17 November 2016
When moving out of home, its the simple things that most of us take for granted. But one thing that never quite makes the list is how to clean our pans...
First of all, there are two major different types of pans, stainless steel and non-stick.
'Metal pans rust when they come in contact with water and are not dried properly. Some rust because of humidity in the storage area and contact with air.' Read more about the different types of pans and how you can restore some here
The following goes for both of the above:
* Use plastic, wooden or silicon cooking utensils - these prevent the pan surface & coating from being broken
* Don't be tempted to cut your food whilst it's cooking, this can easily damage the pan to the point of no repair!
* Do not use abrasive scourers or brush pans, gently wipe a slightly cooled pan with a damp cloth and avoid letting food dry onto the surface.
* The correct storage of pans is often overlooked. If you can, hang your pans. If this isn't possible, keep them stacked away from sharp objects.
* Don't expose the saucepans to sudden temperature changes, such as rinsing in cold water whilst it's still hot.
* Always towel dry your pans - do not leave them to air dry after washing as this can make them liable to rusting.
* Avoid using the dishwasher or strong detergents such as bleach - always gently wash your pans in warm soapy water, or wipe with a damp cloth.
Hints & Tips:
To remove stains stainless steel pots & pans, soak them in 2 cups white vinegar for 30 minutes, then rinse them with hot, soapy water followed by a cold-water rinse.
If you have rust in a non-stick pan, avoid further use and treat your next ones with the love and attention they deserve.