How to Make Your Cookware Last
If you own a quality set of cookware then you’ve probably spent a good amount of money on it and you know it’s an investment worth taking care of so it lasts for years. Without the proper care, pots and pans will get old before their time, causing you to invest unnecessary dollars replacing them. Below you’ll find some tried-and-true tips to help you keep your cookware in excellent condition, adding years to its life.
When it comes to the best way to care and clean your cookware, much depends on the material it’s made of. When it comes to aluminum, copper, and stainless steel, it’s a good idea to wash each new piece in warm, soapy water with mild detergent and a soft dishcloth or sponge before using for the first time. After rinsing under hot water, dry each pot, pan, and cover with a soft dishtowel to avoid water spots. Repeat this procedure regularly. Never use steel wool or strong cleanser to scrub, scour only with a nylon pad and warm soapy water.
If you want to make sure they keep their shiny finsh, be sure to 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.
For 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.
Remember that 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. Cast Iron – Wash the new cookware with a mild detergent, rinse & towel dry. Then 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.
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.
Have fun cooking your next fish or poultry dish using this classic covered clay baker. You’ll find any meal preparation always goes so much smoother when you have the right kitchen tools.
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