I have a heavy bottomed sauté pan with a non-stick surface (could be Teflon). The handle is stainless steel and there are no plastic or rubber parts.
Can this go in the oven? If so, what are safe temperatures for a non-stick surface?
Some pans have 'oven safe' labels on the bottom. That may help.
If not: DuPont studies show that at 446°F Teflon starts offgassing toxic gasses (Multiple sources).
Generally, I wouldn't put my non-stick pans in: use stainless.
Nonstick pans are generally not good in the oven.
In my experience, the best thing to use is a cast-iron pan, which can go in and out of the oven with no worries. I'm just generally to lazy to use it, because I have to season it again.
My Teflon pans say they are safe to 350. Try looking up your pans online to see what the manufacturer recommends.
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?
I generally bake cakes in a microwave (because I don't have an oven) and all of them have a spongy texture. Is there any non-oven method where my cake has a little bakery style cake like structure?
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 :)
I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite stuck to the surface (although not burnt). The latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and I think this may have contributed. What would help to make them stick less? Cooking for longer time at a lower temperature? Sprinkling some flour directly on the baking sheet in addition to the oil? Using more oil?
I use this silicone muffin pan to cook things in the oven. It's supposed to be non-stick, but actually food sticks to it quite a lot. Often I can just scrape dried food off with my fingers, but it's gradually building up brown stains and crusts that I can't remove even by scrubbing hard with a scourer. Is there some kind of trick to make it spotlessly clean again?
I am looking to get rid of the Teflon rice cooker I have (it is getting a lot of scratches and well that Teflon has to be going somewhere!). What is a good rice cooker to go with that is non-stick enough for jasmine rice?
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 substantially reduced surface tension (55 mN/m at 30C) Alcohol can strongly reduce surface tension, to 46 mN/m at 11% and 30 mN/m at 40%. A concentrated sucrose syrup (55%) has somewhat higher... effects on surface tension? Especially interesting would be ones without flavor, which could be used to tweak existing liquids. Note: I posted a related question on the physics stackexchange. ...Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a tantalizing amount of information
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