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Stainless steel pans, casseroles and saucepans
- Citric acidPour 1 to 2 tablespoons of citric acid in the pan then add boiling water and leave to act for a few minutes. Then rinse with clear water.
- Baking soda and white vinegarPour 5 tablespoons of baking soda then 2 tablespoons of white vinegar. Leave on for 30 minutes and rinse.
- Wood ashesFor the luckiest of you who have a fireplace, you can use the wood ash that you will mix with a little water. Boil this mixture in your container. Then rinse thoroughly.
- Oven maintenance productIf you have an oven and some product to degrease it, spray a little of this product to clean your burnt bottom. Leave on for the time indicated on your product (generally 15 minutes), scrub with a brush or a scratch-off sponge and rinse.
- Fine salt
Long live your stainless steel stoves
Cast iron casseroles, casseroles and frying pansYour cast iron cookware can last a lifetime, as long as you take care of it properly. Here are the tips for a little onion interview:
- Fine saltThe tip for cleaning stainless steel is also suitable for melting. The cleaning is done by pouring a handful of salt into the bottom of your containers and then gently rubbing the bottom of the pot with a cloth.
- The lemon
- Soda crystalsSoak your casserole dish overnight in hot water to which you will have added a handful of soda crystals. If your casserole is rusty, do not panic, it is quite possible to give it a second life.
- Sandpaper, sand or salt…Rub the rust stains with sandpaper or if you don't have a little aquarium sand or a little salt soaked in a few drops of vinegar, which you will apply using an old cloth .
-… And a little oil
Your cast iron pans will be immaculate!
Cleaning your pots, pans, casseroles and other enamel utensilsEnamel cookware is the simplest to maintain. These are very robust and are not likely to be scratched or damaged by a little too insistent care.
- bleachTo remove stains from burnt food, pour a bottom of water with 2 tablespoons of bleach into your pan, then heat. Remember to ventilate well during the operation to avoid inhaling the gas released. Rub vigorously and rinse with soapy water.
- The lemonTo remove the color left by certain pigmented foods, rub your pan with a lemon. Then leave the lemon in the pan, add water and bring to a boil. Rinse with clear water and rub again with a soft cloth.
Your enamel cooking pots will make you feel good!
Special care for copper, brass or bronze utensils
- methylated spiritsMethyl alcohol can also be an option. Dust your utensils well and then rub them with an old cloth soaked in methylated spirits. Rinse with soapy water and dry with a soft cloth. Here it is the same thing, methylated spirits are a corrosive product! We will therefore protect our hands well with thick gloves.
For beautiful kitchen brass!
Specific maintenance of non-stick containersThese utensils are more delicate than their cousins in stainless steel, enamel or cast iron, which is why they need appropriate care.
- White vinegarTo remove stains from your non-stick pans without scratching them, wipe them with a cloth dampened in white vinegar.
- Baking sodaFor stubborn stains, pour 30 g of baking soda, 15 cl of vinegar and 25cl of water and boil for 10 minutes.
And let it shine!
Descaling pots and pansGo one last little tip! Regularly in contact with water, we do not necessarily realize it but our cookware accumulates tartar over time. It is therefore necessary from time to time to descale them to optimize their performance.
- White vinegarPour white vinegar into your container. Let sit; a few minutes if they are not too scaled; a few hours if you have a lot of scale to remove. Then rinse with clear water, rubbing with a soft sponge. Simple but devilishly effective! This tip can be used for all utensils, except the non-stick which are more fragile and with which we will prefer a solution based on baking soda added with a few drops of water.
No more traces of tartar!