Getting Your Cookware in Shape |
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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. When caring for your metals such as aluminum, copper, and stainless steel, it's important to wash them before you use them for the first time. Use warm soapy water with a soft sponge to wash, and then rinse thoroughly under hot water. Dry with a soft towel to prevent water spots. This gentle care of your pots should be done regularly. Remember you don't want to use any harsh detergents, scrubs or steel wool on these pots and pans. Scour only with soapy water and a nylon scrubbing pad. 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. Traditional Cast Iron - Clean your cast iron with hot water and a stiff brush. Do not use any harsh detergents or steel wool. After cleaning wipe a light coat of vegetable oil on it and store it in a cool, dry place. Always preheat prior cooking. Enameled Cast Iron - Always preheat for prior adding any oil or liquid when cooking & allow the cookware to cool completely before washing with a sponge or soft cloth and mild detergent. Do not use steel wool or harsh cleaners. 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. 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.
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