Utensils have been helping people in cooking for a long time. It is made of different materials, each of which has its own characteristics and properties. Therefore, when using plates and cups, pots and pans, it is important to follow certain rules. This way you will keep your dishes for a long life.
In this article, you will learn about the worst habits that spoil your kitchen utensils.
Cookware, as a rule, does not like sharp temperature changes very much. Peeling of non-stick coating, severe deformation of kitchen utensils, large cracks in the enamel are the consequences of the following addictions:
- Wash very hot dishes with cold water.
- Put the dish from the refrigerator directly on the fire.
- Pour too cold liquid into a hot dish.
Trial by fire
How fire affects different dishes:
- Stainless steel will retain its properties, but it will immediately become covered with small spots. With prolonged exposure to fire, the bottom of a stainless steel pan may deform.
- Non-stick coating quickly loses its quality. Therefore, when heating it, you must always know when to stop.
Use of cookware not for its intended purpose
In the kitchen, you can and should improvise, but you should be careful not to harm the dishes. It should not be misused.
There are simple rules that are better to follow and not experiment:
- It is not advisable to use a kitchen knife as a canning knife.
- Cutting boards will never replace a pot lid.
- Plastic containers for storing various products can deform in the microwave if they are not designed for this.
In fact, there are many more, but these are the most popular.
Sponges for regular cleaning of Stainless steel utensils have a short lifespan. Do not use them for a long time, as they quickly deteriorate and begin to exude a bad smell. Just throw them in the trash as soon as they wear out.
The basic cleaning of all stainless steel pots and pans
All you need for a simple thorough cleaning of stainless steel cookware is a damp microfiber cloth. This means that large and small areas can be cleaned reliably.
In the case of greasy residues, it is recommended to use a mild detergent or cleaning agent- without abrasive particles. After cleaning, the residues of the cleaning agent used are removed with clear, warm water and the damp surface is carefully rubbed dry with a lint-free, soft cloth.
In addition to the caring cleaning agents, there are also those that permanently damage the special surface. No matter how dirty the Stainless steel tiffin may be: It is imperative that you avoid using aggressive cleaning agents and disinfectants!
So, now you know what you should definitely not do in the kitchen. It is possible that you have done something from this list all your life and were surprised at the quick deterioration of your favorite dishes. From now on, you are warned, and therefore armed. Stop following bad habits in the kitchen and your dishes will thank you and will serve you for a long, long time.