How to prepare a new frying pan for work before the first use: how to heat salt, instructions, care, how to wash

After purchasing a frying pan, it makes sense to carry out the "hardening" procedure. Then the frying pan will serve for a long time and perform its functions better. This happens because frying pans are released from the factory after being treated with special compounds that are washed off after the first wash. And if you initially cook food in a new frying pan, the smallest particles will clog the micropores, and the frying pan will become unusable faster. If you use simple tips and spend a little time, the frying pan will show itself from the best side during use.

non-stick frying pan — Preparing your cookware for use will help extend its life.

Why do you need to heat a new frying pan before using it for the first time?

If small food particles get inside the micropores, then soon all the food cooked in this pan will smell bad, and the bottom surface will be covered with a dark carbon deposit that is difficult to remove. To avoid such unpleasant moments, you need to calcine the pan.

frying pan with lid — During the production process, the metal is coated with protective agents that, when exposed to heat, release volatile compounds.

How to Properly Prepare Frying Pans Made of Different Materials

The methods of calcination are different and are suitable for different types of coating. It is important to remember that it is necessary to prepare the pan in accordance with the type of pan.

set of frying pans — Before you start heating the frying pan, you will need to prepare it for use, namely, first clean it.

Cast iron frying pan

A good cast iron frying pan is a chef's treasure. The advantages of a cast iron frying pan:

allows for long-term processing of products even at high heat;
you can use iron spatulas for stirring and wash with hard sponges;
if heated correctly, the frying pan will have good non-stick properties;
can be washed even with coarse abrasives;
in models with a removable handle, you can bake food in the oven;
long, virtually unlimited service life.

Features of cast iron pans — Cast iron has good heat capacity and heats up slowly, which prevents food from burning.

Flaws:

cast iron is heavy, and if the housewife uses a large frying pan, then the weight of such cookware is impressive;
You cannot store prepared meals in such dishes, otherwise the micropores will become clogged;
There is a possibility of rust appearing, so it must be wiped dry.

heat the frying pan — A new cast iron frying pan cannot be immediately placed on the stove and used to cook food.

It is necessary to heat a cast iron frying pan before use. Otherwise, it may soon lose its useful properties.

Steel frying pan

Stainless steel pans are quite difficult to work with and are best used if your diet regularly includes delicate types of fish or shellfish.

Advantages:

stainless steel does not interact with food in any way, so a change in taste and smell is possible;
the coating is resistant to scratching objects.

stainless steel frying pan — The steel frying pan is not subject to corrosion.

Flaws:

The bottom of such pans is thin, so food cannot be left unattended;
Before you start cooking, the frying pan needs to be heated and preferably covered, otherwise you cannot avoid burning food.

steel frying pan — After purchase, the dishes must be calcined and processed.

Aluminum frying pan

Aluminum pans are not favorites among cooks. Their only advantages are light weight and low price, but there are many more disadvantages.

Flaws:

frying pans with a bottom less than 0.5 mm will become deformed and may burst due to overheating;
the coating is afraid of sharp objects;
Such dishes can only be washed with cool water.

aluminum frying pan — Aluminum inventory does not require complex preparation after purchase.

Enameled frying pan

Basically, cast iron pans with enamel coating are sold. Such devices are suitable for slow stewing or cooking broths, and also good for cooking the base for jellied meat.

Copper frying pan

This frying pan has good thermal conductivity, a large heat reserve inside after heating, and the coating does not impart foreign tastes to food.

copper pans — Among the disadvantages is the high price.

Frying pan with non-stick coating

There are also a large number of frying pans with non-stick coating on sale, but not everyone knows that some of them also need to be calcined before use.

Teflon. This coating is also called polytetrafluoroethylene. They have one distinct advantage - the ability to cook with a small amount of oil. And among the disadvantages are the possibility of micro-scratches, the release of carcinogenic substances if the temperature exceeds 250 C, the service life of such devices is about 1 year.
A frying pan with a non-stick surface cannot be heated.
Ceramic. This coating is made from a mixture of sand and polymer. It can withstand up to 450 C, but such pans are very fragile and have a short shelf life.
There are different types of frying pans with this coating to allow you to choose a model according to the type of hob.
Marble. Teflon coating, but with the use of marble chips. Due to such inclusions, the service life of the device increases, and it is also scratch-resistant. When using the technique of applying several layers, the product can last about 20 years.
The coating heats up quickly and cools down slowly, which allows you to cook dishes in any mode.
Nanocomposite. These are products made from a granite, diamond or titanium base.

frying pan with nanocomposite coating — Their characteristics are similar to those of cast iron pans, but they are more expensive.

