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How to clean steel pans- Steel is the perfect material

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  Knowing tricks and curiosities about how to clean steel is very important because objects made of this material need meticulous cleaning to keep them in good condition for as long as possible. Steel is the perfect material in the kitchen thanks to its resistance to temperature changes, corrosion, and stains. If you know how to take care of it and clean it, you won’t have any problems keeping your pans looking perfect! Steel frying pans are resistant and perfect for everyday use due to their lightness and functionality. This material is prone to get dirty easily, lose its shine, and get ruined if it is not cleaned in the most suitable way. The chromium in the steel reacts with the oxygen in the air forming a protective layer that prevents the appearance of oxide and permanent or difficult-to-remove stains. Therefore, steel is used a lot, because it prevents many stains and wears on the surface of the pans. To keep this protective layer in good condition, you will need to follow a spec
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Buying guide for non-stick frying pans

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 Everyone has a few pots and pans at home. Whether it is a frying pan or a frying pot,  non-stick pans  are used in modern kitchens. The  brands and prices of non-stick pans  are varied, and they seem to be similar in many cases. In this article, we discuss the difference between them and how to choose the most suitable pan for you. Why do you need a non-stick pan? The frequency of  non-stick kitchenware  in modern kitchens is getting higher and higher. Most frying pans are non-stick because if you use frying pans without non-stick coatings, such as uncoated  stainless steel frying pans , and  copper frying pans , you need a certain amount of time. Cooking skills, otherwise, the bottom of the pan will be a mess. Advantages of non-stick pans: easy to clean Reduced oil and butter usage means healthier, time-saving cooking Introduction of non-stick coating technology The current mainstream cookware non-stick technology:  A: Fluoropolymer coating B: Silicone resin coating Fluoropolymer coa
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Ceramic Pans: What they are and how to choose the best ones

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  Ceramic  pans  are an optimal solution to Teflon. Since Teflon, toxic and harmful to health, has been banned, the best solution to make pans non-stick are two: the stone coating and the ceramic coating. A  good  ceramic coating   ensures healthy cooking without added fat, is resistant to thermal shock, and is easy to clean. And maintenance becomes practical and fast. Ceramic frying pans: Key features Unlike harmful materials, ceramic pans are guaranteed and are now very popular. Ceramics is a natural element and is used to compose the cladding together with other materials. It is a coating and not a 100% ceramic pan-like mini pan. To find out more read the article   Pans: Guide to the choice of materials The basic  pan  is most often made of  aluminum  and then  coated  with several layers of material that are also composed of  ceramic . The difference is made by the brand that produces it. Some brands have even put on the market a compound they have developed and guaranteed even for
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Stainless steel frying pans

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  Most people, when they look for a  stainless steel pan , it's because they don't want pans or pots coated with Teflon or other non-stick materials. Furthermore, many people argue that Teflon is not very safe for our health, in addition to the fact that the taste of cooked foods loses its flavor. These are opinions and can be debatable and variable. Returning to stainless steel pans, which do not have these problems, you should know that there are two types:   magnetic and non-magnetic stainless steel . Between the two it is advisable to avoid the non-magnetic one because it has a very high nickel content and nickel is allergenic as well as carcinogenic. How to cook with stainless steel pans Many people find it difficult to cook with  stainless steel pans , especially after using non-stick pans for a very long time. Switching from Teflon to stainless steel may take some practice. One of the first pieces of advice we can give you is that stainless steel pans must be preheated b
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