Blog.EmealsForYou

Pot and Pan 101

March 26, 2009 at 11:20 am Leave a comment

It is a rainy, chilly day here today, the perfect day to do a little TLC for my pots and pans.  Did you ever watch one of those restaurant expose’ shows?  Take a good look at the pots and pans they use.  Chances are you don’t see shiny, new, diamond-coated cooking surfaces with bottoms that look like they have never seen a flame.  No, the restaurant pots and pans are well used, dinged up and discolored, but they turn out food that anyone would be happy with.

One of my pet peeves, and regulars here know I have a few, is that people feel the need to have the latest and greatest pots and pans, with “magic” surfaces, no stick, no burn, heck they practically cook the meal for you.  Like knives, a good cook has pots and pans that have been around a while, favorites that are old friends in the kitchen and are reminiscent of good meals gone by.  Proper care of your pots and pans will ensure long life and many great meals.

Non-stick surfaces require occasional attention.  When food that normally slides right out of these pans starts to stick it is time to “season” them.  This simply involves taking a paper towel with vegetable oil or olive oil and rubbing it into the cooking surface.  If the outside of the pan is looking a little dry, rub the oil onto that as well.  I am talking a very thin amount here, just enough to return the shine to the surface.  Now put the pots into a 200 degree oven for a couple of hours, this will re- seal the surface and bring the pan back to its fully functional self.  Wipe any excess oil off with a dry paper towel, they should look shiny but not slippery.  You should do this every 3 months or so, depending on how much you use the pan.

I have many “special” pots and pans for special uses.  Many of these are in new condition as I found using my normal, day-to-day pots and pans work just as well.  Here is a picture of one of my favorite pots, it’s a $20 wok I bought maybe 15 years ago.  It heats quickly, has high sides to prevent spills and is non-stick, I couldn’t ask more of  it.  I don’t get many complaints about the food around here, maybe it is because I am cooking it and not the pan.

Entry filed under: Tips.Techniques and Ideas. Tags: making pots new again, oiling pots and pans, pot and pan maintainance, pots and pans, re-newing pots and pans, re-sealing pots and pans, seasoning pots and pans.