Easy Cleaning Of Paniyaram Pan: Tips And Tricks

Paniyaram pans are used to make South Indian crisp pan-fried rice lentil dumplings known as paniyaram. They can also be used for a variety of other dishes, including egg bonda, aloo bonda, and sweet banana paniyaram. When it comes to cleaning a paniyaram pan, it is important to note that different types of pans may have specific care instructions. For example, non-stick pans should not be cleaned with metal utensils or steel wool, and food should not be stored in them. Cast iron pans, on the other hand, need to be seasoned before use and cleaned with a gentle soap solution and a soft sponge.

How to clean a cast iron paniyaram pan

Cast iron pans are a versatile and durable option for cooking, but they do require some special care when it comes to cleaning and maintenance. Here's a detailed guide on how to clean a cast iron paniyaram pan:

Step 1: Cleaning the Pan

Start by cleaning the pan while it's still hot, as stuck-on food will harden as it cools. Use hot water to help loosen any food residue and scrub the pan firmly with a cast-iron scrubber or a non-abrasive sponge. Avoid using soap as it can strip the seasoning from the pan. If there is stubborn stuck-on food, you can use a pan scraper or a wooden spatula to remove it. For tougher residue, sprinkle some kosher salt in the pan and scrub with a damp sponge; the salt acts as an abrasive cleaner without damaging the seasoning.

Step 2: Removing Stuck-on Food

If there is still food stuck on the pan, try boiling a small amount of water in the pan for 3-5 minutes. Let it simmer until the water evaporates, then wipe or scrub the pan again. You can also try using a small amount of mild detergent, but avoid metal scouring pads and dishwashers.

Step 3: Drying the Pan

After cleaning, it's important to dry the pan thoroughly. Use a lint-free cloth or paper towel to dry the pan promptly and completely. Make sure to dry all traces of moisture to prevent rusting. You can also place the pan on the stove over low heat to ensure all the water evaporates.

Step 4: Oiling the Pan

Once the pan is completely dry, use a paper towel or cloth to coat it lightly with a neutral cooking oil, such as vegetable, canola, grapeseed, or flaxseed oil. You only need a very thin layer of oil. Wipe the surface with oiled paper towels until there is no oil residue left and the pan looks dark and smooth.

Step 5: Storing the Pan

Make sure the pan is completely cool before storing it. You can store your cast iron paniyaram pan by hanging it on a strong hook or stacking it with paper towels between the pans to protect the finish.

Additional Tips:

• If your pan has developed rust, you can remove it by using the rough side of a dry Scotch-Brite sponge or a rust eraser. Then, wash, dry, and re-season the pan.
• To maintain the seasoning, use the pan often and cook fatty foods like bacon from time to time.
• Avoid soaking your cast iron pan in water as it can lead to rusting.
• Don't put your cast iron pan in the dishwasher.

By following these steps, you can keep your cast iron paniyaram pan in good condition and enjoy its benefits for a long time.

How to clean a non-stick paniyaram pan

Non-stick pans are convenient for cooking and easy to clean. However, they require careful maintenance to ensure their longevity. Here is a guide on how to clean and maintain a non-stick paniyaram pan:

Cleaning Your Non-Stick Paniyaram Pan:

• Allow the pan to cool down completely before cleaning. Rinsing a hot pan can warp it and cause damage.
• Rinse the pan with soap and warm water to remove leftover food particles. Use mild soap and avoid harsh detergents, as they can damage the non-stick coating.
• Scrub the pan with a sponge, washcloth, or soft-bristled brush to remove any remaining food particles. Avoid using steel wool or abrasive sponges, as they can scratch and damage the coating.
• Rinse the pan again to remove any soap residue.
• Dry the pan thoroughly with a clean towel or paper towels. Ensure that the pan is completely dry before storing it to prevent rusting.

Cleaning a Burnt Non-Stick Paniyaram Pan:

There are two methods for cleaning burn marks from a non-stick pan:

Method 1 - Soap and Water:

• Rinse the pan with soap and warm water to remove any leftover food.
• Scrub the pan with hot water and a non-abrasive sponge or cloth to remove burnt food residue.
• Rinse the pan again to remove any remaining soap or food particles.
• Allow the pan to dry thoroughly.

Method 2 - Vinegar and Baking Soda:

• Create a mixture of two tablespoons of white vinegar, baking soda, and a small amount of water directly in the pan.
• Place the pan on the stove and heat it up. Bring the mixture to a boil and stir occasionally for about 5 minutes.
• Remove the pan from the heat and allow it to cool down completely.
• Rinse the pan with warm water and wash it with a sponge and dish soap to remove any remaining residue.
• Dry the pan with a clean towel or paper towels.

