As fast as we are growing, we are indulging more and more into the technology and no doubt, it is happening really really fast.
Not in just miscellaneous fields but also in the kitchen now, the gas compatible pots and pans have been replaced by glass, induction, and electric skillets. Electricity being handy at any time, people prefer electric skillets for many reasons that you can have a read about at the end of the article.
I was inspired by one of the reasons and I actually bought with no clear closure but I can confirm, I did not regret a single day.
It took me some days to measure its right method of usage that I am too eager to share with you people because I believe, respect the fact that you get to have food but don’t forget the sources that bring you your favorite meals.
Taking my cooking stress off and providing me with the yummiest of recipes, I can go an extra mile for its care or maintenance, you should too.
Lets have a mutual look, once again, on the tips drawn by me, thanks to my observation.
In order to keep utilizing your electric skillet to save your time and otherwise efforts, you must abide by the following so-common steps to ensure the skillet’s life for good.
1- Let it Cool down completely
So most of our busy heads want to take the chores off their heads by rinsing the cookware right after cooking which is, of course, an utterly disappointing practice. Remember only you are in a hurry, not the skillet. It will take its time to get into the shape to be washed as hot skillets are a little sensitive to the water mixed with detergent and then you scrub, it may get offended, who knows.
2- Separate the Power Control
After the job is done, remove the skillet plug from the connector and boom. Wait for some time until the skillet temperature adjusts to the room temperature. Clean the connector with just a clean cloth or slightly wet wipe.
3- Save the Connector
Now the important step arrives, you have to be really attentive to the entire process here. While you need to wash up the skillet precisely, the connector part also has to be saved. You can ask someone to assist you by holding the control system while you rub the skillet, just to keep the water out of the reach. In case you are alone on your own, try wrapping the plastic sheet around the connector and then wash the skillet.
4- Wash it up
Prepare slightly hot water mixed with dish soap in the sink. Put the skillet in it and let it be there so that the warm water absorbs in the residues and weakens the stickiness of the leftover to be removed easily. Rub with a soft nylon sponge or stainless steel wired rubber to separate the residues from the surface of the skillet. Rinse well.
5- Dry dearly
The significance is not just for washing but for drying also. The regular cleaning of the skillet with a dry cloth before stacking it in the cabinet can also help in retaining the efficiency that surface holds, more in particular if it’s nonstick.
you might like: The 5 Best Stainless Steel Electric Skillets
Some Dos and Don’ts:
What are some serious benefits of having Electric Skillet?
There are many, honestly, for when I bought mine, there was not just one pro that stirred me to buy it immediately.
First of all, it helps to be an additional burner in your kitchen in case a lot of guests give you a surprise visit and you get to cook a variety of dishes at one time.
Or maybe one day you feel like cooking in your lounge or room instead of the kitchen, you know some quick and light cooking in bad health days, emotion or physical, we have them both. Right?
Secondly, if your cookware does not support the oven use, you can ideally employ this skillet on the job. After this, you would not need any special oven or broiler cookware to kill the necessity. Some people I know, on purpose, use an Electric skillet in place of the oven-safe pans and pots.
The most important benefit is in traveling, you know, if you are staying in hotel, you can cook your favorite meal anytime.
Though these are just the starter gains, you can explore even more once you start using it and I am not even kidding.
When you purchase the electric skillet, if you yet have to buy, look for a glass lid as the glass lids are not only in vogue but also prove to be efficient in dealing with the heat, ultimately helping you with the handling. The current users can save this tip for the next time.
Read more: 10 Best Electric Frying Pans
According to a credible estimation on account of modern researches, 50 to 60 % of people know the precise recipe method.
But on the same page, they are clueless about the authentic way of using particular cookware types.
Sadly, the Stainless steel pans and pots are one of those who get to face this ignorant-cruelty that gradually ruins its future performance.
My mom used Stainless steel and she used to mention to me how even her mother used stainless steel.
Before this, I was happily using a mix of half of the non-stick and the other half of the ceramic cookware in my kitchen.
