Conditioning Cookware 101

Conditioning your pots and pans is essential for maintaining their longevity and performance. Proper care depends on the material of your cookware, with different materials requiring specific treatments. For instance, cast iron cookware needs to be seasoned with a layer of oil to prevent rusting and create non-stick qualities, while stainless steel is easy to maintain and can be washed in a dishwasher or by hand. Copper and aluminium are reactive materials, so it's best to avoid cooking acidic foods in them, and they should always be washed by hand. Non-stick pans require extra care to maintain their coating, and it's recommended to hand wash them instead of using a dishwasher.

How to Condition Pots and Pans

How to condition stainless steel pots and pans

Stainless steel pots and pans are durable, lightweight, sturdy, and incredibly durable. They are also easy to care for and can be cleaned in a dishwasher for quick and efficient cleaning. However, there are some things to keep in mind when cleaning and cooking with these pots and pans to ensure their longevity.

How to Clean Stainless Steel Pots and Pans:

• For everyday cleaning, wash your stainless steel pots and pans with a soft cloth, warm water, and dishwashing soap.
• For stuck-on food or messes, soak your pan in warm soapy water before trying to scrub. You can also use baking soda or a commercial cleaner like Bar Keepers Friend to remove tough, stuck-on food.
• Always let your cookware cool down before cleaning. Placing a hot pan in cold water can cause the metal to warp, making the bottom uneven.
• Do not use undiluted chlorine bleach or cleaners containing chlorine on stainless steel as it can cause pitting of the metal.
• Do not use steel wool or brushes with metal tines to scrub your stainless steel cookware as they can cause scratches that may rust and cause food particles to stick to the surface.
• Always dry your stainless steel cookware promptly with a microfiber cloth to prevent water spots. Do not air dry.
• To remove water spots and calcium deposits, sprinkle baking soda on a damp sponge and gently scrub the water spots, following the grain of the metal. Rinse with warm water and dry with a microfiber towel.
• To remove discoloration from your stainless steel pots and pans, saturate a clean sponge with undiluted distilled white vinegar and wipe away the rainbow-hued discoloration. Rinse with warm water and dry with a microfiber towel.
• To remove mineral build-up, fill the pan with one part distilled white vinegar and three parts water. Place on a stovetop and bring to a boil. Turn off the heat and let the pan cool completely before washing as usual.

How to Avoid Common Mistakes when Cooking with Stainless Steel Pots and Pans:

• Do not add salt to cold water in your pot as it can result in pitting, a form of rusting where the stainless steel surface is damaged by the salt. Instead, wait for the water to start boiling before adding salt.
• Do not use metal utensils on your stainless steel pots and pans as it can cause scratches. Instead, use utensils made from wood or silicone.
• Do not turn the heat up too high when cooking with stainless steel. Most cooking should be done on low to medium range.
• Always preheat your pan before adding oil and food to prevent sticking.

How to condition cast-iron pots and pans

Cast iron is a versatile and affordable material that can be used for baking, roasting, searing, and frying. It is also known for its superior heat retention. However, cast iron requires proper maintenance and care to ensure its longevity. Here is a step-by-step guide on how to condition cast-iron pots and pans:

Step 1: Wash and Dry

Start by giving your cast-iron cookware a good scrub with warm, soapy water. This will remove any residue or impurities from the manufacturing process or previous use. You can use a mild dish soap and a non-abrasive sponge or scrub brush for this step. Once you're done scrubbing, rinse the cookware and dry it thoroughly with a clean towel or paper towel. If needed, you can also place the cookware on a stovetop flame for a few minutes to ensure all moisture is gone.

Step 2: Oil Application

After your cast iron is clean and dry, it's time to apply a layer of cooking oil. Rub the oil all over the cookware, including the handle, inside and out. You can use a variety of oils such as vegetable, canola, corn, or flaxseed oil. It's important to buff the oil thoroughly so that the pan no longer looks greasy. Excess oil can pool during the seasoning process, forming hardened droplets or turning sticky.

Step 3: Heat in the Oven

Place the oiled cookware in a preheated oven, preferably at a temperature between 450°F and 500°F. It's recommended to place the cookware upside down on the top rack to prevent oil dripping. Place a baking sheet or aluminium foil on the bottom rack to catch any potential drips. Leave the cookware in the oven for about an hour. During this time, the oil will undergo a process called polymerization, where it converts into a hard, plastic-like coating, forming a protective layer on the cast iron. Keep your kitchen well-ventilated as the process may produce some smoke.

