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29.06.2020

It is unlikely that any housewife can imagine her life without kitchen utensils, which are simply necessary in the house to cook food for the family. Sometimes the dishes begin to “act up”, for example, the pan often burns, what to do, how to eliminate food sticking to the bottom of the container and cook without problems? The way to solve such a trouble will depend on the material from which the pan is made and its outer coating, we will consider all the tips.

Food begins to burn and stick to the bottom only in those pans that are made of porous materials: cast iron, aluminum. The enamel coating also has a microporous structure. To avoid problems with such dishes, they must be properly processed before use.

Usually, the operation of pans with a special non-stick coating does not cause difficulties. They do not require any preparation and on some you can fry food even without oil.

How to handle pans

We have already figured out what needs to be done so that the pan does not burn - properly prepare it. Cast iron and aluminum utensils are well calcined before you start using such utensils.

And for that, and for another metal, the processing method is the same - the pan is first washed under warm water, dried and put on a slow fire.
Pour vegetable oil on the bottom of the container and heat it for at least 40 minutes.

Then the dishes are cooled, the oil is drained, but the pan is not washed, but only wiped with paper towels to remove excess fat.
In this form, the utensils should lie down for several days, after which it should be washed and it is ready for work. When heated, the metal expands and oil clogs into the pores. This creates a protective layer and makes the bottom of the cast iron or aluminum smoother. Food stops sticking and burning.

The procedure must be repeated from time to time, as the protective fatty film is destroyed during the operation of the pan.

You can also ignite the dishes with salt: the procedure is carried out in the same way as with oil, only instead of it, salt is put on the bottom. It is also not necessary to wash the utensils after calcining with salt for a couple of days.

If what to do? Enamel-coated dishes cannot be fired. The only way to prevent the problem is to clean the bottom of the pan well with detergent or soda, dry it and rub it with a piece of fat or lard. It is recommended to rub the bottom with fat before each cooking, this will help close the pores and the food will not stick. It is also better to fry foods with plenty of oil in enamel dishes.

Learn how to properly process a pan, learn from the video.

The pan burns what to do: video

If a non-stick pan is burnt

It is a completely different question when trouble happens where it, in general, should not be. If a pan with a non-stick coating began to constantly burn, most likely there is only one reason - the protective layer has thinned, it's time to send the utensils for a well-deserved rest.

Well, if such dishes served for a long time. But if it’s very small, then there is a high probability that the non-stick layer was too thin or you misused the container: you used metal spoons, you cleaned the bottom with abrasive products. In any case, it is no longer possible to restore the coverage.

But do not rush to throw out the pan:

Try first boiling water in it with the addition of grated laundry soap and a small amount of vinegar or citric acid.
Boil the liquid for 15 minutes, then drain, and rub the bottom with a sponge.
Dry, rub the bottom with oil and try frying food in a pan.

If the problem persists, then it's time to change the utensils.

If the grill pan burns

The grill is a frying pan with a corrugated bottom. The uneven surface structure allows the meat to be fried so that it retains more juiciness and forms a crispy crust. Grill pans are made from the same materials as conventional grill pans. Accordingly, the care depends on the metal.

If your grill pan is made of cast iron or aluminum, then heat it as described above: with oil or with salt.
Enamel dishes can only be rubbed with oil, fat, lard, but not heated.
Teflon, ceramics and other non-stick coatings must not be heated or cleaned with abrasive products. If such dishes start to burn and stick, it is already difficult to prevent the problem, it is easier to buy a new pan.

If the middle of the pan burns

When you encounter food sticking and burning mostly in the middle of the bottom, this is due to the heat source. The problem is much more common among those who cook on gas burners. The flame raises the temperature directly above itself, and at the edges, if the pan is wide, the temperature remains slightly lower. In the middle, food cooks faster and starts to burn.

The problem can be solved if you use a fire divider. It allows you to evenly distribute heat throughout the bottom of the dish.

Recommendations on what to do so that the pan does not burn are time-tested. Unfortunately, there is not yet a means by which it would be possible to treat the utensils and thus solve the problem. We have to act in the ways of the people.

To avoid difficulties, try to buy high-quality utensils: cast iron should be heavy and polished as much as possible, a layer of Teflon, enamel or ceramics cannot be visually seen, but mainly Chinese cheap pans sin with thin coatings. it is better not to use it at all - this is the worst material for frying. The thicker the bottom of the dish, the more resistant it is to deposits.

Now you know what to do if the pan burns. Focus on what it is made of and act in accordance with the above recommendations. Don't forget to take good care of your dishes. Each metal and coating requires special care and maintenance rules.

Baking a pan: 3 ways

If you notice that everything sticks to a cast-iron pan, then you can’t do without calcining it. To do this, you can use one of three methods: conventional calcination, with salt or with vegetable oil.

