Tip # 71: Tips to maintain Non-Stick Cookwares

The greatest advantage of nonstick cookware is that it needs no butter or oil to release the food cleanly, but you can certainly add fats for taste and texture.
Never preheat an empty pan
It’s a good idea to rub about a teaspoon of oil or butter on a cold pan each time you use it, because despite the name nonstick, most of the cookware needs some kind of lubricant.
The most important rule with nonstick cookware is to never use metal utensils on your nonstick surfaces; they can damage the coating in a split second. Opt instead for materials like wood, nylon, plastic, rubber or silicone, or use specially coated utensils designed for nonstick surfaces.
Use a paste of equal parts baking soda and water to gently scrub the pan, using a non-metallic sponge or brush. Don't forget the sides and other areas where oil residue can build up. Rinse well and dry.
High temperatures cause the coating to crack. So cook in medium or low temperature for good results.
Lightweight pans generally heat up fastest, so invest in heavier-weight cookware — it’s worth the extra money.

If there is a layer of oil that is difficult to remove, fill the pan with water and add ½ cup of vinegar.
Bring the water/vinegar mixture to a boil.
As the mixture boils, the oil layer will rise to the top.
Remove the oil and dispose of the water.
Wash the pan with warm water and soap using a nylon scrubber.
Rinse completely and dry with a soft cloth.

Sprays and grease can leave a residue on non-stick pans that is difficult to remove.
Start by mixing water and baking soda to make a paste.
Spread the paste on the residue.
Scrub the surface with a nylon scrubber. The baking soda acts as an abrasive to safely remove the residue without damaging the non-stick surface.
Once the residue is removed, wash with soap and water.
Rinse completely before drying with a soft cloth.

Bhojana Recipes 1/29/2015