Marianne Martinez
Keeping pots and pans clean is essential, whether in a restaurant or home kitchen. While manual scrubbing is an option, it can be time-consuming and exhausting, leading to the exploration of alternative methods. Restaurants, in particular, seek efficient solutions to maintain their cookware, such as utilising soak tanks that eliminate the need for scrubbing and reduce environmental impact. Understanding the nuances of different cooking materials, like stainless steel or non-stick, is crucial for effective cleaning. Additionally, techniques like deglazing, using room temperature liquids, and proper temperature control play a vital role in preventing stubborn residue from forming on cookware.
How do restaurants keep pots and pans clean?
| Characteristics | Values |
|---|---|
| Soak tanks | Soak and leave items overnight, then quickly rinse in the morning |
| Soak tanks features | Non-toxic, non-caustic, 99% biodegradable |
| Boiling water method | Boil water in the pan for 5-7 minutes, then wipe with a sponge |
| Baking soda, vinegar, and lemon juice | Add a dash of baking soda or vinegar during the boil method, or soak in hot water with baking soda and lemon juice |
| Cleaning cast iron pans | Rinse with hot water, then use kosher salt, warm water, and a soft sponge to loosen residue |
| Cleaning wooden utensils | Wash by hand using regular dish detergent |
| Cleaning copper | Dip in boiled water with vinegar or use a vinegar-water solution to wipe clean |
| Deglazing | Add room temperature or cold liquid to a hot pan to release caramelized bits stuck to the bottom |
Soak tanks
The use of soak tanks offers significant advantages over traditional manual scrubbing. Firstly, it reduces water consumption as the water in the tank only needs to be changed once a month. Secondly, the chemical solution is long-lasting and biodegradable, reducing the environmental impact of cleaning. Thirdly, the labour required is minimal as staff only need to place items in the tank and then rinse them after the cycle is complete. This frees up staff time and energy, improving efficiency in the kitchen.
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Deglazing
To deglaze a pan, first remove the cooked food item and pour off any excess fat or oil. If you're making a sauce, add any aromatic ingredients like shallots or fresh herbs. Then, pour in your chosen cold liquid—water is a simple option, but you can also use wine, vinegar, or broth—and keep the heat at a medium setting. As the liquid boils, scrape the bottom of the pan with a deglazing spatula or a flat-ended wooden spoon to remove any remaining food particles. For pans deglazed with wine or alcohol, continue cooking until the alcohol has cooked off, indicated by a syrupy consistency and the disappearance of the alcohol smell.
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Using the right fat
Choosing the right fat
The choice of fat depends on the dish being prepared and the desired flavour profile. Common fats used in restaurants include:
- Oil (various types)
- Butter
- Ghee
- Lard
Controlling pan temperature
It is important to heat the pan before adding the fat. This helps to create a non-stick surface and prevents food from sticking to the pan. The pan should be heated to the desired temperature, and then the fat is added.
Amount of fat
Using enough fat is crucial. A common mistake is not using enough fat in the pan, which can lead to food sticking and burning. It is better to use more fat than not enough to ensure even cooking and easy release of the food from the pan.
Heat management
Once the fat is added, it is crucial to manage the heat. If the heat is too high, the fat can break down, affecting the flavour and texture of the dish. It can also lead to polymerization, leaving a brown film on the pan that is difficult to clean. On the other hand, if the heat is too low, food is more likely to stick and burn.
Techniques for different pans
The technique for using fat may vary depending on the type of pan used. For example, cast-iron pans require a different approach than stainless steel or non-stick pans. It is essential to understand the properties of the cookware and adjust the fat usage and heat settings accordingly.
Training and consistency
In a restaurant setting, it is essential to train kitchen staff on the proper use of fats and heat management. Consistency is key to producing high-quality dishes and maintaining clean pots and pans.
By following these guidelines and developing their skills through practice, restaurant chefs can effectively use the right fat to keep their pots and pans clean.
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Temperature control
Soaking in Hot Water
One effective method to clean pots and pans is to soak them in hot water. This technique helps to loosen and remove stubborn, baked-on food residue. Start by filling a sink or a large container with hot water, ensuring that the temperature is set at around 170 degrees Fahrenheit. Completely submerge the pots and pans in the hot water and let them soak for 30 to 40 seconds. The high temperature will not only help to dissolve grease and grime but also eliminate bacteria and germs, ensuring a hygienic clean. After soaking, remove the items from the hot water and allow them to air dry completely before storing them away.
