Taking care of non-stick pots and pans
WheN those easy care, easy cook pans don’t last as expected, you may be unintentionally damaging your cookware. here are some common things we all do that can damage non-stick pots, pans and baking trays.
Avoid super hot water and a good scrubbing brush
Non-stick cooking ware typically has a surface that’s specially treated to cope with heat and food but it can be damaged if you poke at it.
heated water can be a problem too so unless your pots are certified dishwasher-safe, avoid machine washing if you have one. Bottom line: the best cleaning is done with a gentle soap and a soft sponge.
Buy a wooden spoon
Just like washing a pot with a wire brush will damage the treated surface, so will scratching it with metals implements while you’re stirring and turning.
Substitute metal tongs, spatulas and cooking spoons with wooden utensils for preference or specially made soft materials.
Before you cook, rub the surface of the pan with a bit of butter.
Rub the pan when it’s cold because if you wait until it’s hot, the fat is more likely to go straight into the food instead of lying on the cooking surface.
Store pots with layers of tea towel
When you stack one pot on top of another, they can scratch and damage their neighbours. The easiest way to protect them all is to hand them up. But if you don’t have space, then stack them up and put a clean tea towel between each one.
Don’t confuse non-stick with indestructible
It’s tempting when you see those TV commercials about burnt eggs and stuff that slide straight out of the pan to think that you can subject your pan to all sorts of temperatures. however, this kind of extreme treatment will hasten the demise of your cookware.