Be it breakfast or dinner, the use of iron pan is common in our homes. But when we try to make crispy dosa, gram flour cheela or omelette on this pan, we often face the problem of sticking. As soon as the batter is poured, it sticks to the pan, causing the dosa or cheela to break.
To deal with this problem, many people buy expensive non-stick pans. Although the food cooks easily in the beginning, its coating gets spoiled over time. But by preparing an old iron pan properly, it can be made non-stick. This Seasoning is called the process.
If there is a thick layer of burnt soot, old oil or grease on the pan, then first of all it is necessary to clean it.
Lightly heat the pan and add some baking soda and vinegar on it. Then rub thoroughly with a scrubber. When the old grease and dirt is removed, wash the pan with clean water.
After this, wipe the pan with a dry cloth. Make sure there is no moisture left on the pan. Start the next process only after the pan is completely dry.
Using onion and oil is an effective technique to make an iron pan non-stick.
First of all, place a dry pan on high flame and heat it well. When light smoke starts coming out from the pan, slow down the flame.
Now add half spoon mustard oil or refined oil on the pan. Cut an onion in half, thread it with a fork and spread oil while rotating it in a circular motion on the pan.
Keep rubbing the onion from the center to the edges of the pan for 2-3 minutes. With this, the oil will spread well on the surface of the pan and the surface will appear smooth.
After this, add one spoon of common salt on the pan. Rub the salt on the pan with a thick cloth or cloth bundle.
Keep rotating the salt on the surface of the pan for 1-2 minutes. This will help in clearing minor roughness.
Now turn off the gas and remove the salt from the pan. Coat the pan with a layer of light oil and let it cool.
Thus, with regular seasoning, a layer of oil develops on the surface of the pan, which reduces the problem of sticking of dosa, cheela or other things.
