Pots and Pans Care Tips

Pots and pans are considered an investment to every home cook. But let's be honest...because we use it on the daily, we neglect to take care of it properly. Regardless if you purchase high-quality cookware, if you don't know how to use and maintain it the right away it will give up on you sooner than you think. Here are some tips on how to NOT ruin your pots and pans and make it last for the long-haul.

1. Clean it while it's hot

It's safe to say that at one point you have walked away from a pile of dirty cookware on the sink. No one wants to deal with it immediately, right? News flash - the best and easiest way to clean pots and pans is to do it while it's hot. The longer you let it sit out, the harder it will be to remove all the gunk and food stains. Remember to clean fresh from the stove and use a gentle dishwashing soap and a scrub pad.

2. Steer clear of abrasive brushes and sponges

To all non-stick pan users, abrasive brushes and sponges are a definite no. Non-stick pans are layered with chemical coatings such as PTFE or Teflon to refrain food from sticking to the pan. Using a metal dish scrubber, stiff dishwashing brush or a heavy duty sponge can chip off the non-stick coating and destroy your pan. Instead, use a microfiber cloth or gentle dishwashing sponge.

3. DIY concoction works

When the dishwashing soap can no longer remove the toughest food stains, it's time to opt for a different alternative. Chances are baking soda and vinegar is already in your pantry. For stainless steel cookware, mix 1 part vinegar with 3 parts water and bring it to a boil. For non-stick pans, create a toothpaste-like consistency with baking soda and water, and let it sit on the pan for a few minutes before scrubbing.

4. Use gentle kitchen tools

Metal spatulas pair well when cooking with stainless steel or cast-iron pans, BUT, do not use your metal kitchen tools on non-stick, enameled or ceramic cookware. If you want to make your pots and pans last, a wooden, silicone or non-stick spatula is the way to go. When it comes to coated cookware, protecting its coating is always important.

5. Know your pans

Using your pots and pan the right way is the best practice in maintaining it. Stainless steel pans are meant for food cooked in high heat, and that are highly acidic. Non-stick pans, on the other hand, are used for delicate cooking like eggs, pancakes and fish. Cast-iron pans are good for everything ranging from sautéing, frying, searing and baking, however, it can be quite tricky if you don't know how to use it.

If you invest in quality cookware and you take care of it, you will definitely be cooking delicious meals for a long-time. Unfortunately, pots and pans can only last you for so long. When it gets too burnt and crusty, it's best to throw it away. Check out pots, pans and other kitchen accessories at True Value by GoRobinsons!