Ceramic cookware is usually made of baked clay and available widely in many different forms such as porcelain, stone and earthenware. Ceramic cookware is durable and ideal for slow cooking because it heats up rather quickly. The best part is its resistance to food sticking however residue build-up may occur. Once you’re done cooking, it’s advised to clean-up immediately preventing food deposit rather effortlessly. Only through proper cleaning and care can you guarantee its longevity so read on!
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Features of ceramic cookware
Ceramic coating contains inorganic and non-metallic film layer used on hard materials that make the item robust and scratch resistant. Therefore, this cookware is safer and a perfect alternative to traditional instruments. Many consumers prefer ceramic coating to PTFE because;
- Ceramic covered cooking tools are non-reactive and don’t seep chemicals into food.
- It delivers healthier meals due to less oil use.
- Higher resistance to heat and scratch than PTFE coatings.
- Available in bright colours and appealing designs as compared to other kitchenware.
- Cleaning is easier, non-stick and versatile.
Ceramic cooking range can be used on various types of ovens such as steamer, toaster, convection, microwave, stovetop and broiler. On the other hand, you can use it in the freezer for it is safe to preserve food as well.
- Wash before first use
Once you remove all the packaging and labels off the utensils; wash with warm water and soapy solution. After washing, take a dry paper towel and wipe gently to remove ceramic dust particles and dirt collected from manufacturing and shipping. After the initial wash, it’s all ready to be used!
- Special utensils for non-stick ceramic pans
In your ceramic cookware; use only wooden, plastic, silicone or nylon spoons and tools while cooking and serving. Try not to use metal for it’ll ruin the quality, leaving marks and scratches. If you wish to extend the lifespan of your ceramic pans, only use utensils as recommended by the manufacturer.
- Put a layer of oil or butter
Evenly coat a light layer of oil or butter inside the surface each time before you cook and even when storing the pots and pans. This would prevent the food from sticking at the corners and increases longevity of the tools. Don’t use extra virgin olive oil because of its less resistance to high heat. It’ll leave a thin yet visible layer of carbon on the surface.
Before cleaning ceramic cookware, allow it to simmer down completely. Wash with soapy
solution using a soft sponge or non-abrasive dish cloth. To remove burnt food off the pan, soak it in hot water for about 30 minutes, wash afterwards. Thoroughly clean the pan both, from inside and outside to avoid the greasy layer and discolouring. Replace steel wool or any other scratchy tool with a nylon pad for scrubbing. Dry the cookware before storing back.
Deep cleaning of ceramic cooking range is a must every month but it depends on how frequently you use these. Take baking soda and vinegar, pour equal amount inside the pots and pans, apply some on the exterior side as well and leave for 15 to 20 minutes. Lightly scrub the pan in circles but again, it’s recommended not to use any sharp tool. Rinse under warm water and allow it to air dry; you can wipe with a clean and dry towel.
Before putting away any cookware be it ceramic or other, make sure it’s clean and dry. While storing, keep two or more ceramic goods away from one another thus preventing damage and scratches. Nest the utensils with paper napkins or any other clean piece of cloth.
Follow the above techniques while you clean and care for ceramic goods!