Caring for Cookware

Bar Keepers Friend If you’ve invested in some quality cookware and taken the time to learn how to use it properly, it is incumbent upon you to learn how to care for it.

Unfortunately, while the pieces I reviewed here can be put in the dishwasher, it is advisable to avoid doing so. Over time the cookware will lose its nice finish and, worse, the surface may begin to pit which will shorten the effective life of the pieces.

The single best tip I can give when it comes to cleaning this cookware is to cook properly with them. By this I mean do not use a heat that is higher than necessary. With quality cookware you can typically reduce the heat by one notch from what is called for in your recipe, e.g., medium-low as opposed to medium. In reality, the only time you should raise the heat above medium is when you need to briskly boil something, or will be deglazing the pan.

Deglazing is a technique used for creating sauces by adding a small amount of liquid, such as chicken broth or white wine, to the pan after you have finished your saute, then scraping the bits in the pan with a wooden spoon so they release from the pan bottom and integrate into the sauce.

When used in an appropriate manner, cleaning should be nothing more than washing under hot, soapy water and leaving to air dry. Rarely should “elbow grease” be necessary. With stainless steel pans, it’s typical for the pieces to become discolored with use, primarily after cooking acidic foods like tomatoes. This will not affect the function of the utensil in any way, but should you wish to return the piece to its original luster you can do so with a product named Bar Keepers Friend (available at most drug stores and supermarkets). Simply sprinkle a little bit in the pan, add some warm water and wipe clean with a paper towel.

Nonstick cookware is easily cleaned by hand under hot, soapy water and left to air dry. Should it seem that your pieces are losing their “nonstick” quality over time, be sure to “season” the pan as alluded to in this post prior to use.

Le Creuset, or porcelain-enameled cast iron pieces can, too, be cleaned under hot, soapy water. However, I recommend drying immediately after washing since the rim on these pieces are typically untreated cast iron, and may be susceptible to rust.

chris@clawblog.com

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