We all have an array of cookware, but we don't always know the proper way to care for it. And let's face it, in this economy, it's probably a very good idea to take care of the things we already own. And using what we already have might actually leave a bit more in the holiday spending budget. Here are some great tips that should help you get many years of productive use from your kitchenware.
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 shine your metal, use a commercial stainless steel cleaner specific to the material. Apply the cleaner in a circular rubbing motion and rinse it off under warm water. When adding salt to a dish, add it after food has started to cook or boil to avoid salt pitting in your cookware's interior.
Caring for cast iron varies according to the type. For traditional cast iron, use a stiff brush and plain hot water to clean. Never use harsh detergents or steel. Upon purchase, you'll want to lightly coat vegetable oil on the pan before placing it in a cool, dry area for storage. Continue to season your pot periodically as you use it (see more below). Enameled cast iron can be cleaned with a mild detergent and does not require seasoning. Always preheat either form of cast iron prior cooking.
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.
Seasoning your cookware adds to its longevity. For stainless steel/aluminum/copper, be sure to season your pans before using them to help prevent food from sticking or burning. To do this, rub a few drops of cooking oil into the pan's interior and wipe clean. Repeat this step as often as you deem necessary. For cast iron, spread a thin coat of shortening or vegetable and bake in a 200-degree oven for 1 hour, removing when cooled. Repeat seasoning throughout its lifetime as needed.
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.
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