How brand you insert a sheet metal pan?

A steel skillet is 99% made of iron, an entirely natural product. So it is a durable pan that can last a long time. A sheet steel pan you have to burn in yourself, which creates a natural non-stick coating. It is very important that this is done carefully

These pans can take the heat well and sear meat beautifully. Vegetables also retain their vitamins better when processed at high temperatures. Check whether this pan can also be used on induction; not all sheet steel pans are suitable for this. This is partly due to the weight of the pan.

Induction cooking with sheet steel

You can burn in a sheet steel skillet in two different ways, using the oven and the stove. You can do this only if there are no wooden or plastic handles on the pan. The pan must be made entirely of sheet steel.

Enamelled steel

There is also Enamelled sheet steel where there is a protective layer of molten glass. So this pan you do not need to burn in and is easy to clean.

Features

A characteristic of these pans is that the steel is discolored. An intensively used steel pan is therefore an "ugly" pan with lots of dark discoloration. The pans get better the more you use them. They also remain "greasy" to the touch, but that is just fine.

Non-stick coating reset

If you did end up using dish soap and heavy cleaning products, you need to reset the non-stick coating (seasoning). This means cleaning your pan completely first and then repeating the searing process again. By doing so, you create good non-stick coating again.

Inbranden op het fornuis

Wil je liever zonder oven werken, dan kan het inbranden ook op het fornuis. Reinig en droog de pan eerst goed af en zet hem vervolgens op een middelhoog vuur. Laat de pan gelijkmatig opwarmen tot ongeveer 100 °C, zodat het staal gelijkmatig warm wordt.

Net zoals bij de ovenmethode smeer je een dun laagje olie uit over het panoppervlak. Het is belangrijk om hier geduld te hebben: werk met meerdere dunne laagjes olie in plaats van één dikke laag. De temperatuur kun je geleidelijk verhogen tot de olie begint te roken. Tijdens dit proces kan de pan verkleuren en donkere plekken krijgen. Dat is volkomen normaal en onderdeel van het opbouwen van de antiaanbaklaag.

Wanneer de olie is ingebrand, laat je de pan volledig afkoelen. Daarna veeg je eventuele olie- of roestresten weg met een borstel of doekje. Gebruik geen agressieve schoonmaakmiddelen zoals afwasmiddel, want die halen de laag juist weer weg. Om de laag nog sterker te maken kun je dit proces meerdere keren herhalen.

Wat kun je verwachten van je pan na seasoning?

Wanneer het inbrandproces goed is uitgevoerd, verandert de kleur van het staal en ontstaan er donkere tinten en een glanzende, licht vettige uitstraling. Dit is een goed teken: het betekent dat er een natuurlijke antiaanbaklaag is opgebouwd. Juist die verkleuring en het vettige gevoel is niet iets om je zorgen over te maken. Het betekent dat je pan de eigenschappen ontwikkelt waardoor hij beter bakt naarmate hij ouder wordt.

Mocht de seasoning ooit beschadigd raken door bijvoorbeeld schoonmaakmiddelen of extreem heet koken met zure ingrediënten zoals tomaat of wijn, dan kun je het hele proces opnieuw doorlopen om de laag weer te herstellen.

Wat kun je verwachten van je pan na seasoning?

Oven

Roadmap

Turn on the oven to 180 °C
Clean the pan well and dry it carefully
Pour a thin layer of low-flavor, high-smoking oil (e.g. sunflower oil) into the pan and spread it out with kitchen paper and tongs.
Be careful because the pan is hot. Apply several thin layers, this will create a better non-stick coating
Put the pan upside down in the oven and put aluminum foil on the bottom (so the dripping oil does not get on the bottom) This is only possible if the pan is completely made of sheet steel
Leave the pan in the oven for 1 hour
Remove the pan from the oven and let it cool, smear any remaining oil with kitchen paper still in the pan

Oven

Step -by -step plan

Clean the pan well and dry it carefully
Put the pan on the heat and ensure that it warms evenly. Not too hot, about 100 ° C
Pour a thin layer of oil with little taste and a high smoking point (eg sunflower oil) in the pan and spread it with a kitchen paper and a tongs.
Watch out, because the pan is warm. Apply several thin layers, this creates a better non -stick coating
Gradually heat the pan more, always slightly increasing the temperature. Don't be shocked when there are dark spots. Hold the high temperature for a few minutes and let the whole thing be crushed until the pan is dry.
Then let the whole pan cool and clean it with a brush. Do not use washing -up liquid, then remove the non -stick coating. Rub the remaining oil (which does not go out when you empty it) in the pan with kitchen paper.
Repeat this process of rubbing and burning 5 times for an optimal result.

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