Cheese And Non-Stick Pans: A Perfect Match?

Whether you're whipping up a grilled cheese sandwich or a pot of fondue, the type of pan and preparation can determine whether your cheese ends up a gooey delight or a burnt mess. While cheese naturally transforms from a solid to a liquid under high temperatures, the right tools and techniques are needed to produce a perfectly smooth and delicious melted cheese dish.

Will Cheese Stick to a Pan?

Use a non-stick pan

Using a non-stick pan is a great way to ensure your cheese doesn't stick to the pan. Non-stick pans are designed with a slick, nonporous chemical coating that keeps food from sticking to the bottom of the pan. Here are some tips for using a non-stick pan effectively:

• Avoid preheating the pan: Non-stick pans are typically made of aluminium, which heats up quickly. Avoid preheating the pan empty, as this can degrade the non-stick coating. Instead, add a bit of oil to the pan first, and preheat it for a few seconds before adding your food.
• Use the right type of oil: Opt for vegetable oil, grapeseed oil, or similar oils. Avoid using non-stick cooking spray, as it contains lecithin, which will eventually make your non-stick surface gummy.
• Control the heat: Use only low to medium heat on non-stick pans. Higher temperatures can damage the non-stick coating and may even release toxic vapours into the air.
• Choose the right utensils: Avoid using metal utensils on a non-stick surface, as they can scratch or nick the coating. Instead, use wooden spoons, nylon, plastic, or silicone-coated utensils.
• Proper cleaning and maintenance: Wash your non-stick pan by hand with a soft dishrag or non-abrasive sponge, warm water, and mild dish detergent. Avoid using abrasive cleansers, steel wool, or harsh cleaning tools. If you need to remove stubborn, stuck-on food, create a paste of baking soda and water, or use a non-abrasive cleaner.
• Storage: To maintain the integrity of the non-stick coating, avoid stacking your non-stick pans. If you must stack them due to space constraints, place a layer of paper towels between each pan.

Achieve the right temperature

Achieving the right temperature is crucial when melting cheese to prevent it from sticking to the pan. Here are some tips to help you get the ideal temperature:

• Use low heat: It is recommended to use low heat when melting cheese. Higher temperatures can cause the cheese to melt too quickly, leading to protein bond breakage and rapid moisture evaporation. This results in stiff, charred cheese that sticks to the pan. By using low heat, you can take your time and avoid these issues.
• Be patient: While it may be tempting to turn up the heat to speed up the melting process, it's important to exercise patience. Keep the stove temperature at a minimum, and the cheese will gradually melt without burning or sticking.
• Stir frequently: Don't leave the cheese unattended on the stove. Stir it frequently to keep it moving around the pan. This ensures even melting and prevents sticking.
• Use a double boiler: If you want to melt cheese slowly and evenly, consider using a double boiler. This method uses indirect heat (steam) rather than direct heat from the stove, providing better control over the melting process.
• Grate the cheese: Grating, shredding, or slicing the cheese into smaller portions increases the surface area, allowing it to melt faster and more evenly. This technique can help you achieve the desired melted consistency without turning up the heat.
• Let the cheese come to room temperature: Cold cheese may melt slowly or unevenly. Allow it to reach room temperature before placing it on the stove. This small step can make a big difference in the melting process.
• Add an acidic ingredient: If your cheese gets lumpy as it melts, try adding a small amount of an acidic ingredient like vinegar, lemon juice, white wine, or beer. These ingredients can help smooth out the cheese and improve its texture.

Try butter instead of margarine

When cooking grilled cheese, you might be tempted to use margarine, but butter is a better option. Butter and margarine can often be used interchangeably, but when it comes to cooking, butter is the better choice. Butter provides a richer flavour and its high-fat content gives baked goods their texture. Margarine, on the other hand, can contain more water and less fat, which may cause baked goods to spread out and burn. Butter is also more resistant to heat and is, therefore, better for frying.

If you are using margarine, check the nutrition label. If you see the word "hydrogenated", it means the product contains trans fatty acids, which are bad for your cholesterol. Choose a tub margarine that hasn't been hydrogenated.

