New Cookware? Care Tips To Know

Taking care of your new pots and pans is essential to ensure they last for years to come. The key to maintaining your cookware is understanding what each material needs and what it doesn't. For instance, cast iron pans need to be seasoned before use and should be washed with hot water and dried thoroughly to prevent rusting. On the other hand, stainless steel is the easiest material to maintain as it doesn't corrode or scratch and can even be washed in the dishwasher. Non-stick pans, meanwhile, require special care to protect their coating. This includes avoiding metal utensils and never putting them in the dishwasher. Copper and aluminium are reactive materials, so it's best not to cook acidic foods in them.

Stainless steel: hand wash with hot water, dish soap, and a scouring pad or sponge

Stainless steel pots and pans are a great addition to your kitchen. They are durable, heat up quickly and evenly, retain heat well, and are non-reactive, meaning you can cook just about anything in them. However, they are prone to discoloration and burn marks. To keep your stainless steel cookware looking new, follow these steps:

Before using your new stainless steel pots and pans for the first time, wash them in warm soapy water with a little vinegar (about 1/4 cup). This will remove any oils left over from the manufacturing process.

When it comes to everyday cleaning, a soft cloth and dishwashing soap will do the trick. For stuck-on food, avoid metal scrubbing pads, steel wool, or abrasive cleaners, as these can scratch the surface. Instead, soak your pan in warm soapy water, and then use a scouring pad or sponge to scrub away the residue. You can also try using baking soda or a commercial cleaner, like Bar Keepers Friend.

Always let your cookware cool down before cleaning to avoid warping. Placing a hot pan in cold water can cause the metal to warp, making the bottom uneven.

To prevent food from sticking, preheat your pan before adding oil, and wait until the oil is hot before adding food. Also, remember that cold foods are more likely to stick to a hot pan, so let refrigerated ingredients sit at room temperature for 10 to 15 minutes before cooking.

Finally, always dry your cookware immediately after washing to prevent water spots. With these simple tips, you can keep your stainless steel pots and pans looking brand new!

Cast iron: season before use and after cleaning

Cast iron is a unique product, so its cleaning process is a little different from other materials. It is also important to season cast iron cookware before using it for the first time and after cleaning. Here is a step-by-step guide on how to do it:

Seasoning Cast Iron Cookware:

• Wash the pan with warm, soapy water and dry it thoroughly. You can use a stovetop flame for a minute or two to drive off any lingering water.
• Rub the pan all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended.
• Buff the oil into the pan. Make sure to rub it so thoroughly that the pan no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets or turning sticky if left unused.
• Place the oiled pan in a preheated oven at 450-500 degrees Fahrenheit for 30 minutes to an hour. It is recommended to place a baking sheet or aluminium foil on the rack below to catch any oil drips. It may get smoky, so keep your kitchen well-ventilated.
• Repeat the oiling-and-heating process three to four times to set down a good initial layer of seasoning.

Cleaning Cast Iron Cookware:

• Clean cast iron cookware immediately after use and do not let it soak, as it can rust.
• Do not use soap as the metal is porous and will absorb the flavour of the soap.
• Scrub off food and rinse.
• Dry the cookware completely and rub oil inside the pan.

Copper: hand wash with hot water, dish soap, and a non-stick sponge or soft brush

Copper pots and pans are a beautiful addition to any kitchen, and with the right care, they can last for many years. Here are some detailed instructions on how to care for your copper cookware:

Hand Wash with Hot Water and Dish Soap:

Copper cookware should always be washed by hand. Avoid using a dishwasher as the detergent and high temperatures can discolour and damage your copper pots and pans. Fill your sink with hot water and add a mild dish soap. Use a soft sponge or cloth to wash the copper surface gently. Avoid steel wool or stiff brushes as they can be too abrasive and scratch the copper.

Use a Non-Stick Sponge or Soft Brush:

For stubborn food residue or stains, you can use a non-stick sponge or soft brush to gently scrub the surface. Soaking the pans in hot, soapy water for 10-15 minutes can also help loosen any stuck-on food. Remember to dry your copper cookware thoroughly after washing. This will help maintain the copper's distinctive red-orange colour and sheen.

Remove Tarnish:

Over time, copper may develop a brownish-black tarnish due to exposure to oxygen. To remove this, cut a lemon in half, dip it in kosher salt, and rub it onto the tarnished areas. Let it sit for a few minutes, then scrub with a soft brush and rinse with hot water. You can also use a commercial copper cleaner or a mixture of lemon juice or vinegar with baking soda to polish your copper cookware and remove any discolouration.

Avoid Cooking Acidic Foods:

Copper is a reactive material, so it's best to avoid cooking acidic foods such as tomato sauce in your copper pots and pans. Acidic foods can react with the copper and affect the taste of your food, as well as the appearance of your cookware.

By following these simple steps, you can keep your copper cookware looking shiny and new while also maintaining its functionality and longevity.

Aluminium: hand wash with hot water, mild dish soap, and a non-scratch scrub sponge or pad

Aluminium is a popular metal for kitchenware due to its affordability, lightweight feel, and durability. However, like other metals, it can get grimy and discoloured over time. To keep your aluminium pots and pans in good condition, hand wash them with hot water and mild dish soap, using a non-scratch scrub sponge or pad. Avoid using steel wool or other abrasive scrubbers, as these may scratch the surface of your cookware.

If you notice any burnt-on food or grease, use the rough side of your sponge to scrub it away. Alternatively, you can use a wooden spoon to dislodge stubborn food particles.

To prevent discolouration, fill your aluminium pots and pans with water and white vinegar or lemon juice. For each quart of water, add two tablespoons of vinegar or lemon juice. Bring this mixture to a boil and let it sit for up to 15 minutes before pouring it out. Then, clean your cookware with hot water and dish soap, rinse, and dry.

Always clean your aluminium pots and pans after use, even if it's just for boiling water. The more you clean them, the less likely they are to need deep cleaning.

Non-stick: avoid using metal utensils, always hand wash, and dry thoroughly

Non-stick pans are convenient for cooking and cleaning, but they require special care to prevent their surface from scratching, peeling, or warping. Here are some tips to help you care for your non-stick pots and pans:

Avoid using metal utensils: Metal utensils can scratch the non-stick surface, leading to deterioration over time. Instead, opt for wooden or silicone utensils, which are gentler on the coating.

Always hand wash: While some non-stick pans may be labelled dishwasher-safe, it is best to hand wash them to prolong their lifespan. The high temperatures and strong detergents used in dishwashers can break down the non-stick coating.

Hand washing tips: Use hot water, mild dish soap, and a soft sponge or cloth to gently clean your non-stick pans. Avoid using abrasive tools like steel wool, scouring pads, or stiff brushes, as they can damage the surface. For stubborn residue, you may need to soak the pan in warm, soapy water for a few hours before gently scrubbing it clean.

Dry thoroughly: After washing, dry your non-stick pans thoroughly. Leaving them wet can lead to rusting, especially if they are not used for an extended period.

Frequently asked questions