Non -stick kitchen utensils excels in certain situations but teflon And non -stick pans have a weak design and a smooth surface, which does not make the best choice for all foods. When you try to develop an appropriate crust on meat, you will end up with pale gray proteins instead of the Golden Caramelized brown color that you are looking for and worse, you could damage your pans in the process.
The real problem lies in compatibility. Some ingredients and cooking methods can quickly degrade non -stick coverings, which makes them slide, floac or wear out prematurely. High heat, metal utensils and abrasive cleaning can all compromise the surface, potentially contaminating your food with coating particles. What starts as a practical “hacking” can quickly become a safety problem and an expensive replacement cycle.
We all love Easy cleaning as much as the next guy, but most of your culinary projects are better stainless steelcarbon steel or cast iron. These pans give high surface heat, giving food, depth and development of flavors. I burned a career in career to compile the list of non-non-stick non-stick.
Richard Lamarita is a chief-instructor of health centered culinary arts at the New York Culinary Education Institute. Lamarita describes non -stick kitchen utensils, including ceramics, as “niche”.
“The scrambled or fried eggs, pancakes and fried tofu are perfect for cooking in non-stick pans,” Lamarita told me by e-mail. “These sticky foods must go out completely without leaving leftover in the pan. The non -stick pans are popular, easy to clean and practical, and I recommend that each cook has one.”
They are not designed to handle over high heat, be placed in the oven or rubbed vigorously. The coating that makes a career pace can deteriorate more quickly when faced with certain foods or cooking techniques.
So what food should never be cooked in non -stick kitchen utensils? Here’s what Chef Lamarita says.
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1. Most meat and fish
Get an appropriate seizure on the steak, pork chops, chicken or fish is almost impossible in a non -stick pan.
Foods that require or want to enter them outside. When you are looking for a deep and caramelized crust with a good color, like on a steak, a chicken breast or a piece of salmon, you will not get the color you want with a non -stick pan. The non -stick is not made to tolerate the high heat required to reach the desired crust, and its surface is not focused on the development of this crust due to the coating on the pan.
2. Most vegetables
The cast iron is ideal for cooking vegetables.
Like meat, vegetables need a little charcoal for maximum flavor, and you will simply not get it with a non -stick pan. For zucchini, carrots, onions, asparagus and bok choy, reach a stainless steel or cast iron pan for better results.
3. Caramelized foods
A cast iron pan or a stainless steel mold is preferable to properly caramelize an onion or create a condition (pieces of caramelized food).
Do you know “love”? These are the pieces of caramelized and crisp food on the pan after the seizure, and it is the key to the great flavor (and happiness).
4. Very acidic foods
High acid foods such as tomatoes and wine -based sauces can corrode the surface of a non -stick pan.
Cooking very acidic foods in non -stick pans is not a good idea. Acid food includes a tomato sauce or a dish with a high ratio of vinegar in the pan, like a braised cabbage, or if there is lemon juice in the cooking process. “Ratatouille is a dish that I would not cook in a non -stick,” explains Lamarita. “The acids of this recipe and others will corrode the delicate non -stick surface over time.”
5. Sautéed, soups, sauces
Recipes that require constant agitation or a whip as a Chinese jumper or delicate sauce are not good candidates for a non -stick pan.
In the same surface port lines, absorb foods or dishes that require a good amount of agitation. A stir, a sauce, a sauce or a dish that requires a lot of throwing and mixing could bear the surface quickly. “I find that non -stick surfaces may be, even with appropriate use, so why speed up this process?”
For more, here How to know if you can be securelyAnd a complete guide to reheat all types of remains.
