Kitchen utensils are most often made of metal, thereby ensuring greater reliability and practicality in use. Although some types of metal tend to corrode, which significantly complicates the operation of products. And when a new frying pan is purchased, the housewife often has a question: - How to prepare it for use so that it serves for a long time and efficiently? Let's find out.

It is completely not susceptible to corrosion if its alloy contains the correct proportion of chromium and nickel (18/10), but it still needs to be prepared for the first use, namely, calcine the frying pan when it is new.

To do this, the product is thoroughly washed and dried. Vegetable (refined) oil is poured into the bottom, approximately 1 cm thick, salt is poured, and the frying pan is placed on medium heat for 15-20 minutes. As soon as the first smoke appears, the fire turns off - the calcination is completed.

The final step. The salt and oil are removed from the frying pan, and excess oil is thoroughly cleaned with a napkin. The product is not washable and in this form is ready for the first use.

How is cast iron cookware prepared?

A new cast iron frying pan must undergo a calcination stage in oil, which creates a natural non-stick layer, which subsequently ensures a golden crust on the product and does not stick to the bottom. How does this happen?

The frying pan is washed thoroughly with warm water and dish soap (for example, Fairy, Aos). The outside is wiped, the inside remains damp. The product is placed on the stove over medium heat. As soon as the last drops evaporate, this is a signal that the pan has warmed up to 100 °C.

Next step. Wear protective mittens (gloves) and lubricate the inside of the hot frying pan with vegetable or linseed oil. Time is given for the product to cool to a warm state. Then the same procedure is done a couple more times: heats up; lubricated inside with oil; cooling down. If a cast iron lid is included, then this procedure must be done in the oven, and not on the hob, turning the product itself over.

Do I need to season it with salt? It is necessary if the new cast iron product is heavily coated with industrial lubricant. It can be extremely difficult to completely wash with water and detergent. Then salt is poured into the pan, covering the bottom and walls as much as possible. The product is placed on medium heat. As soon as the salt begins to change color (this happens in 20-30 minutes), the calcination ends. Then the hot frying pan is also rubbed with oil, cooled and heated a couple more times, rubbed and cooled.

Some manufacturers even create a natural non-stick layer themselves. To find out, you need to carefully read the label. In this case, the new frying pan is simply washed, dried and ready for use.

If the product was subjected to strong mechanical stress during the cleaning and washing process (scrapers, metal scourers and active chemical agents were used), then after this procedure it must be dried over a fire and the inside should be lubricated with a small amount of vegetable oil.

How is an aluminum product prepared?

Preparation follows the same principle as in the case of a steel frying pan. The product is washed, dried and filled a centimeter with vegetable oil and two tablespoons of salt. Place on medium heat. After 15-20 minutes, the salt usually changes color and a slight smoke appears.

Next step. cleaned of salt and oil, excess is thoroughly wiped with a napkin. Rinse with warm water (without detergents) and wipe dry. Although you don't have to rinse it.

How to prepare a non-stick frying pan?

It is strictly forbidden to heat products. In this case, the frying pan is thoroughly washed using a sponge and mild dish soap and dried well. The inside is wiped with a cloth soaked in a small amount of vegetable oil.

Later, during operation, the inner layer can be periodically lubricated with a small amount of vegetable or linseed oil to maintain the best non-stick properties of the surface. The same can be done with ceramic-coated cookware.

Watch a 5-minute video showing how professionals prepare new frying pans for first use:

Is it dishwasher safe?

Which pans can be washed in the dishwasher and which cannot? A question that worries many. As practice shows, all frying pans, except steel ones, are not recommended to be washed in the dishwasher. There is only one reason: the non-stick layer disappears. As a result, the frying pan is washed “squeaky clean”, but is completely devoid of non-stick properties. Although manufacturers often recommend using a dishwasher when using pans. This is deceit and an obvious marketing technique to increase sales of their products.

