Quality kitchen utensils are an investment that should pay off with years of impeccable service. We often blame the manufacturer for the fact that the coating has deteriorated or the knives have become dull, although the reason lies in improper care. Simple habits will help keep your favorite items in perfect condition.
Cast iron cookware
This material is famous for its durability, but it is afraid of two things: water and sudden temperature changes. The main rule is creating a protective layer.
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Never leave cast iron soaking in the sink as it will rust will appear instantly.
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It is better to wash such dishes immediately after cooking, using hot water and a brush, avoiding aggressive detergents that wash away the oil film.
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After washing, be sure to wipe the surface dry and apply a thin layer vegetable oil before storage.
Non-stick coating
Teflon or ceramic coated pans require delicate handling. Even expensive models lose their properties due to mechanical damage.
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Use only silicone or wooden spatulasso as not to scratch the bottom.
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Avoid “thermal shock”: do not place a hot frying pan under running ice water, let it cool naturally.
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Suitable for washing only soft spongethe abrasive sides can destroy the non-stick layer in just a few cleanings.
Kitchen knives
A sharp knife is the key to cooking safety and pleasure. The most common mistake is sending knives to dishwasher.
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High temperatures and harsh chemicals dull the blade and destroy the handle.
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Wash knives by hand immediately after use and do not leave them wet.
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Only cut food into wooden or plastic boardssince glass and ceramics instantly damage the cutting edge.
Wooden boards and spatulas
Wood is a living material that absorbs odors and moisture. Without care, such products may dry out or become coated. mold.
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Once a month, treat dry boards with a special mineral oil or a mixture with beeswax.
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To remove strong odors (fish or garlic), wipe the surface with a slice of lemon and coarse salt.
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Never soak wooden products in water to avoid warping and cracking.
Stainless steel
Although steel is resistant to corrosion, it can lose its shine and become covered in rainbow stains.
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To restore shine, wipe the dishes with a solution vinegar or citric acid.
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Add salt only to boiling water, otherwise permanent dark spots may appear on the bottom of the pan – pitting corrosion.
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Movements of the sponge when washing should coincide with the direction grinding lines metal if they are noticeable.
Following these recommendations turns routine cleaning into a way to extend the life of your kitchen equipment and eliminates the need to frequently purchase replacements.
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