Kitchen Guide- Handy tips to care for your cookware

No matter how good or how expensive your cookware might be, only proper care of your cookware will lengthen its useful life and it will also provide you with better cooking results.

1)Try not to use abrasive or caustic cleaners like cleanser, lye and oven cleaners. Try heating some water with baking soda to remove those stubborn stains. Better: Avoid scrubbing by heating some water in the pan right after you're done cooking to soften any sticking food; makes for easy wiping when you're ready to clean after finishing your meal.

2)Avoid using use metal scouring pads or scrubbers on fine finishes. They leave microscopic scratches that dull the finish and encourage foods to stick. If you must scrub try a nylon scouring pad instead.

3)To care for cast iron cookware, do not wash in soapy water but try wiping clean with a paper towel. Run hot water over stuck on food to help loosen and remove. After your cast iron pot has been washed it should be dried thoroughly. To prevent the pan from rusting, rid it of any excess moisture by setting it on the stove over high heat until all moisture has evaporated and coat with oil before storing.

4)Season steel, cast aluminum and cast iron. At high temperatures, oil or shortening carbonizes in the pores of metal cookware, thus preventing foods from burning and anchoring themselves to the pans. A well-seasoned pan is nearly stick-proof and a real cooking pleasure.

5)Protect the non-stick surfaces by only using wooden, plastic, or coated utensils when cooking. Don't crank up the heat with non-stick pans; or you will severely shorten its useful life. If minerals in the water cause white spots to appear on your non-stick surface, try wiping the surface with white vinegar or lemon juice.

6)Always try to match the size of the pan to the size of the heating area. Use moderate to low heat and do not allow the pan to boil dry. Excessive heat can spoil the appearance of the pan by causing discoloration of the surface. Never allow a gas flame to extend up the sides of the pan, as this could damage the handles, and also damage non-stick or cause discoloration above the level of liquid in the pan.

Other Cookware Guides Cookware Guide- Cookware Materials, Cookware Guide- Types of Pans & Skillets