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Nunstick tools It serves a purpose in kitchenBut your life should not be at every task. When using them incorrectly, non -adhesive surfaces can destroy dishes by preventing proper redness and raising meat and vegetables. Some foods can also lead to the leveling of the paint, which reduces the durability of the pan and may pollute your meals with non -stick materials.
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, put it in the oven, or it is strongly cleaned. 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 five things that Chef Lamarita warns.
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1. 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 look for a deep caramel shell, such as a meat slice, chicken breast or a piece of salmon, you will not get the color you want from a non -stick frying pan. The adhesive is not made to withstand the high heat needed to achieve the required shell, and its surface is not directed towards developing this dandruff due to the paint on the pan.
2. Most vegetables
The cast iron is ideal for cooking vegetables.
Just as the meat, the vegetables need a little flavor, and you will not get them with a non -stick frying pan. For zucchini, carrots, onions, asparagus and bok choy, you reach a frying pan of stainless or cast iron for the best results.
3. 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 a production fond through the appropriate burning; Persons are not built for this purpose.
4. 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.
5. 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. I find that the non -adhesive surfaces eventually wear, even with proper use, so why should this process accelerate?