Getting Your Cookware in Shape Before the Holidays
Quality cookware is an investment and worth taking care of so that you may enjoy many years of its use. 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.
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.
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.
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.
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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