Step 4: Repeat the Process

Once the time is up, remove the cookware from the oven and let it cool down. You might notice a classic black patina forming on the surface. Now, repeat the process of oil application and heating in the oven. It is recommended to repeat this process 3 to 4 times to build a good initial layer of seasoning. This layer will protect the cast iron, enhance its non-stick properties, and help prevent rusting.

Maintenance:

To maintain the seasoning on your cast-iron cookware, simply continue using it! Each time you cook with oil, you add to the seasoning. You can also rub a light layer of oil on the cookware after each use to ensure the seasoning remains effective. While cast iron is durable, avoid using abrasive cleaning tools or harsh detergents as they can strip away the seasoning. Additionally, always dry your cast iron thoroughly after washing to prevent rusting.

How to condition copper pots and pans

Copper pots and pans are loved for their quick heat transfer and even heat distribution. They are also extremely responsive and sensitive metals for cooking. However, they do require some care to keep them in good condition. Here are some tips on how to condition and care for your copper pots and pans:

Cleaning and Maintenance:

• Copper cookware should be washed by hand in warm soapy water after each use. Avoid harsh chemicals or chlorine-based products, and instead use a mild washing-up liquid.
• For baked-on food debris, soak the pan in hot soapy water for an hour, then wash as usual. Avoid using metal scouring pads or steel wool as these can scratch the soft copper surface. Instead, use a soft sponge or a rigid plastic scraper to remove stubborn food debris.
• Never submerge copper cookware in water for extended periods, as this can cause the cast iron handle to rust and the copper to tarnish. Instead, pour hot water into the pan and add washing-up liquid, letting it soak while you eat.
• Always dry your copper cookware thoroughly after cleaning to prevent water spots.
• Avoid using metal utensils with copper cookware as they can scratch the surface. Instead, opt for wooden or plastic utensils.
• Do not put copper cookware in the dishwasher, as the detergents and salts will tarnish, etch, and corrode the copper.
• Copper will naturally develop a patina, a brown coating on the exterior due to oxidation. Many chefs prize this look, but if you want to remove it, use a Scotch-Brite pad or a similar scrubbing pad with a cleaning paste designed for copper.
• To polish your copper cookware, you can use a retail product like Twinkle, or make a natural paste with an acid (lemon juice or vinegar) and an abrasive (salt). Bar Keepers Friend is also recommended for copper polish.

Cooking Tips:

• Copper conducts heat very well, so it is important to use a lower heat setting than you would with other pans. This will help prevent scorching and reduce cleanup.
• Never allow your copper cookware to boil dry as this can damage the pan.
• Copper cookware should not be preheated or used for "dry heat" tasks like toasting rice. The sensitive tin lining can melt if overheated.
• Avoid searing meats at high heat in copper pans as the tin lining can melt. Instead, use cast iron, aluminum, or stainless steel pans for searing.
• When cooking with a tin-lined copper pan, always preheat it with some fat, such as butter or oil, to prevent the tin from overheating and melting.
• Stainless steel-lined copper pans can handle higher temperatures and are less likely to decouple from the copper shell compared to tin-lined pans.
• Do not use copper cookware on electric cooktops as they are too slow to shift temperatures, negating the advantages of copper. Gas cooktops are the best option for copper cookware.

Retinning:

• Copper cookware is usually lined with another type of metal, such as tin or stainless steel, to prevent the food from touching the copper, which is reactive and toxic.
• Over time, the tin lining may wear away or expose patches of copper. When the exposed copper is approximately the size of a US quarter or dollar, it is time to have the pan retinned.
• Retinning involves stripping the old tin lining and melting new tin into the pan to create an even coating. This process should be done every 10-20 years, depending on the frequency of use.

How to condition aluminium pots and pans

Aluminium is a popular choice for cookware due to its affordability, lightweight, and durable nature. It is also an excellent heat conductor, ensuring even cooking. However, like other metals, it can get grimy and discoloured over time. Here is a detailed guide on how to condition your aluminium pots and pans to keep them in optimal condition.

