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Steel Wool

Siege 63001 Stainless Steel Sink and Cookware Scratch Remover

by pots and pans on March 5, 2010

Easy to use directions
Hi tech silicone carbide refurbishing pads and liquid
Extends the life of your sink and cookware
Do not use on stainless steel appliances
Caution: This product contains natural rubber latex which may cause allergic reactions

Product Description
The stainless steel sink and cookware scratch remover will remove damage and scratches caused by the wear and tear of utensils, pots, pans, steel wool and non-woven cleaners. Your sink and cookware will have a renewed and uniform finish…. More >>

Siege 63001 Stainless Steel Sink and Cookware Scratch Remover

Tagged as: 63001, Allergic Reactions, Cookware, Natural Rubber Latex, Pots Pans, Product Description, Remover, Scratch, Scratch Remover, Scratches, Siege, Silicone Carbide, Sink, Stainless, Stainless Cookware, Stainless Sink, Stainless Steel Appliances, Stainless Steel Sink, Steel, Steel Wool, Utensils, Wear And Tear

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Poisonous Verdigris: Precaution and Tips in Taking Care of Brass and Copper Cookware

by pots and pans on November 25, 2009

If you are buying copper and brass cookware it is important that these are tin-lined. This is because brass and copper cookware is capable of producing a highly poisonous substance called verdigris.

Amidst all the types of cookware coming out in the market, copper cookware is still one of the best. It has been tried and tested already for many generations already. Even if newer models are coming out made of aluminum or titanium, many users still prefer copper cookware.

Copper cookware is not only considered classic, it is also popular for its beauty and excellent heat qualities. Most of these pots and pans feature copper and brass exteriors as well as stainless steel interiors. The combined materials make the cookware easy to clean and use.

You can simply wash and rinse this using warm sudsy water to prevent food from sticking. Then wash with a copper/brass cleaner afterwards. Dry immediately to prevent discolorations and hard water stains.
Even if some copper and brass brands are deemed dishwasher safe, it still has parts that can discolor and tarnish. Handwash them to prevent this problem.

To clean, you can try using a homemade cleaning solution. This is a mixture of salt, flour, ammonia and lemon juice. This can be applied on copper cookware with a soft scrubbing brush. Make sure that you polish for a dry, clean luster.

Avoid using the following materials because they will scrape off the copper and brass material: alcohol, steel wool, bleach, abrasive cleaners, metal implements and oven cleaners.

For burnt copper and brass pans and pots, clean them with cold water. It lessens the burnt taste and drastically reduces temperature after being heated in high temperature.

If you see cake-on, burnt-on coatings or films of food, you can boil it and add 1 tsp baking or washing soda. You can also use cream of tartar. Add 1 tsp for every cup of water. You will see the food flood within 20 minutes. After this, you can wash it the usual way.

Another option is to cover the inner burnt bottom with washing or baking soda. Then, add enough water to cover the soda. Soda will dissolve the stickiness of the food, releasing stuck food in even layers. However, sometimes this procedure takes overnight.

Wash cookware immediately after use. Never place most of your pans and pots inside the dishwasher. It is extremely important also not to boil your copper and brass cookware dry. This will melt the tin lining. Use wooden utensils when cooking with brass or copper cookware. Metal utensils can scrape off and scratch the tin lining.

Most copper and brass cookware are tin-lined because these two substances are known to develop verdigris. It is a highly poisonous substance that can contaminate food. Stop using your cookware when you see greenish discoloration already.

It is important to note that any material has a certain degree of harmfulness. Whatever we choose, precautions are always our first guards. Always keep cooking materials clean because these come in first contact with the food we eat. Dry these well after washing to prevent moisture. Wet surfaces are good environments for germs and other bacteria to grow.
When properly cleaned and maintained well, copper and brass still remain as two of the best materials used in cookware.

For more information on Taking care of brass and copper cookware and Brass House D?corplease visit our website.

Tagged as: Abrasive Cleaners, Ammonia, Brass, Care, Cleaning Solution, Cookware, Copper, Copper And Brass, Copper Brass, Copper Cookware, Copper Pots, Hard Water Stains, High Temperature, Lemon Juice, Luster, Many Generations, Oven Cleaners, Poisonous, Poisonous Substance, Pots And Pans, Precaution, Scrubbing Brush, Steel Wool, Sudsy Water, taking, Tips, Tsp, Verdigris, Washing Soda

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How Do I Treat a Cast Iron Skillet?

by pots and pans on October 7, 2009

FACTORY NEW: Cast iron pans fresh from the factory usually are treated with a coating to prevent them from rusting before they sell. This coating is not good to eat and it may contain plastic or wax, so it’s a good idea to go over your pan with steel wool before seasoning the pan or using it for the first time. After scouring it with steel wool, wash your skillet or pan in hot soapy water and then place over heat until dry. After you have cleaned and dried your new pan, condition it before using.

