Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have failed to scooped out when moving the food from pan to plate) sticks to the bottom, and I need to soak the pan for a while before I can wash it.
Is there any danger/argument against lining the inside of the pan with aluminum foil, and cooking the stir fry on top of that foil? That way I would not have to clean the pan after removing my food -- I could just take off the foil and throw it out.
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Can I suggest that may not have a properly seasoned wok? If you have a proper carbon steel wok, this video will show you the method. You need an oil with a really high burning point or else it can discolor your steel, you also need extremely high heat, and to keep your meat and vegetables in constant motion. Lastly, give your wok an oil coating after you have cleaned it and are ready to store it. I find that the cleanup is always really easy.
Lining with foil works well with cooking methods like baking or broiling, where the food is not stirred or manipulated much, and so the foil can sit undisturbed.
With stir frying, you are quite likely to break through the foil while doing the stirring, and have to clean up fully in any case. Also, you probably would not get as good a stir fry due the thin layer of insulating air between the pan surface and the food.
This is not something I would try.
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