After each use make sure to clean the inside and outside of your pan, (whether it is non-stick, ceramic, or teflon) to get rid of any accumulation of food which could burn. It could be the quality of the pan. Thin gauge aluminum will be more likely to burn. Heavier pans would avoid this.
Sometimes food burns or scorches in the bottom of a pot because we turned the heat too high or let it cook dry. Other times, the stuck-fast mess is the result of properly cooking something that's inherently sticky and stubborn, such as homemade caramel.
way too much oil. Since iron doesn't burn you had buildup of organic material that wouldn't be there if you had washed them. Correct, clean the pan well, first, get the grunge off the bottom. And yes too much oil.
If it's smoking you didn't wipe off enough oil. It's probably the #1 most common mistake. When you season you need to wipe the pan DRY. Wipe it til there couldn't possibly be any oil left for seasoning, then grab a clean blue towel & wipe it down more. That's the correct amount of oil.
Over time, this increases the natural wear and tear of the product. Damaged frying pans smoke more often.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Tip 1: Use Low Heat
The primary reason that food burns is because it was cooked on high heat. While many new home cooks turn their stoves to high heat because it seems more efficient, it often leads to burnt, overcooked food (and cookware).
The Cookware Conundrum: Cookware that absorbs too much heat can cause the underside of your food to burn while the top remains undercooked. Choosing Right: Use light-colored or anodized cookware, which is designed to reflect heat rather than absorb it, ensuring a more even cooking process.
In most cases, you don't want the burner flame to touch the bottom of your pots or pans. As such, an easy fix here would be to simply adjust the heat levels to a lower setting so that the bottom doesn't become scorched. The next potential culprit is a dirty stove.
Always use potholders or oven mitts when handling pots and pans during cooking. Get in the habit of having these ready before you start. Roll up sleeves when cooking or wear short-sleeved shirts to prevent loose sleeves from catching fire. Minimize how many hot pots or dishes you're holding at one time.
Salt, especially coarse Kosher salt, is great for alleviating scorch marks in pans and is especially great for greasy messes. Try pairing it with Dawn dish detergent and hot water, or massaging it into the burnt pan with the juicy core of a cut lemon.
If you cook your steak over high heat from start to finish, the outside will burn before the interior can reach the proper temperature. On the flip side, cooking your steak on a low heat for a long time can result in a tough, chewy, overcooked piece of meat.
Cast iron provides better heat retention and adaptability without the need for seasoning and attentive maintenance. In contrast, stainless steel is simpler to clean, more durable, and compatible with induction cooktops. Both have advantages.
If you're asking how to mitigate burning on the bottom of the pan, like when making soups, stews or sauces then that can be helped with temperature control and a pan with a heavier base.
A grease fire happens when your cooking oil becomes too hot. When heating, oils first start to boil, then they'll start smoking, and then they'll catch on fire. Most vegetable oils have a smoking point around 450°F, while animal fats like lard or goose fat will start smoking around 375°F.
It could be the quality of the pan. Thin gauge aluminum will be more likely to burn. Heavier pans would avoid this.
Salt doesn't burn in a fire, which means it can be poured directly onto the flames of a small kitchen fire and used to smother it by depriving it of oxygen. If a frying pan catches on fire, pouring salt over it can get it under control fast.
You should add oil to a hot pan if you are using unseasoned cookware such as stainless steel. The reason why is that the high temperature of the pan will reduce the viscosity of the oil and allow it to settle into the small little cracks and pores in the pan.
That's why our simple cleaning steps have you rub oil into your pan after each use to ensure the seasoning remains for quality cooking. You can also season your cast iron cookware in the oven. This method adds a more thorough layer of seasoning onto the entire pan, strengthening the bond to the iron.
Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning. But today's soaps, especially ones that are made with eco-friendly solutions, are often too mild to remove seasoning.