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Tips to extend the life of your pots, casseroles and pots!

Tips to extend the life of your pots, casseroles and pots!



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Our pans, casseroles and casseroles provide us with a thousand and one services every day: simmer, brown, confit all the foods that will end up with pleasure on our plates. But do we really give them back all the love they give us? This is the question I asked myself the last time I looked at my crepe maker which looked sad, take my word for it! I share with you my little tips and tricks for maintaining pots and pans. So I did some research for the love of my pots and I realized that simple advice exists to easily maintain our companions in the cupboards. These kind of handy little tricks are not known enough in my opinion and I thought that it deserved a dedicated article. So to optimize the life of our pots and pans, here are some tips that will pamper them to preserve them as much as possible. They will thank us (and our wallet too!)

Stainless steel pans, casseroles and saucepans

There are many solutions available to you for cleaning your stained or burnt stainless steel containers. Here is a selected sample:

- Citric acid

Pour 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 vinegar

Pour 5 tablespoons of baking soda then 2 tablespoons of white vinegar. Leave on for 30 minutes and rinse.

- Wood ashes

For 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 product

If 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

This tip is to tell you all my favorite. It is practical because you always have a little salt at home and it works really well. Simply pour fine salt into the bottom of the pan! Leave the salt to act for at least an hour, then rub off the residue and rinse with clear water. Be careful, NEVER use bleach with stainless steel for a long time, otherwise your containers will erode. Bleach attacks stainless steel, know it!

Long live your stainless steel stoves

Cast iron casseroles, casseroles and frying pans

Your 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 salt

The 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

If the pan is greasy, rub it with a lemon. Then clean with a soft sponge. Then rinse. If your kitchen utensils are very dirty or are burnt at the bottom, you can use:

- Soda crystals

Soak 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

Once your rust is removed, it is essential to grease your pot to keep it in good condition. For this, a little vegetable oil applied with absorbent paper will be more than enough.

Your cast iron pans will be immaculate!

Cleaning your pots, pans, casseroles and other enamel utensils

Enamel 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.

- bleach

To 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 lemon

To 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

Extremely resistant materials, endowed with an inimitable vintage charm, copper-based pots, pans and pans (pure or an alloy such as brass or bronze) also require meticulous maintenance to keep them optimally but also and above all make sure you eat healthy meals. And yes ! Because copper oxidizes on contact with air. Over time, we then see appearing on copper a film of green appearance that we call verdigris. This oxidized copper, in contact with food, releases a toxin which turns into poison for humans. Care should therefore be taken to clean these metals regularly. To do this, just take a soft cloth soaked in a lotion and rub your support vigorously. Your lotion can consist of products that you always have in your kitchen: - a simple lemon juice with a little salt - or a mixture of salt dissolved in boiling vinegar (200 g of salt dipped in half a glass of white vinegar) You can also opt for less natural but very effective methods for very encrusted utensils:

- Ammonia

Dilute a tablespoon of ammonia in 9 tablespoons of water. Make sure you protect your skin and eyes well, wear suitable gloves, protective glasses and practice the operation outdoors if you can. to avoid being bothered by the smell.

- methylated spirits

Methyl 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 containers

These utensils are more delicate than their cousins ​​in stainless steel, enamel or cast iron, which is why they need appropriate care.

- White vinegar

To remove stains from your non-stick pans without scratching them, wipe them with a cloth dampened in white vinegar.

- Baking soda

For 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 pans

Go 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 vinegar

Pour 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!