Eradicate Smoke And Smell From Your Pan

Smoke in the kitchen is not only unpleasant but also a health hazard. Cooking smoke is caused by the thermochemical breakdown of organic material at high temperatures, often due to overheating or the use of oils with low smoke points. To prevent smoke from occurring, it is important to control the heat, use oils with higher smoke points, and ensure that pans are clean and properly seasoned. In the event of smoke, it is crucial to address the source, ensure fire safety, and ventilate the area.

Choose a pan with a thick base to delay smoking

Choosing the right pan can make a big difference when it comes to preventing smoke. A thick-based pan can help delay the onset of smoking, but it's important to understand the pros and cons of different pan thicknesses to make an informed decision.

The thickness of a "thick base" varies depending on the material. For example, a thick base in an aluminum pan would be approximately 5 mm, while a cast-iron pan would be considered thick at around 4 mm. These thicker pans have the advantage of greater stability due to their ability to better compensate for the stresses caused by thermal expansion. They also retain heat better, which can be useful for maintaining a consistent temperature, especially with induction hobs that switch the heat supply on and off intermittently.

However, there are some drawbacks to thick-based pans. One obvious disadvantage is the increased weight, which can make them more challenging to handle, especially for dishes that require frequent swirling or quick movements. The greater mass of thicker pans also requires more energy and time to heat up.

On the other hand, thin-based pans offer the advantage of being lighter and heating up more quickly. They are easier to maneuver and are ideal for cooking techniques that involve frequent pan-swirling.

Ultimately, the choice between a thick or thin-based pan depends on your personal preferences and cooking needs. If you prioritize stability and even heating, a thick-based pan is a good option. However, if you value agility and quick heating, a thin-based pan might be a better choice.

To summarize, while a thick-based pan can help delay smoking, it's important to consider the trade-offs in terms of weight, heating time, and maneuverability. Combining the right pan with other smoke-reducing techniques, such as using high smoke-point oils and proper pan seasoning, can help you effectively manage smoke during cooking.

Avoid overheating your pan

To avoid overheating your pan, it's important to control the heat. When heating up a pan, it's best to do so for a short period of time, usually around 2-3 minutes, before adding your food. This ensures that the pan's sides also heat up. Once the pan is heated, you can add your cooking fat and continue cooking at a lower temperature. It's crucial to turn the heat down from high to prevent the pan from overheating. This is especially important if you're using an induction hob, as these hobs heat up kitchenware much faster than traditional hobs.

When using a nonstick pan, such as a Teflon pan, it's important to never preheat the pan while it's empty. Preheating an empty nonstick pan can cause the temperature to rise too high, leading to overheating. Instead, always ensure there is food or liquid in the pan before preheating. Additionally, when cooking with a nonstick pan, it's best to stick to low or medium heat. High heat is not recommended for nonstick pans as it can cause the nonstick coating to deteriorate and release toxic fumes.

To prevent overheating, it's also a good idea to avoid leaving the pan unattended while cooking. If you need to step away, reduce the heat to a lower setting or turn off the stove temporarily. This will help you maintain control over the temperature of the pan and reduce the risk of overheating.

Finally, consider investing in a heavier pan. Lighter pans tend to heat up faster and reach higher temperatures more easily, increasing the risk of overheating. By choosing a heavier pan with a thicker base, you'll have more control over the temperature and be less likely to overheat your pan.

Remove oil or soap residue

To remove oil or soap residue from your pan, you can use a combination of vinegar and baking soda. First, wash the pan lightly with water and spray white vinegar. If it is a small pan, fill it with enough vinegar to cover the area with oil residue. Leave the pan with the vinegar for at least half an hour or a couple of hours.

After this, remove the vinegar and add a little salt or baking soda. Scrub the pan with a regular washing soap and it's done! You can also use baking soda and water to make a paste and apply it to your pan, especially if there is cooking spray residue. Scrub the paste gently using a soft sponge, and then rinse the pan with lukewarm water.

For stainless steel pans, it is recommended to rub white vinegar on the pan and leave it for 5-10 minutes. Then, sprinkle baking soda on the greasy areas and scrub the pan with hot water, a soft sponge, and mild dish soap. Rinse the pan and wash it again with a clean sponge.

For cast iron pans, avoid using soap or soaking the pan in water. Instead, use paper towels to wipe off as much grease as possible, and then add a generous amount of salt. Scrub the pan with a non-corrosive sponge or brush, rinse, and dry on a lit stove. Alternatively, you can spray some white vinegar and sprinkle baking soda on the pan. Use a non-corrosive sponge or soft-bristled brush to scrub the surface, rinse, and dry on a hot stove.

Season your pan regularly

Seasoning your pan is a crucial step in maintaining its non-stick properties and preventing rust. It is the process of creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This process is called polymerization, where the oil bonds to the metal and to itself, forming a protective layer that prevents food from sticking.

To season your pan, start by choosing an oil with a medium to high smoke point, such as vegetable oil, canola oil, or corn oil. Avoid using butter or olive oil, as they have lower smoke points and can leave a sticky residue.

• Clean your pan thoroughly with hot, soapy water, especially if it is new. Use a stainless steel scrubber for cast iron and heavy-duty carbon steel pans, and a dish towel for tin-plate and hard-coat aluminum pans.
• Rinse and dry your pan with a clean towel.
• Place the pan in a preheated oven at 300-500°F (150-260°C) for 15 minutes to ensure it is completely dry.
• Once the pan is cool enough to handle, apply a thin layer of oil or shortening to the entire surface, including the bottom but excluding the handle in most cases.
• Line a baking sheet with aluminum foil and place it on the bottom rack of the oven to catch any drippings.
• Place the pan on the middle rack of the preheated oven. You may place it upside down to allow excess oil to drip off.
• Bake the pan for the recommended time, which will vary depending on the material. For cast iron, this is typically 45 minutes to an hour; for hard-coat aluminum, 15-20 minutes; and for tin-plate, also 15-20 minutes.
• After baking, turn off the oven and let the pan cool completely. This gradual cooling helps the oil polymerize and create a durable non-stick coating.
• Once cooled, remove the pan from the oven and wipe off any excess oil with a clean cloth.

Repeat the above steps up to three times to build a stronger seasoning layer. Your pan is now ready for use!

To maintain the seasoning, simply use your pan regularly. Each time you cook with oil, you add to the seasoning. However, certain activities can remove seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils. Therefore, it is recommended to season your pan in the oven a few times a year, especially when restoring a rusty pan.

Clean your pan thoroughly

To clean your pan thoroughly, you must first let it cool down completely. Once it has cooled, dump the burnt food into a trash bag, seal it, and remove it from your home. If there is any food stuck to the pan, soak the pan in hot, soapy water to loosen it, then scrub the pan to remove any remaining residue.

Boiling water and vinegar in the pan can also help to remove burnt spots. Alternatively, scrub the pan with baking soda, which has a gentle abrasive quality. If your pan has a non-stick coating, be sure to use a non-abrasive sponge to avoid damaging the coating. Wash the pan with hot, soapy water, ensuring that you remove any lingering smoke aroma.

If your pan still has a smokey odour, try boiling water and white vinegar in the pan, then reduce the heat and let it simmer. You can also add whole spices or fresh lemon slices to the boiling water for a natural scent.

Frequently asked questions