A variety of cookware is available on the market with each type serving one purpose or another better than its cousin. Whether you choose clad-aluminum or heavy stainless or enameled cookware from France, if it's relatively expensive, you want to properly care for them. The following steps can help extend the life of your pots and pans.
Instructions
1. Read the manufacturers' directions that accompany any new cookware. Pay particular attention to details about maximum temperatures, cleaning, storage and uses for cooking.
2. Season all new cast iron pans before using them. Heat the oven to 300 degrees F. Coat the skillet, pan or Dutch oven with lard of bacon grease (not liquid oil, which will leave a sticky residue). Set the pan in the over for 15 minutes, then remove and wipe away any excess grease. Return the to the oven for 2 additional hours.
3. Wipe seasoned cast iron pans with a paper towel after using them. Resist the temptation to use soap and water, which ruins the seasoned coating. Re-season pans by repeating Step 2 above.
4. Put liquid in an empty saucepan or a little oil in any skillet before heating it. Heat a pan before adding the ingredients to be cooked unless directed otherwise by the recipe.
5. Allow cookware to come to room temperature before plunging it into water or adding cool water in an effort to soak cooked on food.
6. Use wooden utensils whenever possible to reduce wear and tear of the cookware's interior surfaces. Invest in a good set of heat resistant silicone utensils.
7. Store pots and pans on a hanging rack to save cupboard space and avoid dings and dents in the cookware. Purchase a special lid rack to attach to the pantry door or to the inside of a cupboard door.
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