Su Chen said, "That's right, we're starting to make Egg-filled Pancakes now."
As he spoke, Su Chen walked over to the stove and chose a flat iron pan.
Although nonstick pans were especially convenient for frying eggs, they had a chemical coating that was bad for the body, so Su Chen preferred using an iron pan.
Using an iron pan required skill as well. People who did not know how to use one would often have their eggs stick to the pan, and the pan could rust easily too.
But Su Chen came from a family of chefs, so he handled iron pans with ease. Not only could he achieve the same nonstick effect as a nonstick pan, but he could also prevent the pan from rusting.
The trick was to add oil to the pan while both the pan and oil were cold, rather than heating the pan first and then adding oil.
After adding cold oil to a cold pan, he would turn on the heat. Once the oil began to smoke, he would turn off the heat, wait two or three minutes, then add the ingredients he needed to cook before turning the heat back on. That way, nothing would stick to the pan.
As for preventing an iron pan from rusting, after cooking with it, it needed to be washed clean with hot water and dried with a towel. Once it had air-dried completely, a layer of oil should be rubbed inside it to keep it from rusting.
There was no need to oil it every day. Usually, oiling it once a week was enough to prevent an iron pan from rusting.
A good iron pan was truly wonderful to use, because food cooked in an iron pan tasted better than food cooked in a nonstick