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Nunstick tools He has his place in the kitchen, but its borders should prevent it from being the daily pan. When using them in wrong situations, non -adhesive cooking tools can tank recipe, leaving meat and vegetables without appropriate sleep. Some foods can damage the surface of a non -stick frying pan, which leads to a shorter age or the release of non -stick materials in your food.
As much as we love easy cleaning, most foods are better in a Stainless steelOr carbon steel, or Cast iron. He turned to an expert to get a list of foods that you should never cook in a non -stick frying pan.
Richard Lamani It is a chef of the arts centered around health in Institute for Cooking Education In New York City. Lamarita describes non -stick cooking devices, including ceramics, as a “position” in some sense.
Lamarita told me via email: “Moral or fried eggs, pancakes, and fried tofu are great for cooking in the non -needed pans.” “These sticky foods should be completely out without leaving residue in the pan. Unpleasant, easy -to -clean ponds, and recommend every single cook.”
However, it is not designed to deal with high heat, and it is placed in the oven or cleaned strongly. The paint can deteriorate, which is generally not adhesive faster when facing some foods or cooking techniques.
So, what foods should not be cooked in unnecessary cooking tools? Here are four things that Chef Lamarita warns.
1. Anything you want, including most meat and fish
Getting a suitable burning on meat slices, pork slices, chicken, or fish is impossible in a non -stick frying pan.
First, foods that require or want to burn from the outside. When you search for a deep crust with caramel in good colors, such as a slice of meat, chicken breast, a piece of salmon or zucchini slices, you will not get the color you want without adhesive. The pan is not made to withstand the high temperature required to achieve the required shell, and its surface is not directed towards the development of this dandruff due to the paint on the pan. Get this reddish effect with a stainless or iron frying pan is the best.
2. Creamy food
It is better that the frying pan made of cast iron or frying pan of stainless steel is better for onion permits or exit (residue residue of caramel foods).
At any time you plan to use The Fond, which is parts of food with caramel remaining on the pan after the burning, it will not serve you in general, not to stick. There will be no fond of the pan. A fondness is often used to make the pan’s sauces, and the elements are burned first, then captures these beautiful and delicious pieces of food and merge them into the sauce. This classic technique requires the production of proper burning, and the non -adhesive fryers are not built for this purpose.
3. Very intimate foods
Foods with high acids such as tomatoes and wine -based sauces or vinegar can erode the surface of a non -stick frying pan.
Cooking very intimate foods in non -trustee fries is not a good idea. The acidic foods include tomato sauce, or a high percentage of vinegar in the pan, such as cooked cabbage, or if there is lemon juice in the cooking process. Ratatouille is a dish I did not cook in adhesive. The acids in these foods will be eroded by a non -delicate adhesive surface over time.
4. Move, soup, sauces
Recipes that require constant excitement or palpitations such as a tray full of pressure or sensitive sauce are not good candidates for a non -stick skillet.
On the same way to wear the surface, refrain from cooking or dishes that require a good amount of stirring. It can wear the surface, sauce, sauce, or dish that requires a lot of ejaculation and mixing on the surface quickly. I find that the non -adhesive surfaces eventually wear, even with proper use, so why should this process accelerate?