Before First Use:

Before using your aluminium cookware for the first time, it is important to season it. Seasoning helps the aluminium retain its colour. Start by washing the new cookware with warm water, a mild soap, and a delicate scrubber to remove any polish or debris. Rinse and dry the cookware thoroughly. Next, apply a small amount of oil to the inside of the pot or pan and heat it as hot as possible before it starts to smoke. Allow the cookware to cool, and then repeat the oil application and heating process two more times. Finally, wash the cookware with cool water, and it will be ready for use.

Regular Cleaning:

To maintain the condition of your aluminium pots and pans, regular cleaning is essential. After each use, wash the cookware with warm water and a mild detergent. Avoid using abrasive scouring pads, steel wool, or harsh chemicals like bleach or oven cleaners, as these can damage the aluminium surface. Instead, opt for a soft sponge or cloth and a gentle detergent that can be used on your hands. Always dry your aluminium cookware thoroughly after washing to prevent water spots and mineral buildup. Use a soft cloth to dry the cookware, and ensure it is completely dry before storing it away.

Removing Tough Stains:

For stubborn stains or discolouration, create a cleaning solution by filling your aluminium pot or pan with water and adding vinegar, lemon juice, or cream of tartar. For every quart of water, use two tablespoons of your chosen ingredient. Bring this mixture to a boil for 10-15 minutes, depending on the size of your cookware. Then, pour out the mixture, scrub the inside of the cookware with soapy water, and wipe it dry.

Alternatively, make a paste with baking soda and water and apply it to the stained areas. Let the paste sit for about 15 minutes, and then gently scrub it with a non-abrasive sponge or soft-bristle brush. Rinse the cookware thoroughly and dry it completely before storing.

Restoring Shine:

To restore the shine of your aluminium cookware, fill your sink or a basin with equal parts water and white vinegar. Submerge the cookware and let it soak for 15-30 minutes. Then, scrub the surface gently with a soft sponge or cloth, rinse thoroughly, and dry the cookware.

Preventing Discolouration:

To prevent discolouration, always ensure your aluminium cookware is completely dry before storing it away. Additionally, apply a thin layer of cooking oil to the clean and dry surface, as the oil acts as a protective barrier. Simply rub a small amount of oil onto the cookware with a paper towel.

By following these conditioning steps, you can effectively maintain your aluminium pots and pans, ensuring they remain in excellent condition for years to come.

How to condition non-stick pots and pans

Non-stick pots and pans are a popular choice for home cooks due to their convenience and ease of cleaning. However, they do require special care to keep them in good condition and avoid potential health risks. Here are some detailed instructions on how to condition non-stick pots and pans:

Cleaning and Maintenance:

• Always clean your non-stick cookware by hand with mild dish soap and a soft sponge or cloth. Avoid using abrasive tools like steel wool, scouring pads, or stiff brushes, as they can damage the non-stick coating.
• Never put non-stick cookware in the dishwasher, as the high temperatures and harsh detergents can break down the non-stick surface.
• Let the pan cool down before cleaning. Submerging a hot pan in cold water or running cool water over it can cause thermal shock, leading to warping and potential damage to the coating.
• For stubborn residue, soak the pan in warm, soapy water for a few hours before gently scrubbing it clean.
• For burnt-on food or discoloration, create a mixture of baking soda and vinegar, boil it in the pan, and then gently scrape and rinse.
• Dry your non-stick cookware with a paper towel or clean dish towel before storing it away.
• Avoid stacking pans directly on top of each other. Instead, place a dish towel, napkin, or other non-abrasive cloth between them to prevent scratching.
• Regularly check the coating for any signs of severe discolouration, scratches, or peeling. Replace the pan if the coating is extensively damaged.

Cooking Tips:

• Avoid cooking on high heat. Stick to low or medium heat to maintain the non-stick properties and prolong the life of your cookware.
• Never preheat an empty non-stick pan. Always add oil, water, or food to the pan before turning on the burner to prevent overheating and potential release of toxic compounds.
• Use oils with a high smoke point, such as grapeseed, sesame, or avocado oil, as they burn less easily and help maintain the non-stick surface.
• Avoid cooking sprays, as they can develop a residue that shortens the lifespan of non-stick cookware.
• Use wooden, silicone, or nylon utensils with your non-stick cookware. Metal utensils can scratch or chip the coating.
• Avoid overcrowding the pan, as it can lower the temperature and make it harder to cook food thoroughly.
• Ventilate your kitchen by turning on the exhaust fan or opening windows while cooking to help clear any fumes.

Frequently asked questions