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.
To maintain their shine and luster, 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.
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.
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. For cast iron, 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.
Some other general care tips worth remembering: To avoid warping, always preheat your cookware slowly and never poor cold liquid into a hot pot. Food sticking? It's a good idea to avoid intense heats to prevent your food from sticking. And remember to follow the above seasoning and cleaning recommendations as well.
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 maintain their shine and luster, 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.
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.
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. For cast iron, 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.
Some other general care tips worth remembering: To avoid warping, always preheat your cookware slowly and never poor cold liquid into a hot pot. Food sticking? It's a good idea to avoid intense heats to prevent your food from sticking. And remember to follow the above seasoning and cleaning recommendations as well.
About the Author:
A quality stainless stockpot will last a good long time with the right care. You'll find great stockpots, Dutch ovens, and more available from theGourmet Standard Tri Ply line of cookware.
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