Non-stick cookware is used in almost all the kitchens. But, not everyone knows how to perfectly clean and maintain this type of cookware, as a result of which they do not last long. Nonstick cookware is by far the most convenient to deal with. They are light and easy to clean. If not taken care of, the coating may get damaged; you might have to get it replaced. Follow these tips to ensure proper maintenance and cleaning of your non-stick cookware, and keep it looking great.
Q) Which scrub to use while cleaning a cookware?
A) While cleaning, use a soft scrub to prevent damages. Avoid using plastic or metals scrubs. It is recommended that you wash the utensil with the scrubs made of soft plastic provided, at least twice to make sure that no traces of food and oil is left over.
Q) How to clean a cookware if there is a burnt residue?
A) If there is any burnt residue on the cooking surface, soak this cookware in a solution of baking soda and warm water. See that the solution covers the bottom of the pan. You’ll know when to take it off once the solution starts turning brown.
Q) Is non-stick cookware dishwasher safe?
A) While some non-stick cookware manufacturers claim that their brand is dishwasher safe, it is recommended that you clean them manually using regular water. The hot water and harsh detergent inside the dishwasher can almost certainly damage the nonstick surface.
Q)Which kind of a spatula should be used with non-stick cookware?
A) While cooking, it is recommended that you use a wooden spatula and avoid metal and sharp objects. Failing which might result in a scratchy cooking surface. Non-stick coatings are very delicate.
Aluminum and Non-stick cookware are used almost in every kitchen. If cooking is what you love and enjoy, then having a good cookware should come in second. Both aluminum and non-stick cookware are great for cooking different kinds of food, but using them every day means every day clean up and maintenance. As much as you love cooking, taking care of them is extremely important. Here are a few tips for having a great cooking experience:
Q) What are the tips for cooking with a pressure cooker?
A) While using a pressure cooker, see that you use enough water in order to produce steam throughout cooking process to reduce cooking time and avoid burning. Since oil and fats do not produce steam, you need to see that the amount of water you use is sufficient for your dish. Do not use the pressure cooker frequently for heating or baking purposes, as an oven, for this can reduce the metal strength.
Once cooked, allow the pressure cooker to cool naturally. Remove the cooker from cook top and leave it aside till the pressure drops to normal. This might take up to 10 to 15 minutes.
Q) How to choose aluminum cookware?
A) Look for aluminum cookware with an inner part made of aluminum and a stainless steel coating on the outside. This will help in even heat distribution and minimum damage.
More than half of all cookware that are sold today are designed using aluminum. Aluminum is excellent metal for cooking purpose as it conducts heat fast and uniformly. The metal is very light to handle and is usually within everybody’s budget in comparison to other materials.
Q) What are the tips for cooking with a Non-Stick Cookware?
A) While cooking, keep the cookware on a medium or low flame so that the food cooks more evenly and doesn’t burn. Keep stirring and check for the heat adjustments while cooking. Avoid preheating an empty cookware. Nonstick cookware is typically aluminum, which heats faster than stainless steel.
Higher heat is likely to lower the quality of cooking surface. While cooking, it is recommended that you use a wooden spatula. Using metal or sharp objects is a strict no-no.
SAFETY OF COOKWARE
Q) What are the benefits of using Hard-Anodized Cookware?
A) Hard-anodized cookware have a non-porous surface, that doesn’t absorb food flavors or smells into the metal, failing which can affect the quality and taste of other dishes prepared in the same pan later. The Tuffware hard-anodized aluminum cookware possesses non-sticky properties that are free of chemicals, indicating easy cleaning and maintenance, without any surface chipping or flake off. Since this material offers even and consistent heating, it does not allow any food particle to stick or singe.
Because the hard-anodized cookware is comparatively much harder than stainless steel cookware, it is quite tough and is resistant to scratches, and is ideal for everyday use. It heats evenly so the entire cooking surface of the pan does not leave any part of the food undercooked. Besides, it does not allow the food to stick or singe on the surface of the heating pan. Today, a lot of new advancements have been incorporated in the making of hard-anodized cookware. Apart from being easy-to-use and non-sticky, some hard-anodized aluminum cookware can be used over different type of cooking ranges, including induction. The added advantage of a hard anodized cookware is that it is a cost-effective cookware as compared to a cast-iron or professional-quality stainless steel cookware.
Q) What are the benefits of using Non-Stick cookware?
A) Nonstick cookware is excellent for cooking certain varieties of food. They’ve become immensely popular because they are easy-to-clean and render effective heat distribution. Non-stick cookware requires very less care and maintenance. They do not rust nor react to acidic foods. The food in non-stick cookware can be prepared using lesser oil or butter as compared to traditional cookware. This is probably one reason why most people prefer using a non-stick chapati tawa for making chapatis, dosas, and utappams. This type of cookware is typically made up of aluminum or stainless steel.
ALL ABOUT INDUCTION COOKWARE
Q) How to choose the right kind of Cookware?
A) Choosing the right kind of cookware is extremely important. Only look for cookware stating that they are induction ready. Getting a special induction cooking range would be the safest bet in this case. Induction cook-tops makes use of magnetic energy with special electric heating coils located beneath the cooking surface. Therefore, it is important that the cookware you use on an induction stove be made of a magnetic-based material. How will you identify – well, to know whether it works on an Induction stove, simply put a magnet on the base of the pan. If it sticks to the pan, then it is likely that it can be used on an induction stove. Non-magnetic cookware will definitely not work on an induction stove.
Q) What are the tips for cooking on an Induction Stove?
A) Place your induction cookware or pan on the induction stove and then turn it on. While cooking on an induction cooker or a pan, remember to use medium heat for cooking, always, to ensure that the food doesn’t catch the base of the pan. Remember that cooking on an induction pressure cooker is completely different from a gas burner. That’s because, induction cooking range uses electricity instead of gas for cooking.
The time taken to cook will relatively be short as compared to gas cook-tops. So, adjust the temperature of the cook-top according to what you cook. Most induction cookers have a timer which can set for a particular temperature. The timer facility is especially useful. Make sure all the ingredients you need are kept ready before you start cooking. Since cooking on induction is speedier, you might not get the time to chop the vegetables and wash them once it is started.
Q) How to cook using Induction Cookware?
A) Boiling water or milk switch can be done on a high degree. Make sure you keep an eye on it, since boiling takes place at a very fast pace. To saute vegetables, pour as much oil as required on the induction cookware, quickly add the spices and cook it the way you like. The same applies for frying fishes or chicken pieces as well.