My non-stick stuck
- xnyorkr Mar 6, 2007 07:24 AM
I used my 4-month-old Calph hard anodized chef pan with no oil or non-stick spray. My food melded to the pan. I boiled water in it for a while, scrubbed with a scrubbie, scrubbed with BarKeep's friend, and then gave up. I got most of it off, but I am sure my pot is not immaculately clean. Any suggestions for avoiding this in the future? Is it imperative to use oil in an anodized pan? Is it safe to use cooking spray? Thanks!
Xnyorkr, The anodized surface is not a non-stick surface.
The process is a surface treatment that does make the aluminum surface non-reactive with acidic foods.
I have had success removing burnt food with a slurry of cream of tarter and water that is left overnight in the pan. I may be able to help remove the stain if I know what kind of food that you are dealing with.
Heating the pan and then adding the oil just before you place the food in the pan will minimize sticking in the future.
BTW, non-stick sprays are safe with anodized surfaces.
If you are reheating a sauce you shouldn't need to add oil or spray it first. The liquid in the sauce should keep things from sticking. However, you do need to stir the pot, and avoid too high heat (regardless of the surface)
Next when you heat a sauce like this, use a silicone spatula to stir it. While stirring you should feel the smooth bottom of the pan. If any thing feels like it sticking, work it loose before it burns.
In my experience hard anodized aluminum sticks less than bare aluminum or stainless steel, but more than a Teflon coating.
Like you I was excited when i got my new pans. And as the others have pointed out, HA is not NS. I have both and use them for different tasks.
But for your issue, I would try those items others suggested and then try some good old fashioned water, dish soap onto the stove, heat it up let it cool down and then use your muscles and a good scrungy pad.
Going forward I always heat the HA pan and wait for it to get hot. It takes longer than you think so be patient. Then the oil goes in, usually evoo. The earliest I add the ingredients is when the oil has rimlets to it. Swirl and cook.
BTW - i love my Calphalon.