Breaking In New Cookware

Breaking in new pots and pans is an important step in ensuring they last longer and perform better. While it may be tempting to stack your new cookware and throw them in a cupboard, this can cause scratches and scuffs. Instead, consider hanging them on a pot rack or wall-mounted pegboard to keep them within easy reach and prevent damage. Additionally, seasoning your new pots and pans can enhance their non-stick properties, reduce the amount of oil needed during cooking, and make cleaning a breeze. To season your cookware, simply wash and dry it, coat the surface with a thin layer of oil, heat it over a medium flame or in an oven, and then wipe away any excess oil.

Cleaning burnt stainless steel and aluminium pans

To clean burnt stainless steel and aluminium pans, there are a few methods you can try. Firstly, it is important to let the pan cool down before attempting to clean it. Then, you can try one of the following methods:

• The vinegar method: Fill about 2/3 of your pan with vinegar and boil it for 10-15 minutes. Pour the vinegar out and let the pan cool down. Then, gently scrape the surface with a metal scraper to remove the burnt food. Finally, wash the pan with dish soap or a specialised dish cleaner mixed with baking soda, using a soft rag or cloth.
• The freezer method: Put the pan in the freezer for about 2/3 hours to freeze the burnt food. Take the pan out of the freezer and use a scraper to remove the food, applying a little force if needed. Be careful not to scratch the pan.
• The lemon juice method: Pour lemon juice into the pan and clean it with a soft cloth. The lemon juice will help to remove the burnt food and leave your pan looking shiny and new.
• The salt method: Fill your pan with water and add a generous amount of salt. Let the pan soak for 8-10 hours, then boil the saltwater for 15-20 minutes. The burnt food should start lifting off, and the water will turn a dark brown colour. Turn off the heat and let the pan cool down before pouring out the water. Wash the pan with a soft cloth and clean water.
• The baking soda method: Mix baking soda with a few drops of dish soap or cleaner and pour the mixture into the pan. Add some water and let the pan soak. Then, heat up the pan for 5-10 minutes and throw out the water. Wait for the pan to cool down slightly, then put on rubber gloves and pour more baking soda onto the surface. Use a cleaning brush or soft rag to rub the surface until the burnt food comes off. Finally, wash the pan with clean water.
• The dishwasher tablet method: Cover the bottom of the pan with a small amount of water and warm it over low heat. Remove from the heat and scrape a dishwasher tablet over the burnt areas. Rinse and wash the pan with warm soapy water.
• The boiled lemons method: Cut two or three lemons into quarters and place them in the pan. Add a few inches of water and bring to a boil for 5-10 minutes, or until you see food particles floating to the surface. Discard the water and lemons, then rinse the pan and use a scouring pad to remove any remaining bits.
• The aluminium foil method: Cover the burnt area with 2-3 tablespoons of baking soda and add a bit of water to make a paste. Crumple up some aluminium foil and use it to scrub the pan in a circular motion until all the food bits and stains are gone. Rinse the pan with warm soapy water.

Cleaning burnt non-stick pans

Non-stick pans are a popular choice for cooks due to their easy cleanup and stick-free cooking surface. However, even non-stick pans have their limits, and burnt-on messes can happen. If your non-stick pan is burnt, don't worry – it can be cleaned and restored to its former glory. Here are some detailed, direct, and instructive tips to help you clean your burnt non-stick pans effectively:

• Let the pan cool before cleaning: It's important to always let the pan cool down completely before attempting to clean it. This will help prevent any further damage to the non-stick coating.
• Scrape off debris: If there is a crust of food stuck to the pan, use a soft sponge or cloth to scrape off as much of the burnt food as possible. Be gentle to avoid scratching the non-stick surface.
• Soak the pan: Fill the pan with hot water and let it soak for 10-15 minutes. This will help to loosen any burnt-on food and make it easier to clean.
• Use gentle cleaning agents: Avoid using harsh, abrasive cleaners on non-stick pans. Opt for gentle, natural cleaning agents like lemon, vinegar, and baking soda. These ingredients can be found around the house and are effective in tackling tough burns.
• Create a cleaning solution: Combine equal parts vinegar and water in the pan and bring it to a boil. This will help to loosen any burnt-on food. Remove the pan from the heat, carefully empty the liquid, and add baking soda. The fizzing reaction will help to break down the burnt residue.
• Scrub the pan: Use a soft sponge or cloth to scrub the burnt areas of the pan. Avoid using steel wool, chain mail, or heavy-duty scrubbing brushes as they can scratch and damage the delicate non-stick coating. Instead, opt for a soft-bristled brush or a nylon brush.
• Rinse and repeat: Rinse the pan with warm water and repeat the above steps if necessary. For more stubborn stains, you may need to let the cleaning solution simmer for longer before removing the pan from the heat.
• Dry and season the pan: After cleaning, dry the pan thoroughly and consider seasoning it with a thin layer of neutral oil (such as vegetable or canola oil) to protect the surface and enhance its non-stick properties.

