Caring For Cookware: Pots And Pans Maintenance

Maintaining your pots and pans is essential to ensure they last a long time and don't ruin your food. The first step is to understand the nuances of different cooking materials, as each type of cookware requires specific care. For instance, stainless steel is the easiest material to maintain, while cast iron needs to be seasoned before use to maintain a layer of oil that gives it non-stick qualities and prevents rusting. Copper and aluminium are reactive materials, so it's best not to cook acidic foods in them. Non-stick pans should also be handled with care to maintain their coating.

How to maintain stainless steel pots and pans

Stainless steel pots and pans are durable, lightweight, and sturdy, making them a popular choice for professional chefs and home cooks. While they are not particularly high-maintenance, they do benefit from proper care. Here are some tips to help you maintain your stainless steel cookware:

Cleaning

• For everyday cleaning, wash your stainless steel cookware with warm soapy water and a soft cloth or sponge. Avoid using metal scrubbing pads, steel wool, or abrasive cleaners as they can scratch the surface.
• For stuck-on food or messes, soak your pan in warm soapy water before scrubbing. You can also use baking soda or a commercial cleaner like Bar Keepers Friend to remove tough stains and restore its shine.
• To remove burnt-on food, sprinkle baking soda generously on the surface of your pan and fill it with enough water to cover the stuck-on food. Bring it to a boil and simmer until the water has evaporated. Then, scrub away the buildup with a non-abrasive sponge and wash in hot soapy water.
• To prevent water spots, dry your cookware immediately after washing. If spots appear, dampen the surface, rub it with a moist sponge sprinkled with baking soda, and rinse as usual.
• To remove discoloration or rainbow stains, splash some vinegar into your pan and wipe the area with a soft sponge before rinsing and drying thoroughly.
• For chalky white spots or calcium deposits, bring a mixture of one part vinegar to three parts water to a boil in the pan. Let it cool, then wash and dry as usual.
• Clean your stainless steel cookware after each use to avoid a buildup of stains and residue.

Cooking

• Always preheat your pan before adding oil and food. This helps to prevent food from sticking.
• When cooking with cold foods, such as meat, chicken, or fish, allow them to sit at room temperature for 10-15 minutes before cooking. This will help prevent the food from sticking to the hot pan.
• To determine if your pan is hot enough, do a simple water test. Drop a tiny amount of water into the pan, and if it comes together into a ball that glides across the surface, your pan is ready.
• Avoid using high heat during the preheating process as it can lead to overheating and warping of the pan.
• Do not add salt to the water until it has come to a boil. Adding salt before boiling can cause pitting corrosion, resulting in small irreparable dents in the bottom of your pan.

Storage

• Always allow your cookware to cool down completely before washing or placing it in water. Submerging a hot pan in cold water can cause warping due to thermal shock.
• Store your stainless steel cookware properly to prevent scratches. You can hang them or stack them with a trivet, dish towel, or pan protector between each piece.

How to maintain cast-iron pots and pans

Cast-iron pots and pans are a unique product and require special care. Here are some tips on how to maintain them:

Cleaning

Cast iron should be cleaned immediately after use and should not be left to soak, as it can rust easily. It is best to avoid using soap, as the metal is porous and will absorb the flavour of the soap. Instead, scrub off food particles with a pan scraper or a scrubbing brush, rinse, and then thoroughly dry the cookware with a lint-free cloth or paper towel. If you notice any black residue on the towel, it is just the seasoning and is perfectly normal.

Removing Stuck-on Food

For stuck-on food, you can simmer a little water for 3-5 minutes and then use a scraper after the pan has cooled. Alternatively, you can pour some salt into the pan, set it over high heat, and then rub the charred food out with paper towels. The salt acts as an abrasive that is safe for the seasoning.

