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 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.
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 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.
There is a couple of other cookware considerations worth noting. Pots and pans will often warp if cookware is heated too fast or if you pour cold liquid into a hot pot. So it's a good idea to avoid that practice if you've ever found yourself doing it. If you find your food is beginning to stick, you might have the heat too high or the pot is due to be seasoned as indicated above. - 15359
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.
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 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.
There is a couple of other cookware considerations worth noting. Pots and pans will often warp if cookware is heated too fast or if you pour cold liquid into a hot pot. So it's a good idea to avoid that practice if you've ever found yourself doing it. If you find your food is beginning to stick, you might have the heat too high or the pot is due to be seasoned as indicated above. - 15359
About the Author:
You'll find meal preparations go much easier when you own a superior stainless cookware set. Then you can even show off your beautiful cookware on this wrought iron hanging pot rack.
