Blogs

[#1]

ITKWM Kitchen Hacks – Cookware 101 – October 2017

As promised! Here is the month-end wrap-up of our Kitchen Hacks segment we ran on In the Kitchen with Mary for October 2017. The segment is per your request! You asked us to help answer your kitchen questions, so every month we’ll address a new topic. Then, every week, we’ll break that topic down into categories to discuss.

Our In the Kitchen with Mary team put together this GREAT list for us to reference! This month we focused on Cookware 101. Specifically, details about Cast Iron cookware, Stainless Steel cookware, Nonstick cookware, and tips on how to clean cookware. Let’s dive in!

Cast Iron

When to use/Benefits

• Cast Iron is the work horse of your kitchen! This type of cookware can practically do it all and is durable enough to last for years.
• Use it when you want to transition from stove to oven, when you want a great sear, and anytime you need your pan to get and stay super-hot.
• Cast iron is the perfect vessel for frying, stir-frying, sautéing, braising and baking since they’re oven safe too!

How to use -  

• Don't start cold – preheat gently over slow heat and always add something to a hot or warm pan.
• You never want to put something into a cold pan and then heat it up—it’ll stick!

Seasoning

• Raw cast iron needs to be seasoned before use to protect the pan and give it nonstick properties. This involves spreading a thin layer of fat on the pan (i.e. shortening or vegetable oil) and baking it in the oven.
• However, many of the brands you find here at QVC like Cook’s Essentials and Le Creuset don’t require any seasoning at all!

Click here for Cast Iron cookware on QVC.com: 

Stainless Steel

When to use/Benefits

• Stainless Steel can be used for anything - sautéing, stir frying, searing, etc.
• It’s tough and durable and great for flavor preservation.
• It can be easy to clean and requires little maintenance. Want it to shine like new? Try a recommended stainless steel cleaner (ie: Barkeepers Friend)

How to use:

• Use at a slightly lower
• MUST preheat your pan to avoid sticking! Once the pan is preheated then add your oil.
• TIP: Meat will let you know when it’s ready to flip— it won’t stick. If the pan has been properly pre-heated and oiled, the pan easily releases the meat when it’s ready to flip. If it’s sticking it is NOT ready.
• TIP: Don’t discard the brown bits at the bottom of the pan when cooking: They’re known as “fond” and they’re the source of some really amazing flavor. Use them to make a pan sauce!

Click here for: Stainless Steel cookware on QVC.com

Nonstick Cookware

When to use/Benefits:

• Nonstick cookware is easy to use and clean since the nonstick coating keeps foods from sticking.
• Great to use when cooking fried/breaded items, eggs, pancakes and any food that commonly sticks to the pan.
• Also great if you’re looking to cut down on cooking with fats/oil – nonstick requires you to cook with little or no oil.
• Non-stick is also great for novice cooks since because you’re less likely to burn food cooking with nonstick.
• May not be the best choice if you are looking to achieve the kind of searing/browning you’d get with something like cast iron.

How to use:

• Avoid Cooking over very high heat to help preserve the nonstick coating.
• * DON’T use nonstick cooking spray on nonstick cookware!
• Avoid the metal utensils and stick with wooden spoons or silicone spatulas.
• Add a small amount of oil or butter to a cold pan before you turn on the heat, and distribute it so the pan is evenly coated. This will amp up the nonstick properties. If you wait to add the oil until the pan is very hot it’s more likely that it will just be soaked up into the food rather than providing an extra nonstick layer.

Click here for Nonstick cookware on qvc.com

Cleaning your Cookware

• Rule #1 – LET IT COOL OFF FIRST!
• Hand washing is usually best, though many pots and pans are now dishwasher-safe for when you’re in a pinch.
• Still have stuck on food and grime after basic cleaning? Here are some hacks depending on what kind of cookware it is:

Cast iron: Make a paste of coarse kosher salt and water and scrub the pan thoroughly. Or you can try loosening stuck on food residue by boiling water in the pan. Remember to dry the pan well after you clean it! 

Stainless Steel: If you do burn something in the pan, fill it with about 2-3 inches of water.  Add 1/4 cup of baking soda.  Bring to a boil and allow to simmer rapidly for 15 minutes.  Turn off heat and allow to cool for a half hour. Then wash it as usual, gently scrubbing. 

Nonstick Cookware: Lightly scrub the pan with a paste made of equal parts baking soda and water, using a sponge (Scrub Mommy!) or a non-metallic brush. For really stubborn residue, stick the pan in the freezer for at least 20 minutes after it has cooled - the food should come right off!

Also check out our Cookware Buying Guide on QVC.com and find the right pan for the job!

Huge thanks to Caitlyn, Jeri, Lynn, Jim, Liz, Bryan, Stephen, Travis, Joe, Jess, and all of YOU for making this segment such a success! The whole ITKWM team works hard to make this possible, so big thanks to all of them. Much more to come in November where we’ll dive into Gifts for the Cook!

Thank you for reading and see you on-air and online! Mary D