Non-stick cookware: how to choose and use?

To choosing a new pot or pans should be taken seriously. The quality and flavor of your food will depend on the cookware you use to prepare your meals. There are many requirements for quality cookware: environmental friendliness, durability, pleasant appearance and ergonomics. However, the most important quality requirement is the right coating.

Before you buy a pot or pan, you need to take into account the type of stove. If the house is equipped with a gas model, then any cookware is ideal for such a stove. For electric models, it is desirable to choose utensils with thick walls and a bottom with grooves or a metal disk. For new-fangled modern induction stoves will require cookware with stainless steel discs in the entire diameter of the bottom, such sets of cookware for induction stoves today can be bought in almost any specialized store. The labels of non-stick cookware always indicate the type of stove on which the pot, sauté pan or frying pan can be used.

When buying, first of all, you should pay attention to the material from which the frying pan is made. Models made of cast iron are considered the most durable, but they weigh too much. Stainless steel will never corrode, but can deform when heated strongly. Ideal in use is aluminum - it heats up quickly, lasts for several years and is lightweight. Pay attention to the material of the inner coating. Modern coatings are considered safe, but only polytetrafluoroethylene coating is a champion in terms of service life.

There are few rules for using non-stick cookware. Before using a frying pan or a saucepan, it is necessary to wash them with warm water, using a sponge and detergent. After washing, you should lubricate the inner surface with a few grams of vegetable oil. During subsequent washing, you can not use abrasive agents, and you should not overheat the empty container, as this can lead to deformation and shorten the service life. Such dishes should not be exposed to temperature fluctuations. After refrigeration, do not put the pan on a hot stove and do not put it under cold water after frying. When cooking, it is acceptable to use wooden or plastic spatulas, but it is better to refuse metal devices.

Some housewives believe that non-stick cookware is harmful to health. However, this is not true at all. Most models are made of high-quality material that is absolutely safe for humans. Another myth associated with such cookware - when heated, the coating releases harmful chemicals. This is also an incorrect statement. Overheating of the utensils itself is not harmful to health, but food cooked at temperatures above 230 degrees can lead to unfortunate consequences for health, since the fats and oils on which the dish is cooked, carcinogens are released. An adult male has acne on his face - interesting article.