Cast iron cookware is a time-tested thing. Probably only it is possible to pass it on from generation to generation. However, there is one “BUT”! It requires increased attention, careful care and careful storage. By following some simple rules for preparing new cast iron cookware for use (calcination), you will use it for many years. At the same time, it will not disappoint you with such unpleasant moments as rust or burning.

Video on how to calcinate and prepare cast iron cookware for the first use

Below we have collected several videos that tell you about several ways to heat cast iron cookware and prepare it for its first use for cooking.

How to properly care for cast iron cookware

Preparing a cast iron frying pan for use

How to clean a cast iron skillet. How to care for a cast iron frying pan

Types of cast iron cookware

To begin with, it should be noted that cast iron cookware can be divided into two groups:

• without cover;
• enameled.

Calcination of cast iron with enamel

Enameled cast iron does not need to be calcined. After purchase, it is enough to wash it in warm water using detergent. This applies to white and cream enamel. If the cast iron is coated with black enamel, then it is better to pour a thin layer of vegetable oil and calcine it on the stove. Then wash by hand or in the dishwasher. In such dishes you can not only cook, but also store cooked food.

How to calcinate cast iron without enamel?

It is a completely different matter to prepare uncoated cast iron products for use. It doesn't matter what you bought: whether it's a cast iron frying pan, a cauldron or anything else. When launching any cast iron product for sale, it is coated with special machine oil. This prevents the cast iron from rusting. The first thing you should do is wash it off. Wash the product in hot running water with detergent and dry.

Your product is ready for baking. Follow the instructions below carefully to get your cast iron cookware ready:

4 Easy Steps to Calcinate Cast Iron

1. The first calcination is salt. It can be made both in the oven and on the stove. It is necessary to fill the surface with salt so that it completely covers it and put it on fire. 10-20 minutes will be enough, just don’t forget about stirring.
2. Pour out the salt and rinse the dishes in hot water.
3. After this, you need to create a protective layer that prevents the cast iron from corrosion and burning. Fill the surface with a very thin layer of vegetable oil. Heat to maximum temperature and ignite in this way for 20 minutes.
4. The final stage of preparing uncoated cast iron cookware is washing and drying. Make sure that water droplets do not remain on the surface. The dishes can be wiped dry with a towel, or you can put them in the oven or on the stove to dry.

After this procedure of calcining cast iron cookware, you can use it without fear for your health.

Experienced housewives know that a new cast-iron frying pan requires special preparation before first use. This is explained by the peculiarity of the material from which it is made and the technology for producing such utensils. Cast iron is one of the oldest materials used by humans in cooking. The unique physical properties of cast iron allow you to prepare dishes that satisfy any discerning taste. These pans are not coated with a non-stick coating and do not undergo modern processing, but it is precisely because of this that food prepared using cast iron cookware, properly prepared for use, acquires a unique taste.

1 Features of cast iron cookware

Cast iron has a number of advantages over any ultra-modern material used in the manufacture of kitchen utensils and which requires special storage and operating conditions. But the apparent simplicity of cast iron does not mean that products made from it do not require special care. Proper preparation of a cast iron frying pan will improve its quality as a kitchen utensil and extend its service life, and cutlets and pancakes cooked on it will taste tastier. Many have encountered the fact that on an old frying pan that has served for decades, dishes acquire a special taste than if they used a new cast-iron frying pan for cooking. This can also be explained by the fact that the new dishes were not processed properly. Let's look at how to prepare a cast iron frying pan for its first use.

