Good quality cookware with a durable coating that will not peel or lift from cookware surfaces need not be expensive or a brand. There are many products for sale on the market that are just as good.
Many people do not know how to use a coated fry pan or saucepan. Some people are really hard on their kitchen utensils. Burning their food on the forehead or scrape them. Then throw them away and go buy new ones. I read it many times in cookware discussions. The reason for this is too hot or not good quality cookware.
So here are a few tips. You never start with the high heat. You always start with a medium high heat, then go down to medium. This is better for the fry pan and easier cleanup. You should not have to scrub your pots and pans. When washing dishes and pan has residue on it to soak the pan for a few minutes in a dish of water, then wash and it will look like new. Also, if you put your frying pans and put something between them as a Baggi.
Some coated pots and pans on the market can be used with a metal cutlery. This is so much easier to handle so plastic it.
Stainless steel pans without coating are good to use. If you have a rainbow effect on your pots and pans, this means that they have been used for high heat. A stainless steel cleaner should clean it up.
I braise my meat or chicken in my stainless steel fry pan and then put it in the oven to complete cooking. When the meat is ready I like to make a wine sauce on the stove top from the sauce and reduce it to a slightly thick sauce. The great part about it is you only use one pot!
Always remember, never use high heat on your cookware. It is not necessary. Let it cool before putting it in dish water. Place a cloth or Baggi between them and you will enjoy your new pots and pans for many years.
No comments:
Post a Comment