Then one day I was nostalgic and thought to carry on this mothers’ heritage of using stainless steel.
I literally ran to buy it, a bundle of stainless steel cookware from a famous brand with the intention to last its eternity.
I can tell my personal kitchen adventure of how terrible in taste was the introductory lunch cooked in the stainless steel pot the day I bought.
Because I did not preheat it decently and rushed to put in the ingredients.
Therefore, half of the meal stuck to the pan and I could not mix suitably due to the frustration of messing up the dish as well as my mood. How clumsy of me back then!
Anyway, bad experiences honestly teach you to teach others to stave off further bad experiences.
Time made me receptive to many rights and wrongs that we usually skip to make an impression of in our daily cooking routine.
Guess what, I am here to share the whole lesson with you people that I learned with piecemeal.
As it is one’s moral duty to be caring for each other. I know I am a good human being. Whoops.
1- Say ”No” to high temperature
The prime legit rule to cook in stainless steel is to execute low temperatures.
Why is it so?
Stainless steel cookware is constructed by layering up a deal of many harmful elements that impose a straight effect on our health if taken inside, God forbidden.
To intercept this process, there is a shielding layer that ushers to the final surface we basically use for the cooking.
However, there is a constant risk of it’s leaching.
If the safe surface gets leached, we may meet the damaging elements in our food and needless to say, the very situation is quite alarming.
To overcome this possibility, it is advised to promote less temperature on stainless steel.
2- Say ” Yes” to preheating
The second rule to cook in stainless steel is preheating the utensil before you began with the expansion of oil.
Why is it so?
Stainless steel is a kind of metal that has two distinct surface shapes at hot and cold temperatures.
When it is cold or at room temperature, there are pores that show up and very obvious a normal naked human eye can not observe it.
This is pretty much possible with the help of a microscope if you are gravely curious.
Anyhow, these edgy and slightly-deep pores invite the ingredients in the invisible surface pits with the idea for food to stick.
In this case, the cooking will not remain simple and smooth anymore.
Notwithstanding, when the exterior is hot or heated, the pores spontaneously fill up with the warmth and it gets in level.
This readiness of surface to cooking leaves less to no chance of sticking.
In light of this reason, the fair suggestion is to preheat first and then move on to the next step.
How to know if it is suitably preheated?
Some people often get distracted about preheating.
They assume it is done when it actually is not and the other way round.
To test this, add a drop of water in the pan while it is still on the burner.
If the water absorbs on the surface, you require additional time to keep on heating.
However, if the water drop remains still and does not soak up, you are good to go on next.
The standard 2 to 3 minutes are sufficient for preheating on low-medium temperature.
The duration may also exceed as up 4 or 5 mins if the temperature is extra low.
3- Say ”Yes” to oiling the pan
The third step plus rule is oiling the pan following the preheating.
Why is it so?
The pan is greased with oil to make the final arrangement for cooking.
As you will be just adding the ingredients right after oiling and stirring them up to proceed with the recipe.
Whatever you cook, there is always some or little oil required for the perfect searing.
The chief idea of oiling is to oil it at the right hot temperature, at freshly preheated surface.
After all, the addition of oil has no purpose or impact in the pan when it is cold.
The oil will ultimately fade in the pores and the after heating will merely draw the mess.
After accomplishing a flat surface, the oil is to be even across all around.
You can also do this through a brush or tissue paper.
Keep the complete list of ingredients ready near you so you don’t have to run around in search of them.
Otherwise, the pan may overheat and burn the dish right away.
You can also season your stainless steel pan the exact way you do the cast-iron pan. The aftermath finish feels like non-stick coating for smooth tossing and stirring with amazing taste.
Well, this is another treatment to discourage the dishes from gripping the surface.
You can learn a detailed difference between best and not-so-best oils for seasoning, here.
4- Say ”Yes” to proper cleaning
The explicit cleaning, in simple words, increases the durability of your product.
Here are a few pointers that you can augment in your daily cleaning session.