Proper preparation and operation of cast iron cookware, be it a frying pan or a saucepan, is necessary due to certain features and properties of the material. Main advantages:

1. Cast iron is an alloy of iron and carbon. A small amount of impurities (sulfur, manganese, silicon and some others) are natural. The material does not contain any additional chemical impurities or toxic substances.
2. Cast iron has low thermal conductivity, but good heat-retaining properties. This allows you to evenly distribute the heat during cooking, eliminating burning and undercooking. That is why food that requires simmering is cooked in cast iron cauldrons and saucepans.
3. The melting point of cast iron is about +1200ºС, which allows you to cook any food, including in ovens, without the risk of overheating the pan.
4. Cast iron is characterized by mechanical strength. Products made of cast iron are not afraid of interaction with other metal devices, abrasive materials, and do not require careful operation.
5. A unique property of cast iron cookware is that its frying properties improve depending on the period of use. The longer cast iron cookware is used, the tastier the dishes come out.
6. Cast iron is neutral to food acids, the quality of the surface does not deteriorate over time.
7. Cast iron has a high specific gravity; cast iron products are made thick-walled, which improves the accumulation and distribution of heat.

Cast iron frying pans

The disadvantages include:

• fragility of the material;
• inconveniences associated with the weight of products;
• prone to corrosion.

2 Preparing a cast iron frying pan for use

Take your time cooking minced meat and peeling potatoes after purchasing a new cast iron frying pan. In order for food to initially please you and your family and arouse the envy of your neighbors, it is necessary to carry out a set of simple preparatory measures, after which you can use the dishes. Over the centuries of using cast iron cookware, two methods of preliminary preparation have been developed. But you need to start not with calcination, but with cleaning.

Removing the anti-corrosion layer

Due to their susceptibility to corrosion, all kitchen cast iron products are subjected to special treatment with a sealant after casting. During long-term storage, cast iron may become stained with rust, so the manufacturer takes protective measures. The anti-corrosion layer must be removed with conventional detergents and warm or hot water. If rust is detected, it must be removed with a wire brush or washcloth. The properties of cast iron allow such harsh cleaning methods to be used painlessly. Upon completion, the product must be dried in air or in the oven at low temperature. After this, you can begin calcination.

3 Calcination using salt

Sprinkle table salt in an even layer onto a hot but not hot frying pan. For 20-30 minutes, the salt is calcined on the stove over medium heat with constant stirring. After calcination is complete, let the pan cool and rinse with warm water. The dishes are ready for use.

4 Calcination using sunflower oil

Cast iron cookware can be prepared in the same way as an aluminum frying pan. Apply a thin layer of sunflower oil to a warm frying pan on both sides. The dishes are placed upside down in the oven and heated for 60 minutes; smoke will be released normally. Oil can be replaced with solid animal fats - lard or lard. As a result of treatment, the pores of cast iron will be filled with fat, the surface will receive a natural non-stick coating and will acquire a shiny black color. After heat treatment, it is recommended to re-oil the inner surface. Despite the fact that cast iron is impervious to the impact of solid objects, to preserve the natural non-stick layer, it is recommended to wash the frying pan using neutral detergents and sponges.

Heating a cast iron frying pan

It should be noted that to prepare delicious food, a cast iron frying pan requires higher amounts of oil compared to its modern counterparts. Over time, the oil will be absorbed deeper into the porous metal, creating a unique protective film and giving cooking a unique taste.

5 Further care

Even with proper preparation of the cookware for use, you can lose all the positive characteristics and end up with a frying pan in which everything constantly burns or is not cooked through. When preparing food, it is recommended to use special wooden or plastic spatulas. After each use, the dishes must be washed, avoiding damage to the surface fat layer. The non-stick coating additionally serves as protection against corrosion, but if the surface is damaged and during long-term storage, rust spots may form. After cleaning, it is necessary to repeat the preparation of the product.

After many years of use, an unpleasant greasy deposit forms on the frying pan. It must be removed periodically, and you can even use hard metal brushes or special drill attachments. In case of mechanical cleaning of the frying pan, the non-stick coating must be restored. To extend the life, it is recommended to use several cast iron pans for different types of food. Experienced housewives note that different dishes turn out especially well in different frying pans. Some frying pans cook great pancakes, some cook meat and potatoes. With proper preparation and care, kitchen utensils will delight their owners for a long time.

