Kitchen Essential

Copperware

Copper preserving pans and bowls for beating eggs are unlined. All other copper pans for cooking are usually lined with tin, nickel or silver, and should be relined when necessary.

Use wood or plastic for stirring in lined copper pans.

Tarnished copper can be cleaned with half a lemon dipped into a tablespoon of salt and vinegar. Rub hard. Then wash in hot soapy water and dry thoroughly.

Non- stick

Non-stick coatings vary in quality and the way they are applied. It is important therefore to follow the manufacturer’s own care instructions.

The following notes on the care of Tefal, where the metal is etched before the non-stick polytetrafluorethylene (PTFE) is poured on to the surface, are good guide lines for all non-stick pans :

1. Before using for the first time, wash in soapy water using a sponge or cloth. It is suggested that the cooking surface of frying-pans, etc., are oiled by wiping with kitchen paper soaked in salad or cooking oil.
2. 
3. Best results are obtained at medium settings.
4. Empty pans should not be left on hot burners or in heated ovens.
5. At temperatures above 450°F, the cooking surface may discolor. This does not affect the efficiency, but discoloration can be removed, in the case of Tefal pans, by mixing two tablespoons of baking soda and half a cup of liquid household bleach with one cup of water. Boil this solution for five to ten minutes in the stained pan. Wash thoroughly, rinse and dry. Then wipe with oil again before using. Repeat if necessary.
6. Although metal utensils can be used with Tefal pans, they should be used gently. Sharp implements should not be used. Wooden spoons and nylon spatulas are best for using with all nonstick pans.
7. If you use a non-stick pan correctly, washing in hot soapy water is sufficient. Do not use abrasives or scourers. Provided handles are dishwasher proof, non-stick pans can be put in the dishwasher.
8. Protect non-stick lined pans by not storing other pans inside them.

Enamel

There are two kinds of enamel used for household products. They are quite different and need different care.

Vitreous enamel: Vitreous and porcelain enamel are two names for the same finish : glass fired onto metal. Vitreous enamel is used for baths, cookers, cooking pots, sinks, etc. It is tough, scratch-resistant finish but abrasive cleaners are not recommended.

To get rid of food burnt onto enameled cooking pots, soak in detergent and water until food is easily removed. If the inside of the pan gets discolored, fill it with the correct solution of household bleach and leave it to stand. Wash thoroughly before use. Cast iron should always be heated gently; sticking is usually caused by too much heat.

Avoid hard knocks which may cause vitreous enamel to chip. Avoid sudden changes of temperature and do not heat when empty or the enamel may spit off.

Stoved enamel : Stoved enamel is paint baked on at a low temperature. Tougher than ordinary paint, it can nevertheless easily be scratched.

Frying-pans

A frying-pan is probably used more than any other cooking pot so it is worth having several, and cherishing them.

For greatest efficiency, a frying-pan should relate as nearly as possible to the size of the cooking ring. Make sure the pan is suitable for the fuel with which you cook.

Generally speaking don’t use more heat than you need, and wipe or rinse in clear water after use rather than wash so that a natural non-stick patina builds up. To a great extent, however, care will depend on the material from which a frying-pan is made.

Steel frying-pans and omelette pans

These are lightly greased before they leave the factory to prevent rust. Before being used, they have to be cleaned. Put a good measure of oil into the pan, heat it well and then leave it to cool. Pour off the oil and wipe with kitchen paper. Wash well with liquid detergent, scour with a soft nylon pad if necessary. Dry pan very thoroughly — in a still warm oven is fine — and coat thinly with more oil before storing.

A steel pan should not need washing after use — usually a rub with kitchen paper is sufficient ; it acquires its own patina and surface protection, which should not be disturbed unless a piece of food sticks. If this happens, clean the pan like any other but without soaking and not with a coarse cleaner. Dry thoroughly and re-oil. Don’t put steel pans on the stove without some fat or oil in the pan. Don’t put a hot pan direct from the stove into the washing-up water. Leave it to cool, pour off the cooking fat, clean it, wipe it dry, oil before putting it away.

More about: Essential Kitchen Cutlery Part 4

• TABLEWARE
• The Fine China Cutlery Collection
• The Working Kitchen continue…
• Take Caring all of my cutlery
• Glassware Embellished with Various Decorations, Keep for Parties continue...
• Special Dishes for a Particular Food
• The Ultimate Kitchen Planner Part 3 (Appliance and Decoration)
• THE ABC OF COOKWARE Part 1
• Essential Kitchen Cutlery Part 1
• Clean Polish Shine Your Cutlery Part 1
• THE ABC OF COOKWARE Part 2

• Kitchen Essential - Modern Kitchen Designs, Furnitures and Equipments
• Organize.com - Organize your kitchen, closet, bath, garage or home ...
• Kitchen Arrangements and Layouts in Feng Shui | Psychic Reading Blog
• Sewing machines, embroidery machines, vacuum cleaners, small ...
• Breakfast with fresh fruit Table Decoration | Kitchen Essential Blog
• Shop quality kitchenware, cookware, cutlery, bakeware, kitchen ...

Trackback URI | Comments RSS