An old kitchen tip says that a little vinegar in a pan before frying can do a surprising amount.
There’s been a long-standing internet myth that if you drip a little vinegar into a hot pan, your food won’t stick. Many people claim it works, but experts are more cautious and don’t promise any real non-stick effects from this method.
How the vinegar trick actually works
The recommended steps are as follows:
Heat the empty pan for 1-2 minutes;
Pour a teaspoon of vinegar into it and spread it around the bottom;
Wait until the smell has dissipated and the surface has dried.
You can then, in theory, start frying without having to worry about food sticking to the metal.
In reality, vinegar is mostly water with a small amount of acid. It can dissolve old grease on a hot surface, but it does not form a non-stick coating in a short time. The effect is more due to the cleaner surface.
It is important that the material of the pan also matters
According to experts, using vinegar is not a good idea for all pans: Cast iron
Vinegar slowly breaks down the protective layer. It is better to use it after cleaning, it is not ideal before cooking.
Stainless steel
Acid does not help much here. Proper preheating is the key to avoiding sticking.
Aluminum
When heated, vinegar can help small metal particles get into the food. For acidic foods, it is worth choosing a different material.
Non-stick and ceramic coating
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