Using Sanitizing Solutions
In addition to high temperatures, chemical sanitizing solutions can be employed to disinfect pots and pans. This two-pronged approach ensures that all harmful pathogens are eradicated. To create a sanitizing solution, mix a tablespoon of unscented chlorine bleach with one gallon of cool water. Avoid using hot water as it can reduce the effectiveness of the bleach. Soak the pots and pans in this solution for at least one minute. The hypochlorous acid in the bleach has a similar bacteria-killing effect as intense heat. After soaking, rinse the items with clear water to eliminate any chemical residue and then allow them to air dry.
Benefits of Temperature Control
The use of high temperatures or chemical solutions offers several advantages over traditional scrubbing methods. Firstly, it eliminates the need for manual scrubbing, saving time and effort for restaurant staff. Secondly, it ensures a deeper level of cleanliness, reducing the risk of food-related issues and keeping customers safe. Finally, it helps to maintain the longevity of the cookware by avoiding abrasive scrubbing, which can damage non-stick coatings and delicate surfaces.
Considerations for Different Materials
When utilizing temperature control methods, it is important to consider the material of the pots and pans. For instance, cast iron and carbon steel cookware should be handled with care due to their seasoned layer. Avoid harsh chemicals and opt for milder solutions, such as a mixture of hot water and salt, to preserve the natural non-stick coating. Similarly, for copper cookware, a gentle mixture of vinegar and salt can be used, followed by a gentle scrub with a soft scouring pad.
Combining Soaking and Sanitizing
To optimize the cleaning process, restaurants can combine the soaking and sanitizing methods. By first soaking heavily soiled pots and pans in hot water to loosen grime, and then treating them with a sanitizing solution, a thorough clean can be achieved. This two-step process ensures that both the exterior and interior surfaces of the cookware are properly sanitized, reducing the risk of bacterial growth and ensuring food safety.
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Cleaning cast iron
While cast iron cookware is a must-have for any home cook, the one downside is the effort required to keep it clean. Here is a detailed guide on how to clean and care for your cast iron cookware, including pots and pans, to keep them in top condition.
Firstly, always clean your cast iron while it is still hot or warm. This is because stuck-on food hardens as it cools, so cleaning while the pan is still warm will save you time and effort. Use hot water and a sponge or stiff brush to wash the pan by hand. Avoid using the dishwasher, as this can strip the seasoning from the pan and cause rust. For stuck-on food, a paste of coarse salt and water can be used to scrub the pan, or a pan scraper can be used to remove stubborn residue. Be sure to dry the pan promptly and thoroughly with a lint-free cloth or paper towel.
Once dry, the pan should be seasoned. Apply a light layer of cooking oil or seasoning spray to the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains. This will help to keep your cast iron in good condition and prevent rusting. If your pan does develop rust, don't panic. Simply scour the rusty area with warm, soapy water and steel wool, then rinse and dry thoroughly. Apply a thin layer of cooking oil and bake the pan in the oven at 450-500 degrees Fahrenheit for one hour. Allow to cool and repeat if necessary.
Some additional tips for caring for your cast iron include hanging the pan for storage, as this can help protect the finish. Also, while it is generally recommended to avoid using soap, as it can strip the seasoning, a small amount of mild soap can be used if rinsed well and the pan is re-seasoned after.
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Frequently asked questions
Restaurant staff have a few methods to keep their pots and pans clean. One method is to use soak tanks overnight, then quickly rinse them in the morning. This saves time and energy for the staff. Other methods include the boiling water method, using baking soda and vinegar, and deglazing.
The boiling water method involves adding water to a scorched pan and bringing it to a boil for 5-7 minutes. The steam helps to loosen the food, which can then be easily wiped away with a sponge.
It is important to never use abrasive sponges on cast iron pans as they can ruin the seasoning. Instead, rinse the pan with hot or boiling water, and use kosher salt, warm water, and a soft sponge to remove any residue.
Deglazing is the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release. Room-temperature or cold liquids are often used, especially acidic liquids like lemon juice or vinegar.
Soak tanks save restaurant staff time and energy, allowing them to focus on preparing food for customers. The solution used in the soak tanks is also non-toxic, non-caustic, and biodegradable, minimizing the environmental impact of washing greasy pots and pans.
