October 3, 2008, Newsletter Issue #135: Cleaning Non-Stick Cookware

Tip of the Week

Non-stick cookware is by far the easiest to clean up, but it’s the hardest to maintain and has the least amount of durability due to the fact that it’s coated. Only use plastic or wooden utensils when cooking on a non-stick surface. Every once in awhile, though, you may experience the occasional burned food item if you let the sauce boil over or another similar kitchen catastrophe happens.

Here are the do’s and don’ts of caring for your non-stick cookware:

• DO soak burnt-on messes in a solution of equal parts baking soda and water. The water will turn brown as the soda dissolves the stickiness and that’s how you’ll know its working. The burnt food should just lift right off the pan or griddle after about 20 minutes.

• DON’T use aerosol cooking sprays on non-stick pans as they are slightly porous and the tiny oil droplets can get stuck in the finish resulting in a nasty build-up that tastes bad and reduces cooking and non-stock efficiency.

• DON’T place non-stick cookware in the dishwasher. It will corrode and dry out the non-stick surface.

• DON’T use a non-stick pan in the broiler. The heat is too high and the pan will be ruined.

• DO wash and dry your non-stick cookware in warm, sudsy water immediately after cooking.

• DO dry right away to avoid water spots and discolorations.

• DO clean discolorations from bottoms of your non-stick pots, pans and griddles. Use a cookware cleaner formulated for the type of metal base used in your collection of nonstick cookware. Mix with water to form a paste and rub in a circular motion until stains are gone.

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