Wiping Vs Washing: Safe Pan Care?

Wiping out a pan instead of washing it is a common practice, especially when the pan will be reused during the same meal. This method can reduce the number of dishes that need to be washed and can also prevent food from charring or taking on the flavour of previous ingredients. However, it is important to consider the type of food and the time elapsed since the pan was last used, as bacteria can accumulate and cause food poisoning. For example, eggs are a common source of Salmonella, which can survive on unwashed pans and cause illness. Therefore, it is generally recommended to wash pans with soap and water, or at least wipe them out, between uses.

Pans should be washed to remove germs, dust, and remnant packing materials

Pans should always be washed before their first use to remove germs, dust, and remnant packing materials. This is because pans are often exposed to shop floors, packing materials, and human fingerprints. In addition, pans may have finishing chemicals that are not food-grade, which could make you sick.

Even if you're not planning on using a pan right away, it's still a good idea to wash it as soon as you get it. This will help to remove any dust, dirt, or other contaminants that may have accumulated during storage or transport.

It's worth noting that different types of pans require different cleaning methods. For example, cast iron skillets shouldn't be washed with soap, while stainless steel bowls and trays can be washed in the dishwasher. Always be sure to follow the manufacturer's instructions when cleaning and seasoning your pans.

Washing pans is an important step in keeping your cooking space sanitary and safe. By taking the time to properly clean your pans, you can help ensure that your food is free of contaminants and reduce the risk of foodborne illnesses.

Washing pans can prevent the transfer of flavours

It is important to wash pans after use to prevent the transfer of flavours. While it may be tempting to leave a pan to soak in water or simply wipe it down, this can cause a build-up of food residue and oil, which can affect the taste of your next meal.

Why you should wash your pans

Even if pans look clean, there may be harmful bacteria present, which can cause food poisoning. The most common microbe groups responsible for household food poisoning include Salmonella, E.Coli, Campylobacter, C.botulinum, C.perfringens, S.Aureus, B.cereus and V.cholerae.

How to wash your pans

The best way to wash pans depends on the type of pan you have. For non-stick pans, it is important to avoid using cooking spray, as this can cause a build-up that is difficult to remove. Instead, use a small amount of oil, such as canola, olive, vegetable or corn oil, or butter. It is also important to add the oil to a cold pan before heating, as this enhances the non-stick effect and prevents the emission of potentially unhealthy fumes.

When washing non-stick pans, use wooden or silicone utensils to prevent scratching, and wash by hand with a soft sponge, soft brush or microfiber towel and dish soap. Avoid using abrasive cleaners, such as scouring pads and steel wool, and check your manual for specific washing instructions.

For cast-iron pans, it is not necessary to use soap. Instead, scrub the pan with salt and hot water, then rinse with water and dry.

Pans should be cleaned to remove any residual manufacturing oils

Next, a paste made from baking soda and vinegar or warm water can be applied to the burnt food bits. For heavily stained pans, a large container of vinegar and water with dissolved baking soda can be used to submerge the pan. This mixture will lift away burnt oils, baked-on food, and other stains.

After letting the mixture sit, a soft brush or scouring pad can be used to scrub away the stains, depending on the type of pan. Finally, the pan should be washed with dish soap and dried.

To prevent burnt pans, it is recommended to avoid leaving the pan on the stove, even when the stove is turned off, as residual heat can burn oil and grease. Boiling water and baking soda in the pan can also easily remove fresh stains.

Pans should be washed to prevent rusting

Pans should always be washed and dried thoroughly after use to prevent rusting. Rust occurs when iron or steel comes into contact with water or moisture in the air, so it's important to dry your pans with a microfiber towel right after washing. If you don't have a towel to hand, you can place the pan on low heat for a few minutes until it's dry.

To further protect your pans from rusting, you can also season them with cooking oil. This adds a protective layer that helps keep moisture away. To season a pan, pour a small amount of vegetable oil into the pan and use a paper towel to coat the inside, sides, and bottom. Then, heat the pan in the oven for one hour at 350° F (177° C).

If you do find rust on your pans, it's important to remove it before using them again. There are several ways to do this, including using baking soda, vinegar, or coarse salt. For example, you can wet your pan, sprinkle it with baking soda, let it sit for 30 minutes, and then scrub the baking soda and rust with a sponge.

By regularly washing, drying, and seasoning your pans, you can help prevent rust and keep them in good condition for years to come.

Pans should be cleaned to prevent the build-up of harmful bacteria

Pans should be cleaned regularly to prevent the build-up of harmful bacteria. While some bacteria are beneficial, others can cause diseases and allergies. Your pans will carry these bacteria if you don't properly clean them.

Even if you give your pans a good wash, there's no guarantee that all the germs have been killed off. The only way to properly sanitise your pans is to use high heat or a strong disinfectant. Temperatures greater than 145°F (62.8°C) are what essentially kill off the bacteria on your pans.

If you have a dishwasher with a sanitising feature, you can use that. Alternatively, you can prepare a pot of boiling water or fill your sink with hot water from the tap. Make sure the temperature is around 170°F (76.7°C). Soak the pans for 30-40 seconds in the hot water, then take them out and leave them to air dry.

You can also sanitise your pans using a strong disinfecting solution. Mix a tablespoon of unscented chlorine bleach with one gallon of cool water. Soak the pans in the solution for a minute, then take them out and leave them to air dry. You can rinse them again to get rid of any lingering smell.

If you're using cast-iron pans, be cautious about the seasoning. Using any abrasive ingredients can erode the delicate, seasoned layer. Instead, use a gentle concoction of a teaspoon of hot water and two tablespoons of salt, and gently scrub your pan with a dishcloth.

Frequently asked questions