P Cookware with non-stick coating is quite functional and easy to clean. Pans with a non-stick coating do not rust, are not afraid of exposure to aggressive chemicals contained in foods, such as acids and alkalis, and you can store food in the refrigerator in such dishes. However, there are a few things you need to be aware of to ensure that your pans, pots and pans have a long life. Standard non-stick coating is resistant to strong overheating, metal kitchen tools (especially knives) and abrasive cleaning materials. If you eliminate or at least minimize the influence of these negative factors, a non-stick frying pan will serve you for many years.

So, if you have become the owner of a new non-stick frying pan, before using it for the first time, you need to remove the packaging and all stickers and stickers. After this, wash the product with warm water and detergent and dry. Some manufacturers also suggest lubricating the inner surface with vegetable oil, but this operation can be completely avoided.

Attention! Never overheat a non-stick frying pan! In this case, damage to the product is inevitable.

During use, you should use kitchen utensils made of soft materials - wood, plastic or silicone. Metal tools may damage the non-stick layer. Even if you have a frying pan with a high-strength coating, the manufacturer of which claims the possibility of using metal kitchen utensils, it is still better not to use metal objects - this will significantly extend the life of the frying pan and will allow you to maintain good non-stick properties. Never cut food in a frying pan - knives leave deep scratches.

In order to maintain the good non-stick properties of the pan and its appearance, use sponges and mild detergents for washing. If food still burns on the cookware during the cooking process, you can first soak the product in water for a few minutes. It is better to wash dishes immediately after cooking - otherwise a layer of oil deposits will quickly form on the pan, which can be very difficult to remove without damaging the surface.

Concentrated detergents can be used to remove heavy grease stains.

Do not use steel wool or abrasive detergents for washing - the coating will quickly become thin and lose its functional properties and appearance.

As a rule, nonstick cookware can be washed in the dishwasher (but it is better to make sure by reading the instructions or information on the packaging first). For machine washing, it is better to use products that are close to neutral in pH level.

If the non-stick coating on your new cookware begins to swell and come off, this is a manufacturing defect. In this case, you have the right to return or exchange the dishes (see Consumer Protection Law).



Every housewife tries to simplify the cooking process with the help of modern household appliances and high-quality cookware. Today there is a huge demand for cast iron frying pans, since this material has many advantages. But after purchasing a new frying pan, you should not immediately start cooking, since you need to perform a few more simple steps that will extend the life of the cookware and prevent many problems in the future. In this article we will look at what to do with a new frying pan and how to make it non-stick.

Aluminum frying pan

Cookware made of aluminum or steel does not require complex manipulations after purchase:

1. Fill new, freshly washed dishes with liquid about half and add a slice of lemon.
2. We carry out a boiling process for 20 minutes, during which the hot steam will destroy all pathogenic microbes and harmful bacteria, and the presence of lemon will eliminate the unpleasant odors that are present when purchasing new dishes.

Method No. 1

The process of calcining a new aluminum frying pan with coarse salt is popular:

1. A new aluminum frying pan should be washed with detergent, wiped dry and placed on a gas stove.
2. Cover the bottom of an aluminum frying pan with coarse salt.
3. You need to keep the pan on low heat for about 20 minutes.

Important! Sometimes this process is accompanied by an unpleasant odor - this is quite normal for aluminum cookware.

1. After the required period of time, turn off the stove and allow the salt to cool.
2. Discard the salt and wipe the bottom of the aluminum frying pan with a cloth soaked in vegetable oil. For this purpose, the ideal option would be to use refined oil.
3. You need to keep the pan on low heat for about 20 minutes, then wash it, but without detergent.

Method No. 2

The second method is almost similar to the first method, only in this case kitchen salt is not used. The calcination process is accompanied only by oil. It is necessary to pour more of it, and perform the calcination procedure for 40 minutes over low heat.

Method No. 3

What to do with a new frying pan if you have very little time? In this case, the third method will come to the rescue. With this method it is quite enough:

1. Wash the aluminum pan.
2. Wipe dry and wipe with a cloth moistened with vegetable oil.
3. Then place the dishes in the oven upside down and turn the temperature to 180 degrees. Aluminum cookware should be left in the oven for an hour. After the required period of time, turn off the oven and let the pan cool there.

