Cookware plays an important role in creating the perfect meal so it’s something worth investing in. There’s no point, though, in spending a lot of money on items if within a month they’re scratched, peeling and can’t be used. Follow this advice on caring for your cookware.
In general
* First wash any new cookware (cast iron may be the exception, see below) in warm soapy water to remove any residue from the manufacturing process.
* Quite a few types of cookware claim to be dishwasher safe, but if possible, try to avoid using it for your pots and pans, as the high heat and strong dishwashing detergents can take their toll on materials.
* Store your cookware on a hanging rack for easy accessibility and to prevent dents and scratches caused by stacking items on top of each other. If you do have to store pots and pans on top of each other in a cupboard or drawer, place a soft cloth between each piece to protect it.
* Don’t place hot pots and pans immediately into water. Rather, let them cool to avoid warping and damage.
Non-stick
* Cooking spray can create a build-up on non-stick cookware, which will impair its purpose. If you do need to add oil, consider a mister or choose a light oil, such as olive or peanut, and don’t heat the pan too high.
* It’s tempting to reach for the nearest utensil at hand when tasting the sauce or turning that steak, but non-stick surfaces scratch easily. Only use wooden or plastic utensils.
* Don’t use harsh detergents or abrasive scourers on non-stick cookware as these can ruin the surface.
Stainless steel
* Stainless steel is durable. All it needs is hot, soapy water to keep it clean. It can also cope with the dishwasher.
* Abrasive scourers and steel wool could scratch the surface, so rather use a soft sponge.
Cast iron
* Cast iron may need to be “seasoned” before using. This gives it a protective oil coating for easy cooking and preventing rust. Heat the pan on the stovetop until hot and then rub in a little oil and let it cool. Repeat this a few times.
* To clean cast iron, rinse with hot water and a few drops of dishwashing soap. Remove any burnt food by rubbing with some coarse salt and a non-metal brush and then rinsing.
* Avoid rust by drying cast iron thoroughly, and coat the pan with a little oil before storing.
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