Q&A for How to Prevent Burning of Pots and Pans

Some of the supplies that we suggest are Weiman supply. It is a stainless steel commercial cleaner, if it's softer edges on the pan, because the pans can be nonstick pan, ceramic pans, so in those cases, you would have to use, if it's a soft one, you have to use the Weiman Bar cleaner, it has a formula that's like a base and it contains baking soda.

Your pots might be turning black because the heat is turned up too high or burning unevenly. If the flame is not heating evenly, you'll notice it's blue on the outside with a yellow core. If you see yellow, your air-to-flame ratio needs to be adjusted. Simply adjust your air intake valve until you see only blue in the flame.

Use olive oil or vegetable oil on the rough side of your sponge and scrub it like your using soap, then clean it regularly, it should come right off.

If the nonstick is dark, turn down the temperature by 25 degrees Celsius and check for done-ness earlier than the listed baking time. The dark color means the pan will get hotter, which is causing the muffins to bake faster on the bottom.

No, it just means there are burn marks on it. It's still safe to use.

I make my jam in a large roasting pan in a very low oven (210 degrees) with cover for 4 hours, stirring occasionally. Remove lid to check for fluid content; if it is too thick, just add some water or juice of whatever you are jamming. Cook for another 4 hours, check thickness until it's to your liking. Add sugar/lemon juice at this stage, then put back in oven for another 1 hour and 30 minutes.

Typically this is only necessary for frying or sauteing. Coat the pan with oil or fat, and heat. Use a small amount because the oil will easily spread. Unlike a conventional pan, it is necessary to avoid overheating the pan, so one would avoid causing the oil to smoke. Either allow the pan to fully air cool or air cool. Alternatively, air cool until a drop of water no longer "dances" on the pan, and then water cool the outside of the pan. The usual cautions. PTFE (Teflon) is made with C8 (Perfluorinated carboxylic acids (PFCAs)). If there is a scratch on the no-stick surface, throw it away. Better yet, just use a metal or ceramic-coated pan and season it.