Most traditional frying pans/frying are made of carbon steel (processed iron), and this material must be scented. Aromatic coating (seasoning) is a special process carried out to add aroma to a pan-or other utensil made of steel and make it non-sticky. The process of coating the aroma makes the food cooked in it more flavorful. The coating also makes the pan easier to use and clean, as well as preventing it from rusting. If you feel the pan is starting to stick or isn't flavorful enough, you can always re-coat as needed.
Ingredients
Aroma Coating
- 1 bunch scallions, chopped
- cup (25 g) ginger, diced
- 2 tablespoons (30ml) oil
Step
Part 1 of 3: Doing Aroma Coating on the Frying Pan
Step 1. Wash and dry the pan
Use a sponge or rag and wash the pan in warm soapy water to remove grease/engine oil, dirt, dust, and other adhering debris. Rinse the pan under hot water. Dry with a rag and place next to the sink while you prepare the ingredients for the scent coating.
Before you do aroma coating on the pan, it is very good if you prepare the kitchen conditions to create good ventilation. In plating, you'll be heating the pan to a high temperature, and the process may create smoke and steam. Open all windows, and turn on a fan above the stove (a range fan - a kind of cooker hood or a smoker) or use a standing fan
Step 2. Preheat the pan
Turn on the stove, set it on high heat then place the pan on it. Wait for 30 seconds, then drop a little water into the pan. When the skillet is hot, the water will evaporate almost as soon as it hits the surface of the pan.
Some newer pans don't allow water to evaporate. If that's the case, just preheat the pan for a minute
Step 3. Add oil
Remove the pan from the heat and pour the oil into it. Use the handle of the skillet to hold it in place, and turn the skillet slowly to distribute the oil. Then, return the pan to the heat.
The best types of oils or fats to add aroma to a skillet include peanut oil, canola oil (made from the seeds of the canola flower), grapeseed oil, palm oil, and lard
Step 4. Cook the vegetables on low heat
Add the ginger and scallions to the skillet, then turn on the stove, setting it to medium heat. Cook the vegetables for 15 to 20 minutes, stirring regularly. While the scallions and ginger are cooking, use the back of a spoon to press the two vegetables against the sides of the pan to give them their aroma.
If the vegetables start to dry out during cooking, you can add about a tablespoon (15 ml) of oil again
Step 5. Remove the pan from the heat when the color changes
As the pan heats up, the metal may start to turn a light yellow-brown color. Possibly with a few shades of blue and black. If this happens, remove the pan from the heat.
If your pan doesn't change color during the cooking process, remove it from the heat after 20 minutes. Not all pans will change color
Step 6. Cool, rinse and dry the pan
Remove the scallions and ginger from the pan and set aside to cool. You can discard the vegetables, or add them to soups or other delicious dishes.
- When the pan is cool enough to touch, rinse it under hot water and wipe it clean with a sponge or rag. Do not use soap as it will remove the layer of fragrance you just applied.
- Dry the pan with a rag as dry as possible, then place it on the stove over low heat. Let the pan warm for two minutes, until all the water has evaporated. Heating the pan will ensure that rust doesn't form.
Step 7. Repeat the coating process if needed
The more often you cook fatty foods and oils in the pan, the better and the more layers of aroma will form. You can repeat the aroma coating process on your skillet any time you want, especially if you feel the surface of the pan is starting to get sticky and isn't as flavorful as you'd like it to be. From time to time, the pan will develop a black patina-the coating formed by the oxidation process-which indicates that the pan is completely coated in aroma.
If your pan is new, avoid cooking foods that have acid in them until the aroma layer is fully formed
Part 2 of 3: Cleaning and Caring for the Frying Pan
Step 1. Soak the pan
After using the skillet for cooking, let the appliance sit for a few minutes to cool. When the pan is no longer hot to the touch, soak it in hot clean water. You may only need to soak it for a few seconds, but for charred and difficult to handle dishes, soak the pan for up to 30 minutes.
- Use only clean water in your pan. Do not use soap, detergent, or other cleaning products, as they can damage the fragrance layer.
- Do not put a carbon steel pan that has been through the aroma plating process in the dishwasher. Use your hands every time you wash them.
Step 2. Scrub and rinse. If the pan has been soaked for a long time, scrub it with a clean, damp sponge to remove any remaining food particles
If necessary, scrub gently with the green part of the dishwashing sponge (the coarser/abrasive part) or use a scrubber brush/sponge (hard bristled) but scratch-free. After you've removed all of the food residue from the pan, rinse it with clean, hot water to remove any remaining particles.