Why Non-stick should be ignored for regular use?
Well, I got to comprehend this fact much later. Kudos to my intellect.
While digging out for stainless steel, I was acquainted with a viral debate on the internet that how non-stick should be resisted for regular use.
Because the authorities are constantly communicating the false information to the customers about the little quantity of Teflon used in the making.
Don’t fear, once in a while or thrice a week is still acceptable.
But cooking three times a day on daily purposes in non-stick cookware can lead you to many troubles.
Regardless of how frequently the companies advertise for their safe and healthy application.
You should expand your own wit in the 21st century, for God’s sake.
Why one must have Stainless steel pan and pot?
I have admired my mother’s cooking a lot for a considerable part of my life.
The exceptional color, taste, and texture would also compel me to cook like her though I was not so fond of it.
Well, the stainless steel cookware also had its share in those fine cuisines that I cannot help but recall time and again.
No matter how serious are you about your modern pick of non-stick in specific or any other type, the durability one tends to find in stainless steel is just not anywhere else.
In addition, there are also a number of recipes that do justice to your taste buds only when you cook in stainless steel.
Stainless steel in the original quality is found expensive but it can dearly replace your affection for non-stick.
Taking the guided stand for either your newly bought or a couple of years old stainless steel cookware will be returned back to you in the shape of more power and performance. Period.
Ever since I started cooking for my living, as I shifted to another city for a job, I entered into the world of Cookware types.
Literally, it jolted my entire being to the core when I learned the number of types and their specialist uses and also the different accurate ways of handling.
Gradually, it started happening and I became the pro, yes in cooking and cookware both.
Needless to say, Copper cookware is known for its beauty.
So the appearance is another factor, many people want these pans in their kitchen.
In addition, a big mass loves it for the one and only reason, it prepares dishes quickly.
Who will want to cook as our ancestors did?
Cooking… cooking… cooking… still on the stove… cooking… a little left.
Nobody got such patience in the 21st century, to be honest, at least I don’t.
Once I cook and leave it for some time for a market visit or other chores, it is still warm and ready to be enjoyed when I come back.
Amidst all, you just need to season it properly and I will tell you how along with many other things that I learned sideways.
Plus, if random cookware research has brought you on this page, it is going to help you tons.
What is Seasoning?
Seasoning involves layering the surface of the pan with oil after the scheduled time period for the sake of oxidation delay as well as for lasting life.
Why Seasoning is important?
I tell you, it is important to save your recipes from sticking to the pan surface. In case it sticks, I bet the left behind food will not be enough to fill your hunger.
Keep the corrosion and unevenness at bay by following the guided steps.
How to Season:
Seasoning is all about caring.
Yes, ease of copper pan is aided with your own efforts of maintenance and you kind of eat your fruit of hard work for the long term.
The steps are actually so easy and interesting that you will enjoy doing so unless you are not a lazy king or queen.
⁃ Oil (1 to 2 tablespoon)
⁃ Normal water
⁃ Liquid soap
⁃ Clean cloth
Start with washing the pan thoroughly. Not just a random rinse, wash it with liquid soap.
Dry it well. Don’t take it straight to the seasoning step after washing. There is another step between washing and oiling called drying. Well, I am mentioning this because of the fact that people are habitual of being so quick cum clumsy to not let the pan dry before the oil is to be poured.
In this situation, an extra layer of water plus oil forms on the surface and it is difficult to remove or dry.
Take any oil of your choice and spread it evenly on the pan surface.
**I have listed down the good and bad oils and the reasons, have a look.
Repeating for the benefit, do not leave any dry spot.
For smart assistance, use a small and clean piece of cloth to spread on the surface and sides.
Put the Copper pan on the stovetop on medium heat flame until the smoke flames start rising in the air.
Remove the Copper pan from the stovetop and let it sit to dry. Take a clean cloth to dab the surface gently just to absorb the extra oil. Done!
