As our last non-stick pan had once again lost their coating, our stainless steel pan was only, in the often something "sticking". I asked a good friend who is a chef by profession, after a reasonable alternative. For its recommendation to try it with a wrought-iron pan, I'll probably be eternally grateful to him.
I was very skeptical because I, because of my experiences with our steel ladle could not believe the statement that a good branded iron pan non-stick is JUST like a Teflon frying pan. And at first my skepticism was also confirmed, because after the first baking it stuck in the pan though less than in the stainless steel pan, but it was in no way a comparison with a non-stick pan.
When my buddy would not have said that I should burn one or two more times, the pan still, until the soil is really black, I was with this pan probably not have been happy. After I have heard on his tip, I can now say that this non-stick pan is really just like a Teflon frying pan, just without the drawbacks that the coating eventually detaches and they have been in the food. Ie. Now I can in the pan scrambled eggs / fried eggs, fried potatoes make etc. (also from raw onions and potatoes) and nothing, absolutely nothing sticks, I can make these things without spatula slide out of the pan! Not to mention that because of the higher heat really much better taste most things from this pan, as from a non-stick pan. However, frying and care is something different from what one would expect from a non-stick pan. I list below a few times at key points, so you can get an idea of the difference from a conventional non-stick pan:
- The pan has an extremely good heat conduction, that is, it is really hot in no time (much hotter than usual Teflon pans), and if you take it from the heat point, they do not fry on. That is, the pan is regulated by extremely well with respect to the cooking temperature, but you must first learn that the pan requires no such high heat, as they would have been otherwise used. Essentially, as if're upgrading from a 60 hp car on a 200 hp car. That's also first unfamiliar.
- The pan must first before the food to come into it, are coated with fat and ewas be really hot, when the fried food in the pan is, once the pan a little back and forth "schubbeln" and the temperature slightly turn back. So nothing sticks. But without a few drops of oil or fat is not entirely without (but as I said, the fat must not stand in the pan, it really wealthy just a few drops).
- Steak frying in the hot pan, set initially at the bottom of (which is also important for the crust). Here no panic push the meat dissolves after a short time of its own accord from the pan bottom (better steaks there the way only from the open fire, but from no other pan!)
- The pan is easy to clean wiped with a paper towel. In no rinsing, then the anti-adhesion effect is lost and the pan must be re-branded. If times but something sticks in the pan, this can with a little oil and salt wiped / are rubbed.
- Because iron is prone to rust, the pan must be lightly oiled with olive oil when it is stowed.
- The pan will probably last a lifetime.
- It is contrary to Alupfannen very difficult.
- The pan bottom must in no case be greater (when cooking on ceramic hobs and smooth hot plates), than the hotplate because the pan bottom and otherwise distort the pan no longer lies flat and so no longer receives heat properly. This should remember before buying, if you do not cook on an open fire / gas! The hotplate can be easily larger, may just be just no way small.
- The pan can be used on any Herdart (ceramic, gas, Indukion etc.) and also on an open fire.
- Ceramic hobs can scratch when the pan is often "geschubbelt" back and forth. This will be indicated at least as a warning. I myself Schubbel the pan constantly back and forth, and I have not noticed any scratches on our ceramic hob.
- Eating out of the pan should not remain lying for several hours in the pan, so take out rather.
- (. Eg risotto, fried rice, etc.) for courts, where a relatively large amount of liquid is present, I would rather recommend a deep steel pan, because you here leftover food can simply leave it for later.
- The handle of the pan will eventually (as from 20 minutes at relatively high heat) before slightly warmer and possibly one needs from a later date potholders for the handle.
- Highly suitable to be used in the oven.
- In a pan can with metal utensils (spatula made of stainless steel, etc.) are handled without causing even a single scratch on the pan.
- After my first baking *, I had so often repeated until the bottom of the pan was really completely black even after deletion, since really sticks NOTHING more the baking process. After the first baking process * I am somewhat acted differently: I have taken much less fat, and added a few unpeeled Kart open with a lot of salt. With less fat, the fat begins to smoke more quickly (and that is what the desired patina in the pan generates). Whenever it started to smoke, I put away the heat, wait until it has stopped and then re-inflicted heat until it was smoking again. When the potatoes were black as coal from all sides, I have emptied the cup, wiped out and repeated the process until the pan at the bottom after wiping remained black.
- The baking pan, so how I did it, is very intense smoke and smells strongly of burnt fat. Even though I had completely opened three windows in my 12m² large kitchen, slapped on the smoke detector. Thank God the burning pan is initially necessary. After that never again, when you treat the pan as described above. And they will accompany you throughout your life.
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* (My first baking process: Have the pan hot washed with Spümlittel and a soft () Sponge, to free them from the factory protective layer, then given quite a lot of heat-resistant oil in the pan, as well as several tablespoons of salt, pan very hot, that! began to smoke it (in this case I was quite careful, because if it would have been too hot, grease fire! starts), potato peelings given about it and everything continue to cook as long on medium heat until the potato skins as black coal looked).
Important Note:
The notes for burning were only descriptions of how I have burned the pan. I want to ask anyone here to follow suit, because burning is caused by too much heat is not safe, since it may also be dangerous grease fire occur, meaning you can watch u. U. and thus flaring up shop, if you pay attention nich. So dear people, the burning of the pan is always with you at your own risk. Prepare yourself in advance with competent personnel clever and see my description in this respect only as a review and in no way as a reliable guide for baking pans, because I'm not an expert in this field and as well do not have good sound knowledge!
