Non-stick cooking utensils exist kitchenbut this is not your first choice for every task. When used incorrectly, the non-stick surface will destroy the dish by preventing proper browning and scorching of meat and vegetables. Certain foods can also damage the coating, reduce the durability of the pan, and may contaminate your meal with peeling non-stick materials.
Although we like simple cleaning, most of the food is Stainless steelcarbon steel, or Cast iron frying pan. I turned to experts to make a list of foods you should never cook in a nonstick pan.
Richard Lamarita A chef in hygiene-centered culinary art Institute of Cooking Education in New York City. Lamarita describes non-stick cookware (including ceramics) as a “niche” in some sense.
“Scrambled eggs, pancakes and fried tofu are great for cooking in a nonstick pan,” Lamarita told me via email. “These sticky foods have to appear completely without leaving any residue in the pan. Nonstick pans are popular, easy to clean and convenient, and I recommend every chef to have them.”
That is, they are not designed to handle high heat, placed in the oven or scrub vigorously. The coating that makes the pan nonstick may worsen faster when faced with certain food or cooking techniques.
So, what foods should not be cooked in non-stick cookware? Here are five things chef La Marita warned.
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1. Most meat and fish
It is nearly impossible to get proper burn on steak, pork chop, chicken or fish in a nonstick pan.
The first is food that needs or wishes to burn outside. When you look for a deep caramel crust with good color (such as on steak, chicken breast or salmon), you won’t get the color you want from the nonstick pan. The high heat required to achieve the desired crust is not tolerated and the surface of the crust is not suitable for developing the crust due to the coating on the pan.
2. Most vegetables
Cast iron is ideal for cooking vegetables.
Just like meat, vegetables need a little charcoal for maximum flavor, and you won’t get it with a nonstick pan. For zucchini, carrots, onions, asparagus and Bok Choy, you can find stainless steel or cast iron skillets for best results.
3. Caramel food
Cast iron skillets or stainless steel pans are best for properly caramel onions or creating leaves (remaining caramelized foods).
The non-stick pan won’t serve you whenever you plan to use food left on the pan with Fond (after searing). There will be no one in the pot. Fond is often used to make pot seasonings, first scorching items, then picking up those beautiful, delicious foods and mixing them into the sauce. This classic technique requires the creation of likeness through proper scorching. Non-stick pans were made for this.
4. Highly acidic foods
High acid foods such as tomatoes and wine or vinegar-based sauces can corrode the surface of the nonstick pan.
Cooking highly acidic foods in a nonstick pan is not a good idea. Acid foods include tomato sauce, or dishes with high vinegar in the pot, such as stews, or whether there is lemon juice during cooking. ratatouille is I don’t cook in non-stick dishes. The acids in these foods will corrode the delicate non-stick surface over time.
5. Stir-frying, soup, seasoning
Recipes that require constant stirring or stirring, such as Chinese stir-frying or exquisite sauces, are not good candidates for non-stick skillets.
Along the same worn surface, avoid cooking food or dishes that require a lot of stirring. Stir-fry, sauce or dishes that require a lot of throwing and mixing may wear out quickly. I found that even with proper use, the non-stick surface will eventually wear out, so why speed up the process?
