Have you ever noticed those brownish or yellowish stains on the outer sides of your pans? Or worse, a bad smell coming from the handles while you cook?
3 reasons why a high flame is your kitchen's “enemy”
Many people think more flame means faster cooking. In reality, letting the flame go beyond the diameter of the pan's base is counterproductive. Here's why:
1) You damage the outer coating and the handles ❌🛠️
Quality cookware, like Mamù's, is designed to spread heat starting from the base. If the flame wraps around the side walls, it ends up “baking” the grease residue on the outside, creating stains that are hard to remove, and it risks overheating the handles, compromising their stability and safety.
2) Cooking becomes uneven 🥩⚠️
When heat hits the sides of the pan instead of the base, food tends to burn at the edges while staying raw in the centre. A medium flame, kept within the base, lets heat rise evenly and ensures perfect cooking.
3) Wasted energy 💸🌍
It's pure physics: all the heat “escaping” from the sides of the pan is energy you are paying for but not using to cook. Keeping the flame in check means cutting consumption and respecting the environment.
The trick: “the visual test” 👁️👌
Before you start cooking, put the empty pan on the burner and light the flame. Adjust the knob until the tips of the flame are at least two fingers inside the edge of the pan. That's your “perfect cooking zone”.
Have a question about caring for your cookware? Angelo answers our community's questions every week! Write to us in the comments below or follow our social channels so you don't miss the next episode.
