9 ways to ruin your cookware
If you use soap on a cast iron stove, you should stop.
So you cook more than ever thanks to this quarantine period. All these kitchen gadgets, like yourSnap Wheresmooker, finally become a little love. But how can you make your kitchen tools last as long as possible, with all this frequent use? After all, you do not want to be one of the peopleStart a kitchen fire during coronavirus! Here are some ways to damage your pots and pans without even realizing it.
Whether you cook in a cast iron stove or a nonstick saucepan, there are some tips to take care of your cookware that everyone should know. Here's how to take care of your cookware the right way.
You do not clean your stove cast the right way.
No, you should not rub with soap! Instead, scrape oven cooked foods with kosher salt and water. here isHow to clean a cast iron stove in 3 easy steps.
You use metal tools in a non-retractable saucepan.
Even if all you do is to shake scrambled eggs with a spoon, you do not want to have metal utensils near your non-stick pots. They can scratch the inside, causing the wear of the pans faster than you want.
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You put cast iron pans or not in the dishwasher.
The dishwasher are powerful tools, but they can cause ravages about some cookware. If you want to keep your cast iron stoves and advanced nonstick pans, it is better to clean them by hand.
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You use cooking sprayers with non-stick pots.
"They can actually damage the coating of non-stick pots as they create an accumulation around the pan, which may require you to rub herself and damage the nonstick release system," says Yumumna Jawad deFeel good. "That's why your favorite nonstick saucepan can possibly make sure that the eggs are entailled. Paste with natural fats such as oil or butter."
You leave an iron skillet on a drying rack.
"The water leads to rust and rust is the worst enemy of the cast iron cast. Storage of the pan in a wetland or store it without the carefully dry pan is a big mistake," Ronnie Schwandt, executive chief of Marestaltal and the kitchen and living room of Leroy in Coronado, California,previously said to eat this, not that. "Keep it dry and use it often. A daily stove is a daily pan, so do not register for special occasions."
Similarly, you do not want to leave a cast iron saucepan in the sink, even if you do not put soap. It's a surefire recipe for rust.
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You are not preheat stainless steel pots.
"This is a tip so useful to avoid having the food stick on the surface. Many people are afraid to use stainless steel pots for this very reason. But as long as you do not cook eggs or Pancakes, the food should not stick for stainless steel pans, "Jawad said. "Do not forget to heat it properly and do not try moving the food until it is cooked - it will be self-released naturally."
The cast iron pans will also be better if they are preheated - you can even throw them in the oven while preheating, to make the device serve dual service. Non-stick pots, however, should not be preheated without a greasy source such as butter in them.
You cook seafood in your iron stove.
Miles Mitchell, Academic Director and Executive Officer of Business in Auguste Escoffier School of Culinary Arts in Chicago, Illinois,previously recommended to eat this, not thatThese home leaders do not use a cast iron pan for seafood, unless you plan to create a seafood pocket. The cast iron stoves are intended to transmit flavor, but you may not want to Being not that this taste of seafood in, say, a Mac dish and cheese.
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You cook acidic foods in nonstick pots.
Do you know the difference betweenReactive and non-reactive cookware? If you do not do it, your tomato pasta dishes could destroy your pans. Acidic foods require a non-reactive cookware, such as stainless steel pans or enamels.
With regard to cast iron pans, fast cooking is ok for acidic foods, but you do not want to cook something too acid-resistant to a cast iron stove for more than 30 minutes. As with acidic foods, acidic foods can be damaged by acidic foods.
You crush non-stick pots.
Yes, you want them to be clean, butYou do not want to take off the non-stick coating. Head to use "robust" sponges or metal sponges on anti-cash pans and opt for those labeled "non-scratches" instead.
Now that you know how to take care of your cookware anyway, you will do it again and longer. And for some ideas about what to cook in all these pots and pans, check out these50 quick and easy dinner recipes.
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