Regardless of the type of pan, the coating or the wall thickness, over time they all lose their protective layer that protects against sticking.
Even the price doesn’t play that big of a role. Only in the more expensive specimens does the layer disappear a little later.
I used to quickly get rid of such dishes until I learned a method that our mothers and grandmothers also know. Surprisingly, it works not only for cast iron cookware but also for modern pans.
What needs to be done
Everything is very simple. First of all, you need to rinse the pan with soda to degrease the mold.
Wipe dry and place on the stove to warm.
Pour in salt. The layer should be large enough to cover the entire floor.
Now you need to heat the salt over low heat and stir for about 20 minutes.
After 20 minutes, sprinkle with salt and wash to remove residue.
The pan then needs to be oiled. The best way to do this is to wrap a napkin on a fork, soak a napkin (paper towel, cotton ball or gauze) with oil and brush the surface.
Now heat the pan again. Pour in some oil and heat for three minutes. Wipe off excess grease with kitchen paper.
It works
To check effectiveness, pour some oil or butter into the pan and crack an egg. Nothing sticks and you bake like new in one pan.