When in the kitchen, we require different types of cookware. From non-stick pans for frying and sautéing food, to stainless steel pots for cooking and boiling food, to cast iron cookware for baking and browning meat and more.
But, the more types of cookware you own, remember, you also need to clean and maintain them appropriately as well. So, let’s discuss in this article how to choose the right cookware and also, how to clean and maintain them in the right way.
Th healthiest Cookware
1. Stainless Steel Cookware
Stainless steel is an alloy of iron, carbon, chromium and nickel. It’s long lasting, non reactive and very durable. Stainless steel cookware is best for high heat cooking. They can also be used for all-around cooking and sautéing as well.
Cleaning stainless steel cookware: To clean stainless steel pots and pans in case of tough gunk, you will make a solution of hot water along with some baking soda and pour it on your rinsed dish. Leave it to sit for 10 to 20 minutes. Then, you will require to use a scrubbing pad or a steel wool scrubber to scrub, in order to get the gunk off. Once it all loosens out, you can rinse with plain water and wash it off with plain dishwashing soap.
To deep clean burnt stainless steel pans – Fill the bottom of your pot or pan with water, enough to cover the stuck-on food. Once the pot or pan has been filled with water, add 1 cup of vinegar and bring water to a boil. Once boiling, remove from the heat and add in 2 Tbsp. of baking soda. Use a wooden spatula to scrub the pan of any remaining food particles.
2. Cast Iron Cookware
Cast iron is made of iron, steel and carbon. While several factors resist metals from leaching, these metals are relatively harmless in the doses introduced into food. Cast iron cookware is best used for medium to high heat cooking. It can be used to brown meat, for baking and frying.
Cleaning cast iron cookware: To clean cast iron pots and pans, you will Sprinkle a generous amount of salt into the skillet, then place the potato, flat side down, onto the pan and scrub vigorously in small circles. Once the pan is clean, rinse with water and pat dry.
Note: You can smear and season with some oil once in a few washes to maintain your cast iron cookware better.
3. Copper Cookware
Use copper cookware with steel or tin coating, The steel or tin lining keeps too much copper from leaching into your food. Copper resists corrosion and conducts heat very well. Copper cookware is best for low to medium-heating.
Cleaning copper cookware: To clean copper pots and pans, you will require to make a solution of white vinegar or half a lemon and salt and then pour it onto your dish and let it sit for 10 minutes. Then, you will require to use a non-abrasive scouring pad to scrub. Once the food particles all cleared out, you can rinse with plain water and wash it off with plain dishwashing soap.
4. Enameled Cast Iron Cookware
This type of cookware is best used for slow cooking like making stews, for baking, braising etc.
Cleaning enameled cast iron cookware: You will have to soak it in hot water for about 20 minutes. Then use a non-abrasive soft sponge and some dishwashing soap to get rid of the gunk.
5. Ceramic Cookware
Enameled coating means no more metal leaching and no more food sticking. It has all the perks of cast iron without the downfalls. It can be used for simmering, sautéing etc. Made of nonmetallic material, ceramic is your best chance of cooking with no conceivable leaching of metals into your food. Ceramic non-stick cookware is best used for medium heat type of cooking.
Cleaning ceramic ookware: Before cleaning a ceramic non-stick dish, make sure that the pot or pan is fully cooled before washing it.
To clean it, you will need to soak it in water for 20 to 30 minutes, in case there is stubborn gunk, or right away (once cooled), rinse with plain water and then wash clean using a soft sponge and some dishwashing soap or liquid.