Caring For Your Cookware
Caring For Your Cookware
As important as the food you cook in them, your cookware makes a difference in the end result of all your kitchen endeavors. A purchase of good-quality cookware will pay off over time, but upkeep of your pans, bakeware and such is required to get the best return on your investment ...
As important as the food you cook in them, your cookware makes a difference in the end result of all your kitchen endeavors. A purchase of good-quality cookware will pay off over time, but upkeep of your pans, bakeware and such is required to get the best return on your investment. Here's a look at a few key pieces, along with tips for making them last longer and generally work better:
Nonstick Pots and Pans
If you can, wash pans by hand. Though they may be labeled "dishwasher safe," high heat and harsh detergent aren't super for the coating. The good thing is that since they’re nonstick, they're usually pretty easy to clean and leave more room in your machine for lots of other smaller things.
Use only plastic or nylon scrubbers or other soft materials like sponges or cloths to wash the pan. Never scrape with metal. Use wooden, hard nylon or silicone cooking utensils only. (Yes, your metal tool is scratching the pan no matter how hard you try not to.)
If you must use a cooking spray (oil or butter would be better), use one that doesn't contain any chemicals or additives such as soy lecithin, which can build up on the nonstick surface and end up counteracting the very feature for which you chose it.
If you must stack the pans in the cabinet, store them with a paper towel between them to prevent scratches.
Stainless Steel Pots and Pans
Wash with hot soapy water, but do not use steel wool, scouring pads, oven cleaners, bleach or other strong abrasive cleaners.
Glass and Ceramic Bakeware
As a rule, glass bakeware should not be used on the stovetop or under the broiler. Only use glass and ceramic cookware on the stovetop if the manufacturer's instructions specifically allow for it.
Slowly transition from cold refrigerator to hot oven and vice versa to prevent cracking.
Plastic Cutting Boards
Bacteria will collect in any scratches, so be sure to sanitize plastic boards in the dishwasher.
Stainless Steel Knives
Knives can get scratched and dented if allowed to hang loose in a drawer. Use a knife block, magnetic strip or individual knife sheaths to protect the blades. (This is also much safer for anyone reaching in to grab one from the drawer.)
Do not cut on anything harder than your knife, including a glass cutting board. A hardwood end-grain board (the kind with a checkered pattern) is best. Minor cuts in the surface of an end-grain board seal up, keeping the cutting surface clean.
Pizza and Baking Stones
As with glass and ceramic pieces, avoid subjecting these to quick temperature changes to prevent cracking. Heat pizza and baking stones gradually in the oven (never put a cold stone in a hot oven).
Allow stones to cool completely before cleaning. To clean, scrape off stuck-on food and wipe with a cloth or textured sponge, using water as needed. Do not use soap. If a cleanser of some sort is needed, try a solution of equal parts baking soda and water. Hand-dry before air-drying completely.
Do not let stoneware soak in water, as it can crack if it doesn't dry completely before its next use. Even if the stone doesn't appear wet, water may stay trapped in the stone for longer than you think.
Over time, pizza and baking stones darken with use. This staining is normal and will not affect the performance of the stone.
Cast Iron Pans
Cast iron cookware should be seasoned before use. To do this, brush the sides of the pan with unflavored vegetable oil, then pour in enough oil to cover the bottom. Heat in the oven at a low temperature for 1 hour. Remove, let cool, pour out the oil and wipe away any residue with a paper towel.
After each use, cast iron pans should be washed with hot water and dishwashing liquid, then dried thoroughly to prevent rusting. If you notice rust spots, scour with steel wool and rub with vegetable oil.
Enameled Cast Iron Pots and Pans
Let hot pans cool before washing lest thermal shock crack the enamel. Don't use steel wool or other abrasive pads, which may scratch the enamel.
Wood Utensils and Cutting Boards
Always wash both the top and bottom of your cutting board with hot, soapy water. This uniform exposure to water ensures that the sides do not swell unevenly and warp. Rinse and hand-dry right away to prevent swelling and cracking, then stand the board on its edge and allow it to air-dry completely.
To further prevent cracking, do not allow prolonged exposure to water or steam in a pot, sink or dishwasher.
Once a month or so, use a soft cloth to rub wood cutting boards and utensils with mineral oil, a colorless, odorless, food-safe product that won’t go rancid the way olive oil or other cooking oils will. It absorbs quickly, leaving the wood smooth but not greasy. Let them dry after oiling and do not use until fully dry.
Board cream may also be applied after oiling wood. It contains unbleached beeswax, which gives another protective top layer to wood surfaces to help keep moisture out and oil in.
If your cutting board is reversible, be sure to use both sides to ensure even wear.
Quality cookware, knives, bakeware and more are available at select Kowalski's Markets.