What materials should not be used to heat frying pans?

Of the products discussed above, the following should not be calcined:

aluminum;
enameled;
ceramic.

It is best to wash such devices before use, pour warm water into the frying pan, boil it and leave it to cool. Then drain the water, wipe the bottom and walls dry and then start using.

calcining a frying pan — After complete drying, wipe the dishes with a soft cloth soaked in purified oil.

Step-by-step instructions for different ways to process a frying pan

To properly use the frying pan and avoid future strong odors and burning of food, you must follow the instructions exactly.

new frying pans — To avoid damage to the appliance, it is important to ensure that the annealing method is suitable for the coating.

Method with salt

This method works great for the following pans:

cast iron;
made of stainless steel;
copper with stainless steel coating.

First, the frying pan should be thoroughly washed with soap and wiped. Then a layer of salt about 3 cm thick is poured onto the bottom and the device begins to heat up over low heat. The procedure takes about half an hour. Most likely, the salt will turn yellow because it will absorb the remains of the factory grease. Sometimes housewives ask the question, how to heat a frying pan with sea salt? The technique is the same.

how to season a frying pan — This method is the most common and is distinguished by its simplicity.

We use vegetable oil

Vegetable or animal oil is a great way to create a non-stick coating with your own hands. This happens because the oil penetrates the micropores when heated, and then remains inside the pan when cooled. That is, when heated again, the oil will protect the food from contact with the microcracks in the coating. But it is best to use oils with a high smoke point:

coconut;
sesame;
olive;
soy.

Place a cold frying pan on the stove, pour oil into the bottom and start heating. When the oil starts to smoke, remove the device from the stove, carefully spread the oil along the walls and leave to cool. Then wipe off the excess with a cloth.

how to season a cast iron skillet — A common method of preparation for operation is using oil.

How to process on the stove

You can also heat the pan on the stove without using any additional means.

The device must be washed thoroughly.
Dry with a towel.
Place on the stove and heat.
As soon as the pan stops smoking, remove any remaining factory grease that has come to the surface and leave the pan to cool.

How to Season a New Frying Pan in the Oven

If the frying pan has a removable handle or an iron handle, it can be heated in the oven. Wash the frying pan, preheat the oven to 200 C, line the bottom rack with foil or put a baking sheet. Place the device upside down on the top rack. Heat the frying pan for 30 minutes, then turn off the oven and leave the frying pan inside until it cools completely.

How to Prepare a New Non-Stick Frying Pan for Cooking

How to prepare a new non-stick frying pan for work is an important question, because, for example, Teflon coating does not tolerate high temperatures. But it is still possible to heat it up. You need to heat the frying pan to 200 C, grease it with oil and cover it with a lid and leave it like that until it cools down completely. Wipe off the remaining oil with a rag.

Safety features during the calcination process

The instructions for caring for a new frying pan also include personal safety rules, because you have to work with hot objects.

Be sure to wear gloves to avoid burns;
Never cool a hot frying pan suddenly;
do not heat the frying pan with various detergents and inhale the odors produced during heating;
Avoid getting hot oil on your skin.

new frying pan on the stove — To maintain the non-stick properties of the cookware, it is sometimes necessary to lubricate it with refined oil. It is enough to do this manipulation once every two weeks.

How to properly wash a new frying pan

A new frying pan usually comes into the house with some factory grease residue, so before you start the calcination process, you should first wash it properly.

Cast iron, copper, steel frying pans should first be filled with warm water, then doused with boiling water, then soaped, left for 10-15 minutes and then washed off the soap mass. Wipe the frying pan. Fill with warm water, boil on the stove and then proceed to processing in a suitable way.
It is best to wash non-stick pans in warm water, then pour warm water with soda and let stand for 25-30 minutes. Then rinse with detergent and then treat with oil.
Enameled, aluminum and ceramic pans should simply be rinsed in warm water.

why season a new frying pan — First, you need to wash the new frying pan with soapy water and dry it in the oven.

Can I wash my new frying pan in the dishwasher?

After the processes of putting the frying pan into home use, and if the instructions do not contradict the rules for washing in a dishwasher, washing in such household appliances is allowed. But it is best to wash frying pans without using active detergents.

pans in the dishwasher — Before loading the frying pan into the dishwasher, you need to study the instructions for its use.

Subtleties of caring for a frying pan

Primary preparation and calcination treatment reliably protects the frying pan from rapid wear, but such methods of care can be used in the future when using the frying pan. They help to get rid of unpleasant odors, carbon deposits, and burnt food residues in micropores.