Cooking With Teflon

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Cooking With Teflon

Many years of research went into
the development of Teflon, one of
the most significant plastic
coatings ever developed.

When it comes to ease of cleaning
and non-stick qualities, suggests
there are few cookware coatings
that can compare with Teflon.

This product is also resistant to
the damage created by most
household chemicals. Since Teflon
is softer than porcelain, other
metals used inside of pans and
glass, some care is needed when
cleaning it.

Metal scouring pads or abrasive
cleaners should never be used on
Teflon, as it will scratch the
surface, damaging the pan. Never
cut anything inside of the pan,
only non-metal or plastic utensils
should be used.

After each use clean cookware in
hot soapy water, stubborn spots
can be eliminated by a plastic
scrubber. The surface may
discolor; this does not change the
quality of the pan.

This staining may be lightened by
boiling a heaping tablespoon of
baking soda in 1/3 cup of bleach
and 1 cup of water, bring to boil
and cook 5 minutes.

Wash with hot soapy water, rinse
well and remember to re-season the
pan before using.

Before using coated cookware,
there are several steps that need
to be followed:

*Teflon should be washed in hot,
soapy water, rinsed and completely
dried before use

*Oven pans should be seasoned,
similar to cast iron, lightly coat
with salt free shortening, do not
use liquid shortening

*Place in 300 degree oven for 1
hour, over heating damages the
non-stick properties of the pan,
do not heat the pan unless there
is food in it

*Remove to wooden surface and
allow to cool completely

*Pots and stove top items should
be lightly greased to precondition
using a salt free shortening

Cookware coated with Teflon has
been advertised as greaseless
cooking because you can bake or
fry almost any food fat free,
though many cooks prefer to use a
little fat for flavor.

It is wise to store these pans
upside down, hanging on the wall
or on their sides to eliminate
damage from other items being
placed in the pans.

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