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How to Clean Your Nonstick Cookware
Although not as strong as cast iron, copper, or carbon steel pans, nonstick cookware can last for years with proper care and maintenance. While it's never a bad idea to refer to the manufacturer's care instructions for your particular pan, here are a few additional guidelines to keep in mind. What to Do Just be sure to let your pan cool completely before cleaning. Immersing a hot pan in cold water, or even pouring cold water on hot nonstick cookware, can warp the pan and create an uneven, unstable surface that results in uneven heating. Clean your nonstick pans thoroughly after use. Simply rinsing or wiping away visible residue will not remove oily surfaces. Lingering residue can oxidize, create an odor the next time you cook, or worse, burn on your pan and be nearly impossible to remove, damaging the pan's appearance and nonstick performance. After cleaning, be sure to wipe the pan dry with a soft cloth before storing it. What Not to Do No matter how much you want to, never use steel wool or other harsh, abrasive cleaning materials or detergents to clean nonstick pans. Instead, use mild dishwashing liquid and a soft sponge, cleaning cloth, or gentle brush. If your pan is particularly difficult to clean, soak it in warm, soapy water for a few hours or even overnight and then try again to remove stubborn residue. If you're still having trouble cleaning your pan, use a paste of kosher salt and water as a mild abrasive. Be careful with the dishwasher. If your cookware doesn't claim to be dishwasher safe, avoid the dishwasher entirely. While many nonstick pans are technically dishwasher safe, we still highly recommend hand washing in warm soapy water, as it's easy to do - the smooth nonstick surface cleans up easily - and it will prolong the service life of your pan. Dishwashers spray extremely hot water to sanitize the surface, which gradually wears down the surface of the pan and may even warp the surface of a lightweight pan. Other Cleaning Tips How to Clean Nonstick Cookware for The First Time Before using nonstick cookware for the first time, be sure to clean it: rinse with dish soap and hot water, then dry thoroughly with a cloth or paper towel. You can do this in a step called "pre-seasoning" - using a disposable paper towel to lightly grease a pot or pan. How to Clean Your Nonstick Pan Allow your nonstick pan to come to room temperature after each use. Rinse the pan with warm water and use a sponge, soft brush, or damp cloth to remove any residue, then apply a few drops of dishwashing liquid to remove any remaining grease. Rinse with warm water and dry with a towel. What to Do If Your Nonstick Coating is Coming Off We don't want to be bearers of bad news, but if your nonstick pan is severely scratched, peeling, or no longer nonstick, it's time to replace it. If the coating flakes off, a small amount of the coating flakes may end up in your food, and the pan itself will no longer be as good at what it was supposed to do.
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Knowledge of Cooking with Herbs, Spices and Seasoning
Herbs and spices can add flavor and variety to your food. Use a little at first, then add more when you're sure you like the flavor. To substitute dried herbs for fresh herbs, use ¼ tsp powdered or 1 tsp crushed powder in place of 1 tbsp fresh chopped herbs. Some herbs and spices are quite expensive. You may just want to buy some less expensive herbs and spices that you will be using. Herbs and spices will lose their flavor and may go bad or malfunction if stored in the cupboard for more than a year. If you use herbs and spices slowly, buy small containers, or store them in the fridge. Allspice: A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, biscuits, chicken, beef and fish dishes. Basil: Use in tomato and egg dishes, stews, soups and salads. Bay Leaves: Use in tomato dishes, fish and meat dishes. Celery Seed: Use in juices, soups, salads, vegetables, stews, poultry, rolls, and biscuits. Chili Powder: Use in chili, bean and rice dishes. Chives: Use in potato dishes, soups, dips and sauces. Cilantro: Use in Latin American, Indian, and Chinese dishes, salsa, stir fries, bean or rice salad, hot cooked rice, grilled chicken or fish, or a plate of ripe tomatoes. Use fresh if possible. Cinnamon: Use in french toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops. Cloves: Use whole cloves on ham or pork roast; use grated cloves to flavor pear or apple desserts, beets, beans, tomatoes, squash, and sweet potatoes. Coriander Seed: Use in Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing. Cumin: Use in Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; also use as ingredient in curry powder. Dillweed: Use in tuna or salmon salad, potato salad, pickles, dips and sauces. Garlic: Use in Mexican, Italian and Oriental dishes and in salad dressings; can be also used fresh or dried, minced or powder. Ginger (Fresh): Use in Oriental dishes, marinades for chicken or fish, fruit salad, dressings. Ginger (Ground): Use in gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes. Ground Peppers (Black, Cayenne & White Pepper): Use in meats, casseroles, vegetables and soups. Italian Seasoning: A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti. Marjoram: Use in egg and cheese dishes, meats, fish, poultry and vegetables. Mint: Use in fruit salads and fruit soups, melon, berries, cold fruit drinks, cooked carrots or peas, frozen yogurt soup, lamb, tabbouleh. Mustard: Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes. Nutmeg: Use in cooked fruits, pies and desserts, baked goods, spinach, sweet potatoes, eggnog and French toast. Onion: Use in any dish calling for an onion flavor; can be used fresh or dried (chopped or powdered). Oregano: Use in Italian food, peppers, omelet, beef stew, meatloaf, pork and vegetables like broccoli or tomatoes. Parsley: Use in meat, soup or vegetable dishes. Paprika: Use in stew, chicken, fish, potatoes, rice and hard boiled eggs. Rosemary: Use in egg dishes, meats, fish, soups and stews, and vegetables. Thyme: Use in fish, poultry or meats, in soups or stews, vegetable salads.
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