Tiffany Haney
Proper care for your pots and pans is essential to ensure they last a long time. The material your cookware is made of determines how you clean and maintain it. For instance, carbon steel pans are incredibly hardy and can withstand high temperatures, but they need to be dried thoroughly and re-seasoned with a thin coat of neutral oil to avoid rusting. Stainless steel pans are also rust-resistant, but leaving water in them can cause water spots and discolouration. To prevent this, wash them with detergent and water as soon as possible after use, avoiding scouring powder and steel wool, which may scratch the surface. Ceramic pans are easy to clean and can even be wiped with a paper towel between uses, but remember to clean the outside and bottom of the pan occasionally to prevent discolouration.
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What You'll Learn
How to clean stainless steel pans
Stainless steel pans are durable, excellent at conducting heat, and extremely versatile. However, they can accumulate burnt-on food and discolouration from frequent use. To keep your stainless steel pans in pristine condition, follow these steps:
Before Cleaning
Before you begin cleaning, check the manufacturer's instructions for specific washing tips. Remember to always let your stainless steel pan cool down before running it under cold water to prevent warping. This warping is caused by thermal shock or a sudden change in temperature.
Removing Excess Food and Oil
Scrape out excess food and oil with a spatula or wipe it out with a paper towel. You can also blot out excess grease with a paper towel.
Deglazing
After removing the excess food and oil, deglaze the pan by adding some hot water. Cleaning a hot pan is easier, and adding hot water won't damage it.
Loosening Stuck-On Food
Use a long-handled dish brush to loosen any bits of stuck-on food. You can also fill the pan with enough soapy water to cover the residue, bring it to a boil, and then scrape with a spatula or wooden spoon.
Scrubbing
Scrub the inside and outside of the pan with a non-abrasive sponge or a fresh green Scotch-Brite scouring pad and some dish soap, using a continuous circular motion. Avoid harsh pads such as steel wool, as these can scratch the surface of your pan.
Drying
Wipe the pan dry with a microfiber cloth or towel. Ensure that the pan is completely dry before putting it away.
Removing Discolouration
To remove discolouration caused by overheating, pour some vinegar into your pan and let it sit for a few minutes. Then, scrub the pan with a non-abrasive sponge, rinse with cold water, and wipe dry with a microfiber cloth or towel.
Preventing Food from Sticking
To prevent food from sticking, allow refrigerated ingredients to sit at room temperature for 10 to 15 minutes before cooking. Preheat your pan before adding oil, then wait until the oil is hot before adding food. When cooking pasta, add salt to the water only after it has started boiling.
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Caring for carbon steel pans
Carbon steel pans are a favourite in professional kitchens and are increasingly becoming popular in home kitchens. They are lightweight, heat up quickly, and have excellent non-stick qualities. However, they require special care to keep them in optimal condition. Here are some tips for caring for your carbon steel pans:
Seasoning
Carbon steel pans usually come unseasoned, with a protective coating to prevent rusting. Before using your pan for the first time, you should remove this coating and season the pan. Seasoning is an accumulation of thin layers of oil that, through heat, transform into a solid, plastic-like polymer. This process fills in the pores of the pan, creating a smooth, non-stick surface and acting as a barrier to water to prevent rusting. To season your pan, heat it over a burner or in an oven, then add a few drops of seasoning oil or wax or neutral oil such as canola, vegetable, or grapeseed oil, and rub it evenly on the inside of the pan. Place the pan upside down in the oven and let it season for an hour. Allow the pan to cool completely before removing it from the oven.
Cleaning
When cleaning your carbon steel pan, avoid using dish soap as it can damage the seasoning. Instead, use a paper towel or kitchen towel to wipe out excess oil. For more stubborn messes, add two tablespoons of coarse salt and two tablespoons of neutral oil to the pan, then use a paper towel to rub the mixture around the surface. The friction will help to loosen stuck-on food. For extremely stuck-on food, add a little water to the pan and simmer for a few minutes, then scrape the bottom of the pan gently with a wooden or rubber spatula. After removing all residue, be sure to dry the pan completely before storing it to prevent rusting.
Cooking
Before cooking with your carbon steel pan, always let it preheat to prevent surface warping and reduce hot spots. Avoid cooking highly acidic foods such as citrus, tomatoes, or vinegar, as their acidity can break down the seasoning. Additionally, always use wooden or silicone utensils when cooking to prevent scratching the coating.
Storage
When storing your carbon steel pan, ensure it is completely dry to prevent rusting. Many people also choose to spread a thin layer of oil on the pan before storage to maintain the seasoning. To prevent scratches, store your pan using a chef-approved method such as pot protectors, a kitchen rack, or hooks, ensuring the pan does not come into contact with other cookware.