Good oils to be used:
⁃ Grape-seed oil: It is a great oil for seasoning because of its smoke production. It does not smell too heavy either and hence it is easily available.
⁃ Vegetable oil: It is a great hit for non-stick surface and let’s not ignore the bonus of availability, every time in the kitchen.
⁃ Almond oil: This is filled with many health benefits and is light to absorb easily. The smoke production is also on-point.
The other amazing ”good oils” for the seasoning-purpose include avocado oil, canola oil, coconut oil(refined form), corn oil(refined form), clarified butter, and mustard oil.
you might like: 5 Simple ways to Clean Copper Pans
Bad oils to be avoided:
⁃ Flaxseed oil: While many suggest it, I don’t recommend at all. This is because it has an odd smell and has even low smoke production. You will not like buying it as it is heavy on pocket, and heavy on nostrils too.
⁃ Olive oil: Lowest smoke production which is a drawback of seasoning. Isn’t it?
⁃ Safflower oil: In the unrefined form, it has a very low smoke point which makes it unacceptable for seasoning.
The other some of the ”bad oils” for seasoning include castor oil, coconut oil(unrefined form), corn oil(unrefined form), hemp oil, soybean oil, and walnut oil(unrefined form).
Kitchen habits to Adopt:
Copper, being a good heat conductor, put forward a handful of perks counting in even heat distribution, lightweight, sturdy build-up, and quick preparation.
Anyhow, to be worthy of all these pros, something to return back is necessary.
Let’s keep it working versed in the kitchen simply by guarding it in the name of seasoning.
In a range of overused, trusted and prominent cookware sets out there, you will find All-Clad in the first rows.
If you already have it or if you are planning to have it, let me tell you cleaning is a part of cooking, right after cooking.
As people know a goodly number of cleaning methods, they don’t know which one to apply on which material. This is the dilemma of our society first and the kitchen later.
I have seen many people ruining their expensive and newly bought All-Clad pans just because their knowledge was deficient to give their cookware the right treatment.
This ill-behavior of the Chef saddens the pot or pan and it refuses to work properly, yes not suddenly but gradually with time.
This is how a small child responds to your scolding, consider a pan the child too.
You are simply going to lose it over some time.
What next? Buy a new pan?
What about being careful in the first place than to spend twice later?
That’s what I’m telling you since the beginning that knowing the right cleaning method for the right cookware material is as important as to have your meals daily.
I hope I’m not exaggerating with the explanation-examples.
Since All-Clad is not about just one type, I am going to explain for each type, for the whole All-Clad family.
Learn and spread the knowledge to other chefs.
First of all, All-Clad belongs to one of those branches that require your least attention and care to keep going.
How bad is it to not invest that little?
As far as the stainless steel line of All-Clad is concerned, it boasts its shine among other cookware types and that is what we have to take care of.
On the other hand, for the other All-Clad lines like anodized aluminum, brushed aluminum, and copper coated lines are all about their surface.
You get to be really lenient with the coated surface otherwise it’s useless to cook in if harmed.
Though the expert says, All-Clad is all safe when putting in the dishwasher safe but this is a half confirmation.
The constant washing of stainless steel in the dishwasher safe is a serious situation to encounter, avoid that.
However, a once in a while, when you are in a hurry is okay to go with the dishwasher.
There is an even more comfort of preserving its youthfulness on account of shine and performance by hand washing it. Here you go for any All-Clad pan line.
⁃ Take your All-Clad pan out of its place.
⁃ Fill the sink with warm water.
⁃ Put the All-Clad pan in the sink.
⁃ Let it sit there for two minutes maximum.
⁃ Take any cleaner of your choice, Barkeeper’s friend and Bon Ami are two my favorite.
⁃ Apply a little cleaner inside out of the stainless steel pan.
⁃ Grab a damp cloth piece and spread the cleaner on the whole pan by rubbing.
⁃ Rub, rub, rub but be gentle. Do not leave any spot uncovered of the cleaner.
⁃ Rinse the applied cleaner with the warm water.
