The best way is not always the easy way, but the way that works for you is always best. There are so many opinions on how to care for and maintain the quality of certain types of cookware, but I have found a method that works for me, and I think it has a good balance of simplicity and a little effort. In this post, I will dive into the best ways to use and maintain my favorite types of non-toxic cookware.
As mentioned in my previous post about my favorite types of cookware, I mentioned that I choose certain types of pans over others for health reasons. This may not be you, but it’s likely that you have these types of pans anyway, so I hope you’ll stick with me.
My three favorite types of cookware are cast iron, stainless steel, and glass. Glass baking dishes are pretty common, and I’m sure most people have at least one cast iron skillet. But I think a lot of people shy away from stainless steel because, if you don’t know how to use them, they can be a bit finicky.
With that said, let’s dive into the best ways to use and maintain each of my favorite types of cookware.
How to Maintain Cast Iron
To effectively use cast iron cookware, it’s important to start with a good seasoning. This will give you a solid starting pint and help to make maintenance much easier.
If you get a new pan or need to re-season your existing pans, give them a quick rinse, and maybe a light scrub with a stainless steel scrubber. Place them into a 400-degree oven for about 30 minutes to allow them to dry completely and get thoroughly warmed. After this 30 minutes, remove the pan from the oven, give hem a light coating of a high-smoke-point oil, covering both the inside and outside, and place them back in the oven for an additional hour. Your seasons should now be well seasoned and ready for regular use.
For regular use, always preheat your cast iron pans over low-medium heat before adding any food to them. It’s also helpful to add a bit more fat to the pan and allow it to heat as well. Traditional cast iron should not be used for acidic foods like tomatoes or lemons, as the acid will break down the seasoning.
After each use, give the pan a very quick rinse and wipe. For any stuck-on bits, use a stainless steel scrubber. Place the pan back on a warm burner to evaporate any additional moisture. Once it is completely dry, add a tiny bit more oil to the pan, turn off the heat, and wipe the oil around to coat evenly.
The most controversial thing I do is use soap on my cast iron pans. I don’t do it every single time, but if things get extra dirty, I’ll just wash it out with a bit of soap and warm water, place it back on a warm burner, and freshen the seasoning as I normally would. I may add a bit more oil, but I don’t do much differently.
How to Use Stainless Steel
While cast iron has a few steps on the front and back ends of cooking, stainless steel is all about preparation. You don’t need to season the pan, and there aren’t any hard and fast rules about washing. If you spend a little time preheating, everything will be just fine.
When you go to use your stainless steel cookware, begin by preheating your pan on medium heat. It will take a few minutes, but there is an easy way to tell if it’s ready. After it has heated for a few minutes, dribble a bit of water into the center of the pan. If the water beads up and bounces around, it’s ready to go. If it simply sizzles and evaporates, it needs a bit longer.
Once the water bounces around the pan, cut the heat down to low/low-medium and allow it to cool for a minute or two. Add your fat to the pan, and boom, it’s as non-stick as Teflon.
So to recap: medium heat until the water beads, Low to cool 1-2 minutes, add fat, add food.
To clean, simply use a sponge and gentle soap. If you have any tough spots, use a stainless steel scrubber. If your gas stove has left some discoloration on the outside, use a bit of white vinegar and scrub with a sponge.
How to Maintain Glass
I’ve never personally had any difficulty with glass, but I know some people just don’t like how dingy they tend to get on the sides. As with the stainless steel, I like to use a bit of white vinegar and a stainless steel scrubber for those difficult spots. If you do this when you get one small spot, it won’t be so difficult. It may take a bit of elbow grease, but we’re hard-working homemakers! I believe in you!
Now that you know the best ways to use and maintain different types of cookware, I hope you’re feeling encourage to bust out your most ‘daunting’ pans and put them to good use. Enjoy the flavors added by cast-iron, the non-stick goodness of stainless steel, and the simplicity of glass.
If you have any more tips or have a question about certain cookware, feel free to leave a comment here or send me a message on social media. I’d love to hear from you. Keep your eye out for recipes and more cooking and backing tips in the weeks to come!
Until Next Time,
Rebekah
