea, as the teflon and metal will contract differently when cooled, causing the layer to separate and flake off (eventually).
Hard-anodized aluminum: may cause warping if the pans aren't too thick, as aluminum isn't that mechanically strong, but the layer shouldn't separate, as it is strongly bonded to the aluminum, being produced from oxidation of the aluminum itself.
Pans that incorporate both teflon and hard-anodization: probably not a good idea to throw into water before cooling.
Indubitably, throwing a hot pan in water will deglaze the grease quite effectively, but if a teflon layer is involved, you are inviting trouble.
A couple of times I ruin good non-sticking (teflon) pans in the same way - I fry or roast a bell pepper with too little fat, the pepper juices stick to the non-stick surface and I have to use really hard steel wool to scrub them off. One problem is that no-matter how hard I scrub, small spots remain on the pan's surface and after that almost everything I fry tends to stick there (even with enough oil). The other problem is that at least in a few cases, I've managed to dent the non-stick coating so deeply that metal showed through. This time, it is my favorite Bialetti pot (water boiled out
Bought a pair of generic non-stick bread pans (Ecko or Good-Chef or some such). After 100 to 150 loaves, and gentle care, they're now more prone to sticking bread than the non-coated pans they were meant to replace, even when liberally oiled. Is the problem a bad coating technology, or does this short lifespan apply to all non-stick breadpan coatings? Are uncoated bread pans fundamentally better for long term use?
I use a dish rack for air drying pots and pans. Unfortunately all of the dish racks I have ever purchased do not stand up to the abuse of pots and pans. Eventually the dish rack begins to break down or doesn't effectively drain water drips because the weight of the pots and pans is not equivalent to that of dishes. How do I go about selecting a drain rack which will hold up to pots and pans?
I have an old set of nonstick aluminum pans that have gained scratches and lost their non-stick coating over the past several years. There's nothing physically wrong with them except for those few microns of Teflon that are flaking off. I'm wondering if I can scrub off the non-stick coating and season the pan as I do my cast iron skillet (coat with oil, then apply high heat in the oven). I'd... convincing or thorough. So - can I get that beautiful dark glossy patina on my aluminum pan, or is it destined to be a food magnet?
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?
Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans. I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions. So, I'm wondering what's the difference in the required technique when using them to cook food?
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pectacular instance of 'over cooking' ruined the non-stick baking tray. Any suggestions to help stop honey glaze and other sweet / sugary dressings from ruining roast dishes? Thanks. P.S. Free free to close if this is off topic :)
After cooking scallops in oil in non-stick pan, I cleaned up and there was a white hard substance left stuck to the pan. It felt like plastic. These scallops were fresh caught one day before using, right from the boat. Also, when beginning to cook they had blue around the outer edge. Suggestions? We are wondering if there is a problem here!