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Post by Isla Vadubble on Sept 16, 2008 19:26:08 GMT
I have a spensive S/S paella pan. It used to be really good. I also used it for fried eggs cos I could get a lot in.
Someone filled it with salted peanuts one time but I got them out quite quickly.
Now everything sticks to the pan so it is useless.
Does anybody know of how I can get this pan back to not sticking.
All ideas welcome
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Post by clarevoyant on Sept 16, 2008 19:59:35 GMT
Coat it with oil - sunflower, not olive. Get it to a high temperature and then leave it to cool, wipe with kitchen roll and put away somewhere dust free. Do not wash it up, EVER, just wipe it over with dry kitchen towel. Good Luck!
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Post by Isla Vadubble on Sept 16, 2008 20:11:54 GMT
I will try this ta Faery. This is the sort of thing I usually do with non stick pans. This one is just S/S not got a non stick coating although it never used to stick. Flippin spensive pan too
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Post by lauriepark on Sept 16, 2008 20:58:39 GMT
I used to treat a cast iron La Creuset pan that had lost its non stick the same way. It was actually better than the original coating.
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Post by Glen B Ogle on Sept 19, 2008 8:33:35 GMT
On the subject of SS pans, I was looking for a preserving pan as I want to make some chutnies, etc. Needs to be SS due to the acid in the vinegar. Could order one over the web for £40 or so, but when I was in Ikea last week loking for a new office chair I found a SS Stock Pot for £23. 10L capacity with a realy thick sandwich base so great for simmering.
Now just need to get the veg dried so I can start making!
Glen
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Post by Glen B Ogle on Oct 18, 2008 14:30:57 GMT
And indeed I've just made a batch of Caremalised Onion & Sweet Pepper chutney!
Recipe was fairly simple.
About 8 medium-large red onions (over 4lbs), coarsley shopped. These were softened in olive oil, then I added 4 cups each of muscavado sugar & cider vinegar.
This was simmered for about 90 minutes (lid off for the last 30). I then added some chopped pepper - mini bell peppers in this case as that's what the growing department had provided. Simmer for another 30 minutes.
Meanwhile the jars were put through an intensive cycle in the dish washer, and then a jam funnel helped get the mixture in! I did put cling film over the top before screwing the lids on to prevent the vinegar touching the lids.
I got two large jars full (these wil be put away to mature) plus a small jar which we'll probably eat straight away! About 5lbs in total! One large jar is for me, the other for my brother who grew the veg.
Only thing Iwould do differently is next time I'd be looking for half a dozen smaller jars. It's not a problem - once they're opened they'll go in the fridge and keep for long enough, but it would have been easier on the fridge space and I could have given a couple away.
Glen
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Ann Tique
TOG
The real Mrs. Bickerdyke
Am I there yet?
Posts: 800
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Post by Ann Tique on Oct 29, 2008 14:29:32 GMT
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Post by meltemi on Oct 30, 2008 15:54:38 GMT
Coat it with oil - sunflower, not olive. Get it to a high temperature and then leave it to cool, wipe with kitchen roll and put away somewhere dust free. Do not wash it up, EVER, just wipe it over with dry kitchen towel. Good Luck! Other way around...get the dry stainless steel pan sizzling hot...a drop of water hitting the hot surface should roll around as it converts to steam...Open the window/improve ventilation...remove the pan from from the heat source...carefully pour in 6mm (1/4") depth of maize or similar high smoke point vegetable oil...NOT any Olive oil...hold breath as the smoke disipates...gently swirl oil about the sides...make cup of tea...let pan cool with oil in it...discard this oil..wipe dryish with a tissue...SALT? causes corrosion pits at low temperatures on stainless steel (a rusting action). the pan can be rinsed with water, dried with a tissue & wiped over with a tissue and then be put away... IF detergents are used then it needs to have the hot & oil reconditioning done... This is the similar story to cast iron pans...
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