IN THE KITCHEN
Shine on!
Good cookware is an investment, and proper care helps maintain its peak performance. Different materials react distinctly to heat, scrubbing, and detergents, so using the correct method can make all the difference.
When properly cared for, your pans can deliver better searing, richer flavour, and years of reliable use. This guide outlines the simplest ways to keep each piece in top condition.
Cast iron: Famously durable, yet surprisingly delicate when it comes to cleaning. Avoid harsh soaps and abrasive scourers. Instead, sprinkle coarse salt into the warm pan and scrub with a halved raw potato, cut side down, or a soft cloth. The salt helps lift residue without damaging the seasoning that has built up over time. Always dry thoroughly and finish with a thin film of oil to prevent rust.
Nonstick pans: Handle with care. Wash them using warm water, mild dish soap and, if necessary, a splash of vinegar to cut through grease. Avoid metal utensils and abrasive pads as they can scratch the coating. When cared for properly, a good quality nonstick pan should last for years.
Glass cookware: Hot water and dish soap usually suffice to remove baked-on bits. If any residue remains, soak and repeat rather than scrubbing vigorously – you don’ t want scratches on your glassware. The transparency of glass makes it easy to see if it’ s thoroughly clean.
Stainless steel: Benefits from a little chemistry. Burnt-on marks respond well to hot water mixed with bicarbonate of soda, or hydrogen peroxide combined with bicarbonate of soda for tougher stains. Stainless steel pans can withstand scrubbing, but avoid steel wool, as it might leave marks.
Ceramic pots and pans: Clean with warm water, dish soap, and a sprinkle of baking soda. This combination helps lift stains without harming the glaze. Ceramic retains heat beautifully but cannot withstand sudden temperature shocks.
Copper: Requires a different approach. Its warm shine quickly comes back with a mixture of vinegar and salt. Apply, gently rub, and rinse thoroughly. Because copper is reactive, avoid prolonged contact with acidic foods during cooking.
Aluminium pans: Respond well to hot water, vinegar, and cream of tartar. This lifts stains and brightens the surface. Avoid strong alkaline cleaners as they can dull the metal.
Enamelled cookware: Needs a little maintenance. Most stains can be removed with hot water and bicarbonate of soda. While enamel is durable, it may chip if knocked, so handle with care.
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