Tillie Doyle
Controlling the burner for pans is an important skill for any cook to master. Pans can be heated in various ways, including on a stovetop, in an oven, or using an induction burner. Pans can also be made from different materials, such as cast iron or Teflon. Each heating method and pan material requires different techniques to control the heat effectively and avoid burning your food or damaging your cookware. For example, an induction burner can heat a pan very quickly, but it's important to heat the pan gradually to allow the heat to move from the bottom to the sides. Similarly, cast iron skillets should be heated slowly to avoid warping the metal, while non-stick pans can be more easily damaged by high heat. Properly controlling the burner can help distribute heat evenly, preventing hot spots that can burn your food.
How to Control Burner for Pans
| Characteristics | Values |
|---|---|
| Type of Cookware | Cast iron pans are suitable for induction burners. Pans with Teflon and other non-stick coatings are also available. |
| Heating Technique | For induction burners, heat the pan gradually, allowing the heat to move from the bottom to the sides. Avoid overheating the pan, as this can damage the burner and cause the pan to warp. |
| Preheating | Preheating an empty pan on an induction burner is possible, but increase the power gradually to ensure even heating. |
| Heat Distribution | Rotate the pan constantly to distribute heat evenly, especially if using an old stove with uneven heat distribution. Flame tamers or heat diffusers can also help control and distribute heat. |
| Seasoning | Season cast iron pans with oil or fat to create a stick-proof surface. Avoid using vegetable oil; instead, use lard or solidified bacon grease. |
| Cleaning | Regularly wipe down the stovetop and burners to prevent residue buildup, which can burn and stick to cookware. |
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What You'll Learn
Heat conduction and temperature control
Cooking is the process of changing the chemistry of food by transferring energy to it. This energy is transferred in the form of heat, which causes food molecules to vibrate, resulting in an increase in temperature. Understanding heat conduction and learning to control heat are fundamental skills for cooking.
Heat conduction is the process by which heat is transferred from one substance to another through direct contact. In the context of cooking, heat is conducted from the burner to the pot or pan, and then from the cookware to the food. The efficiency of heat conduction depends on the material of the cookware. For example, steel is a better conductor of heat than air because it has a higher density, allowing it to heat up faster.
To control the heat conduction and temperature while cooking, several strategies can be employed:
- Use suitable cookware: Choose pots and pans made with conductive materials such as Teflon or cast iron. These materials distribute heat evenly and prevent food from sticking easily.
- Season your cookware: Seasoning cast iron cookware with oil or fat creates a non-stick surface, preventing food from burning and making cleanup easier.
- Heat management: Gradually increase the heat to allow for even heat distribution throughout the cookware. This is especially important for induction burners, as they heat the bottom of the pan faster than the sides.
- Stirring: Stirring the contents of the pot or pan helps distribute heat evenly and prevents hot spots. This is essential when boiling water or cooking foods with high water content.
- Flame tamers: Using a flame tamer, also known as a heat diffuser, between the burner and the cookware can help control heat distribution and prevent excessive burning.
- Deglazing: Regularly deglazing cookware can reduce the buildup of burnt residue, making it easier to maintain even heat distribution and prevent food from sticking.
- Cleanliness: Keep your stovetop, burners, and cookware clean. Residue from spilled sauces, sugary syrups, or burnt food can lead to uneven heat distribution and cause sticking.
By understanding heat conduction and implementing these heat control strategies, you can improve your cooking results and prevent unwanted burning or uneven cooking.
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Cleaning burnt pans with baking soda
Baking soda is an effective way to clean burnt pans because it has mild abrasive properties, and its alkaline pH can help neutralize acidic burnt foods. It can also be combined with an acid such as vinegar or lemon juice to create a fizzing reaction that helps loosen burnt food.
- Remove as much burnt food and debris from the pan as possible.
- Keep a thin layer of water in the pan.
- Sprinkle the bottom of the pan liberally with baking soda. For a large pan, use 2-3 tablespoons of baking soda.
- Cut a lemon in half and use the flesh side to scour the pan with the baking soda and water mixture. The combination of the acidic lemon juice and alkaline baking soda will create a fizzing reaction that helps loosen burnt food. If you don't have a lemon, you can use white vinegar instead.
- If your pan has a lot of burnt-on residue, you can also boil a mixture of water and vinegar in the pan before adding the baking soda. This will help to break down the burnt food even further.
- Use a spatula or scraper to deglaze the bottom of the pan, loosening the bits of burnt food.
- If necessary, add more baking soda and water and let the paste sit for a few minutes before scouring again.
- Discard the liquid and scrub the pan with a nylon scrub brush or scouring sponge, adding more baking soda as needed. Be careful not to use metal tools or scrubbing pads on non-stick pans, as this can damage the surface.
- Rinse the pan with warm, soapy water and dry it.
With these steps, you can effectively clean a burnt pan using the power of baking soda and some elbow grease!
