Protecting Your Investment: Part II - Stainless Steel

Before First Use ~ 

Wash in hot, soapy water then rinse and dry.

Cooking ~

1. Preheat your pans unless you are putting on a pot of water to boil.
2. Use about 1/4 less heat using Stainless than you would using non-stick or cast iron. Low to medium heat is generally the best for cooking.
3. Use high heat only for boiling liquids.
4. Medium to medium-high heat for sautéing & frying.
5. Low heat for simmering or cooking eggs.
6. Solid stainless steel pans/skillets (handles and all) are oven safe.

Since the pans are not non-stick, you have to add oil or butter to the pan or a combination of both to fry foods. Just be sure to put just enough to barely coat the bottom of the pan.

If your food is sticking here is the checklist from the MY manufacturer to check:

• Is your stove level?
• Is your pot clean?
• Is your heat set too high? ~ Low to medium heat setting is recommended for optimal cooking performance.

Preventing Damage ~

DO NOT ADD SALT to anything in your pan until its either

(1) Boiling - Stirring well after its added.

(2) Fully preheated with the cooking process already started (frying/sauteing) already in progress.

Salt can damage the stainless and leave permanent white dots or pits on the inside. Although it does not damage the quality of the pan or its cooking abilities, its a permanent blemish for its cooking surface.

My personal set is an Emerilware 10 piece cooking set. I love it! I got it for Christmas last year and I adore it! Other than my cast iron, I will never cook with anything else. The picture below is my set. Mine has the stainless lids as pictured and the blended bottom (no copper stripe) like on some of his sets.

Keeping Them Beautiful ~

After use, I wash my pans immediately to prevent stuck on food tarnishing the surface of the interior of my pan set, and I also dry them completely to prevent water spots, to keep them looking great.

Its very important to cook on lower heat then you think you're going to need until you learn to cook on them.

My basic principle with the cooking temperature and getting it right is this:

Use the lowest heat possible to start with and then if its not hot enough after it gets going, you can raise the heat. Using lower heat then needed won't damage your pans. However, if you start off with too HIGH heat, its almost impossible to lower it down BEFORE damaging your pans. See my Preheating guide above. Any questions about it, please comment and leave your email address and I'll gladly get back to you!

(It is a learning process. You WILL make mistakes and its okay!)

Just Always Remember: Overheating can cause discoloration and spots on the interior of your cookware set. Food also, can discolor your pans if not immediately removed too (even though the discoloration may not show up until the next time you use that pot/pan). Also, depending on your area, iron in your water can cause your pots/pans to appear rusty.

Cleaning the Stainless Steel ~ 

Immerse in hot water. If using a stainless steel cleaner (Preferred: I use Cameo ~ In your local grocery store in the cleaning isle ~ Its a powder) ~ 

Mix it with water to form a paste. Apply paste using a soft cloth or sponge. Run in a circular motion from the center outward. Re-wash in hot soapy water, dry immediately. Also -- pay attention to which sponge you used the powdered stainless steel cleaner with and keep it in a separate place.  You wouldn't want to accidentally wash your dishes with that.   

If you have a copper band on the bottom: Copper is a semi-precious metal and will tarnish with use. Any over-the-counter copper cleaner will restore it to its natural luster. DO NOT USE oven cleaners or cleansers with chlorine bleach. DO NOT USE steel wool, steel scouring pads or harsh detergents. Nylon scrubbing pads are safe to use.

You may wash Stainless in the dishwasher but you risk losing its luster and shine. I prefer to handwash them, but thats just MY preference. Although if I am in a hurry, I too am guilty of using the dishwasher when in a pinch or just too tired to hand-wash anything.  Just remember -- if the shine and luster is fading -- it can be brought back by using the powdered stainless steel cleaner.  It works MIRACLES! But then remember to re-wash it with regular dish soap (or re-run through the dishwasher) before cooking in it.  But as always, the choice of how to take care for your own set is yours. Every few months, I get all of my stainless steel cookware out -- lids too -- and just polish them all just because I love to keep mine in mint condition.  They'll last you longer if you take care of them.  I know being a foodie, some of my most treasured possessions are pots/pans/cast iron passed down through the generations and I want to be able to do that too someday so I must protect my investment now while I have the opportunity.  

Protecting Your Investment: Part I - Cast Iron

Cast iron can be a natural non-stick surface if it is properly cared for and seasoned.

When you think of things being passed down from generation to generation and you are a cook or a foodie, the first thing that should pop into your head should be Cookware ~ Specifically, Cast Iron. . . Cookware that can last years. . . Even generations. . .

My mom has some of my father's grandmother's cast iron and its still in the condition that it probably was when she cooked with it, because we take the time to take care of it. She seasoned it, we just kept up the care for it.

For those of you who have been passed down cast iron and aren't really sure where to start or just simply don't know how to season it, re-season/re-condition, or are really not sure how to keep it that way, I'm going to tell you!

Your Cast Iron will NOT be non-stick until it goes through the seasoning process and some pans can even take 1-3 times before they're perfect for your preference.

New pans are dark grey. After the pan has been seasoned, it will be a coal black. This is perfectly normal and actually should be expected.

• Heat the oven to 250 - 300
• Coat the pan with lard (Crisco). DO NOT use liquid because it will be sticky and also I wouldn't use bacon grease the first time because it will smoke and stink up your house.
• Put the pan in the oven.
• In 15 minutes, remove the pan & pour out any excess grease.
• Place the pan back in the oven and bake for 2 hours.

**This process can be done as often as needed or preferred**

• If the pan was not seasoned properly or a portion of the seasoning is patchy and needs re-done or even if there is rust, it needs to be properly cleaned and re-seasoned.
• Warm the pan slightly (until still safe to touch) and remove any food residue or rust by cleaning the pan thoroughly with hot water and a scouring pad. Heating it makes it easier to clean.
• Dry the pan immediately with dish towel or paper towel.
• Repeat the same seasoning steps listed above.

• It's best to clean the cookware while it is still warm/hot by rinsing with hot water and scraping when necessary. If by chance its not still hot and there is food stuck use the VERY least amount of liquid detergent (soap) that you can. Most people will tell you NO SOAP, but a TINY bit is okay on a last-resort basis.
• NEVER leave your pans in the skin full of water to "soak". If you have stuck on food, its better to get something and scrape it out and go from there - It will come out with a layer of rust on it and then it'll need to be cleaned and re-seasoned.
• Do not use a scouring pad or an S.O.S. pad that has built in soap as they will break down the pan's seasoning.
• Dry immediately~ Moisture can build up and rust. Once dry, lubricate your pan with some vegetable oil.  I wouldn't use the spray kind -  it tends to leave a sticky residue -- not sure why.  But if you don't oil them before storage, you have a chance of them rusting before your next use.  (Should rust appear, the pan needs to be re-seasoned).
• Never store anything in your cast iron (food will ruin the seasoning and the pan will ruin the food.
• Do not store your cast iron with the lids on to prevent rust.
• I oil my skillets after they are clean and wipe down the excess oil with a papertowel. It leaves them with a glossy shine and keeps them in great condition.