Daily Dish for Thursday 9/08

[Denise85]

Nonstick Cooking

This Daily Dish is part of a series on kitchen basics.

Food stuck on pots and pans can be a pain to clean. Here are five ways to cut down on food buildup and maintain the quality of your cooking equipment.

Buy nonstick cookware. This may seem like an obvious solution, but it still deserves to be at the top of the list. Nonstick pans make life easy for the average cook. Many chefs prefer not to use nonstick pans because they believe the food doesn't brown as well, and they know that the nonstick coating can degrade over time. If you share these concerns, go to solution number two.
Buy a set of high-quality, heavy pots and pans. Think of pots and pans as a lifelong investment. The better the quality, the easier it will be to clean and maintain them. Cheaper pans will have a shorter life.
Clean your pots and pans. Again, an obvious solution, but one that often goes unheeded. The best way to avoid food buildup is to make sure your pots and pans are cleaned well after each use. To remove stuck-on food without scratching nonstick pans, use a nonabrasive cleaner instead of rough sponges or steel wool. To remove a particularly difficult stain, allow the pan to soak overnight in hot water.
Don't add cold foods to a hot pan. Bringing the food to room temperature first will cut down on the stickiness. When cooking with dry foods, you should also remember to add a little oil and allow it to heat before adding the food.
Clean cooking-spray buildup. Nonstick cooking sprays can leave a gummy residue that builds up over time. If you cook with these sprays, make sure you clean the pan well after every use. For more kitchen tips, visit The South Beach Kitchen section of the Web site!