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Using flame tamers
A flame tamer, also known as a heat diffuser, is a simple yet ingenious device that sits on top of the gas burner and helps distribute heat evenly. It is a metal disk that controls the distribution of heat, leading to even cooking and preventing excessive burning. It can be used with both gas and electric stoves.
To use a flame tamer, mount the disk on top of the stove, and then place the pot or pan on top of the flame tamer. The flame tamer receives heat directly from the stove's flames, allowing the bottom of the pot or pan to heat up evenly. This prevents hot spots from developing in the cookware, making it ideal for cooking delicate dishes like sauces, custards, and soups.
Flame tamers are especially useful for clay cooking, though they are not essential if you have seasoned the clay and heat it up slowly. They are also helpful in preventing smaller pans from tipping over.
It is important to note that a flame tamer can become very hot. Users are advised to allow it to cool down completely before attempting to move it from the burner. Oven mitts or a pair of pliers can be used to handle the flame tamer safely and avoid burn injuries.
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Seasoning cast iron pans
Seasoning a cast-iron pan is a simple process that can be done in a few different ways. Seasoning refers to the process of creating a hard, protective coating on the pan by heating thin layers of fat or oil on the cast iron. This coating prevents rust and creates a natural non-stick surface, improving the pan's durability and cooking performance. Here is a step-by-step guide to seasoning your cast iron pan:
Step 1: Prepare the Pan
Before seasoning, ensure your cast iron pan is clean and dry. If there is any rust, remove it thoroughly. You can use hot, soapy water and a stiff brush to clean the pan, but make sure to dry it completely afterward. It is important to note that cast iron is highly reactive, so it should not be left bare for long periods as it can rust quickly.
Step 2: Apply Oil or Fat
Drizzle a small amount of oil or fat onto a lint-free cloth and rub it thoroughly into the pan, including any parts made from cast iron. You can use vegetable shortening, flaxseed oil, lard, canola oil, or any cooking oil of your choice. Make sure the oil is evenly distributed and that there is no grease on the handle, as it can discolour when heated.
Step 3: Heat the Pan
Place the pan on a burner that is appropriate for its size—a large burner for a large pan and a small burner for a small pan. Heat the pan over a medium flame for about 10 minutes. This allows the oil to bond with the metal and form a non-stick coating. You can also place the pan in an oven to heat it, ensuring even heating for wider and taller pans.
Step 4: Remove from Heat and Wipe
After heating, remove the pan from the heat and let it cool. Wipe away any excess oil with a clean, lint-free cloth. You may need to repeat the heating and wiping process a few times to build up a good initial layer of seasoning. Ensure your kitchen is well-ventilated during this process, as seasoning can generate smoke and odours.
Step 5: Final Steps
Once you are satisfied with the seasoning, let the pan cool completely. Your cast iron pan is now ready for cooking! With proper care and maintenance, you can re-season your pan as needed to maintain its non-stick properties and durability. Remember, cast iron cookware is best hand-washed with hot water and a stiff brush, never in the dishwasher.
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Heating empty pans
Heating an empty pan can be problematic, with some manufacturers explicitly stating "never leave an empty pan on the cooktop". This is because the pan can reach a temperature at which the metal starts to deform, causing the pan to warp. The risk is greater when the pan is heated too quickly, rather than heated to too high a temperature. This is especially true for multi-ply pans, where the different materials expand at different rates when heated. Cast iron pans are an exception, as they are immune to permanent damage from high heat.
However, some manufacturers recommend heating their pans without oil or food. For example, T-Fal states that "you need to pre-heat your pan if you wish to get the best cooking results". This is because heating an empty pan can improve the distribution of heat, reducing the temperature drop when food is added. It is also a common practice in professional kitchens, as it saves time and helps prevent food from sticking to the pan.
If you do choose to heat an empty pan, it is important to increase the power gradually, allowing the sides of the pan to heat up along with the bottom. This is especially important for induction burners, which heat the area only directly beneath the pan. Additionally, it is important to ensure that your burner is clean and free of residue, as this can burn onto the bottom of your pan.
To prevent your pan from warping, it is recommended to season cast iron pans with oil or fat before use. This process involves coating the pan with a solid fat, such as lard or bacon grease, and baking it in the oven at 250 °F (121 °C) for 15 minutes. This prevents food from sticking to the pan and burning.
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Frequently asked questions
Heat the pan gradually, allowing the heat to move from the bottom of the pan to the sides. This will prevent the bottom from bowing due to a heat gradient.
Use flame tamers, also known as heat diffusers, to distribute heat evenly. Wipe down your burners regularly to prevent residue from burning onto your pans.
Coat the pan with lard or solidified bacon grease. Put the pan into an oven preheated to 250 °F (121 °C) and bake for 15 minutes. Remove the pan and dump out the excess grease. Place the pan back into the oven for two hours.
Fill the pan with hot water and baking soda and heat until boiling. Empty the pan and add more baking soda and enough white vinegar to cover the bottom. After the fizzing stops, scrub the pan.
Let the burner pans soak in a plastic bag for at least four hours. Then, scrub the pans with a steel wool pad and baking soda.