Method 1. Conventional calcination

This is one of the easiest and most inexpensive ways, because its price is only a little of your time.

Preheat the oven. Let it heat up to 200 degrees.
Put a frying pan in the oven in need of processing.
Wait 3 hours without changing the temperature.
Turn off the oven and wait until the pan cools down.

After such processing, the exclamations “burning potatoes” will be forgotten like a bad dream.

Method 2. Calcination with salt

To prevent burning a cast-iron pan, you can use regular table salt.

Wash the pan and wipe it dry.
Sprinkle salt on its surface. Do not be afraid to overdo it, salt should cover the bottom of the pan with a layer of at least 1 centimeter.
Ignite the product. You can do this on the stove or in the oven, the main thing is that the procedure does not take less than one hour. Remember to stir the salt occasionally.
Remove salt residue and brush the surface of the pan with vegetable oil.

This option is also suitable if the pancakes burn on a special pancake pan, which is very fastidious to care for. Remember to always heat the product thoroughly before baking.

Method 3. Ignition with oil

In order for the care of cast iron pans to be complete, an additional protective layer must be created on their surface. In this case, vegetable oil is the best help.

Instruction:

Preheat the oven let it heat up to 220 degrees.
Put the cast iron into the oven, wait until it reaches the same temperature.
Take out the pan and grease its surface with vegetable oil. Be very careful not to burn yourself.
Put the item back in the oven.
Wait until the oil burns out.
Turn off the stove and let the product cool down in it.

Pan cleaning: 4 products

In order not to encounter the problem in which the cast-iron pan burns in the future, you need to know how to properly clean it. Here are some simple recipes:

Illustration	Instruction
	Remedy 1. Citric acid If the pan is burnt due to oil or improper cooking, citric acid will come to the rescue: Wash the product under running water. Sprinkle its bottom with citric acid. Wait 4-5 minutes for the acid to soak into the porous structure of the cast iron. Remove acid residues with a damp sponge and rinse the vessel.
	Remedy 2: Mustard Powder Another option is how to care for a cast iron surface. It will cope with even the thickest layer of fat: Heat the rest of the fat to melt it. Drain the resulting liquid. Sprinkle damaged areas with mustard powder. After 25 minutes, rinse thoroughly with hot water.
	Remedy 3: Baking soda and table vinegar With your own hands, you can create an effective cleaner that is great for cast iron surfaces: Mix equal proportions of baking soda and vinegar. Rub the resulting paste over the entire surface of the dish. Wait 30 minutes. Remove any residue with the hard side of the sponge.
	Remedy 4: Soap and glue Not sure what to do to remove burnt food residue? Use the old tried and true method:

As much as nutritionists and doctors can talk about the dangers of fried foods, but even people who are on a strict diet sometimes treat themselves to potatoes with delicious golden frying and onions. Unfortunately, the cooking process is often overshadowed by the burning of food to the bottom of the dishes, which becomes a real problem to wash. Modern cookware with non-stick coating, designed to facilitate the work of housewives and save them from this misfortune, does not always meet the requirements of the consumer. After all, dishes cooked in traditional aluminum and cast iron pans often seem to us much tastier and more aromatic.

Why does food burn on the pan?

It would seem that the ideal option in this case should be a pan with a non-stick coating. So it was when such a miracle only appeared on our market, and we could not get enough of the opportunity to cook dishes without oil and the ease of washing this kind of dishes. But it turns out that the shelf life of such pans is much lower than the usual cast iron and aluminum ones, and the food cooked in them is not so tasty.

Teflon-coated non-stick frying pans, as well as ceramic ones, should be bought only original ones from a well-known manufacturer, well-established brands. But even after 2-3 years of operation they will have to be changed, since scratches and microcracks appearing on the top layer will cause food to burn. In addition, a violation of the top layer makes the dishes unusable, since the food cooked in it is unhealthy. What to do - you have to change the dishes.

Microcracks and scratches appear during operation on aluminum and cast iron pans, which makes the cooking process not particularly comfortable, and washing dishes is completely painful.

What can be done so that food does not burn on the pan

During cooking, it is very important that the pan does not burn.

So what to do so that food does not stick to the surface during cooking, and the pan does not burn? Here are some practical tips that will help make cooking more enjoyable and cleaning the pan less difficult.

Cookware with non-stick coating

A non-stick frying pan requires special care to increase its service life.

Contact with the surface of metal objects such as knives and forks is undesirable. Use wooden or plastic spatulas to stir food while cooking.
Cleaning agents with abrasive particles are not suitable for the care of such dishes, they scratch the surface, causing scratches and microcracks.
Do not use metal washcloths to remove burnt food, especially scrape with a knife.
In order for the surface of the product to remain intact for as long as possible, and the pan to please its hostess, you should not leave empty dishes on the burner. Also, temperature changes are harmful to the coating, so cold water should not be poured into a hot pan.

