Home Management

Archive for November 28th, 2010

Sauce and frying pans: An overnight soak with a warm solution of enzyme detergent will remove burnt-on food. Wash new pans, casseroles, etc. with warm sudsy water before using for the first time. Cast-iron ware needs careful drying to avoid rust. Non-stick pans also need special care. Avoid harsh abrasives and scourers as these will destroy the surface. Do not put a cold pan directly on to a hot surface or burner. Do not use metal spoons on iron or non-stick surfaces as these will also damage the surface.

Aluminum pans: Use wooden spoons and avoid soda and harsh scourers. Don’t put hot pans straight into water, as they could buckle. Discolored pans benefit from lemon rinds, or vinegar and water boiled up for a few minutes in them.

Copper pans: These are lined with silver, nickel or tin. Use wooden spoons and avoid harsh abrasives as these might wear away the surface. Unlined copper develops verdigris which is poisonous.

Ovenproof dishes: Check that they are not only ovenproof but also flame proof before you put them on a gas ring. If they don’t actually say flame proof chances are they are not. Always put on to a wooden board when hot – the sudden change from a hot to a cold surface could crack the dish. Soak in a biological solution before washing.

Cutlery: Any food containing acid – e.g. vinegar, lemon juice, and egg and salt can mark cutlery, other than stainless steel, so wash as quickly as possible. Don’t leave silver spoons in pickle jars, or they will tarnish permanently. Do not soak bone handled knives in water. Cooking knives may not be stainless steel and will need to be cleaned with steel wool pads.

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