Wash the Right Way to Keep Pots and Pans Looking Brand-New
When treated properly, a beautiful pan should last a lifetime. Innovations such as ceramic non-stick interiors and avant-garde finishes have made quality cookware a must have piece of equipment for home cooks. But there is nothing worse than spoiling your gorgeous new Dutch oven with baked-on stains and scratches, or ruining a perfectly seasoned cast iron skillet.
It is important to use an anti-scratch sponge for the most part, like the Scotch-Brite ™ brand Scrub Dots anti-scratch sponge range, although some scenarios require a more resistant pass with a bristle brush. Here’s a handy dishwashing guide to help keep your pots and pans looking their best. and the most sparkling.
A classic font
Cast iron pans are workhorses: they’re inexpensive, incredibly sturdy, and heat evenly. They need a little extra love to keep them well seasoned and rust free. Yours should never go in the dishwasher or leave to soak for any period of time.
First, never heat your pan without at least a little oil, which will help create a virtually non-stick polymeric finish. Then, after cooking, brush your pan without food residue using an ergonomic bristle stick, like the Scotch-Brite ™ brand version designed to dispense dish soap as needed. (Contrary to popular belief, soap won’t ruin your seasoning – water is the real enemy here).
If you can, take a few extra moments to wipe down your stove after washing to avoid prolonged contact with moisture. If your stove starts to look dull or rusty, wash it thoroughly, then dry it over low heat on a burner. Apply a neutral oil to the pan when it is cold, which restores the glossy and protective finish.
Your central Dutch oven
Perfect for embers or large batches of baked pasta, a casserole dish is an investment piece as useful as it is beautiful. Most have glazed interiors, and they come in a rainbow of sophisticated exterior shades (you’ve likely seen some vibrant new options popping up in your friends’ kitchens).
While they are endlessly useful, these pots do feature a bit of cleanup – as with any enamel surface, you want to avoid cleaning with something too hard, but the heavy cooking these pots are suited to often requires a bit of effort. extra elbow grease. The right sponge is the key to banishing things like baked cheese without ruining the finish. Look for one with a larger area, like the Scotch-Brite® Advanced Scrub Dots Scrubbers, which also has an angular shape that easily penetrates into corners. Soaking is also acceptable in this case, if you completely forgot to take that ziti out of the oven.
Timeless stainless steel
Lightweight, available in a variety of prices, and designed to heat up quickly, there are plenty of reasons why stainless steel pans are the go-to choice for professional chefs and a staple for home cooks. The wrong side? Things like burnt tomato sauce can be a pain to clean up and ruin that glossy finish. For daily cleaning, a sturdy sponge should do the trick.
When that really sticky mess appears, try filling the pot with water and a spoonful of white vinegar, then bring to a simmer. Let cool and drain the water mixture – you should find that any remaining gunk is softened and wipes off easily. For exterior spills, rely on an anti-scratch scrubber on hard options like steel wool, which can leave permanent marks. And good news, air drying works really well here.
The new non-stick
There are many non-toxic and non-stick finishes available, and ceramic options are quickly gaining popularity due to their increased tolerance to heat, some up to 500 degrees F, reports the Good Home Appliances and Technology lab. Some non-stick pans are dishwasher safe, but because they easily release all types of food, a soft cloth is often sufficient.
The unique texture of the Scotch-Brite® Scrub Dots Scratch-Free Scouring Sponge is effective and non-scratch – use the soft side to clean the pan and the scouring side for rare egg or melted cheese leftovers – nothing will make it stick to the surface, which rinses off for your next dish cycle. The most important golden rule? Never stack your non-stick cookware after cleaning. Often the bottom of other pots and cookware is the source of those annoying surface scuffs that seem to pop up out of nowhere.
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