Food

9 readers

2 users here now

This magazine is dedicated to all things related to food, cooking, and nutrition. Whether you are a passionate home cook, a food blogger, or simply enjoy trying out new recipes, this is the place for you. Here you can discuss your favorite foods, share your culinary creations, exchange tips and tricks, and ask for advice on anything related to food. From healthy eating and meal planning to food photography and styling, this category covers a wide range of topics for food enthusiasts. Join the conversation and let's explore the delicious world of food together!

founded 2 years ago

Looking for non-stick skillet tips and tricks (kbin.social)

submitted 2 years ago by [email protected] to c/[email protected]

6 comments fedilink hide all child comments

I am a complete cooking novice and I just bought a new non-stick skillet (greenpan). I'm terrified that I'm going to royally fuck it up. What are some tips and tricks to keep in mind so I don't?

Also, are there any foods that cook particularly well in a non-stick skillet? The first thing I made in it was bacon and I was actually really pleased with the result! The burgers I made later on, not so much.

top 6 comments

sorted by: hot top controversial new old

[–] [email protected] 4 points 2 years ago

Don't put it in the dishwasher
Do NOT put it in the dishwasher
No metal utensils or scrubbers
Don't use higher than medium heat

Eggs are a good candidate for nonstick pans as are pancakes/crepes. Cheese things work well here too- one of my favorites is to crust a slab of halloumi cheese with za'atar spice and fry it with roasted veggies and couscous. Such a feat would be disastrous in a regular stainless pan.

Things not to stick in a nonstick include anything acidic (tomatoes or citrus), anything that needs charred or seared, and pan sauces (usually rely on browned bits left behind for flavor)

[–] [email protected] 3 points 2 years ago (2 children)

Great for eggs and omelettes, just don't use metal utensils on them. Also great for sticky things like grilled cheese. Definitely don't put that in the dish washer even if it says dish washer safe.

I'm not a huge fan of ceramic coated pans as they can have issues over time with hairline cracks that cause things to stick. My preference is anodized aluminum (the dark grey colored pans).

[–] [email protected] 1 points 2 years ago

What causes those hairline cracks? Just regular usage?

[–] [email protected] 1 points 1 year ago

Sorry, never saw your reply. Yeah just regular usage and fluctuations in the temp when you're heating it up and it cooling down. They take a while to form, and the more careful you are with it, the longer it'll take for them to form and have an impact to the performance. For example if you cook an omelette and immediately put water in there to clean it after, they're more likely to form.

@r4venw

[–] [email protected] 2 points 2 years ago

@darknyght00 gave some good tips on non-stick. But I believe you'll need another, more heavy duty skillet for burgers and meats. I use cast iron for that.

[–] [email protected] 1 points 2 years ago

It’s practically impossible to ruin a skillet. The trick is not being afraid to fuck up. Embrace it and use it as fuel to become better. Only way to get better is to fail and learn from your epic fuck ups. If you’re not fucking up you’re not growing.