Pots and pans make up the core of your kitchen supplies. How else do you get food on the table if you don’t cook it first? Whether eggs, pasta or your favourite bush tucker, you’ll need a pan. And buying an expensive pan means nothing if one cannot take care of it well.
A saucepan may need different maintenance than a frying pan. It is crucial to understand how each works. Keep reading if you love your pans and want to take care of them!
1. Treat Burn Marks Immediately
Everyone burns a dish at least once in their lifetime. For some, this is a usual occurrence. However, what you do after the burning determines your pan’s durability.
It’s always advisable to wash off burn stains as soon as you’re done cooking. Avoid letting your pan wait for you in the sink. The earlier you wash your burnt pans, the less likely they will develop stains.
Usually, soap, water and a sponge do the trick. However, you can resort to other surefire methods for more notorious stains.
Here are some ingredients to safely wash your burnt pan-
- Vinegar and hot water
- Baking soda and water
- Salt and paper
The first pair works better with copper or steel pans, while the others work best for cast-iron or non-stick. Choose wisely!
2. Pat Them Dry
Most people wash their utensils and leave them to dry. That sounds about right. So, what’s the harm?
Exposing your wet utensils for an extended period can make them more susceptible to rusting. This is why it is recommended that you wipe your pan dry with a clean towel.
Wiping your pans dry immediately with a towel also helps them eliminate any residue. You can often dip your towel in vinegar to give the pan a cleaner finish and treat stains.
Getting rid of your gigantic saucepan after washing it is a relief. But spending two extra minutes wiping it can save you some money!
3. Pick the Right Utensils
Pairing the correct utensils with your pans can prevent them from damage. This includes the silverware around the pans in their storage area and while cooking.
Use silicone, wooden, or plastic cooking utensils to avoid damaging the pan’s surface or coating. In addition, try hanging your pans than stuffing them in a storage cabin.
If there is no provision for hanging, avoid surrounding them with sharp utensils or in pointy corners. Another caution with your knives is to avoid cutting or smashing your food while it’s on the pan. This may damage it even more due to the heat.
The utensils that complement your pans, be it a frying pan or saucepan, should be well taken care of. Taking the abovementioned precautions can add years to your pan’s life.
Nobody thinks of their cooking pans daily. However, they are essential utensils for every kind of meal you prepare.
Good quality pans come at a cost. More often than not, this cost includes maintenance over money.
Understanding the three basic ways to tend to your pans can help you in the long run. Make these an unconscious standard practice. Treat burns, pat them dry, and avoid sharp tools.
And with that, you’re ready to serve a tempting meal!