Maintaining Your Non-Stick Paniyaram Pan:

• Always hand-wash your non-stick pan after each use. Avoid using a dishwasher, even if the manufacturer claims it is dishwasher-safe. The harsh detergents and high temperatures can damage the non-stick coating.
• Avoid using high heat when cooking with your non-stick pan. Use low to medium heat to protect the pan's surface and maintain its non-stick properties.
• Coat the pan with butter, oil, or fat before turning on the heat. This helps protect the surface and improves the non-stick performance.
• Avoid using non-stick cooking sprays. These sprays can leave a residue that builds up on the pan and affects cooking performance.
• Use wooden, silicone, or plastic utensils with your non-stick pan. Metal utensils can scratch and damage the coating.
• Season your pan with oil occasionally, following the manufacturer's instructions. This can help extend the life of the non-stick coating.
• Avoid subjecting the pan to sudden temperature changes. Allow the pan to cool down naturally and do not run it under cold water while it is still hot.
• Store your pan carefully. If possible, hang the pan or stack it away from sharp objects. You can place a paper towel between the pan and other cookware to prevent scratching.

How to clean a paniyaram pan with a scrubber

To clean a paniyaram pan with a scrubber, follow these steps:

Firstly, it is important to note that you should not use metal spatulas, forks, knives, whisks, or scouring pads to clean your paniyaram pan, as these can damage the non-stick coating. Instead, use a nylon scrubber or a soft sponge.

If your pan is lightly soiled, simply use a liquid soap solution and a soft sponge to clean it after each use.

If there are stubborn stains or burnt-on food, you can try the following methods:

• Mix baking soda and water in the pan and let it sit for several hours, then rinse and wash the pan.
• For more stubborn stains, boil a solution of 4 tablespoons of baking soda and 1/2 cup of water in the pan. Let the pan cool, then rinse the stain with straight baking soda and scrub with a nylon scrubber.
• For extremely burnt-on food, cover the bottom of the pan with baking soda, add water to make a paste, and heat the pan on the stove until it comes to a boil. Remove from the heat and let the solution cool before wiping or scrubbing away the burnt-on food.

Always dry your paniyaram pan immediately after cleaning and apply a thin layer of oil to the surface to maintain the non-stick coating.

How to clean a paniyaram pan with a wooden spoon

To clean a paniyaram pan with a wooden spoon, follow these steps:

• Avoid soaking the wooden spoon in water or putting it in the dishwasher, as prolonged exposure to water will damage it.
• Hand-wash the wooden spoon with hot water and mild dish soap shortly after use.
• For odour removal and extra cleaning, scrub the wooden spoon with the cut side of a halved lemon or with a baking soda and water paste.
• Rinse the spoon with soapy water and let it air dry completely.
• Once a month, rub mineral, walnut, tung, or linseed oil onto the spoon to prevent it from drying out. Ensure the oil is fully absorbed before using the spoon again.
• Replace wooden spoons every five years, as they may retain the odour or colour of certain foods over time.

In addition to cleaning the wooden spoon, here are some tips for maintaining your paniyaram pan:

• If using a cast-iron paniyaram pan, season it before first use and after each wash. To season, heat the pan, smear it with oil using a cloth or kitchen tissue, and let it smoke. Then, turn off the heat and wipe off the excess oil.
• For non-stick paniyaram pans, simply grease the pan before use.
• Ensure the pan is hot before pouring in the batter to prevent the paniyarams from sticking.

How to clean a paniyaram pan with a soft sponge

To clean a paniyaram pan with a soft sponge, follow these steps:

• After cooking with your paniyaram pan, use a soft sponge to scrub it with water. Avoid letting the pan soak in water, as this can cause rusting.
• If there are stubborn bits of food stuck to the pan, add some kosher salt and scrub with a damp sponge. The salt acts as a gentle abrasive to help remove stuck-on food without damaging the pan's surface.
• If there are still some stubborn bits, try bringing a small amount of water to a boil in the pan. Let it simmer until the water evaporates, then wipe out or scrub the pan again with your soft sponge.
• Mild detergent can be used if needed, but avoid using metal scouring pads or putting the pan in the dishwasher.
• Once the pan is cleaned to your satisfaction, rinse it well and set it on the stove over medium heat for a few minutes to dry thoroughly.
• Finally, when the pan is completely dry and still warm, use a soft sponge to apply a thin layer of vegetable oil to the surface. This will help prevent rust and maintain the pan's non-stick properties.

By following these steps, you can effectively clean your paniyaram pan with a soft sponge, ensuring it remains in good condition for future use.

Frequently asked questions