Steel frying pan

To prevent burning, you can use these recommendations:

• You can use a hot frying pan and cold oil. The best method for preventing food from burning is to preheat a steel frying pan. Heat the dishes over low heat, pour vegetable or butter into it right before possible cooking.
• The cooking temperature needs to be adjusted. Using too high a temperature is guaranteed to cause the food to burn. The high heat setting on the stove is only used when boiling water and deep frying. In order to avoid scorching and burning of used products, it is necessary to reduce the cooking temperature.
• Food must be reheated before cooking. Applying cold food to a hot pan will cause sticking. To avoid this problem, you need to allow the food you take out of the refrigerator to reach room temperature, but you don’t need to leave it for a long time.
• When cooking, do not overcrowd the pan. If you put too much food on it, it messes with the temperature of the steel pan, which encourages burning and sticking. In this case, the food is cooked unevenly.
• Do not use non-stick or cooking sprays. The use of such products creates more problems with adhesion and does not help solve them. The edges of the pan, where the spray does not burn out, are especially affected.

Important! If the purchased frying pan has a non-stick coating, then it is necessary to maintain it in proper condition. Do not use metal tools to clean the surface of the frying pan, do not wash dishes with abrasive materials such as a hard metal sponge, and do not cook over very high heat.

To extend the life of a steel frying pan, you need to remember a few simple rules:

• Some strong detergents can be harmful to pans. This is especially true for those detergents that are used for dishwashers, as they wash out all the oil and dry it out.
• The calcination process uses the property of pores in the metal. They are filled with polymerized oils and fats, which create a non-stick coating. Stainless steel is practically devoid of pores, which is why it is preserved so well over a long period of time.

Cast iron frying pan - advantages and preparation features

Cast iron is considered the best material for making kitchenware because it is environmentally friendly, durable, reliable and can last for a very long period of time.

Cast iron frying pans have a number of advantages compared to ultra-modern non-stick products:

• Cast iron is the oldest alloy used for making kitchen utensils. This material does not contain unnecessary chemical impurities, and is also absolutely non-toxic during the heating process.
• It conducts heat poorly, but retains it excellently, so such a frying pan must be thoroughly heated before use.
• A cast iron frying pan evenly transfers heat to products, so they do not burn, do not lose juices and acquire a unique taste.
• These products cope well with long-term simmering.
• The cast iron surface is absolutely neutral to food acids.
• Suitable for all types of stoves and ovens.
• Cast iron is very durable and cannot be deformed, so this type of cookware lasts a very long time.
• It is easy to restore the original appearance, as well as non-stick properties.
• The surface is not subject to mechanical damage, so you can use any devices in the process of stirring dishes.
• A cast iron grill pan with a textured bottom makes it possible to cook food with virtually no fat.

All these benefits can be appreciated if you know what to do with a new cast iron frying pan?

Important! This type of cookware also has a number of disadvantages:

• huge weight;
• the ability to rust, so it is necessary to periodically carry out preventive procedures;
• food cannot be stored in it;
• necessary special but simple care;
• may break if dropped.

Rules for the care and use of a cast iron frying pan with a non-stick coating

How to make a cast iron frying pan non-stick and maintain these properties? For a cast iron frying pan, the rules for care and operation are not as strict as those for Teflon or ceramic models, but still, there are certain tips:

• It is necessary to buy kitchenware only of high quality and from well-known manufacturers, since the service life of the product directly depends on this.

Important! The lack of shine on the surface and uneven heating of the pan indicate a poor quality model.

