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.
To maintain their shine and luster, use a metal cleaner specific to the type (such as a copper cleaner or polish for copper). Apply by rubbing in a circular motion, rinse under hot to warm water and then dry with a soft cloth, rubbing to a brilliant finish. Salt is a common cause of pitting on the interior of these metals, so never add salt to your dish until it is already boiling or cooking.
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.
For your non-stick cookware, you'll want to always be sure to follow the manufacturers care guidelines to prevent voiding the warranty should your cookware fail. Generally, most non-stick is not dishwasher safe and should be hand washed with mild detergent and a soft sponge. Use only plastic, coated, or wooden utensils when cooking to prevent scratches. Non-stick sprays are not recommended as they create a sticky finish. Instead choose butter or vegetable oil if needed when cooking.
Seasoning also varies by type of material. The interior of stainless, copper, and aluminum should frequently be rubbed with a few drops of vegetable oil and wiped clean to prevent meals from sticking or burning. Periodically season your cast iron cookware by rubbing a thin coat of cooking oil inside and baking the empty pot or skillet in your oven at 200 degrees for 1 hour.
Some other general tips to consider. To avoid warping your cookware always heat it gradually and don't pour cold liquid into a hot pot or pan. Is your food sticking? If you're having problems with food sticking to the bottom of your cookware, make sure it is thoroughly cleaned and that you do not have the heat too high. Season as indicated above if needed. - 15266
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.
To maintain their shine and luster, use a metal cleaner specific to the type (such as a copper cleaner or polish for copper). Apply by rubbing in a circular motion, rinse under hot to warm water and then dry with a soft cloth, rubbing to a brilliant finish. Salt is a common cause of pitting on the interior of these metals, so never add salt to your dish until it is already boiling or cooking.
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.
For your non-stick cookware, you'll want to always be sure to follow the manufacturers care guidelines to prevent voiding the warranty should your cookware fail. Generally, most non-stick is not dishwasher safe and should be hand washed with mild detergent and a soft sponge. Use only plastic, coated, or wooden utensils when cooking to prevent scratches. Non-stick sprays are not recommended as they create a sticky finish. Instead choose butter or vegetable oil if needed when cooking.
Seasoning also varies by type of material. The interior of stainless, copper, and aluminum should frequently be rubbed with a few drops of vegetable oil and wiped clean to prevent meals from sticking or burning. Periodically season your cast iron cookware by rubbing a thin coat of cooking oil inside and baking the empty pot or skillet in your oven at 200 degrees for 1 hour.
Some other general tips to consider. To avoid warping your cookware always heat it gradually and don't pour cold liquid into a hot pot or pan. Is your food sticking? If you're having problems with food sticking to the bottom of your cookware, make sure it is thoroughly cleaned and that you do not have the heat too high. Season as indicated above if needed. - 15266
About the Author:
Whatever meal you're planning for your family or get-together, get off to the right start with top-notch pots and pans. For more space, hang them on this attractive and handy wrought iron pot rack.
