Protect Your Pots and Pans

Keep Cast Iron Seasoned

Clean and reseason any pans showing rust or that make food stick. First heat the pan to a touchable temperature; then clean it thoroughly in hot water to remove food residue. Dry completely. Next coat the pan with grease or vegetable oil. Place the pan in a preheated 135° C oven for 15 minutes. Pour out excess grease, and return to the oven for two hours.

Renew the Gasket On Your Pressure Cooker

Long before microwave ovens came on the scene, pressure cookers provided a way to reduce cooking times. Plus a pressure cooker will tenderize tough cuts of meats—something you can’t do in a microwave. Not to mention that your mom’s pressure cooker will still be steaming away after you’ve junked your next three or four microwave ovens. The only part of a pressure cooker that usually wears out is the gasket. If the gasket on yours is dried out or won’t seal, try soaking it for 20 minutes in hot water, then rub it with vegetable oil. If it doesn’t soften up, get a new gasket from the manufacturer or a cookware store.

Copper Care Made Simple

Keep your copper pots or copper-bottom pans in mint condition by following these simple guidelines.

Stop Scratches

Don’t use abrasives such as steel wool that will scratch the finish. Instead, soak immediately after cooking, and wash with a sponge or cloth. For tough jobs, leave the cookware to soak overnight.

Avoid scratching your cookware by using only wooden, plastic, or nylon utensils when you are cooking.

Avoid Scorching

To avoid scorching, don’t cook at the highest temperatures.

Brighten Copper

Freshen up the copper with a paste made from cream of tartar and enough lemon juice to moisten. Rub the mixture on the copper, and let stand for five minutes. Wash in warm water and dry.