Emilie Meyer
Salt can be used in a variety of ways when cooking with a pan. Salt can be sprinkled into a pan before adding other ingredients, or it can be put directly onto the food before it is placed in the pan. Salt can also be used to clean a pan, either by sprinkling salt onto a warm pan and wiping it out, or by filling a burnt pan with warm water and salt, bringing the mixture to a boil, and then scrubbing the pan.
How to pan salt:
| Characteristics | Values |
|---|---|
| Reason | Prevent food from sticking, clean and dry the pan, clean burnt pans |
| Type of salt | Kosher, coarse-grained, high-quality salt, table salt |
| Amount of salt | A small bag, a tablespoon, a couple of generous pinches, 2-3 tablespoons, a couple more tablespoons |
| Pan type | Cast iron, aluminium without teflon or non-stick coating, stainless steel |
| Pan temperature | Warm, hot, smoking |
| Steps | Sprinkle salt in the pan, heat the pan, wipe off salt, rinse off salt, dry the pan, boil water in the pan, scrub the pan |
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What You'll Learn
How to clean a burnt pan with salt
Cleaning a burnt pan with salt is an effective way to remove burnt residue without the need for hours of scrubbing. This method can be done in around 20 minutes and will leave your pan "squeaky clean".
First, ensure your burnt pan has cooled down. Once cooled, fill the pan with warm water and add 2-3 tablespoons of regular table salt. Stir the salt and water mixture, ensuring the salt has dissolved. Leave the pan to soak for around two minutes.
After the pan has soaked, place it on the stove and boil the water for 15 minutes. Wipe away any excess water from the bottom of the pan and let it bubble. Boiling the salt and water mixture will remove most of the burnt residue, but if some residue remains, the next step is to scrub the pan with salt.
Pour out most of the hot salty water, leaving about half an inch of water in the pan. Pour in a couple more tablespoons of salt and use a scrub sponge to wipe away any remaining residue. Be careful to wear dish gloves or allow the pan to cool before handling to avoid burns from the hot water.
Finally, wash the pan normally with hot soapy water and leave it to dry. Your pan should now be clean and ready to use.
An alternative method for cleaning a burnt pan with salt involves sprinkling kosher salt directly onto the pan and using a wet paper towel or your hands to grind the salt into the metal. This method may require more effort due to the finer grit of table salt. After grinding, rinse the pan with water and add oil, allowing it to soak in. This method can also be effective in removing burnt residue from a pan.
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How to prevent food from sticking to the pan
While cooking, the most common reason for food sticking to pans is that it hasn't caramelized and naturally pulled away from the pan. This can be prevented by ensuring that the food has formed a crusty, golden brown exterior before attempting to move or flip it. This can be achieved by providing ample heat and time, and using a little cooking fat.
For stainless steel pans, the main reason for food sticking is the pan's porous surface, which causes food to get stuck in the pores. This can be prevented by preheating the pan, using low heat for cooking, and ensuring that the oil is heated properly. The "hot pan, cold fat" method is recommended by experts, where oil or butter is heated at the perfect temperature to create a protective steam layer around the food and prevent it from sticking.
Another method to prevent food from sticking to the pan is to keep the bottom always moist. This can be done by using additional oil or butter to grease the pan, especially when frying eggs, meat, or vegetables.
Additionally, it is suggested to sprinkle salt on the pan before cooking to prevent food from sticking. The salt absorbs the extra moisture in the pan, creating a layer between the pan and the food. However, this method may not be suitable for all types of pans, especially cast iron, as it can cause salt corrosion damage.
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The benefits of salting the pan vs the food
Salting the pan is a technique that has been passed down through generations, with some people swearing by its effectiveness in preventing food from sticking to the pan. This method is particularly useful when cooking with cast iron skillets, as the salt absorbs the extra moisture in the pan, creating a smoother surface for the food to cook on. However, it's important to note that this technique may not work with all types of pans, especially non-stick cookware, and some instructions advise against it.
One of the main benefits of salting the pan is that it can help prevent food from sticking, which is especially useful when cooking delicate foods like fish or meat. By sprinkling salt on the pan before adding the food, you create a layer of material between the pan and the food, similar to how cornmeal is used to prevent bread from sticking to bakeware. This method can also help to clean and smooth the surface of the pan, removing any particles left over from previous cooking sessions that could burn and cause food to stick.