When making grilled cheese, butter one side of the sandwich on the outside. Then, put butter in the pan and grill the sandwich, butter side up. Cover the pan with a lid to melt the cheese. Before the cheese is completely melted, flip the sandwich. Once the second side is brown, your sandwich is done.

Re-season the pan

Re-seasoning a pan is a great way to restore its non-stick properties and keep it in good condition. Here's a detailed guide on how to re-season a cast-iron pan:

Step 1: Clean the Pan

Start by scrubbing the pan thoroughly with hot water. If your pan is rusty or has a lot of built-up residue, use a mild soap and a nylon scrub brush or fine steel wool to remove the grime. Make sure to clean both the inside and outside of the pan, including the handle. Once you've removed all the dirt and rust, dry the pan completely with a clean cloth or paper towel.

Step 2: Coat the Pan with Oil

The next step is to coat the pan with a thin layer of oil. You can use a paper towel or a spray to apply the oil evenly across the entire pan—inside, outside, front, back, and even the handle. This step helps create a non-stick surface and protects the pan from rusting. Oils with a high oleic index, such as safflower or canola, are recommended. Alternatively, you can use shortening or other types of cooking oil.

Step 3: Preheat the Oven and Bake the Pan

Preheat your oven to a high temperature, typically between 400°F and 500°F. Place the oiled pan upside down on the middle rack of the oven to prevent oil from pooling inside. Put a sheet of aluminum foil on the lower rack to catch any drips. Bake the pan for about an hour. You may see some smoke during this process due to the oil polymerizing and creating a non-stick coating.

Step 4: Repeat the Oil Coating and Baking (Optional)

Depending on the condition of your pan, you may need to repeat the oil coating and baking process. This step is especially important if you're restoring an old, rusty skillet. However, it's up to your discretion—if you feel the pan has achieved a satisfactory non-stick surface, you can move on to the next step.

Step 5: Slowly Cool the Pan

After you're done baking, turn off the oven but leave the pan inside to cool slowly. This helps solidify the layers of seasoning that have baked into the pan.

Maintenance Tips:

To maintain the seasoning and keep your cast iron pan in good condition, follow these tips:

• Oil your pan after each use. A well-seasoned pan will have a dark, shiny, semi-gloss finish.
• Avoid cooking acidic foods, fish, or eggs in the pan, as these can break down the seasoning.
• Avoid using soap and water to clean the pan. Instead, use a nylon scrubber and hot water, and dry it thoroughly after each use.
• If you must use soap, make sure to rub a little oil onto the pan after cleaning to protect the surface.
• Re-season the pan a couple of times a year or whenever you notice the surface drying up or rusting.

Don't use soap and water to clean

While it is possible to use soap and water to clean your pans, it is not recommended for cast iron pans. This is because cast iron pans are seasoned, which creates a non-stick surface. The use of soap and water can remove the seasoning, leading to a less non-stick surface. Therefore, it is best to avoid using soap and water on cast iron pans and instead use alternative cleaning methods.

Firstly, it is important to loosen any food and debris stuck to the pan. This can be done using a hard-bristle brush or a chainmail scrubber. For more stubborn residue, adding a bit of water to the pan and heating it over medium heat for a few minutes can help loosen it.

Once the pan is free of stuck-on food, it should be dried thoroughly. This can be done by placing the pan on a stove eye and heating it over medium-low heat until all the water has evaporated.

To maintain the seasoning of the pan, it is then necessary to add a thin layer of oil. Flaxseed, vegetable, or canola oil are good options for this step. Use a paper towel to cover the surface of the pan, inside and out, with the oil. Allow the pan to cool completely, then wipe away any excess oil.

Another method for cleaning cast iron pans without soap and water is to use kosher salt. Pour about 1 cup of kosher salt into the still-warm pan and use a paper towel or kitchen towel to scrub the pan until it is shiny and the salt turns nearly black. This method works well if there is no baked-on residue. The salt will absorb excess oil, and the abrasive action will help to remove any remaining food particles. After scrubbing, rinse out the salt and dry the pan thoroughly. As with the previous method, a light layer of oil can be applied and wiped away before storing the pan.

By following these steps, you can effectively clean your cast iron pans without the use of soap and water, ensuring that the seasoning and non-stick surface are preserved.

Frequently asked questions