The frying pan can be found in every home and in a multitude of different materials. But how do you actually clean it? And which frying pan is the most optimal for different dishes?
Star chef Erik Videgård has the answers in his large frying pan school, where he first and foremost talks about the popular cast iron pan.
– Making meatballs in these, wonderful. Cast iron is positive as it retains the heat and emits a little iron, and you may need that sometimes. The negative is that it emits little iron. This can be increased by adding acid. So if you make a tomato sauce or something with lemon or vinegar in a cast iron pan, it’s easy for the food to start to taste like tin, he says.
Therefore, you should burn in the pan
Yesterday 12:18
Do NOT do this with your frying pan – it will burn
Another popular product is the carbon steel boiler. But here some maintenance needs to be done.
– If you want it to last, it should be burned in before you start using it, not every time, but when you have bought it new. Now there are also those that are already burned in. You burn in yourself by putting in oil that you drag around, heat up until it starts to smoke, remove, dry out, add more oil and dry around until you get this black surface, he says.
The tip: You should do that every time
The stainless steel family can be a little more expensive – and here, too, the star chef has tips on how best to fry in that particular pan.
– The thing to think about with stainless pans, so that it doesn’t stick, is to heat up the pan dry first, then add oil, then you fry. You have to do that every time, says Erik Videgård.
Program host Jenny Alversjö realizes that she has made a mistake with her boilers.
– Now I understand why my meat always gets stuck. It’s because I go in with the oil from the start. I won’t do that again, she says.
In the clip above, you can see all of Erik Videgård’s tips on frying pans.