General Tips For Your Home

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.

For Nonstick Cookware use only plastic, wood or coated utensils on your nonstick pans to protect the finish. Many non-stick coatings are covered under the non-stick manufacturer’s warranties, but scratches or other damage caused by misuse of the non-stick coating would cancel out the warranty. Only use butter or shortening in the pan, never use non-stick sprays - they will just make the pan sticky. Nonstick is not dishwasher safe & should always be washed by hand using a soft cloth or sponge and mild detergent.

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.

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.

Tags: Gardening