RUST: If your pan or skillet is presently rusty, clean off the rust with steel wool first. You can recondition virtually any cast iron skillet or pot, no matter how yucky it is when you find it. After you have scoured off the rust, wash it and dry it over heat. Then condition your pan.

TO CONDITION: If it is new, recently cleaned with steel wool, or otherwise not greasy, you need to “season” or “condition” it first before cooking. To do this, put it on a hot burner, add a couple of tablespoons of cooking oil. Allow to get hot, then to cool, then wipe the oil all over, then wipe off any excess oil.

TO CLEAN: There are different methods, but perhaps the best method is the one that never uses soap. Soap will strip the skillet of the oil, and it is supposed to have oil on it! Unlike other pans, a good cast iron piece will be black with residual oil. This prevents the pan from rusting and the metal from reacting with the food, and the oil also makes it work like a non-stick pan. So instead of soap, use salt to clean the pan. Coarse kosher salt is good for this purpose because it is the right coarseness and you can get a large box cheaply. When you’re done cooking, rinse out your pan, dump in a tablespoon or two of salt and scrub the pan just with salt and water combined in a thick, grainy paste. Rinse, then put the pan on the burner again and heat to dry the pan before putting it away (so it doesn’t rust). The pan still has oil on it but it’s clean, so next time you cook you can just begin cooking without having to condition the pan again.

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Tagged as: Cast Iron Skillet, Cooking Oil, Excess Oil, Kosher Salt, Pot, Residual Oil, Rust, Salt And Water, Soap Soap, Soapy Water, Steel Wool, Tablespoon, Treat A Cast

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The case for and against cast iron cookware

by pots and pans on October 4, 2009

The use of cast-iron for cooking goes back over 2500 years albeit in Europe countries such as the UK have only used it for about 1000 years after it became popular when folk realised that complete pots with handles could be made using molten metal poured into moulds made out of sand. Originally cast iron pots came with three legs as they were to be used on the open fire.The Benefits of using cast iron cookware

Cast iron offers many other more widely based benefits:

Disadvantages of cast iron cookware

Seasoning cast iron cookwareCast iron must be seasoned to protect the metal from rusting and to provide a non-stick surface. This is a straightforward process which once done shouldn’t need redoing. There are many good articles explaining this process but in summary it comprises of a simple 3 step process:

Thereafter ongoing seasoning occurs as your cooking deposits evermore fat on top of the cured surface, giving it that lovely non stick dark glossy hue that characterises well-seasoned well-aged cast iron cookware.If your cast iron cookware develops rust spots, scour the rusty areas with steel wool, until all traces of rust are gone then wash, dry and once again repeat seasoning process.Cleaning cast iron cookwareA lot of nonsense is talked about cleaning cast iron cookware; but the basics are straightforward:

Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and take on a metallic flavorTypes of cast ironThere are many brands of plain and enamelled cast iron coming from around the world. Our advice at the Outdoor Cooking Equipment Store is go for the traditional black cast iron as the price differential, given the limited additional benefits of enamelled cast iron does not warrant paying so much more.Enamelled cast iron also does not offer the benefits of standard cast iron such as the ability to withstand searing heat, the leaching of dietary iron and it never enjoys that beautiful black hue.What to buy and how to chooseThere are many brands from which to choose. We recommend the Bayou Classic brand as the quality is truly exceptional judged against competing brands. When selecting which cast iron cookware to go for consider the following:

You can get some exceptional deals on the internet. Unfortunately local stores can rarely offer the range of products nor exceptional prices that you’ll find on the internet.

Stephen Kember is President of The outdoor cooking equipment Store. He is devoted to helping people to enjoy outdoor life and outdoor cooking. If you’re looking for cast iron cookware or cast iron Dutch oven then go to The Outdoor Cooking Equipment Store today as all cast iron cookware is on sale with reductions of up to 50%.
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Tagged as: Cast Iron Bakeware, Cast Iron Cookware, Cast Iron Griddle, Cast Iron Griddles, Cast Iron Grill, Cast Iron Grills, Cast Iron Pan, Cast Iron Pots, Cooking Equipment, Dietary Iron, Differential, Europe Countries, Hue, Iron Pots, Leaching, Legs, Molten Metal, Nonsense, Open Fire, Outdoor Cooking, Realised, Rust Spots, Seasoning Cast Iron, Steel Wool, Store Food, Traces