Each cookware has unique characteristics that facilitate the cook's life (should). It is essential to know how to use or support these properties. Ceramic pans do not forgive some mistakes over which iron pans only smile tiredly. Here are the most important:
1. A Ceramic Pan Should Be Heated Slowly
Slow means: in two to three stages. If I need all the power of my stove with levels of 0, - 9, I will heat the pan in two steps. From 0 to 6, and then from 6 to 9. The background: Pans are usually made of a multi-layer material (iron pans do not). Put, in the middle there is often a magnetizable core (which makes the pan induction-capable) around which the pan has been built in layers.
Often you read the term sandwich bottom, On top of the pan body sits and on the final comes the coating. Now if the pan heats up too fast, the heat has no time to distribute evenly in the pan structure.
So the middle of the pan pulls up in fright. This leads to a curved pan bottom (we all know it all), in which the fat collects on the edge, and nothing stays in the middle and everything you want to roast sticks to it. If you cook with gas, you do not care, but on electric stoves, the pan bottom is no longer flat.
2. A Ceramic Pan Should Never Be Heated "Empty"
At least fat should be in the pan. And I strongly advise you not to be distracted while your pan is heating up. A telephone ringing, a screaming child, a neighbor who rings at the door and only a short time. Zack! Pan too hot, non-stick coating there because tar resins have burned into the pan bottom. Due to the coarser structure of a ceramic coating, this danger is even more severe than with Teflon ™Coatings.
Again, ceramic coatings can withstand more heat from home. And almost always, when I see a pan that has burnt brown spots on the bottom of the pan, I know exactly what happened. Then complaining about the manufacturer is not fair!
If a ceramic pan with no content gets too hot for too long, the coating can get the finest cracks, which one does not even see with the naked eye. But from use to use these places tear apart until they burst at some point.
This is the point where the ceramic coating begins to separate from the bottom of the pan, and you get excited again that these stupid coatings never hold.And do not be fooled, I once used an infrared thermometer to measure the heat of the pan bottom that I had at level 9 on the stove.
That was 540 ° C! So far above what manufacturers are promoting for their ceramic pans as maximum heat.
3. Ceramic Pans Are Very Suitable For Low-Fat Frying
Due to the properties mentioned above, some grease is always appropriate. Use a grease/oil with a high smoke point and yes, necessary is the extra virgin olive oil! (But as I'm so annoyed by the slurping of olive oil as cooking fat by the olive oil industry, I may write a separate article on that).
4. Do Not Tear Fried Food Off The Pan Bottom!
Have some patience until a crust has formed between the meat and pan bottom. Only then turn! For raw foods, such as fish, cook slowly on low heat! You are cooking, and do not be on the run! Such remnants may burn you unnecessarily into the pan bottom and reduce the super flutsch of your ceramic pan!
5. Please Do Not Use Sharp-Edged Cooking Aids Made Of Metal
So please do not scrape out any fish skin scraps with a cheap sheet pan server. Also, please do not fish out with metal spoons just once quickly. But we are cautious.
6. Buy Ceramic Pans With Metal Handles
They can be used in the oven without any problems. (Even if many manufacturers identify their panhandles as heat-resistant up to 250 ° C) What about baking? Just.