The trick works for cast iron, stainless steel and aluminum cookware.
When there are no scratches or other damage on the surface of the pan, but food still sticks, the problem is improper care.
To correct the defect, it is enough to perform a few simple steps.
There is a trick for each material. Salt is poured into the bottom of the dish and put on the fire. The frying pan is kept on the stove until it crackles. Leave it until it cools down, and then salt is poured in and the surface is greased with vegetable oil.
For stainless steel, prepare a solution of water and vinegar in a ratio of 3 to 1. Pour in the liquid and boil on the stove, then rinse and wipe dry.
As for the aluminum surface, you need to create a thick layer of oil. To do this, you need to boil sunflower oil with a pinch of salt. After that, drain the liquid and wash the dishes with clean water.