⁃ Now apply liquid soap all over the All-Clad stainless steel pan and start rubbing gently again.
⁃ Rinse with warm water.
⁃ Pat dry with clean cloth.
Read more: How to Clean Burnt Calphalon Pans
While it can save your time, it can cost you the other way.
After all, a machine is not as accurate and sensible as a human being can be.
Though I support hand washing no matter which the type is, if you don’t, it’s okay just avoid doing it regularly.
As regarding the dishwasher, if you own stainless steel or copper All-Clad, there is a green signal for you, fortunately.
A big NO for the other ranges.
Get it straight to your mind and let the other people know too.
With the handling, a breeze, avoiding the cooking sprays, overheating, and hard water for the washing, your All-Clad is going to last a decade.
As a matter of fact, drying the pan just after washing saves it from water spots and unwanted stains.
Plus, invest in good cleaners from time to time polishing with Bon Ami, Barkeeper’s friend, Mr. Mayer’s liquid soap, Dawn Foam, etc.
Calphalon is a brand everyone has used himself or probably eaten the food cooked in it.
Since it is the widely preferred kitchen cookware, it is likely more vulnerable to diverse good and bad conditions.
Although no person wants to ruin the things they need the most to survive, we are human beings and things happen to us.
Sometimes we are faced by accidents and sometimes our utensils are faced by accidents and we are the culprits, intentionally or unintentionally.
Just a minute of carelessness and the stains get over the surface for good, though for good only if you don’t bother doing anything about it.
Otherwise, it can all be sorted with just a minute of care too.
However, if it is you or anyone else in the home who is guilty of burning the food in Calphalon pan, worry not.
I am about to prove you innocent soon.
Products and Procedure
Well, I validate to unfold the solution of the problem straight enough to make it easier for you to explain to any other person afterward.
1- Barkeeper’s friend
Barkeeper’s friend is a distinguished cleaning agent available in powder and soft cleanser form, that your utensils will thank you if you use it.
If you happen to visit many kitchens, I am sure, you will find it near the sink in most kitchens.
⁃ Rinse the Calphalon pan with lukewarm water.
⁃ Sprinkle the Barkeeper’s powder or cleanser on the spot where the scratch, stain or burnt grease is residing.
⁃ Gently scrub it in circular motion consistently with the scrubber for a couple of minutes. Also, add a little dish soap.
⁃ Wash it out and dry with clean a cloth.
** It will cost you under $10.
2- Bon Ami
Bon Ami is another amazing household cleaning agent utilized for various causes in which cleaning utensils is one. It is also availed in powder form just like Barkeeper’s friend.
If you don’t find the Barkeeper’s friend, it is the ideal substitute.
The procedure of cleaning the burnt Calphalon with Bon Ami is the same as with the Barkeepers’s.
** It will cost you under $15.
3- Magic Eraser
Magic Eraser (called Melamine foam) sold by Mr. Clean is a hard-core cleaner that gets you rid of any stain out there just by rubbing on the affected part.
⁃ Wash or wet the utensil.
⁃ Rub the magic eraser on the areas where the stain or burn is in excess.
⁃ Keep rubbing gently.
⁃ Rinse out the utensil.
** It will cost you under $15.
you might like: 5 Simple ways to Clean Copper Pans
4- Dawn Foam
Dawn foam is a potent cleansing formula, claiming to absorb 5 times more grease and dirt than the other cleaner of the same brand.
It is a liquid soap that you can turn into the full leathery foam in an additional foaming dispenser by adding water and this liquid soap in it.
⁃ Wet the Calphalon pan.
⁃ Pour some foam from the foaming dispenser.
⁃ Take a scrubber and rub it for some time until the burn layers start removing.
⁃ Rinse well afterward.
** It will cost you around $20 for a Dawn soap bottle and foaming refill.
5- Calphalon Dormond
A specially designed product for Calphalon users (hard-anodized Calphalon pan) that you can even use on a daily basis without worrying for the negative consequences.
