Now-a-days cookwares cost a lot of money. So, we've to be careful how best we can take good care of them. I'm sure that most will agree that we can't afford to keep buying new sets of pots and pans each year. So, here are some ways as to how best we can take good care of them and use the right type for our cooking !
1. Do Not Over-heat- aluminum, copper, steel ( not stainless) and iron react with food. This results in chemicals being released during cooking- not ideal over time. Non-reactive materials include stainless steel, enamel and ceramics.
2. Control Temperature- Cooking is all about conducting heat and some materials are much better ( copper, aluminum) are much better than others ( stainless steel, cast iron). Good heat conductors cook more evenly and react faster to temperature changes.
3. Balance reactivity with conductivity- Combining materials can bring together the best properties of different materials. For e.g., stainless steel pots ( non-reactive) with copper bottom ( for improved conduction).
4. Beware non-stick can be toxic- Non-stick cookware can contain substances that when heated release toxic particles and gases. These have been linked to many health problems.
5. DIY non-stick cookware- Cast iron and some stainless steel pans can be made non-stick through a simple process of seasoning. This involves coating the pan with oil and heating it to form a non-stick surface that will last for years !
6. Keep it clean naturally- Get stains off, even on baked ones, using natural cleaners like baking soda, vinegar, lemons, salt and boiling water. A combination of these will work every time.
7. Quality and quantity- Buy a smaller number of good quality pans, rather than a cheap set of 20, which won't get used or last.
8. Smart storage- save space, keep pots and pans in top condition longer.Search online for DIY organizing ideas or invest in some simple racks and shelves.
9. Care and maintenance- Different cookware require different care and maintenance. Understand how to clean and maintain it for optimal results.
10. Use it or lose it- The more you cook, the better you'll get to know how your cookware performs and if it's right for you. If it isn't, then donate / swap or give it away and replace with something better.
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1. Do Not Over-heat- aluminum, copper, steel ( not stainless) and iron react with food. This results in chemicals being released during cooking- not ideal over time. Non-reactive materials include stainless steel, enamel and ceramics.
2. Control Temperature- Cooking is all about conducting heat and some materials are much better ( copper, aluminum) are much better than others ( stainless steel, cast iron). Good heat conductors cook more evenly and react faster to temperature changes.
3. Balance reactivity with conductivity- Combining materials can bring together the best properties of different materials. For e.g., stainless steel pots ( non-reactive) with copper bottom ( for improved conduction).
4. Beware non-stick can be toxic- Non-stick cookware can contain substances that when heated release toxic particles and gases. These have been linked to many health problems.
5. DIY non-stick cookware- Cast iron and some stainless steel pans can be made non-stick through a simple process of seasoning. This involves coating the pan with oil and heating it to form a non-stick surface that will last for years !
6. Keep it clean naturally- Get stains off, even on baked ones, using natural cleaners like baking soda, vinegar, lemons, salt and boiling water. A combination of these will work every time.
7. Quality and quantity- Buy a smaller number of good quality pans, rather than a cheap set of 20, which won't get used or last.
8. Smart storage- save space, keep pots and pans in top condition longer.Search online for DIY organizing ideas or invest in some simple racks and shelves.
9. Care and maintenance- Different cookware require different care and maintenance. Understand how to clean and maintain it for optimal results.
10. Use it or lose it- The more you cook, the better you'll get to know how your cookware performs and if it's right for you. If it isn't, then donate / swap or give it away and replace with something better.
Simply mix up a paste of baking soda and water and apply with a Magic Eraser. If you’d like to make your own and save dollars.
Wash your Dutch Oven or Enamel Cook-pot as normal with a sponge and dish soap. You only want the burnt on bits of food and stubborn stains to clean.
Make
sure you soak the Eraser in water first before you start scrubbing.
Your solution should be equal proportions of water and baking soda.
Apply with a ball of scrunched up paper towel. You won’t believe how well this works and there’s no hard scrubbing.
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