![]() ![]() This generally happens when cooking acidic food such as tomato-based dishes or foods that contain wine and lemon in their recipes.Ĭarbon steel is a highly reactive metal, meaning that iron will leach into certain foods as you cook them. ![]() Whenever you cook there is a chance for metal ions to leach into your food from the base material. But these pans are not as durable and will need to be replaced. This can be prolonged by only handwashing your cookware and using silicone utensils to prevent scratching. Through washing the pan, scratching the cooking surface, and cooking on high heat, these pans gradually lose their non-stick qualities over around five years. However, synthetic non-stick coatings are far less durable. They are both made from strong metals designed to withstand high temperatures so you can cook using them repeatedly.Īs carbon steel does not have a coating, its non-stick properties also last a lifetime. The base material of both carbon steel pans and non-stick pans is very durable. The more you cook in it, the better the seasoning becomes.
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