Small, metal saucepans are meant for use on a stovetop. Behind a spoon, actually, a saucepan is the kitchen’s second most used utensil. Its circular form, vertical edges, and long handles set it apart from other baskets of its type. Many different sizes are available, and they may be used for almost any form of food preparation.

Improve the lifespan of your cookware with these simple tips and tricks 

Like all other kitchen utensils and appliances, Pots and pans require maintenance to function effectively. Most saucepans come with instructions on using and caring for them, as there are so many distinct types. All saucepans have the same fundamental principles for those who don’t read the directions.

JOB PERFECT SIZE FOR YOUR NEEDS

Large and tiny burners are standard in most kitchens. For starters, make sure the base of your vessel matches the burner’s dimensions. The handle of a tiny saucepan might melt or warp if it is placed on a big burner. When a large pan is placed on a tiny burner, the bottom of the pan might distort and heat unevenly.

AT THE RIGHT COOLING OFF POINT

Cooking at the correct temperature also extends the life of the pan and matches the burner to the pot. Many individuals mistakenly believe that setting the stove at higher temperatures can speed up the cooking process. This may be the case for thin liquids like broth and water, but this isn’t the case for thicker ones like stew and sauce. After the food is baked or charred, it can be difficult to remove, and the metal might be damaged.

STIRRING WITH THE RIGHT TOOLS

Preserving the surface of your cookware is made easier by stirring with implements made of wood, silicone, or plastic.

In order to preserve the protective coating, metal utensils should never be used on cast iron or Teflon-coated cookware that has been coated with porcelain. Wooden, silicon, and hard plastic utensils are the finest for all saucepans, regardless of their material. Using a “spronger” style whisk is the best option for combining creamed sauces.

Even though you’ve always preferred wooden utensils, you just started to fall in love with silicone. Cookware like a few nonstick pieces and tin-plated copper pots and pans are better protected with a set that is bought from the same business, which also makes an excellent pair of tong and whisks sets.

CLEANING UPRIGHT

For all pots and skillets other than raw cast iron, use only warm, soapy water and a firm scrubby brush to wash by hand. To maintain the appearance of any piece of cookware, it is best not to wash it in the dishwasher. When using dishwashers, copper and aluminium will get discoloured, and aluminium will corrode. Also, stainless steel will be left with watermarks.

A half-inch of water can do wonders to loosen baked food. Cooking soda can be added to the water and heated until it reaches boiling point. Add extra water if necessary while simmering it for 10-15 minutes. Remove the vessel from the heat and use a rubber spatula to “lift” the charred food after 15 minutes. If necessary, repeat.

Speciality cookware comes with specific care instructions from some manufacturers.

Before washing copper cookware, use a commercial copper polish or flour, salt, lemon juice, and ammonia solution to eliminate the discolouration.