Recipes for aluminum and cast iron cookware

There are several old, but quite effective and proven recipes that were used by our grandmothers, who had no idea about new technologies that make it possible to create non-stick cookware. And yet their simple cast iron and aluminum kitchen utensils were always in perfect condition, and the food did not burn and was amazingly tasty.

A dry frying pan must be heated over low heat and put 3-4 tablespoons of salt on a hot surface (it is better to take coarse table salt). Spread the salt evenly over the entire surface of the bottom and fry over medium heat for about 2-3 minutes. Leave the pan to cool, then remove the salt and wipe the surface with a dry cloth. As a result of this "grandmother's" recipe, you will get rid of food burning in the pan. It should be noted that this recipe is not suitable for Teflon and ceramic surfaces; it can only be used for traditional cast iron and aluminum pans.
Baking the pan with salt is a good thing to do before making pancakes. In this case, they turn out one to one and absolutely do not stick, even the very first pancake, which is traditionally supposed to be lumpy.
There is another no less interesting and unexpected way to save a pan in which food always burns. It is necessary to throw slices of bread cut into cubes on it and fry them without adding oil until tender on low heat. As a result, you will get delicious croutons and a frying pan that will not burn for the first course.

It is not clear why these recipes work, maybe someone will someday explain this phenomenon from a scientific point of view. In this case, the result is important for us, and, as they say, it is obvious, that is, in a pan in which you can now cook with pleasure.

Whatever food system we adhere to, it is unlikely that we can do without a frying pan in the kitchen. Tasty and healthy food is not only the basis of our life, but also a source of pleasure and even communication. Cookware, in which cooking brings real pleasure, deserves special praise. We are happy to share useful and practical tips, and if you have any special little-known recipes, we will be glad if you share them with us.

Those who cook often and, of course, tasty, sometimes come across problems that arise with their kitchen assistants. First of all, it concerns dishes. Often a hostess who loves to fry and bake wonders why the pan burns and what to do about it? Today we will talk about it. And not just talk, but tell a lot of useful and practical things.

Why does the pan burn?

Most often, products begin to stick to the surface of the pan when the material of the product has a porous surface. This applies to cast iron, aluminum and enamelware. Steel and ceramic coatings have a different cause of burning and sticking.

Frying pans with a non-stick coating based on polytetrafluoroethylene polymer (Teflon) do not cause these problems at first. On many models you can cook even without using oil. Then the coating wears out (after 1-3 years) and sticking or burning becomes inevitable.

And taking into account all of the above, we can safely say that the following factors are the reasons for burning food to the bottom of the pan:

Poor quality non-stick coating (counterfeits of originals).
Product age. Applies to all coatings that are worn out and badly damaged over time (teflon, titanium, ceramic, marble, granite).
Incorrect operation. Applies to steel, cast iron and aluminum pans.

What needs to be done so that the pan does not burn?

There are a number of subtleties and tricks, knowing about which you can significantly minimize or completely eliminate this trouble. To do this, you need to determine what material the pan is made of, then follow a series of rules.

If a cast iron skillet burns

Reliable and time-tested can be found in any hostess. It is on them that golden, delicate pancakes and the most delicate potatoes with a crispy crust are obtained. And what a shame it is when everything starts to stick to the “native”, time-tested cast-iron pan. Why is this happening?

There are several options. First: Cast iron has lost its natural non-stick properties. This happens due to improper care of the dishes. Second: The pan is poorly washed and has old and burnt food particles on the surface. Third: The pan is new and has not been properly prepared for use. This includes its calcination and the creation of a non-stick layer.

If the cast iron pan starts to burn, then you need to do a number of actions:

Wash the product thoroughly with detergent and allow to dry completely (you can dry it on the stove).
After that, pour salt on the inside of the pan. The bottom should be covered with a continuous layer 1-2 cm thick.
Turn on the burner and heat the pan for 3 to 5 minutes. The salt should begin to crackle and change color (gray or yellow).
Allow the product to cool, remove the salt and generously smear the entire inner surface with sunflower oil.
Let the dishes stand, then remove excess oil with a napkin.
After this procedure, do not wash the pan - it is ready for use.

Some housewives solve this problem in a simple and quick way: Bread croutons are dried in a frying pan (without oil), after which it restores its non-stick qualities. Why this is happening, no one can really explain. But the fact remains.

What's wrong with cast iron cookware? Long idle and humidity. You can’t “forget the pan in the corner” for a long time. Yes, imagine, it requires constant master's attention. And it is desirable to store it in a dry cabinet. In order for the product to serve for a long time and correctly, it is necessary to do it after 20-30 times of its use.

