Just like a good set of knives, the nonstick pan is a kitchen essential. Non-stick pans offer an easy cleaning surface if properly maintained. Here’s what you need to know about how to clean a nonstick pan!
Let the baking soda-water mixture cool, and then wash your pan like normal with soap and warm water. It should be clean and back to its nonstick glory!
When you’ve had a nonstick pan for a few years, you might notice a sticky buildup. If your food is starting to stick, don’t replace it quite yet. Vinegar to the rescue! Bring one part vinegar and two parts water to a simmer, and then cool and wash with soap. This should take care of all the sticky residue that has built up on the pan over time.
Step away from the metal tongs! You want to avoid scratching the nonstick surface at all costs—and that means no metal utensils. Use only wooden or heatproof silicone utensils when cooking with your nonstick pan.
The quick answer is no, do not use high heat with a nonstick pan. Keep your burner on medium or low to protect the pan’s surface. High heat can warp the coating and ruin the pan. Keep in mind most nonstick pans should never go in the oven.
Unfortunately, nonstick pans do not last as long as some other types of cookware. If your pan is sticky even after cleaning, the coating is flaking off or the interior is badly scratched, then it’s time for a new one. Your nonstick pan should last about 5 years when it’s properly maintained.
From backing recipes to Instant cool desert ideas, these summer week night wonders are quick, easy and perfect for a delicious family meal.
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Galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat, and other ingredients, plus a lot of seasonings, to make what's called a forcemeat and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled.