About coated pots and pans
Coated container having an interior and sometimes exterior coating of polytetrafluoroethylene (PTFE) having different brand names, as Quick grinding, Teflon, or Tefal Silverstone.
There are also coatings which are reinforced with metal is titanium. These are often small amounts of titanium, but the durability is greatly improved.
The one that I love is called Orgreenic, which you read more about it here!
Materials
Most coated containers are made of extruded or cast aluminum, but can also be of stainless steel sheet.
Coated pans of extruded aluminum are generally cheaper to produce and thinner than molded. They have good heat conducting properties, but the thinner the bottom the harder they are to fry, because they are more sensitive to heat regulation and tend to settle.
Frying pans made of cast aluminum is easier to fry as they are not as sensitive to heat regulation. They sit not as easy when the goods are stronger, but is therefore also heavier.
Coated kitchenware and pans can be used for all cooking on the stove. They do not require a lot of fat during cooking, do not burn in so easily, are relatively easy to carry and easy dishes.
Coated containers are susceptible to overheating and metal utensils.Overheating is the biggest reason that the coating is destroyed, you should always strive never to high temperatures during cooking, the average power is enough. Frying pans can sit on the cooled too rapidly. Rinse never a hot pan with cold water.
Tools
Utensils made of plastic and wood can be used. Use only metal tools if the manufacturer recommends.
Stoves
Coated containers can be used on cast iron plate, gas burner, ceramic hob and halogen. Vessel with magnetic bottoms can also be used on induction cooktops. Aluminum base can provide metal marks on the glass ceramic hob and halogen, discoloration trimmed quite easily removed with cleaners intended for glass ceramics.
Cleaning
Coated containers washed by hand in warm water and detergent. They can also be machine washed if recommended by the manufacturer. Should they be machine washed, it is important that the handles and knobs can withstand the heat in the machine, be aware also that the bottoms of aluminum discolors the dishwasher. If the vessel is dishwasher safe, it may afterwards have to grease the inside with cooking oil. It is also important to wash lived the outside because pure bottom conducts heat better than dirty.
Never use abrasive scouring powder, steel wool or sharp cleaning sponges, instead use a brush and a soft sponge.
Burnt
It is very seldom coated stent burn in, if it happens, it's almost always due to the high temperature used, or that the vessel has boiled dry. In most cases it is enough that the vessel be washed as usual with the brush in warm soapy solution. Sometimes, the vessel may have to bear with some detergent solution, in order that the adhesion is loose.
Darkening
If the coating is dark or discolored, it is because of the high heat used in cooking or the vessel heated blank.
The coating will not wash away. It's fine to continue to use the vessel, but the steak and kokegenskaperna deterioration and lifetime.
Peeling off the coating and scratch
This occurs if the metal tool is used, or if you cut your food with a knife in the forehead, for example, if a steak to share. The damage occurs more easily if the surface is dark colored, see above. It is safe to continue using the vessel, but the steak and kokegenskaperna deteriorate. If a flake of the surface ends up in your food, it stops not remain in the body and disappear out the natural way.
Glue residues
This type of stains can occur if the price tags and labels were attached long or if the vessel has been used before being removed. Soak the vessel and then rub off as much glue and paper residue as possible with a cloth. Then rub the stain with oil and let it work for a while. Then rub off the stain and wash the vessel as usual.
Energy
Save energy by selecting the pots with bottoms that are tailored to the size of the plate. Always use a lid when cooking, it takes up to 70% more energy to boil water without a lid. Also, use containers with smooth flat bottoms, it takes about 30% more energy than necessary if the bottom is uneven.