Aluminum pans are lightweight and easy to cook in. They can withstand higher heat than many light-gauge stainless steel pots and pans, depending on what type of handle is attached, can be used in the oven also. Aluminum pans are often less expensive than stainless steel or cast-iron and can be purchased individually or in complete sets.
Wash and dry the aluminum pans before you use them for the first time. This will remove any manufacturing residue from the pans.
Season the aluminum pans by wiping the inside of the pans with vegetable oil and turning the stove eye on low. Allow the pan to cook until the oil is absorbed into the pan. Allow the pan to cool completely before using.
Cook food as you normally would in a different type of pan. Aluminum pans conduct heat well, so be sure to check the contents of the pan often, and stir to prevent sticking.
Spray the aluminum pan with vegetable spray if you plan to brown or fry in the pan. Alternatively, you can use oil or butter. This will help prevent the fried or browned food from sticking to the bottom of the pan.
Tips & Warnings
- Wash the aluminum pan after use. Use a metal scrubber to remove any caked-on food particles from the bottom of the pan. Aluminum cookie sheets will cook and brown cookies or other pastries evenly. If foods are stuck on the bottom of the pan and scrubbing will not remove them, fill the pot with water and bring the pot to a gentle boil. Use a wooden spoon to scrape the stuck-on food as the water boils.
- Never use lard or butter to season aluminum pans. Either can turn rancid and affect the taste of the foods cooked in the pan. Never wash an aluminum pan while it is hot. The cooler wash water can cause the pot to warp.
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