It not only removes the burns but also retains the surface shine. So it is 2-in-1, cleaner, and polisher.
⁃ All you need to do is take a little amount of this cleaner and rub it with the scrubber you got alongside.
⁃ Rinse well later.
** Don’t give up if the stains don’t go off immediately instead keep using it regularly. It is effective but takes time in alternate situations.
** It will cost you under $20.
6- Traditional Tips:
Our traditional tips are our asset.
When nothing else works, these works amazingly. Kudos to the one who invented or introduced these homemade recipes for working things out. Here’s how you can make use of any of the following tips to kill the burns of your Calphalon pan cheaply.
i- Baking Soda
Baking soda or Sodium Bicarbonate is alkali in nature and thus a strong cleaning agent that acts against stubborn stains actively.
However, in most cases. this tip may take a little time to evaluate positive outcome but it will surely do good on its part.
It is not a chemical as we also eat it through baking but still using it wisely put your Calphalon on the safe side from further harm.
Plus, being easily available at home you can save your bucks for a good purchase some time.
⁃ Make a thin paste of baking soda plus warm water.
⁃ Apply two or three layers of it on the Calphalon pan.
⁃ Let it sit for a minimum of 30 minutes and a maximum of 1 hour to see the result.
⁃ Later, gently wash it off under the tap.
** If the stain is dense, let the formula be on for a maximum time and apply another layer from time to time.
ii- White Vinegar
A lot kind of vinegar is available in the market or in your kitchen cabinet too but the one we will need for the process is white vinegar.
It is highly acidic in nature because of the acetic acid and that is what makes it a weapon in killing the burn layers off your Calphalon pan.
⁃ Take equal proportions of both white vinegar and water and mix well.
⁃ Put this solution in burnt Calphalon and let the low flame work on until it starts boiling.
⁃ After one or two boiling waves, turn the flame off and let the solution be there for more of a couple of minutes.
⁃ Remove the solution in the sink and scrub the burnt residues gently.
⁃ Rinse well.
** You can also replace the vinegar with dishwasher liquid for the same process.
iii- Salt and Lemon
Both salt and lemon have been used as effective cleansing agents since a century. Though if we bring both in one place, it will double the performance.
Be it stain or grease, this mixture will clear away all.
⁃ Take two spoons of salt and one and a half spoon of lemon juice (increase the quantity if it is less for you ).
⁃ Apply the mixture on the area of burnt spots.
⁃ Let it be there for a maximum of 30 to 45 minutes.
⁃ Scrub with the scrubber without being too hard.
⁃ Rinse well.
Tips and Ideas:
All the cleaning methods listed above do not require any hard measurements and are good in all areas except in some.
If your Calphalon pan is aluminum anodized or non-stick, avoid traditional tips.
On the other hand, if your Calphalon pan is stainless steel in nature, you are good to go with all the valid methods.
In the last, I advise you to be patient with whichever method you pick since patience is the key to and on results.
Copper pans are now a day’s very popular among chefs and home makers. When you use any type of pan in your kitchen, the last step is clean it and some time it becomes very challenging. For the easy cleaning purpose you have to use non-stick pans for cooking that will make your job easier. Copper pans are best non-stick pans which becomes best choice for kitchen. There are various easy ways to clean them.
How to Clean Copper Pan in less time:
There are step which should be followed for cleaning a copper pan:
you might like: 3 Easy Ways to Season Red Copper Pan
Other methods to clean the copper pots and pans
There are different other method to clean the copper pans.
Lemon and salt:
When you want to enhance the quality of you pots and pans and make the shiny and bright you have to clean your pan with baking soda and you have to follow the following steps:
Empty your pan.
Sprinkle baking soda on the cloth.
Scrub the pan with it carefully.
Rinse it with clean water.
Pour or squeeze ketchup on the cloth.
Rub that cloth on the pots and pans.
In a minute they will come into copper color.
Pour beer on the surface of dirty pan.
Let it sit for a while.
Wipe it off with tissue or soft cloth.
Rinse it with cold water.