Frying Pan Secrets
In terms on non-stickability and even control of heat, cast iron is the best material for a frying pan, closely followed by heavyweight aluminum. Stainless steel is the worst.
Non-stick frying pans have a much shorter life than you might expect: when even slightly worn, overheating can cause the surface to release potential carcinogens, noxious gases, and tiny particles that can get into the lungs.
Professional chefs will “prove” a new metal pan with oil before its first use. Pour cooking oil into the pan to a depth of about 0.8 inches, heat it up on the stove until very hot but not smoking;, pull to the side of the stove — or put it on the lowest heat possible — for at least six hours (overnight is ideal). Dispose of oil and wipe the pan out with a clean dry cloth.
Ideally, a metal frying pan should never be washed up. A wipe with a clean dry cloth should suffice. Any moisture will make food stick. To “prove” a moist pan with salt: cover its bottom with a thick layer of household salt; heat until the salt starts to turn brown and you can see residual water bubbling out of the metal. Dispose of salt and wipe pan out with a clean cloth.
