Instagram/@ayunratnadewi ; YouTube/Zulaikha pratiwy
Brilio.net - Frying pans are used for cooking using various methods. Starting from sauting to frying. The concave shape means that the oil or food ingredients in the pan do not spill easily and the heat of the fire is more even, so the food cooks quickly.
However, in some cases, frying pans that have been used for a long time can become damaged or have problems. For example, the bottom or buttocks start to turn black. Usually the black bottom of the frying pan is caused by high intensity exposure to stove fire , so that the surface becomes burnt and crusty.
Well, the burnt crust on the bottom of this pan is very stubborn and difficult to clean. Therefore, you need special ingredients if you want to remove the burnt crust. One ingredient that is often relied on to clean burnt crust is citrus. This ingredient is considered to be able to remove burnt crust on the bottom of the pan optimally.
But apart from citrus, there are other ingredients that are no less effective for cleaning burnt crust on the bottom of a frying pan. Well, this material was explained further by Instagram user @ayunratnadewi. Through one of the uploaded videos, he admitted that he had a frying pan whose bottom was burnt and crusty.
"There must be a lot of people in the kitchen who come across a burnt frying pan. Don't replace it straight away... Let's find a solution first... I have tips to make it economical. How to clean a burnt frying pan so it looks like new," said Instagram @ayunratnadewi.
So, to clean the pan he only relied on simple ingredients in the kitchen. Reported by BrilioFood from the Instagram account @ayunratnadewi on Monday (20/5), the kitchen ingredients in question are baking soda and lime. These two ingredients will later be used separately so that they can work optimally in removing the burnt crust on the bottom of the frying pan to clean the frying pan.
photo: Instagram/@ayunratnadewi
The trick for cleaning a burnt crusty frying pan using only 2 kitchen ingredients.
So first, make a baking soda paste by mixing baking soda with a little warm water. Then immediately spread it evenly onto the surface of the bottom of the pan. Make sure the burnt crusty part is covered well.
photo: Instagram/@ayunratnadewi
After that, pour the lime juice evenly onto the part that has been given baking soda. If so, immediately rub the bottom of this pan with wire soap. Do this process until the burnt crust is completely gone and faded.
photo: Instagram/@ayunratnadewi
So, if the crust is stubborn, you can let the baking soda and lime paste mixture sit for a few minutes. Only then scrub it using a brush or wire wool until it is clean. Finally, rinse under running water so that the remaining crust is completely removed. That way, the pan will shine like new again.
"It's as simple as cleaning a frying pan... Not just a frying pan... Can make a pan, Teflon & sink," said Instagram @ayunratnadewi further.
View this post on Instagram
What is the difference between a frying pan and a wok?
Frying pans and woks are two types of cooking utensils that are often used in the kitchen, but they have differences in terms of shape, size and function. The following is an explanation of the difference between a wok and a wok.
1. Shape and design.
Wok: Woks usually have a flatter shape with a slight curve on the edge. The bottom is wide and flat, making it ideal for cooking using frying or sauteing techniques. Woks are often equipped with long handles to make stirring and handling easier during cooking.
Cauldron: Cauldrons have a deeper, curved shape with a narrower bottom compared to flared edges. Its bowl-like shape makes it ideal for frying in oil, steaming, or cooking soups and stews. Cauldrons usually have two short handles on either side.
2. Size and capacity.
Wok: Woks are usually smaller and flatter, with diameters varying from 20 cm to 30 cm or more. Its capacity is smaller than that of a cauldron, making it more suitable for cooking small to medium portions of food.
Cauldrons: Cauldrons are larger and deeper, with diameters that can reach 40 cm or more. Its larger capacity makes it suitable for cooking large quantities of food or cooking dishes that require a lot of liquid.
3. Function and use.
Frying Pan: A frying pan is ideal for frying food with a little oil, sauting vegetables, cooking omelets, or frying food using the sauting technique. Due to its flat surface, the wok provides more even contact with the heat source, allowing food to cook evenly.
Cauldron: Cauldrons are more suitable for frying in a lot of oil, steaming, boiling, or cooking soups and soupy dishes. Its deep shape makes it better at containing liquids and prevents spills when food is cooked.
Overall, the main difference between a wok and a wok lies in their shape, size, and function in cooking. Understanding these differences can help you choose the right equipment according to your needs and the type of food you want to prepare.
(brl/lut)