On the other hand, salting the food directly ensures that the seasoning goes exactly where you want it—on the food itself. This is especially important when dealing with more expensive cuts of meat or when you want to ensure even seasoning throughout the dish. Salting the food also allows for better control over the amount of salt used, as you can see and taste how much is being applied.
Timing is crucial when it comes to salting. For dishes like soups, stews, and sauces, salting throughout the cooking process can enhance the flavour by allowing the salt to dissolve and permeate the dish. However, with dishes like burgers, salting too early can draw out too much moisture, resulting in a tough texture. In these cases, it's best to salt immediately before cooking.
Ultimately, the decision to salt the pan or the food depends on various factors, including personal preference, the type of dish being prepared, and the desired outcome. While salting the pan can be a useful technique for preventing sticking and creating a smoother cooking surface, salting the food directly gives more control over the seasoning and can enhance the flavour when applied at the right time.
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How to pan-fry steak with salt
To pan-fry steak with salt, you will first need to pat your steak dry with a paper towel. Then, season the steak with salt and let it rest in the fridge for around 45 minutes to draw out moisture from the surface of the raw steak. This will also allow time for the juices drawn out by the salt to be reabsorbed, guaranteeing better browning later.
Next, heat a medium stainless steel or cast-iron skillet over medium-high heat. Avoid using a non-stick or aluminium pan as non-stick pans have a coating that makes it difficult to achieve a good exterior crust, and aluminium pans are poor at retaining heat, which will cause your steak to stick to the pan. Add some oil to the skillet and wait until it is shimmering and just about to smoke.
When the oil is hot enough, add the steak and cook for 5 minutes. Then, flip the steak and add butter before reducing the heat to medium. Baste the steak with butter by tilting the pan and spooning the melted butter over it. For a thick-cut steak, cook for another 5 minutes or until the internal temperature reaches 125°F for medium-rare. For a standard-cut steak, cook for 2 to 3 minutes.
Finally, transfer the steak to a cutting board and let it rest for at least 5 minutes. Then, slice the steak against the grain and season with sea salt.
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How to protect the non-stick coating of a frying pan
Non-stick pans are incredibly convenient, but they can be quite delicate and require extra care to maintain their non-stick coating. Here are some tips to protect the non-stick coating of your frying pan:
Avoid High Heat
Never heat an empty non-stick pan. Unlike cast-iron pans, non-stick pans are more sensitive to heat and can be damaged if heated without a lubricant. Some non-stick pans, especially those with PTFE or Teflon coatings, can emit potentially toxic fumes when heated without oil or butter. Always add a small amount of fat, such as oil or butter, to the pan before heating it. Additionally, keep the heat at a medium or lower setting during cooking to protect the non-stick surface.
Choose the Right Utensils
Metal utensils can easily scratch or damage the non-stick coating. Opt for wooden, silicone, or plastic utensils instead. These materials are gentler on the coating and won't cause scratching or scraping.
Avoid Stacking
Stacking non-stick pans can lead to scratches and damage to the coating. If space is limited and stacking is necessary, use pan protectors, felt, rubber, or towels between the pans to prevent direct contact and scratching. Alternatively, consider hanging your pans from hooks or racks to save space and avoid stacking altogether.
Proper Cleaning and Maintenance
Always allow non-stick pans to cool to room temperature before washing. Sudden temperature changes can cause the coating to crack or peel. Hand wash the pans with warm soapy water and a soft sponge, cloth, or soft-bristled brush. Avoid abrasive cleaners, scouring pads, and steel wool, as these can scratch the coating. Remember to dry the pans completely before putting them away.
Know When to Replace
Even with proper care, non-stick coatings will eventually wear out. Be vigilant for signs such as flaking, peeling, loss of non-stick performance (food starts to stick), or visible scratches and chips. If you notice any of these issues, it's time to replace your non-stick pan.
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Frequently asked questions
Heat a cast-iron skillet until it is smoking slightly. Sprinkle a couple of generous pinches of salt onto the skillet. Sear each side of the steak for one minute, until browned.
Once your burnt pan has cooled, fill it with warm water and 2-3 tablespoons of salt. Stir the mixture, then let the pan soak for two minutes. Transfer the pan to the stovetop and boil the water for 15 minutes. Wipe off any extra water, then let the pan bubble. If there is still residue, scrub the pan with salt.
Salt can protect the non-stick coating of your pan and prevent corrosion. Salt can also be used to clean a pan without the need for dish soap, which can wear down the non-stick coating.
