In Part I of this series, I shared some thoughts about storing food to minimize spoilage. But what about the initial investment you made when you first set up your kitchen? Here are some thoughts about caring for your equipment:
Ten Guidelines for Kitchen Equipment
1. Don’t put your knives through the dishwasher. The high-quality knives you use for chopping and paring must be hand-washed and dried as soon as possible after use.
2. Wash wooden cutting boards by hand. The wood will split and warp in the dishwasher. You can also buy board cream to protect these; apply once per month.
3. Don’t buy glass or marble cutting boards. These will dull your knives.
4. If you own cast iron, learn how to season and clean it. Cast iron pans need to stay oiled, and oil and water don’t mix. If seasoning a pan is new to you, this article breaks it into easy steps.
5. Do not put nonstick pots and pans into the dishwasher. Wash them by hand with the soft side of the sponge.
6. Do not use metal utensils on nonstick cookware. These will scratch the finish, which will defeat the purpose of having bought nonstick. You should also avoid dropping silverware into nonstick pans in the sink.
7. Do not put a hot glass pan in the sink. It will shatter if you forget and then run cold water over it. (I’ve done this. It’s a mess.)
8. Invest in a whetstone if you have nice knives. Electric sharpeners can ruin a knife over time. If you’ve never used a whetstone, this article explains the basics.
9. Don’t abuse your garbage disposal. Items like eggshells, citrus rind, coffee grinds, bacon grease, and potato peels are a bad idea. Dispose of these elsewhere.
10. Buy quality cookware. If and when you can afford it, invest in nice items for your kitchen. You’ll want to take better care of them, and you won’t spend money replacing them later.
Happy cleaning and happy cooking!
