Is blowing on a frying pan unsanitary?

Does this look sanitary to you? I think if I wanted to put out a flame I'd use a pan lid.

food-safety

Best Answer

Incomplete common sense answer (no idea about local regulations. If this should have been a comment, somebody tell me! :) People breathe in kitchens while there are open pots, and blowing is a form of breathing. Food is not ever considered completely sterile unless pressure cooked/canned, cold sterilized (chemically or by pickling in extremely harsh pickling solutions), or irradiated. Also, unless things are served straight after that, they will be rather thoroughly cooked in the depicted scenario - if there are germs in that breath, they are cooked to death; spores will not matter much with food immediately served; if there was poison the cook would be dead or ill too. Virii could be a problem too,

Pictures about "Is blowing on a frying pan unsanitary?"

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Can you use the same pan twice?

You should wash your pan between each use. The USDA recommends that every food product, cooked or not, should not exceed 2 hours at room temperature, as bacteria can be re-introduced to the cooked food and make it dangerous once more.

Should you wash frying pan after each use?

You should wash your frying pans after each use. Not doing so will allow for the buildup of bacteria. You can also harm the non-stick coating on the pan itself.

Is it OK to reuse a pan?

You don't need to use soap if they're cast-iron; a good scrub with salt and hot water is fine. But please - especially if you're going to be cooking for guests - don't just leave the dirty pans sitting there and use them again the next day without washing them first. It's not safe.

Why is my pan turning black?

You might notice that the aluminum pan is developing black or dark gray marks on it. These marks are a natural byproduct of the aluminum oxidation process. You can do some things to prevent oxidation from forming and you can remove it, but it inevitably will occur on non-anodized aluminum pans.

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