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Cleaning ceramic pans
Ceramic pans are naturally durable and resistant to scratches, so most utensils are suitable to use and won't cause damage. However, choosing utensils that are gentler on the pans, such as plastic, wood, nylon, or silicone, can help extend their lifespan.
To clean a ceramic pan, start by letting it cool down to room temperature before cleaning. This is important to prevent warping or cracking due to "thermal shock" from extreme temperature changes. Once the pan has cooled, rinse it with warm water and use a soft sponge or cloth to wipe away any food particles or residue. Be sure to wash your ceramic pan after each use to prevent food build-up and staining.
For more stubborn stains or burnt-on food, create a paste by mixing baking soda with a small amount of water. Apply this paste to the affected area and let it sit for about 30 minutes. Then, scrub the area gently with a non-scratch sponge or microfiber cloth. You can also add some white vinegar to the paste to create a bubbling action that helps loosen burnt-on food.
If you're dealing with particularly tough stains or scorch marks, you can use a mix of water and hydrogen peroxide. Pour enough hydrogen peroxide into the pan to cover the bottom and wait for it to bubble, indicating a chemical reaction. After about 30 minutes, rub down the dissolved stains with a microfiber cloth.
To maintain the non-stick quality of your ceramic pan, avoid using excessive amounts of oil or butter, as this can lead to build-up. Additionally, avoid cooking sprays that can leave hard-to-remove residue. Instead, opt for a small amount of oil or butter, and always use low heat when cooking with an empty or dry ceramic pan to prevent burnt-on messes.
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Caring for copper cookware
Copper cookware is highly conductive, making it energy efficient as it heats up quickly and evenly and cools down just as fast. It is also prized for the natural patina it develops over time. However, copper cookware is an investment and needs to be cared for properly. Here are some tips on how to care for your copper cookware:
Cleaning
Wash your copper cookware by hand with a non-abrasive sponge, regular dish soap, and warm water. Avoid putting copper cookware in the dishwasher, as the heat and harsh detergents could damage it. Dry the copper with a clean cotton cloth, as air-drying can create water spots.
Polishing
You can achieve a shine on copper through mechanical polishing using a very fine abrasive compound and/or acid polishing. For regular, light polishing, combine two parts ketchup to one part fine sea salt, apply it to your copper pieces, leave for several minutes, and then wash off with cold water. If you don't want to use ketchup, an alternative slurry can be made with vinegar, salt, and flour.
Re-tinning
Tin is traditionally used to line copper cookware, but it wears thin over time, and you will start to see the copper showing through the tin layer. This can cause copper toxicity if you use your pan for acidic foods. If this happens, it's time to get it re-tinned by a professional. With care, a tin lining should last at least 10 years, but you may need to get it re-tinned every 10-20 years.
Preventing Damage
Avoid using steel wool and abrasive cleaners on your copper cookware, as these can cause scratches. Wipe off any spills or drips before they burn onto the exterior of the pan.
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Cleaning cast iron pans
Cast iron pans are easy to clean and care for. Here are some tips to keep your cast iron pans in good condition:
Firstly, always allow your cast iron pan to cool down completely before cleaning. Then, if there is any excess grease, blot it out with a paper towel. If there are bits of stubborn food stuck to the pan, add a small amount of water, bring it to a boil, and then use a spatula to scrape the surface.
For more stubborn messes, you can use coarse salt to scour the pan. Pour in about a cup of salt and use a folded dish towel, paper towel, or stiff-bristled dish brush to scrub the salt into the pan's surface. Then, discard the salt and rinse the pan with hot water.
Alternatively, you can use baking soda, white vinegar, and lukewarm water to remove stubborn food bits. Generously cover the food bits with baking soda, then pour a few drops of white vinegar over the baking soda, and fill the pan with a thin layer of lukewarm water. Allow the pan to sit for 20 minutes. Using a damp, non-abrasive sponge or scrub brush, gently work in circles to loosen and remove the soaked areas. Rinse the pan in warm water, gently scrubbing with the sponge.
Always dry your cast iron pan thoroughly with a lint-free cloth or paper towel before storing it away. If you notice any black residue on the towel, don't worry, it's just seasoning.
Re-seasoning the Pan
If your pan has lost its seasoning, you can easily re-season it. First, dry the pan thoroughly, then rub a very light layer of cooking oil or seasoning spray onto its surface. Use a paper towel to wipe the surface until no oil residue remains.
Removing Rust
If your cast iron pan has developed rust, don't panic. Scour the pan with warm, soapy water and steel wool. Rinse and hand dry thoroughly. Apply a thin layer of cooking oil to the pan, inside and out. Place the pan upside down on the top rack of the oven, with a baking sheet or aluminium foil on the bottom rack to catch any drips. Bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool, and repeat if necessary.
Avoid soaking your cast iron pan in water for too long, as this can cause rust. Always wash your cast iron pan by hand, as using a dishwasher will remove the seasoning and cause rust.
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