• Use wooden spatulas during cooking as this will help keep the surface smooth.
• Do not leave a cast iron skillet on the fire without water or food as this will damage the non-stick coating and reduce the life of the product.
• Wait for the pan to cool down rather than cool it under running cold water. That is why it is necessary to wash a cast iron product only after it has completely cooled.
• Kitchen utensils should be washed after each use. After the cooking process, soot and burnt oil remain on the frying pan, which damage the surface. If you do not wash the product, food will burn in such places, which will cause certain difficulties when washing dishes.
• The washing process must be carried out under hot water, and hotter water promotes better and more effective removal of excess fat.
• If a regular dishwashing sponge cannot get rid of dirt, you can use scrapers and metal brushes, but you just need to be very careful not to damage the surface of the pan.
• It is undesirable to use chemical fat solvents, as they destroy the created non-stick layer. This is why you may need to re-harden your cast iron frying pan after using a fat-dissolving agent.
• The washed product must be completely dried, and then greased with a piece of margarine or lard on the inner surface.

Important! This procedure is mandatory, since the greasy film prevents oxidation of the surface and helps maintain the non-stick properties of the pan.

• The best place to store clean cookware is in the oven, as it has the lowest level of humidity.

You will find more tips on the proper use of cookware made from this material in our separate review ““.

Renewal of non-stick properties

If a cast iron frying pan is covered with a layer of soot, has lost its non-stick properties and food begins to stick, then it is necessary to restore the original condition of the cookware. How to make a cast iron pan non-stick again? This procedure differs from preparing a new frying pan by prolonged calcination.

To restore the non-stick properties of a cast iron frying pan you need to:

1. Preheat the oven to the highest possible temperature.
2. Place an old frying pan in it.
3. Wait a few hours until all the husks begin to fall off the pan.
4. Remove the dishes and wait until they cool completely.
5. Carry out the procedure of calcining a cast iron frying pan to acquire non-stick properties.

If the pan burns

You should try to soak food that has stuck with water and then remove it with a sponge. In especially severe cases, you can use a solution of laundry soap. When using strong dishwashing detergent or a metal scraper, it is necessary to reapply the non-stick layer.

Important! Frequent use of a cast iron frying pan improves the quality of cooking. They don't burn and the crust becomes crispier.

What to do if a cast iron frying pan starts to rust?

If traces of corrosion appear on the surface of a cast iron frying pan, you need to think about updating the non-stick layer:

1. First you need to remove the rusty areas with a sponge. You can also use sandpaper if using a regular kitchen sponge does not bring the desired result.
2. After this, heat the cast iron frying pan as before the first use, saturate it with fat.

Important! In order not to wash off the non-stick coating so often, it is very convenient to have several frying pans on which you can separately cook pancakes, fry fish and meat, stew vegetables, cook scrambled eggs or an omelet.

How to clean a cast iron frying pan from years of carbon deposits?

Many families pass down kitchen utensils from generation to generation. Such dishes, which have been used for several generations, preserve dear memories of ancestors, family traditions and holidays, and the tastes of favorite dishes. These kitchen utensils require a new life.

And there are times when the frying pan is not really old, but is simply used often and there is no time to wash it. Cleaning cast iron cookware is not difficult at all.

Long-term carbon deposits on cast iron cookware can be removed in several ways:

1. A cast iron frying pan can be calcined in the oven, or you can use a gas burner. After five to six hours, the carbon deposits easily fall off at the touch of a sharp object.
2. You can apply mechanical force to the burnt layer of a cast iron frying pan. A wire brush, sander or drill with a metal attachment can solve this problem.
3. For cast iron cookware, you can also use chemical solutions that can soften the hardened fat layer.

Important! It is best to carry out these procedures not indoors in the apartment, but in an open area, since all methods are accompanied by certain difficulties:

• The first method is characterized by the prolonged release of caustic, harmful smoke.
• The second method is accompanied by uncontrolled splashing of soot pieces that fly into all the cracks, so you need to protect your eyes and nose.
• The third method is characterized by the process of boiling chemical solutions, which are accompanied by the release of harmful fumes. Even when working outdoors, you should not neglect personal protective equipment such as goggles, gloves and a respirator.

