Marianne Martinez
Paniyaram is a popular South Indian dish that can be challenging to perfect at home. One of the most common issues home cooks face is their paniyaram sticking to the pan. This can be due to several factors, including the type of pan used, the amount of oil or ghee used to coat the pan, and the cooking temperature. To prevent sticking, it is recommended to use a non-stick pan or a cast iron pan with a natural non-stick finish, ensure the pan is properly seasoned, and use sufficient oil or ghee to create a non-stick surface.
| Characteristics | Values |
|---|---|
| Reason for sticking | Undercooked inside, insufficient oil or lesser cooking time |
| Solution | Use a toothpick to prick the paniyaram to check if it is cooked properly |
What You'll Learn
Paniyaram pans need to be seasoned before use
To season a paniyaram pan, first heat the pan until it is very hot. Then, reduce the heat and add a few drops of oil to each cavity, spreading it well with a kitchen tissue or cloth. You can also tie a cloth over a chopstick or spoon to spread the oil more easily. Once the oil is spread, increase the heat again and let the pan get very hot until it begins to smoke. Then, turn off the heat and let the pan cool down. Finally, wipe off any excess oil, and your pan is ready to use!
It is also important to ensure that the pan is hot before adding the batter. If the pan is not hot enough, the paniyarams are more likely to stick.
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Paniyaram pans should be hot before adding batter
Additionally, the pan should be seasoned before use. To season the pan, heat it until it is very hot, then reduce the heat and add a few drops of oil to each cavity. Spread the oil well with a kitchen tissue or cloth, being careful as the pan is hot. Increase the heat and let the pan get smoking hot, then turn off the stove. Once the temperature has decreased, wipe off the excess oil.
It is also important to use the right type of pan. A good paniyaram pan should be made of cast iron with a non-stick coating, have a flat base, a lid, and a wooden stick for turning the paniyaram.
By following these tips, you can ensure that your paniyarams turn out crispy and golden, without sticking to the pan.
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Paniyaram pans should be non-stick or cast iron
Non-stick pans are renowned for their ability to cook meals without food sticking. That makes them easy to use. Additionally, since food doesn’t stick to the pan, they’re also easy to clean.
Cast-iron pans are favourites among many chefs. You can use them for appetizers to desserts. These pans can handle high heat and retain that heat for long periods, making them great all-around pans. They are versatile and suited for many cooking techniques.
Cast-iron pans are also durable and could last a lifetime. They can also be non-stick when properly seasoned.
So, which one is right for you?
If you’re looking for a pan that can help you with making lots of new recipes, you might want to go with a cast-iron pan. On the other hand, if you’re after a pan that can help you with your everyday meals, a non-stick pan might be better able to help you instead.
If you’re only starting your cooking ventures, trying out a non-stick pan first is recommended. If you’ve been cooking for some time and you’re looking to expand your skills, then you might want to try using a cast-iron pan instead.
If possible, it might be best to have both types in your collection.
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Paniyaram pans should be cleaned without detergent
Paniyaram pans are special pans with multiple round cavities used to make a popular South Indian dish called Paniyaram. These pans are available in cast iron with a non-stick coating, or in non-stick material.
Why you should not use detergent to clean your paniyaram pan
The non-stick coating on the paniyaram pan helps to easily remove the paniyarams and prevents them from sticking to the pan. However, this coating can be damaged by harsh detergents and high temperatures in the dishwasher. Therefore, it is best to avoid using any detergent to clean your paniyaram pan. Instead, follow these steps to clean your pan:
- Wash the pan by hand using hot, soapy water and a gentle dish soap immediately after cooking. This will prevent food from sticking to the pan.
- Avoid using abrasive pads, steel wool, or metal scrubbers as they can scratch the non-stick coating. Opt for a microfiber cloth or a soft sponge instead.
- For burnt-on food or grease, create a natural cleaning paste by mixing baking soda with water or olive oil. Alternatively, you can use a "cleaning cocktail" made of vinegar and water, heated in the pan for 5-10 minutes, to loosen stuck-on food.
- Before and after each use, rub the pan with a teaspoon to a half-tablespoon of oil to protect the non-stick surface.
- Dry the pan completely before storing it, and place a dry cloth or towel between pans if stacking them to prevent scratching.
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Paniyaram pans should be well-ventilated during seasoning
Seasoning a paniyaram pan is crucial to prevent the paniyarams from sticking to the pan and to ensure the pan lasts longer. Seasoning creates a natural, non-stick coating on the pan's surface, enhancing the flavour of the dish and protecting the pan from rust and corrosion.
To season a paniyaram pan, you must first clean it with hot, soapy water and dry it with a clean towel. Then, heat the pan on a stovetop flame for a minute or two to ensure no moisture remains. Next, rub the pan with cooking oil, ensuring every surface is coated, including the handle. Buff the pan until it no longer looks greasy, as excess oil can pool during seasoning and form hardened droplets or turn sticky.
At this point, it is essential to keep your kitchen well-ventilated. Turn on your oven and place the oiled pan inside for 15 minutes to dry fully. After this, the pan will be ready for use. However, for a more durable non-stick coating, you can repeat the process of oiling and heating the pan a few times.
In summary, keeping the kitchen well-ventilated during the seasoning process is vital for two reasons. Firstly, it ensures your safety, as the process may produce smoke. Secondly, it helps create an effective non-stick coating by allowing the oil to polymerise and form a protective layer on the pan's surface.
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Frequently asked questions
This could be due to a variety of reasons. Firstly, ensure that your pan is pre-seasoned or coated with oil/ghee before use, as this creates a non-stick surface. Secondly, the pan needs to be hot enough before pouring in the batter. If the pan is not hot enough, the paniyaram will stick and be difficult to remove. Additionally, the consistency of the batter is important; if it is too thin or runny, it may stick to the pan and absorb too much oil.
To prevent sticking, make sure to pre-season your pan, especially if it is a new pan or if it is made of cast iron. Heat the pan until it is very hot, then turn off the heat and smear it with oil or ghee. Place the pan back on the stove and heat until it begins to smoke. Let it cool down and repeat this process a few times before using it to make paniyaram. Additionally, ensure your batter is not too thin or runny.
Even with a non-stick pan, it is important to grease the pan with a few drops of oil or ghee before pouring in the batter. Additionally, ensure that your non-stick pan is of good quality and has a scratch-resistant coating. Over time, non-stick pans can lose their non-stick properties, so it is important to replace them when necessary.
Cast iron pans need to be pre-seasoned before use to create a natural non-stick finish. If your cast iron pan is new or has not been seasoned properly, it may cause sticking. Follow the seasoning instructions provided by the manufacturer. Additionally, make sure the pan is hot enough before pouring in the batter.
When your pan is hot enough, a few drops of water sprinkled on the surface should sizzle and evaporate immediately. Additionally, the oil/ghee you have applied should start to smoke slightly, indicating that it is hot enough for cooking.
