5 Foods secretly destroy your non -stick ponds

Nunstick tools It excels in certain situations, however Tvlon The non -adhesive arches have a low heat design and a spot surface, which makes them not the best option for all foods. When you try to develop a suitable crust on meat, you will end with pale gray protein instead of golden color with a caramel that follows and worse than all of this, as the pans are destroyed in this process.

The real problem lies in compatibility. Some ingredients and cooking methods can quickly destroy non -stick coats, causing their chips, peeling or wearing them prematurely. High heat, metal utensils and abrasive cleaning can all affect the surface, and perhaps pollute your food with paint molecules. What begins as a comfortable cooking “penetration” can quickly become a source of allowing and an expensive cycle.

We all love Easy cleaning The next Bloke is, but most of your cooking projects are better in Stainless steelCarbon steel or Cast iron. These ponds give the high heat to the surface, giving the food the cher, depth and flavor. I have interfered with a job cooking teacher to collect the final non -descent menu.

Richard Lamarita It is a chef of the arts centered around health in Institute for Cooking Education In New York City. Lamarita describes non -stick cooking devices, including ceramics, as a “position”.

Lamarita told me via email: “Molecular or fried eggs, pancakes and fried tofu are wonderful to cook in the non -necessary pans.” “These sticky foods should be completely out without leaving residue in the pan. Unpleasant, easy -to -clean ponds, and recommend every single cook.”

It is not designed to deal with high heat, and it is placed in the oven or cleaned strongly. The paint can deteriorate, which is generally not adhesive faster when facing some foods or cooking techniques.

So, what foods should not be cooked in unnecessary cooking tools? This is what Chef Lamarita says.

---

Do not miss any non -biased technology content and laboratory -based reviews. Add cnet As a favorite Google source.

---

1. Most meat and fish

First, foods that require or want to burn from the outside. When you look for a deep caramel shell, such as a meat slice, chicken breast or a piece of salmon, you will not get the color you want from a non -stick frying pan. The adhesive is not made to withstand the high heat needed to achieve the required shell, and its surface is not directed towards developing this dandruff due to the paint on the pan.

2. Most vegetables

Just as the meat, the vegetables need a little flavor, and you will not get them with a non -stick frying pan. For zucchini, carrots, onions, asparagus and bok choy, you reach a frying pan of stainless or cast iron for the best results.

3. Creamy food

Do you know about “fond?” These are parts of the harsh foods that were left on the pan, and they are the key to the large flavor (and happiness).

4. Very intimate foods

Cooking very intimate foods in non -trustee fries is not a good idea. The acidic foods include tomato sauce, or a high percentage of vinegar in the pan, such as cooked cabbage, or if there is lemon juice in the cooking process. “Ratatwell is one plate that I did not cook in adhesive,” says Lamarita. “The acids will be eroded in this recipe and other non -delicate adhesive surface over time.”

5. Move, soup, sauces

On the same way to wear the surface, refrain from cooking or dishes that require a good amount of stirring. It can wear the surface, sauce, sauce, or dish that requires a lot of ejaculation and mixing on the surface quickly. “I find that the non -adhesive surfaces eventually wear, even with proper use, so why should this process accelerate?”

For more, here How do you know if you are a safe bonsFull Guide to re -heating each type of food residue.