If an aluminum pan burns (without any coating)

It also has a porous structure (like cast iron), which contributes to the active penetration of food microparticles into the surface when heated. Naturally, this ensures sticking and burning of food. The most proven and effective method to get rid of this:

It is necessary to pour ordinary vegetable oil (unrefined) into a clean and dry dish so that the bottom surface is completely covered with it, and the walls are generously lubricated.
Pour 2-3 tablespoons of table salt and place everything.
Turn on the stove and put the pan on medium heat.
As soon as the first smoke appears, remove from the stove.
Let cool, then wash the pan without detergent and wipe dry.

The pan is ready to use. This manipulation should be done whenever food starts to move poorly from the surface.

If a ceramic pan burns

If this happened to a ceramic pan and it began to burn regularly, then things are worse here. It is impossible to ignite ceramic dishes with oil and salt - no effect will follow.

The only advice that will help to slightly revive it is as follows: The product is thoroughly washed, dried and the inside is liberally lubricated with ordinary vegetable oil. The pan is left for 15 minutes in such a "fat" state. Then the excess oil is removed with a paper towel. If this method did not help, then in this dish it remains only to stew. If it is, then you just have to part with it.

And for the future, you need to know about the features of ceramic dishes. It cannot be washed in the dishwasher, as this will significantly reduce the life of the non-stick coating. When cleaning the surface, do not use abrasive detergents. After 10-15 times of use, regularly coat the inner surface of the product with a thin layer of oil, thereby maintaining its non-stick properties.

Ceramic dishes are considered environmentally friendly and safe, this is its main plus. And the main disadvantage is the rapid loss of non-stick properties. Numerous consumer reviews confirm the fact that the non-stick properties of the surface are effective for the first 3-6 months, then the food begins to stick.

If a stainless steel pan burns

If the question arises, what to do if everything sticks to a steel pan, then the operating rules are clearly violated here. Nothing should stick to the stainless steel pan. These products are highly reliable and can serve well for more than a dozen years. In terms of durability, they are equated to cast iron cookware.

What should be done if such a frying pan burns? First of all, it must be washed and cleaned. All types of brushes, sponges and detergents are suitable here. Can be used as a gel, spray or powder.

As soon as the product is washed to a shine (in the literal sense), it is important to follow two basic rules of operation. First: you always need to heat the pan strongly so that the drops of water “dance”. Second: the oil that is poured before frying should also warm up well. By following these recommendations, the hostess will never face the problem of food burning. Of course, provided that the pan is made of high-quality steel (it is important that the material has a sign of 18/10 - the ratio of chromium and nickel).

If a non-stick pan burns

Another thing is when the problem happens where it should not be at all. But it only seems so at first glance. tends to wear out and be damaged (service life 1-3 years for most types). And the only reason for food to burn on the dishes is the violation of this very protective layer. All advice on restoring it at home is naive and meaningless. The product definitely needs to be replaced with a new one.

It is necessary to know that modern coatings consisting of polytetrafluoroethylene have been proved by numerous studies to be safe for health. The very fact that this polymer is widely used in vascular surgery prostheses indicates that it is biologically inert, and therefore absolutely harmless.

A frying pan with a damaged coating is replaced with a new one primarily because it has lost all of its non-stick properties, and not because it has become unhealthy. The era of low-quality Teflon pans is over (unless, of course, you buy cheap goods from unknown manufacturers).

Check out this 4-minute video that shows two proven ways to "save" the pan from burning:

A frying technique that helps prevent food from burning

Set the correct temperature. Meat is fried on a stronger fire, vegetables and fish on medium and low.
Use a flame spreader if you have a large pan bottom too. This will help to cook the food evenly and prevent burning in the middle.
Use cookware with a prepared surface. It should be perfectly clean and with a natural non-stick layer (for cast iron, aluminum). If the pan is steel, then it must be thoroughly heated before frying.
Wait for the oil to heat up (to a slight smell). To do this, you can pour oil into a hot pan, or you can heat both at the same time.
Do not use food that is immediately taken out of the refrigerator. Everything to be fried should be at room temperature.
Do not fry "wet" foods. Allow freshly rinsed fish and meat to drip off or pat dry with paper towels.
Foods lying on the frying surface in one layer are well fried. With a large number of them, juice is released in the pan, which flows to the bottom. The effect of frying is not obtained - the food sticks and burns.

By following these rules, you can greatly facilitate your work in the kitchen. Cooking will be pleasant and easy, without the frustration, irritation and time-consuming scrubbing of a burnt pan.

And further! Can pans be washed in the dishwasher? Only steel pans can be washed in the dishwasher. All other dishes that have an industrial or natural non-stick layer in the dishwasher quickly lose these qualities, the service life of the coating is significantly reduced.