Food Frying in a Pan

Six Ways To Take Care Of Your Cookware

If you know how to take care of your cookware properly, then you might just enjoy what you are actually cooking than what you are looking at in the kitchen. Here are some ways that you can follow to take care of your cookware set so that it lasts a long time.

It doesn’t matter how much you pay for your cookware if you don’t take care of it. In fact, proper care will not only prolong the life of your cookware, it will also increase the odds that your food will turn out well.

To that end, here are a few basic tips:

1. Cookware With “Cast” In The Name

Any cookware that has the word “cast” in the name, such as “cast iron” or “cast aluminum”, needs to be seasoned first. A well-seasoned pan is nearly stick-proof.

Here is how you season a pan: rub it with a light coating of cooking oil, and then wipe the oil off with a paper towel until the pan appears dry. In a 500 degree oven, place the pan, upside down on a cookie sheet (to catch drips as the residual oil heats up).

Cook the pan for 30 to 60 minutes and then let it cool to room temperature. Although once is enough, the more you repeat this process, the less porous and more-stick resistant your pan will be — if you haven’t seasoned your cookware properly, you’ll know because food will stick.

2. Don’t Use Abrasive Kitchen Cleaners

Never use abrasive kitchen cleaners to take care of your cookware. Some people have even used oven cleaner on their pots and pans in desperation — that’s a sure-fire way to ruin the surface.

If you’ve just finished cooking something and are faced with a lot of stubborn residue, fill the pan with hot water and let it soak. If you can’t get to the pan right away and find yourself faced with a cold pan and hardened residue — fill the pan with hot water, add a little baking soda, and set it to boil for a few minutes. Then let it rest for an hour or so.

3. Metal Scouring Pads or Scrubbers

Never use metal scouring pads or scrubbers. If you do, the pan may look clean, but you’ll pay when the microscopic scratches allow even more food to stick next time.

Instead, use nylon scrubbers. If you’re careful, you can even use a nylon spatula to gently get under the residue and peel it off in little sheets.

4. Don’t Overheat Non-Stick Pans

It’s OK to use high heat on cast metal pans (that’s what they’re made for), but don’t overheat non-stick pans. You’ll know when you’ve overheated a non-stick pan because you will actually be able to smell chemical fumes.

Not only does this severely shorten the life of the pan but, more importantly, you’re releasing chemicals into the food you’re cooking.

5. Use a Diffusing Plate

To help prevent sticking on the bottom of a lightweight pan, use a stove top diffusing plate to distribute the heat of the burners.

A diffusing plate is a round metal disk that you insert between the pan and the burner. If you don’t have one, it’s a good investment.

You’ve probably noticed that quality cookware has a thick base. This, in essence, is a built-in diffusing plate.

Also, to better prevent sticking, add oil or shortening to a re-heated (rather than a cold) pan.

6. Not Dishwasher Safe

Unless the manufacturer specifically states otherwise, assume that your cookware is not dishwasher safe.

Dishwashers are a lot harder on cookware than most people suspect. They find this out the hard way the first time they pull an expensive anodized aluminum pan out to find that it’s covered with deep and visible scratches (essentially ruined).

No matter what you pay for your cookware, it’s always an investment. The universal rules of care boil down to the following: monitor your food while it’s cooking; soak first scrub later; use nylon scrubbers; and don’t put cookware in the dishwasher.

Bonus: BBQ Flame Broil Mat

A flame broil mat doesn’t look like much but appearances can be deceiving.

It’s similar to having a costly non-stick container that you can move up. That is basically what they are yet they’re far superior since you can utilize both sides. Clearly, you can’t do that with a nonstick skillet.

The BBQ flame broil mats require the same consideration as some other top of the line nonstick cooking utensil. A gourmet expert’s cookware will even now look new following quite a while of utilization, and your mats will as well, on the off chance that you figure out how to utilize them and keep up them accurately.

First…

Remove them from the case and wash them completely in cleanser and water to evacuate any assembling and bundling buildups.

Never use abrasives of any sort when cleaning the mats. Only use water, liquid cleanser, and a delicate fabric.

While washing, flush them well and wipe off any excess water with a dry cloth.

Let them dry until all dampness is gone from the surface.

You can utilize your dishwasher in the event that you incline toward – flame broil mats are dishwasher-safe, yet utilize the top rack as it were.

Use them accurately

In the wake of washing and drying your new BBQ flame broil mats, you’re practically prepared to put them to utilize. To begin with however, you’ll require some particular devices to utilize them viably and not harm them. The methods utilized are somewhat not quite the same as those utilized when working specifically on the barbecue.

Never use metal apparatuses on the mats. At whatever point metal comes into contact with a nonstick surface, it leaves scratches and these include after some time and separate the respectability of the cooking surface.

The best apparatuses to utilize are an arrangement of silicone tipped pliers and a hard plastic spatula, so make certain to procure those, before you begin utilizing the mats.

You can find them at any store that offers kitchen appliances. You’ll additionally require a jar of your most loved cooking oil.

1 comment on “Six Ways To Take Care Of Your CookwareAdd yours →

  1. Sorta related – I just read this on MSN’s home page about how bristles from wire brushes that are used to clean a grill can get stuck in food and eaten! A little girl got sick and had to visit the emergency room.

    I’ve had a similar problem with Teflon that flaked off on really old pans. My wife wanted to keep them but i couldn’t stand the thought of eating pieces of Teflon.

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