Have you ever noticed those brownish or yellowish stains on the outside of your pans? Or even worse, a bad smell coming from the handles while you're cooking?
The 3 reasons why a high flame is the "enemy" of your kitchen 🛑🥘
Many people think that more fire means faster cooking. In reality, letting the flame exceed the diameter of the pan's bottom is counterproductive. Here’s why:
1) You ruin the exterior coating and the handles ❌🛠️
High-quality cookware, like the pieces by Mamù, is designed to distribute heat starting from the bottom. If the flame wraps around the side walls, it ends up "baking" external grease residues, creating stains that are incredibly hard to remove. Plus, 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 bottom, food tends to burn around the edges while remaining raw in the middle. A medium flame, contained within the base, allows the heat to rise evenly, guaranteeing a perfect result.
3) It's a waste of energy 💸🌍
It’s pure physics: all the heat that "escapes" from the sides of the pan is energy you’re paying for but not actually using to cook. Keeping the flame contained means optimizing consumption and being eco-friendly.
The trick: "The Visual Test" 👁️👌
Before you start cooking, place the empty pan on the stove and turn on the heat. Adjust the knob until the tips of the flame are at least two fingers' width inside the edge of the pan. That is your "perfect cooking zone."
Do you 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 us on our social media channels so you don't miss the next episode.