By following these steps, you can effectively clean your burnt non-stick pans and restore them to their original condition. With proper care and maintenance, your non-stick cookware can last for a long time.

Cleaning burnt cast iron

To clean burnt cast iron, you'll need hot water, baking soda or salt, and a stiff scrub brush.

First, scrub away any lightly burnt areas with hot water and a stiff brush. For more stubborn stains, sprinkle baking soda or coarse salt over the base of the pan and scrub with a paper towel or soft brush. You can also add a little water to the baking soda to form a paste. Alternatively, boil water in the pan and scrub the area to lift burnt-on stains.

If you're dealing with rust, use a metal scouring pad, water, and soap to scrub it off. You can also use a brillo pad for this.

Once the stain is gone, dry the pan completely and apply a thin coat of oil. Vegetable oil, canola oil, and grapeseed oil are good options.

To re-season the pan, spread a thin layer of oil all over the skillet and wipe away any excess. Place the pan face down in an oven preheated to 500 °F (260 °C) for about an hour. This allows the oil to set and gives the pan a non-stick quality. Repeat this process as needed until your pan has a smooth finish.

Store your cast iron in a clean, dry place, as cast iron tends to rust quickly.

Cleaning burnt ceramic

Ceramic pans are durable and can take a lot of wear and tear. However, they are susceptible to stains and burns, especially white ceramic pans. When food burns, it sticks to the ceramic coating, and the longer it stays on the pan, the harder it becomes to remove it without leaving a mark.

To clean burnt food off a ceramic pan, it is important to act fast. Here are some methods to try:

• Allow the pan to cool, then fill it with warm water and leave it to soak for about three hours. The burnt-on food should then be easy to remove with a soft cloth.
• Fill the pan with warm water and add three teaspoons of baking soda. Bring the water to a boil and cook for 15 minutes. The baking soda will dissolve the burnt-on food, and it can then be easily wiped away. For even better results, add three teaspoons of vinegar to the mixture and cook for another 15 minutes.
• Pour vinegar into the pan and leave it to soak overnight. The vinegar will loosen the burnt-on food, making it easier to clean the pan.

No matter which method you choose, always wash the pan with warm water and dish soap, and dry it with a soft cloth after cleaning.

To avoid burning food in a ceramic pan, remember to always add some fat to the pan before cooking. Even ceramic pans with non-stick properties need some fat to prevent overheating and damaging the coating. Also, be careful not to adjust the flame too high, and use a type of fat that burns slowly at high temperatures, such as lard or clarified butter.

How to store your pots and pans

Now that you've seasoned your new pots and pans, it's important to store them properly to avoid damage and make them easily accessible. Here are some tips on how to store your pots and pans:

• Avoid stacking your pots and pans inside each other. This can cause scratches and scuffs and make it difficult to find the item you need.
• If you have the space, consider installing a pot rack. This will allow you to hang your pans, eliminating the risk of scrapes and dings. Pot racks come in various shapes and sizes and can be mounted on the ceiling or wall.
• Wall-mounted pegboards are another great option, especially if you have limited kitchen space. Pegboards are flat boards with holes or slots that allow you to hang your cookware and utensils.
• If you must stack your pans, use protective layers between them. You can use paper towels, dish towels, or purchase pan protectors, which are spongy pads that grip the pans and reduce slipping and sliding.
• For hanging pots and pans, ensure there is enough space between items to prevent scratches and allow easy access.
• When storing pots and pans in cupboards, consider using pan protectors or towels to prevent scratches and provide a cushion.
• Regularly check the handles of your pots and pans to ensure they are secure and tightened. Loose handles can cause accidents and damage your cookware.
• If you need to stack your pans due to limited space, place a soft cloth or paper towel between them to prevent scratches and scuffs.
• Polish your stainless steel pans with a few drops of olive oil on a cloth to maintain their shine.
• Always allow your pots and pans to cool down before cleaning and storing them.
• Store your pots and pans in a cool, dry place to prevent rust and prolong their lifespan.

Frequently asked questions