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Do not use cooking sprays on non-stick pans, as they are slightly porous. Oil droplets can get stuck in the finish resulting in a nasty build-up that tastes bad and reduces cooking and non-stick efficiency. |
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Wash your non-stick cookware in warm, soapy water immediately after cooking. Never use abrasive cleaning products or scouring pads that will damage the surface. |
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Soak burnt-on messes in a solution of equal parts baking soda and water. The burnt food should lift right off the pan after about 20 minutes. |
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Only use plastic or wooden utensils when cooking on a non-stick surface. |
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Remove stains from aluminum pans by filling with water and adding 2 tablespoons vinegar or lemon juice per quart of water. Bring to a boil, then continue to boil gently for 15 minutes. Let water cool in pan. |
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To rid cutting board of onion, garlic or fish smell, cut a lime or lemon in two and rub the surface with the cut side of the fruit. |
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Club soda will shine up stainless steel in a jiffy. |
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For copper-bottomed pans, mix one part flour and one part salt with enough vinegar to make a smooth paste. Apply to copper and it will glow. Rinse thoroughly. |
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To restore the shine to aluminum utensils, add one teaspoon of cream of tartar per quart of water and boil the solution in your utensils for about twenty minutes. |
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To clean copper pots, sprinkle generously with lemon juice, then with salt, and rub well with the cut side of a halved lemon. |
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To deodorize a plastic storage container in which onions or garlic were stored, wash thoroughly, then stuff a crumpled piece of newspaper in the container, and snap on the lid. In a few days the smell will disappear. |
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The most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the typical kitchen sponge and dish cloths. They provide a source of moisture, and an easy surface to which the bacteria may cling. They can easily be disinfected by placing in a microwave oven for 60 seconds. |