Content

• To step
• Part 1 of 3: Burning the pan
• Tips

It's always a lot easier to cook with non-stick pans. However, many non-stick pans contain harmful chemicals that make them less suitable for cooking. The best, easiest, and healthiest method to keep food from burning is to burn your pans. Put oil in a clean stainless steel pan and heat to burn. Then you can use your freshly burnt pan to make all kinds of delicious meals for yourself and your family.

To step

Part 1 of 3: Burning the pan

1. Wash the pan with warm water and soap. Scrub the pan with a dishcloth or sponge. Clean both the inside and the outside of the pan as thoroughly as possible. Rinse the pan with warm water and then let it air dry. Oil sticks much better to a clean pan.
2. Choose oil with a high smoke point to burn your pan with. Sesame oil, vegetable oil, peanut oil, and soybean oil are all excellent choices for roasting your pan. Oil with a high smoke point reacts more quickly to the heat when you start to burn it and sticks better to the pan. The protective layer lasts longer and works better.
3. Let the oil cool for at least half an hour. The oil should be lukewarm or at room temperature. The oil should be so cold that you don't burn your fingers when you touch the oil. This way you can be sure that the oil is safe enough to work with the rest of the burn-in process.
   • Do not touch the oil to test if it is cool enough.
4. Preheat your pan over medium heat before cooking. Doing this will heat up the pan and food evenly and your food will not burn. It should take about ten minutes for your pan to reach the correct temperature.
5. Before cooking, allow foods to thaw and warm to room temperature. Cold food will bake in a hot pan, causing it to burn and cause a mess. Let the food thaw in the refrigerator and take it out of the refrigerator one to two hours before cooking to allow it to warm to room temperature.
   • Don't leave raw food out of the fridge for more than two hours, or you run a greater risk of bacteria growing and food poisoning.
6. Do not fill the pan with ingredients. Filling the pan with more ingredients than will fit can cause food to burn and not heat evenly. If you want to cook multiple ingredients in the same pan, put only two or three ingredients in the pan and place them apart so that they each have their own place in the pan.
7. Remove stubborn, baked-on food residues by boiling water in the pan for five minutes. If there are any leftovers in the pan, add dish soap and cover the leftovers with water. Put the pan on the stove and turn the heat all the way up. Let the mixture boil in the pan for five minutes, then discard the hot water. You should be able to scrub off the last residue right now.
8. After washing up, burn your pan again with new oil. After cleaning your pan with soap and water, it is no longer burnt. So burn your pan again so that the food does not burn in it.

Tips

• Scrub a pan that keeps the food on with salt and oil to stop the food from sticking.
• Do not use cooking spray in a burnt pan. As a result, only extra oil remains in the pan and it is more likely that the food will burn.