Do not use abrasive abrasives or scrubber brushes/sponges on pans that have gone through the coating process, as these will damage the aroma coating
Step 3. Dry the pan
Wipe the pan with a clean cloth to dry it. Transfer the skillet to the stove and heat over medium-low heat for a few minutes. When all the water has evaporated, remove the pan from the heat and let it cool.
Drying the pan with heat is more reliable than using a rag, and will prevent rust from forming
Step 4. Apply a coat of oil before storing it
If you don't use the pan every day, you can preserve the layer of aroma by applying oil between uses. With a clean cloth or paper towel, lightly apply cooking oil or some kind of fat to the surface of the pan.
Wipe off excess oil with a rag before storing the pan
Step 5. Remove rust
Pour a small amount of dish soap over the rusty part of the pan and rub it with steel fibers until the rust is gone. Rinse the pan under hot water to remove soap and rust particles. Dry the skillet with a cloth, then heat it over medium-low heat until the pan is completely dry.
- To re-coat the pan, add a little cooking oil or some kind of fat to the hot skillet. Rotate the skillet to distribute the oil, then remove the pan from the heat. Use a rag to wipe the oil over the surface of the pan, also cleaning up any residue before storing the pan.
- Avoid using steel fibers in your pan except for rust removal, as steel fibers will also remove the layer of aroma.
Part 3 of 3: Cooking with a Frying Pan
Step 1. Prepare all equipment and materials
Cooking in a pan is carried out quickly and at a high temperature. That way you have to have all the ingredients ready before you even turn on the stove, because you don't have time to prepare once you start cooking. The ingredients you'll need to cook a basic stir fry in a skillet are:
- Cooking oil, such as peanut oil, canola oil, or grapeseed oil
- Fragrant-scented ingredients, such as shallots, garlic, and chilies, which are diced
- Protein, such as meat, seafood, or tofu, cut into bite-sized pieces
- Vegetables, cut into bite-sized pieces
- Different types of sauces and liquids, such as wine, rice wine vinegar, soy sauce, broth, or coconut oil
- Garnishes, such as chives, roasted spices, or nuts
- Cooking spatulas, serving plates or bowls, and various cutlery
Step 2. Preheat the pan
Place a dry skillet on the stove over high heat. After 30 seconds, squirt a little water into the pan and watch for the water to evaporate quickly. When the water evaporates within a second or two, the pan is ready to be poured with oil.
If the water doesn't evaporate too, preheat the pan for a few minutes before pouring the oil
Step 3. Add in the oil and fragrant ingredients
Pour the oil into the hot skillet by sprinkling it from the sides of the pan. Use the handle of the skillet to lift and rotate it to distribute the oil. Add flavorful ingredients, such as finely chopped/sliced garlic and diced red onion.
As soon as the vegetables are added, stir to coat the aroma in the oil. Cook the vegetables for 30 seconds to a minute to allow the aroma to absorb into the pan
Step 4. Add protein
Simultaneously, add up to about 454 grams of protein ingredients such as meat, seafood, or tofu. This will ensure that the protein ingredients are evenly crisp. If you have more than 454 grams of protein, cook small amounts at a time.
When the proteins are three-quarters cooked, transfer them to a plate, and leave the skillet on the heat
Step 5. Cook the vegetables
Put the vegetables in the pan and start stirring them quickly. Slip a cooking spatula under the vegetables and use the tool to lift and stir the vegetables and flip the bottom up. To prevent scorching, stir the vegetables constantly.
To make sure the vegetables are not undercooked or overcooked, increase the cooking time for some vegetables, such as broccoli and carrots, or cook them first. If the two vegetables start to cook, then add other vegetables that require a shorter cooking time, such as processed meat sausage (pepperoni) and mushrooms
Step 6. Bring all the vegetables together and add water to the pan
Return the protein ingredients to the pan to complete the cooking process. Then, add the gravy to help lift the aroma from the pan and blend it into the food and to balance the aroma on the plate/bowl.
Add enough gravy to coat the vegetables, but don't overwhelm them
Step 7. Garnish and serve
When the protein and vegetables are fully cooked and all the gravy is hot, remove the skillet from the heat and immediately pour it into several bowls or plates. Add garnishes on top of the food, then serve.
