Tips for Cooking in Regular Cookware

531931_83735513If you haven’t heard, non-stick cookware, also known as teflon, emits chemicals when over-heated that have adverse effects on human and animal life causing the EPA to classify it as a likely carcinogen and has urged companies to eliminate it by 2015.

I know that non-stick is easy to use and clean but for your health it should not be used. So what can you do to make it easier to cook in regular cookware?

Here are a few slick tips:

Start with a good pan. Flimsy pans don’t distribute heat well and have hot spots that cause burning and sticking. Invest in some cookware that will last.

Hot pan, cold oil. Place the pan on the burner until you can feel the heat when you hold your palm open a few inches away. Then add your cooking fat, wait until you see it rippling or shimmering, and add your food.

Resist flipping and poking the food. When you are sauteing, meat and fish will stick to the pan at first. But wait a minute or two before you start flipping or poking it and you’ll find it releases quite nicely and has a good, even browning too.

Dry food won’t stick. Pat meat and seafood off with paper towels before cooking. This will also minimize spatters and enhance browning.

Don’t crowd the pan. Give your foods a little breathing room to keep them from steaming and make them easier to flip.

Turn the heat as you go. Start the pan over medium-high or high heat, then turn it down after a few minutes once the pan starts retaining heat.

Soak, then scrub. In the event of a messy pan, soak for 10 minutes or so before scrubbing.

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