Cookware is not created equal. So when it comes to using and cleaning cookware, it's important that you know what you're doing. Placing tomatoes-or any substance with a high acid content-in copper cookware, or using copper utensils to stir acidic ingredients will cause the copper to tarnish as quickly as washing a cast-iron pan in hot water will cause it to rust. Following a few basic rules and helpful tips will keep your cookware looking new longer.
Cleaning Copper Cookware
Ironically, though copper-bottomed pans are touted as the best heat conductors, high heat will cause copper to discolor. When it does-and it will-don't use an abrasive cleanser to clean it. Instead, wash the discolored pot or utensil in warm, soapy water. After thoroughly drying the pot, make a flour paste with salt and vinegar-just enough vinegar to form a paste, and just enough salt so that it almost dissolves and isn't too grainy-and polish the copper. Rinse and dry after cleaning. If you don't like the smell of vinegar, try lemon. A paste made from water and cream of tartar (look in the spice section) also works. For best results, let the paste sit on the copper for 5 to 10 minutes, then wash again with soap and water, rinse and dry.
Cleaning Cast-Iron Cookware
Cast iron, the perfect material for frying pans, distributes heat slowly and evenly. A cast-iron frying pan that is taken care of can be handed down from generation to generation.
Cleaning Stainless-Steel Cookware
Stainless steel is one of the worst heat conductors but tends to be one of the least-reactive metals when it comes to cooking. Cookware made of this metal can have hot spots that make foods burn easily. Consequently, burn spots occur. Vinegar-the wonder cleaner-can also be used to clean stainless steel. Pour vinegar, straight from the bottle, onto a soft cloth and wash the burn spots. Remember, because normal vinegar acidity runs around three to five percent, you must always rinse your cookware after cleaning to prevent discoloration.
Another great way to remove burned-on food is baking soda. Simply add enough baking soda to cover the burn and let the dish set. Usually, within hours, the burned-on food will magically lift from the pot.
Fingerprints on stainless-steel cookware can be wiped off with a dry dishcloth. In some instances, you may have to submerge the pot in warm, soapy water and wash with a wet cloth.
Cleaning Aluminum Cookware
Aluminum is extremely lightweight and will brighten when acidic foods are cooked or stored in it. Because aluminum reacts to air, it forms a protective coating that normally does not wear off. Should the coating be scratched, once air hits it, it will begin to form another coating. Hard bristle brushes and steel wool will scratch aluminum. Add one fourth of a cup of vinegar to a tablespoon of cream of tartar to the pan and boil for a few minutes, or until the burned-on food and hard-water deposits have been removed.
 | An essential piece of the culinary puzzle is your cookware. Focus your options around how you cook, durable materials and care and maintenance before setting your budget. |
 | Buying cookware seems an easy task. Head for a big box store, pick out the color or design that attracts you the most, and "voila!" go home and whip up culinary masterpieces like a Julia Child. Hold on! |
Before you commit to buying an expensive set of copper cookware, do your research, as copper cookware is not for everyone. |
 | My Grandma used cast iron cookware almost everyday. She actually preferred it over the expensive set of pots and pans that were seldom used. "The good stuff" as my Grandpa called it was stored in the back of a cupboard and succeeded quite well, at taking up space. |
Your guide to buying, caring for and cleaning cookware so your investment lasts for years to come. |&&| |