Chemical solution for removing carbon deposits

Let's consider the chemical composition of the solution, which can soften carbon deposits. To prepare it, you will need an ordinary bar of laundry soap, 200 ml of silicate glue and 500 g of baking soda. How to proceed:

1. Add the grated piece of laundry soap to a bucket of water in which the cast-iron frying pan will be soaked, and mix with office glue and baking soda.

Important! This composition of the substance can also be used to clean delicate dishes. Cups, plates, spoons, forks, knives, and pots are perfectly cleaned with this composition. However, there are limitations for Teflon-coated cookware.

1. We heat the chemical solution.
2. Stir until the laundry soap is completely dissolved, and then lower the cast iron dishes into the solution.
3. The further process consists of heating to a boil, after which we reduce the heat and “cook” the cast iron cookware over low heat for 3-4 hours, not forgetting to constantly add water.

Important! If such procedures are performed in the kitchen area of ​​the apartment, then you must turn on the hood and make sure that all the windows in the apartment are open.

1. After four hours, you need to check the condition of the burnt layer of the frying pan - it should become very soft, and now it can be very easily scraped off with a sharp knife or scraper. If the carbon layer is not soft enough, then you need to increase the “cooking” time of the cast iron cookware.
2. When the carbon deposits have completely softened, you need to scrape it off the cast iron frying pan and rinse the dishes thoroughly.

Important! After this, you need to additionally boil the kitchen utensils for about 30 minutes in clean water until the soap solution completely disappears and, at the end of the cleaning process, ignite and grease them, as at the beginning of use. Now you can use your cast iron frying pan again.

Heating a new frying pan

All cast iron products at manufacturing plants are treated with a sealant, since this procedure helps to avoid the formation of unpleasant rust on the surface of kitchen utensils. That is why, after purchasing such cookware, you should not immediately use it for cooking.

So what should you do with your new frying pan?

A cast iron frying pan must be washed with regular detergent in warm water, and then placed in the oven to dry, and the temperature should not exceed 200 degrees.

Important! Since the surface of cast iron has a porous structure, the holes must be filled with fat. After this, it will become smooth and even, like Teflon or ceramics, and, accordingly, will receive a non-stick coating. There are several ways to do this.

Sunflower oil

The most common method is using sunflower oil.

How to make a frying pan non-stick:

1. Heat the dishes a little.
2. Grease the frying pan on both sides with a thin layer of sunflower oil.

Important! In the future, you will not need to grease the outside of the pan, since this is done only before the first use to ensure a non-stick coating.

1. Place the product in the oven upside down and wait until the smoke disappears.

Important! If the frying pan has a handle made of plastic, then placing such a product in the oven is strictly prohibited, since plastic melts very easily.

1. Take out the frying pan.
2. Re-grease with sunflower oil and wait until it cools completely.

After these procedures, the new frying pan takes on a shiny appearance, heats up evenly, and is easy to clean.

Important! To create a smoother and denser non-stick surface, it is recommended to use solid animal fats and lard. After such treatment, the dishes should be washed in hot water only by hand, and try to avoid aggressive detergents.

Salt

You can also use salt to season a new pan. This method appeared a long time ago, but is still very popular and characterized by high reliability.

In order to make the surface non-stick, you must:

1. Heat the pan.
2. Sprinkle salt on the surface.
3. Heat the pan for 20 minutes, stirring the salt constantly.
4. Pour salt out of the dishes.
5. Rinse the pan under warm water and dry.

Proper use of different types of frying pans

All kinds of frying pans are used for the process of preparing various dishes. Using the right type of frying pan helps to keep your cookware in excellent condition, so you need to clearly understand which frying pan is intended for what:

• The stainless steel frying pan is ideal for preparing sauces, gravies and other liquid dishes. They can also be used to cook acidic foods. But cookware with a non-stick coating will begin to react with elements of acidic substances, and as a result, damage to the surface occurs.
• Non-stick frying pans should be used for frying eggs and other foods that may burn.