Whether you've purchased your kitchenware yourself or you received it as a gift, you're likely hoping to get many years of good use out of your pots and pans. You're right to believe so, because with the right care, your quality cookware should last you a lifetime. Here are some good tips for keeping your pots and pans in tip-top shape.
Beginning with Stainless Steel/Aluminum/Copper - Before using your cookware for the first time, wash each piece in hot, soapy water with a sponge or soft dishcloth. Rinse each piece under hot water and dry completely with a dishtowel to avoid water spots. Follow the same procedure during regular use. Use only a nylon-scouring pad with warm, soapy water for scrubbing. Do not use steel wool, chlorine cleaners, or oven detergents.
These metals can be shined periodically with a cleaner specific to their type of material to keep their brilliant shine and luster. Always apply in a circular motion and rinse under warm water before drying with a soft towel. An important cooking tip to keep in mind is to never add salt to your dish until after its cooking or boiling - this will prevent the cookware interior from pitting.
Many people have an assortment of cast iron in their cabinets. Your traditional cast iron can be washed with simply hot water and a stiff brush. You should not use strong detergents on steel wool to clean this metal. Before first use, rub a light coat of vegetable oil into the pan before placing it in a dry cabinet for storage. These pots should be seasoned periodically, you'll see more on that below. For enameled cast iron, you can use a mild soap and a sponge for cleaning. This metal does not require seasoning. Remember to preheat either type prior adding your food.
Non-stick finishes are often covered under warranties, but damages caused by misuse will void the warranty. So always remember that non-stick is not generally dishwasher-safe and only plastic, wood, or coated utensils should be used in the pans to avoid scratching the finish. Non-stick sprays should not be used as they only make the cookware sticky. Instead, choose butter or shortening and always wash your non-stick pots by hand with a soft sponge and mild soap.
To prevent food from sticking, it's a good idea to periodically season the interior of your plain stainless, copper, and aluminum pots and pans by rubbing a few drops of cooking oil into it and then rubbing it clean. To season your traditional cast iron periodically, first wash it with warm detergent and towel dry. You'll then want to rub a thin coat of vegetable oil inside and then bake it for one hour at 200 degrees.
Some other general care tips worth remembering: To avoid warping, always preheat your cookware slowly and never poor cold liquid into a hot pot. Food sticking? It's a good idea to avoid intense heats to prevent your food from sticking. And remember to follow the above seasoning and cleaning recommendations as well. - 15634
Beginning with Stainless Steel/Aluminum/Copper - Before using your cookware for the first time, wash each piece in hot, soapy water with a sponge or soft dishcloth. Rinse each piece under hot water and dry completely with a dishtowel to avoid water spots. Follow the same procedure during regular use. Use only a nylon-scouring pad with warm, soapy water for scrubbing. Do not use steel wool, chlorine cleaners, or oven detergents.
These metals can be shined periodically with a cleaner specific to their type of material to keep their brilliant shine and luster. Always apply in a circular motion and rinse under warm water before drying with a soft towel. An important cooking tip to keep in mind is to never add salt to your dish until after its cooking or boiling - this will prevent the cookware interior from pitting.
Many people have an assortment of cast iron in their cabinets. Your traditional cast iron can be washed with simply hot water and a stiff brush. You should not use strong detergents on steel wool to clean this metal. Before first use, rub a light coat of vegetable oil into the pan before placing it in a dry cabinet for storage. These pots should be seasoned periodically, you'll see more on that below. For enameled cast iron, you can use a mild soap and a sponge for cleaning. This metal does not require seasoning. Remember to preheat either type prior adding your food.
Non-stick finishes are often covered under warranties, but damages caused by misuse will void the warranty. So always remember that non-stick is not generally dishwasher-safe and only plastic, wood, or coated utensils should be used in the pans to avoid scratching the finish. Non-stick sprays should not be used as they only make the cookware sticky. Instead, choose butter or shortening and always wash your non-stick pots by hand with a soft sponge and mild soap.
To prevent food from sticking, it's a good idea to periodically season the interior of your plain stainless, copper, and aluminum pots and pans by rubbing a few drops of cooking oil into it and then rubbing it clean. To season your traditional cast iron periodically, first wash it with warm detergent and towel dry. You'll then want to rub a thin coat of vegetable oil inside and then bake it for one hour at 200 degrees.
Some other general care tips worth remembering: To avoid warping, always preheat your cookware slowly and never poor cold liquid into a hot pot. Food sticking? It's a good idea to avoid intense heats to prevent your food from sticking. And remember to follow the above seasoning and cleaning recommendations as well. - 15634
About the Author:
Have fun cooking your next fish or poultry dish using this classic covered clay baker. You'll find any meal preparation always goes so much smoother when you have the right kitchen tools.
