Cooking can be very rewarding and very enjoyable when everything goes well.
However, when things don’t go well, then cooking can become nothing short of a nightmare.
One of the worst things to go wrong is when food gets burned.
Not only is the flavor of the food ruined, but the smell of burnt food lingers and the cleanup of burnt pots and pans is far from fun.
This article will present six easy to follow steps that will enable you to prevent the burning of pots and pans, thus helping to ensure that your cooking experience is a pleasant one.
Tip 1: Use good quality cookware
One of the main reasons that pots and pans burn food is that the pots and pans aren’t well made.
Cheap designs, poor materials and shoddy construction can all contribute to poor cookware performance.
When pots and pans are too thin, the food in them can easily become scorched.
Additionally, poorly designed pots and pans can result in uneven heat distribution, causing certain places to become too hot while other places aren’t hot enough.
The solution to this is to always use well-designed, good quality cookware.
Tip 2: Use non-stick cookware
Pots and pans that do not have non-stick linings can easily burn food if you aren’t careful.
For the most part, these pots and pans are best left to professional cooks who know their business.
For the average cook, non-stick cookware is a good way to avoid scorched or burned food.
It is vital, however, to make sure that you use good quality non-stick cookware, as lesser quality pieces will cause more problems than they fix.
Tip 3: Ensure your stove is clean
In many cases, the burning of a pot or pan occurs not on the inside, but on the outside.
Glass stovetops need to be constantly and carefully cleaned before use, otherwise any food particles or residue can burn between the stove and your pot, causing damage to your pot as well as the terrible, lingering smell of burnt food.
Always make sure to thoroughly clean and dry your stove before cooking.
Tip 4: Ensure your pots and pans are clean
Just as a dirty stove can result in burning your pots and pans, so too will dirty pots and pans.
A good tip is to clean off your pots and pans before each use, just as you clean off your stove.
This will prevent particles and residue burning between the pot and the stove, potentially causing damage to both items.
Tip 5: Don’t add food to a cold pot or pan
Food added to a cold pot or pan is more likely to stick, and subsequently burn, than when it is added to a pot or pan already heated.
This is especially true when using oil to season a pot or pan, as in the case of cast iron cookware.
Only when the oil is warm can it create a protective layer between the pot and the food.
Cold oil can soak into the food, leaving the pan unprotected.
Tip 6: Remember to stir
Many foods, especially sauces and soups, do not heat evenly in a pot.
The contents at the bottom of the pot are necessarily hotter than the contents at the top, as they are closer to the stove.
Thus, sauces that are unstirred can scorch at the bottom while the top is still coming to temperature.
Constant stirring of sauces, soups and other foods will help them to heat evenly, preventing scorching or burning.
The six tips presented in this article will help you to keep your pots and pans from burning each and every time you cook.
In addition to these steps, always remember to follow recipes carefully, using the correct temperatures and times as these are carefully calculated to prevent the scorching and burning of your food.