So now I know why the center of a hot pan does not hold oil as well and makes it difficult to gook evenly. And here I thought that all my pans quickly deformed in the center just a bit, and wondered why. It's not the pan that deforms, but the oil.
So now I know why the center of a hot pan does not hold oil as well and makes it difficult to gook evenly. And here I thought that all my pans quickly deformed in the center just a bit, and wondered why. It's not the pan that deforms, but the oil.
6 comments:
You know, I've wondered about that too. I cook mostly on black iron, which is lightly re-seasoned after each use, and there's always a spot that is less black and shiny right at the center. Now I know why.
Uh oh. You're definitely getting cancelled for that "cook" typo.
Possible jokes that could come out of that typo occur to me quickly. I might decide to keep it rather than fix it.
Everything comes down to chemistry and physics.
That’s why you can never trust an atom: they make up everything.
I should probably keep my hands off the keyboard here, but... ya'll just need to stop overheating pans while not using enough grease! Which is what is suggested in james' post. If you ever get this "dry spot" in a teflon pan, I'd say trash that pan.
While my daughters sometimes make fun of my cookware stash, they don't mind borrowing occasionally. I've got cast iron (some inherited from my grandmother), really thick cast aluminum from my days cooking in a restaurant, stainless steel with thick bottoms inherited from my mother (mid 60s era fad of 'waterless' cooking), a newer and relatively nice non-stick set, and a really cheap non-stick set that we take to VRBO houses where the cookware is often sketchy at best. I also take a cast iron skillet and a coffee pot on those trips.
My real talent is using 5 pans for a 2 pan meal.
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