Removing Rust

If you notice any rust spots, scour them with hot soapy water and steel wool, then rinse and dry. You can also use a rust eraser or a rough sponge to gently rub off the rust. If the pan is covered in a thick layer of rust, you can remove it by submerging the pan in a solution of vinegar and water.

Seasoning

To maintain a layer of oil on the surface and prevent rusting, cast iron cookware needs to be seasoned. This involves rubbing a thin layer of cooking oil on the inside and outside of the pan, placing it upside down in a preheated oven at 450-500 degrees Fahrenheit for an hour, and then letting it cool. After cooling, rub the inside and outside of the pan with a thin layer of oil and then wipe off the excess with a paper towel.

Storing

After cleaning and drying, lightly coat the interior of the cookware with vegetable oil or canola oil and rub it with a paper towel until no extra oil remains. This will help protect the surface and maintain the seasoning.

Other Tips

• Avoid using metal utensils or scrubbers as they can scratch the surface. Instead, use wood or silicone utensils and pan scrapers or soft sponges to clean the cast iron.
• Do not cook acidic foods such as tomatoes in cast iron, as the acid can eat through the metal.
• Do not put cast iron in the dishwasher, as it will remove the seasoning and cause rust.
• Do not leave cast iron in the sink or submerge it in water overnight, as it will rust.

How to maintain copper pots and pans

Copper pots and pans are worth the investment for those who love to cook. They are fairly delicate and highly reactive, so it's important to care for them properly to maintain their performance and appearance. Here's how to maintain your copper cookware:

Cleaning

Always clean copper cookware by hand. Use hot water, dish soap, and a soft sponge, brush, or washcloth. Avoid abrasive materials like steel wool or stiff brushes, which can scratch the soft metal. For stubborn stains, let the pans soak in hot, soapy water for 10 to 15 minutes, then rinse.

Removing Tarnish

Copper's exposure to oxygen will cause it to develop a brownish-black tarnish over time. To remove this, cut a lemon in half, dip it in kosher salt, and scrub the copper with it. Let the mixture sit for a few minutes, then rinse and dry the cookware thoroughly. Alternatively, you can make a polish by dissolving 1 tablespoon of salt in 1/2 cup of white vinegar and adding enough flour to make a thin paste. Apply this to the copper with a moist paper towel, wipe it off after about 30 seconds, and then rinse and dry the pan.

Drying

Always dry copper thoroughly after washing. If you skip this step, the copper could lose its distinctive red-orange colour and sheen more quickly.

Cooking

Copper conducts heat extremely well, so it's important not to preheat or "dry heat" your copper pans. The sensitive tin lining can melt if overheated. Copper pans also shouldn't be used for searing meats at high heat, as the tin lining melts at around 450°F (232°C). Instead, use cast iron, aluminium, or stainless steel for searing. Additionally, avoid cooking acidic or salty foods in copper cookware, as long-term contact will corrode the pan.

Utensils

Avoid using steel or other metal utensils with copper cookware, as these can scratch the soft tin cooking surface. Instead, opt for wooden or silicone utensils.

Retinning

Over time, the tin lining of your copper pans will need to be replaced. This process, called "retinning," should be done every 10-20 years, or when you can see an area of copper the size of a quarter (dollar) through the lining.

How to maintain aluminium pots and pans

Aluminium is a popular choice for cookware because it is lightweight, conducts heat well, and is inexpensive. However, it can be prone to discolouration and staining. To maintain your aluminium pots and pans, follow these steps:

Cleaning

Always clean your aluminium cookware after each use. Start by rinsing the cookware with warm water to remove any loose food particles or residue. Then, wash with warm water, a mild detergent, and a soft sponge or cloth. Avoid using abrasive scouring pads, steel wool, or other harsh cleaning tools, as these can scratch the surface of your aluminium. Rinse thoroughly and dry with a microfiber cloth or soft towel.

