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Taking care of cookware
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An obvious follow-up to last week's article about choosing new cookware is
how to take care of it. These tips apply whether your cookware is brand-new
or you inherited it from your grandmother.
Nonstick cookware:
Wash with hot soapy water and a non-abrasive sponge.
Automatic dishwashing is not recommended.
Don't expose empty pans to excessive heat.
White spots on the nonstick surface may be removed with vinegar and a damp
sponge.
Use wood, nylon or silicone utensils.
Stainless steel:
Wash with hot, soapy water and dry thoroughly to avoid spotting.
Scouring pads may be used for stuck-on food.
A scouring powder that contains oxalic acid, such as Bar Keepers Friend,
will clean and shine stainless steel and copper. Don't allow acid to stay on
nonmetal handles.
To prevent salt from pitting cookware, add it after liquid has begun to boil.
Ceramic cookware:
Revive the luster of ceramic cookware by adding 1/2 cup of white vinegar to dishwater and soaking items.
Use a mild abrasive such as Soft Scrub or Bon Ami to remove tough stains.
Fill dish with boiling water and stir in 1/2 cup baking soda or salt. Let sit until the water has cooled, then wash as usual.
All cookware:
Besides keeping handles turned away from the edge of the stove, be sure they are not over hot burners.
If a recipe requires putting a skillet in the oven and it doesn't have metal handles, wrap handles in several layers of aluminum foil.
Putting cold liquid in a hot metal pan can cause it to warp. Putting cold liquid in a hot glass or ceramic pan can cause it to break.
If you have to stack pots and pans to store them, put inexpensive paper plates between them.
As much as possible, choose a pan that comes close to the diameter of the burner you'll be using.
Cookie sheets:
For stuck-on food, cover the bottom of the pan with warm soapy water, then put a dryer sheet into the water. Wait for 15 minutes or so and the pan should clean up easily.
Or sprinkle with dishwashing soap, then cover with paper towels and sprinkle with water. Let soak until food loosens.
To avoid food sticking altogether, use parchment paper or silicone liners.
Black cast iron:
>From antiques.about.com/library, here are instructions for cleaning and seasoning old cast iron. For new cast iron, follow manufacturer's instructions. Wear rubber gloves and eye protection while cleaning cast iron since the methods require using caustic chemicals.
Spray pan with oven cleaner and put it in a plastic bag.
After a day or two, take it out of the bag and scrub it down with a brass brush.
If all the grease doesn't loosen up right away, repeat the process
concentrating cleaner on stubborn spots.
If you have several dirty items, soak them in a solution of one and a half gallons of water to one can of lye mixed in a plastic container.
Allow to soak for about five days, then remove the pieces and use the same brass brush method to scrub them clean.
Removing mild rust should be done with a fine wire wheel on an electric drill.
Crusted rust can be dissolved by soaking the piece in a 50 percent solution of white vinegar and water for a few hours, no longer, as the vinegar will eventually corrode the iron.
Once the pan is clean, put it in a 225 F oven for a few minutes, until the pan is warm. Apply a little shortening, vegetable cooking spray, lard or bacon fat.
Return skillet to a 225 F oven for 30 minutes. Remove and wipe it almost dry to eliminate any pooled grease.
Place the pan in the oven for another half hour or so, completing the initial seasoning.
The seasoning process will continue with use, especially if you use it to cook fatty foods the first few times it hits the stove.
To clean after cooking, boil hot water in the pan. Let it soak for several minutes and then wipe dry with a paper towel.
Reheat the pan and apply just enough grease to wet the surface before storing.
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