Stop the Abuse

Ladies and Gentlemen,

   I am very sorry that this will not be a regularly scheduled recipe post.  I have some very sad news about a wave of violence that has plagued our world since the late 50's.  It is a quiet violence that I am sure most are unaware of, yet they probably commit the heinous act several times a week.  It was recently, and painfully, brought to my attention that this may not be common knowledge....

STOP USING METAL ON NON-STICK COOKWARE!!!

Marvel at my graphic design skills.

   Your pots and pans will last forever if you just take proper care of them.  This includes not dragging metal implements over the non-stick surface.  Once the coating is compromised the non-stick properties dwindle.  The scratches give foods a place to grab on and thus, stick.  There is a reason plastic, wood, silicon, nylon, and coated utensils are available in stores.  Even traditional plain metal items such as whisks and tongs are now available in non-stick  safe materials.

   I love my cookware more than my shoes.  It is very high quality and I intend to not buy a new set for at least 10+ years.  If you take proper care of your cookware, especially non-stick pieces, you will not need to replace skillets and pans every couple years.  You can afford a nice set if you don't destroy things inside of a year.  Cookware is an investment that will pay off if you treat it with care and love.  These are my 5 stupidly easy rules concerning non-stick cookware (and from now on, people will need to sign a release before I let them use any of my kitchen equipment.)

Lauren's Rules for Non-Stick Cookware

1.  NO METAL!!!  This includes: metal fiber scrubbers, knives, and forks.  Even stay away from metal spoons.  If metal will touch the surface, don't use it.

2.  Do not put items in the dishwasher no matter what the packaging says.  Things can knock around in dish washers and scratch your surface.

3.  Do not leave a dry (meaning no liquid or fat) on the heat for more than a minute or so.  Your cookware can scorch.  Some TV chefs will have the pan waiting for them, but I prefer to have everything ready then start heating the pan.  I stay more organized and feel less rushed.  Also, I can watch the heat and start the actual cooking right when the pan is ready.

4.  Don't transfer to a very hot oven.  The high heat of ovens can damage the non-stick surface.  Generally, non-stick skillets and pans are good up to 450 deg F, but I try to keep it at 400 deg F or under.  Subsequently, do not put them under a hot broiler.

5.  Always clean your cookware well.  Preferably, shortly after cooking.  (I am guilty of not washing dishes until the morning after, but I at least rinse all my pots and pans very well the night of.)  Use warm, sudsy water and a soft cleaning implement (sponge, dish cloth, soft bristled dish brush).  Don't use abrasive cleaners such as baking soda; if residue is stubborn, soak in warm soapy water for 30 minutes or so.


(Check Save the Artist later today for a fun post!)