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Home > Cookware longevity , it’s necessary for you read the cleaning instructions

Since you generally keep cookware for several years, it is important to give some thought to what you want when selecting a new cookware set. However, no matter how good or expensive the utensil might be, proper care will not only prolong its useful life it will also provide you with better cooking results. We will list the most popular cookware metals and the best cleaning and care procedures. We will also list some don’ts along the way.

 

Aluminum- This metal does have some reaction with air or water with high iron content; the result will be the utensil will look dull and slightly dark. A good way to brighten up Aluminum Cookware is to cook apples, tomatoes or another high acid food. A good way to achieve the same effect is to add 1 to 2 teaspoons cream of tartar per quart of water or 2 tablespoons vinegar per quart of water for 15 minutes in the pan. You will find that vinegar is a very good cleaner of this metal especially for lime build up.

 

Cast Iron – The key to this Cast Iron Cookware is the seasoning of the utensil. You will want to make sure you do not remove this seasoning in the process of cleaning. Never place in a dishwasher, this will over scrub with detergents and remove the non stick seasoning. Clean this Cast Iron Cookware while it is still hot by rinsing with hot water and scraping only when necessary.

 

Copper- Purchase one of the commercial copper cleaners on the market. I also read that a soft cloth or sponge that is soaked with lemon juice or vinegar and sprinkled with salt will work to remove slight stains. Copper is a relatively soft metal, so take care when storing not to dent or damage the outside or the lining, also be careful not to get the utensil out of round from stacking.

 

Thus, it’s necessary for you to read the manufactures' recommendations for cleaning, storage and use. Never use any chemical or material not listed by the manufacturer.