Deep Cleaning

Every few months, or whenever you notice discolouration and build-up, give your aluminium pots and pans a deep clean. For this, you will need an acidic solution to reduce discolouration due to aluminium oxidation. Fill your pot or pan with water, adding two tablespoons of cream of tartar, lemon juice, or white vinegar for every quart of water. Bring this mixture to a boil and let it bubble for 10-15 minutes. Turn off the heat, pour out the mixture, and allow the cookware to cool. Finish with a final wash using warm water, dish soap, and a sponge.

Removing Tough Stains

For tough food stains, create a paste with baking soda and water and apply it to the stained areas. Leave the paste for about 15 minutes, then gently scrub with a non-abrasive brush or sponge. Rinse and dry thoroughly.

Restoring Shine

To restore shine and remove built-up residue, fill your sink with equal parts water and white vinegar. Submerge your aluminium cookware and let it soak for 15-30 minutes. Then, scrub the surface gently, rinse, and dry.

Preventing Discolouration

To prevent future discolouration, apply a thin layer of cooking oil to your clean and dry aluminium cookware. The oil acts as a protective barrier and helps maintain the shine.

Other Tips

• Avoid using high heat when cooking with aluminium, as this can cause discolouration.
• Use non-metallic utensils such as silicone, wood, or plastic to avoid scratching the surface.
• Avoid cooking highly acidic foods in aluminium, as this can also lead to discolouration.
• Always hand wash your aluminium cookware and avoid putting it in the dishwasher. The harsh detergents and high temperatures can cause discolouration and warping.
• Store your aluminium pots and pans in a cabinet or drawer to prevent dust and grease buildup.
• Season your aluminium cookware before first use to help maintain its colour.

How to maintain non-stick pots and pans

Maintaining non-stick pots and pans is essential to ensure they last for years. Here are some detailed and direct instructions on how to maintain your non-stick cookware:

Cleaning and Storage:

• Always clean your non-stick cookware after each use. Leftover food residue can be harder to remove if left for too long and might require more aggressive scrubbing, which can damage the non-stick coating.
• Avoid leaving acidic ingredients like wine or tomatoes in the pan for extended periods, as they can gradually eat away at the coating.
• Use a soft sponge or cloth and mild dish soap to clean your non-stick cookware. Avoid abrasive tools like steel wool, which can scratch the coating.
• For burnt-on food or tough stains, create a mixture of baking soda and vinegar, and boil it in the pan. Then, gently scrape off the residue with a wooden or silicone spatula.
• Dry your non-stick cookware thoroughly before storing it. If stacking your pans, place a dish towel or cloth between them to prevent scratching.
• Store your non-stick cookware away from sharp objects like knives or metal utensils, which can damage the surface.

Cooking:

• Avoid cooking over high heat, as it can degrade the non-stick coating and make it less effective. Stick to medium-low heat to prolong the life of your pan.
• Use oils with a high smoke point, such as grapeseed, sesame, or avocado oil, instead of those with a low smoke point like extra virgin olive oil. Low smoke point oils burn more easily and can decrease the non-stick properties of the pan.
• Preheat your pan, and add oil to it while it's still cool. This helps with sticking and maintaining the integrity of your ingredients.
• Use wooden, silicone, or nylon utensils that are gentle on the non-stick coating. Avoid metal utensils, as they can scratch or chip the surface.
• Avoid overcrowding your non-stick pan. Cooking in batches ensures even cooking and prevents lowering the temperature, which can make it harder to cook your food thoroughly.

Other Tips:

• Regularly inspect the coating of your non-stick cookware. If you notice extensive damage, such as severe discolouration, scratching, or peeling, it's time to replace your pan.
• Wash and season your non-stick cookware before its first use. Seasoning evens out imperfections in the coating and helps the pan last longer.
• Avoid using aerosol cooking sprays, as they can build up and coat the pan's surface over time, reducing its effectiveness.

By following these instructions, you can keep your non-stick pots and pans in prime condition and enjoy their convenience for years to come.

Frequently asked questions