You Need Not Beware of Cleaning and Care of Kitchenware

You've invested time and money in your kitchenware, but here comes the hard part: cleaning. Nothing to fear, though,as long as you follow these tips and practices.

Primarily there are three types of kitchen-top or stove-top ware that call for special handling when cleaning: glazedearthenware, enamelware or cast iron. Earthenware, which has long been sought by cooks who opt for recipes thatcall for long, slow cooking, must be dealt with great care to avoid chipping. Do not ever place an empty earthenwarecontainer that is designed for stove-top use on a hot burner. After putting all your foodstuffs in first, turn on the heat veryslowly and when the contents and pot are suitably warmed, apply more heat as desired.

Earthenware can be washed like any other dish, but it is more susceptible to chipping and cracking, so handle with care.When frying foods in an earthenware vessel, place oil or butter into the cold container and bring the heat up gradually tothe temperature you need.

Enamelware has made leaps and bounds in quality in recent years, becoming resistant to acids and chemicals.Nevertheless, though, it is a good idea to never leave acidic foods in enamelware for very long. Certain enamels containthe mineral antimony, which in chemical form can be broken down by acids to form toxic combinations. Also, strong acids, for instance lemon juice, can mar the finish on your earthenware if left on the surface too long and leave a rough etched impression.

Stuck-on food is a frequent problem for enamelware, but can be easily overcome. Normal cleaning can be done withdish soap, but for tougher problems, you can use a plastic sponge to remove the caked-on foods. If that doesn't work,soak the vessel in water to soften up the food. A plastic scraper or wooden spoon can then be brought to bear on thetrouble spots. Steel wool sponges create dark marks which require a mild abrasive cleaner to remove.

Naturally, as bad as stuck-on food is, burned food is takes an even greater effort to clean from enamelware. To remedythat, allow the pan to cool, add water and a few teaspoons of baking soda, then bring to a boil. If stains should occur,simply treat with a moist towel mixed with baking soda. Regular laundry bleach on a cloth will work well also. Forparticularly problematic stains, use the bleach-drenched cloth, place it over the mark, and let it stand.

Of all kitchenware, cast iron is the easiest to clean. Whether it's a standard frying pan or a Dutch oven, you can applyscouring powders and/or steel wool to them without suffering consequences. Oddly enough, it is with dish soap whereproblems arise with cast iron vessels. Immersing them in soapy water for an extended time will likely result in damageto the extensive pretreatment done in the factory. This process, along with the ability to provide even heating, is whatmakes them so valued in the kitchen and also reduces the possibility of rust. Detergent soap and hot water can be used toclean your cast iron items, but you should rinse and then dry them completely to avoid damage. For vessels with lids, donot cover them when in storage since this could cause an unpleasant collection of odors and moisture.

Not all cast iron products come pretreated. Those untreated containers are covered with a lacquer finish in the factory to avoid rust. You can tell the difference since pretreated cast iron pots and pans will be labeled as such. If you should buyan untreated piece of cast iron cookware, you can "treat" it yourself with a little elbow grease. With either an abrasivepowder or steel wool, scrub off the lacquer, then wash it in hot soapy water, and dry it.

The next step in treating your cast iron vessels is seasoning. This is performed by applying a coat of cooking oil orunsalted shortening to the entire container, even the outside as well as the lid. Then heat the pan for several hours in aslow oven, or on the stove top at as low a heat as possible. During this process, it is necessary to spread a bit more oilonce or twice, using a wad of paper towels. When the pan has cooled, clear away any oil leftover. For the life of thevessel, you never should have to duplicate this again. Nevertheless, after seasoning apply a little oil before and after using for the first few weeks. Scrub off any spots of rust that appear immediately.

Following these cleaning and seasoning methods should keep your cookware in top notch condition, which is a majorstep toward a myriad of delicious and mouthwatering meals.