Tips for conserving pans

The secret to delicious food lies not only in the selection of the best ingredients, the combination of spices and the skill of the cook.

But in addition to being aware of these elements, you must know how to choose the pan ideal for a delicious dish. No wonder there are pots of various sizes, shapes and materials.

Iron, aluminum, stainless steel, clay. Every housewife has a preference, and just as important as using the right cookware is knowing how to keep them, as time and misuse can cause problems, including for the health of your family.

This is because there are components in the pans that can pass into the food during preparation and contaminate them.

To prevent the pans from wearing out too soon, check out a few tips for conserving pans and how to keep them clean.

Aluminum pan

It is the most common and cheapest, besides being lighter and better distributing heat, but requires some care in its use. For you who use aluminum panCare must be taken not to scrape and use anything that causes friction, as when scratched the material releases toxic metals that can contaminate food.

The tip is to always stir the food with wooden utensils, plastic or even silicone. Also avoid preparing tomato sauce on aluminum pan, the acidity of the sauce reacts with the pan material. For wash aluminum pan, use a soft sponge.

Stainless steel pan

THE stainless steel pan It is the most versatile, withstands sudden changes in temperature and does not release toxic substances. It has the ability to distribute heat evenly, but it is not suitable for frying because the oil may overheat or when used for cooking, the food may go beyond the point.

It is advisable not to use steel sponge to wash stainless pan, there is a risk of removing the protective oxide layer that this type of pan has and that serves to prevent metals from passing into the food.

Iron pan

THE iron pan It is more resistant, does not deform with heat and retains better temperature. During cooking, it reacts with the acidity of the food and the iron is passed to the food. The older the pan, the more iron is released.

Avoid storing ready-made foods in the iron pan to prevent oxidation. To wash iron pan Do not use steel sponges and to dry, place over the flame of the stove.

Nonstick Cooker

THE nonstick pan It has a coating that prevents food from sticking, so you need less fat to cook the food. In addition, the teflon Prevents the passage of harmful metals and makes cleaning easier.

Stir food with wooden spoon, plastic or silicone and avoid steel sponges to avoid scratching and preserving nonstick pan longer.

Some still prefer clay pot or soapstone pan, which conserve the heat of food longer and should not be placed on cold surfaces as soon as they are removed from the fire as they may crack and there is no repair.

Other common types are enameled pan, copper pan, glass pan. Despite the many options, there are tips that apply to any pan type.

Make sure that the pan's inner finish is rounded, which will make you cook better and help with washing as it won't stick to the corners. Use the stove's mouth the exact size or smaller than the pan so the flames will not burn the sides and the pan handle.

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