Mrs.G.Smith is a working woman. She loves cooking and cooks for her family often; but it’s tough for her to maintain kitchen tools every single day, though it’s very important to maintain a proper hygiene in the kitchen. She says,
“I love cooking for my family, whenever I get time, though I hardly get time to cook. I am happy to say that my children love my cooking. But unfortunately, I am bad in term of cleaning up the kitchen, properly. I often find my kitchen equipment (like knife, pots, nonstick pans etc.) damaged. Dishwashers and other devices cannot satisfy me a lot. My husband helps me though; but I don’t feel good. So I would love to get some tips on “How to maintain kitchen tools & equipment?”
The story of Mrs.G.Smith is not very unfamiliar. So don’t be surprised, if you find yourself doing the same like her.
This article may guide you to keep the kitchen tools & equipment clean in good working order and maintaining proper food hygiene with less work.
How to Maintain Kitchen Tools and Equipment
Aluminum tools (your pots, pans, utensils are probably made of it) are attractive, lightweight and less expensive. That’s why aluminum tools are most popular and best for all around use. The cleaning tips for Aluminum tools are,
- Wash as normal with soap and hot water, just after use. A gentle scrub with a steel wool pad may require removing tough stains.
- The discolored aluminum utensils can be kept under boiling water with ½ cup of vinegar or lime juice, for 10 minutes before soap wash.
- The acid in the apple peels can also help to clean aluminum. For that, boil apple peels in the pot, full of water. Turn down the heat and let simmer for about 30 minutes. Lastly, let the pot cool and clean it with soapy water.
Stainless Steel Equipment:
Stainless steel is the most popular used for kitchen tools and equipment, but they are more expensive. Because, they are easier to clean and shine. Utensil sets, skimmers, knives, spoons etc are some example of Stainless steel kitchen tools.
A quick wash followed by a clean-water rinse after using soap; is usually adequate for domestic and architectural equipment. The following steps can be helpful for best results;
- Wash immediately after using a mild detergent in warm water.
- Wipe down with a clean sponge or cloth, after wash.
- Dry with disposable wipes or an air blower, if possible.
To extend the service life of stainless steel, the following care should be taken,
- Never scrub steel with wool or other abrasive scrubbing pads.
- Avoid chloride cleaners to wash and if chloride solutions or concrete detergents contact stainless steel, rinse immediately.
- Wash and dry immediately after use
- Avoid contact with carbon steels or iron.
- Avoid high temperature.
Glass utensils are good to use for baking or other cooking but not practical on top surface cooking. In modern days, glasses have a wide range of use on our dinner table.
Cleaning glass utensils are very easy, though a special care must be taken while washing to keep them mend.
Normal wash with soap is enough to clean them. A gentle scrub with wool pad may help to remove tough stains.
Both manual and machine cleaning can be applied to keep them clean.
Ceramic and heat-proof glass equipment
Ceramic and heat-proof glass equipment are especially used for baking dishes, casseroles or measuring cups, as it conducts heat slowly and evenly.
The maintenance of Ceramic and heat-proof glass equipment is the same as the glassware.
Cast Iron :
Some utilities, meat cleaver etc are usually made of cast iron. But the problems to use cast iron made equipment are;
- They got heated fast and unevenly.
- Acidic foods can’t be cooked in it.
- It is sturdy, but must be kept seasoned to avoid rust.
Therefore, people are irrationally afraid of using and caring for cast iron. So to maintain and build on it, all it takes is to remember a few key points:
- Use it often: Use it often and try to avoid cooking liquid-based dishes in the pan.
- Clean just after use:Removing food debris is much easier from a hot pan than from one that has been allowed to cool. A tiny bit of soap and a soft sponge are required to clean the cast iron. A hard sponge may responsible for scratches.
- Dry thoroughly and reheat it before storing.After rinsing out, heat it using heater or sunlight, to dry it and let it cool in room temperature. Finally, apply bit oil on it to form a protective barrier to prevent it from rust, until its next use.
Plastic & Hard rubber:
Plastic and hard rubbers are easy to grab and more sanitary than wood. That’s why they are usually used for cutting and chopping boards, table tops, bowls, rays etc. But unfortunately, these may not last for a long period of time.
Though plastics are easy to wash; but there are still some tricks to keep them hygienic.
- Baking soda is very effective for removing strong stains from plastic and rubber utensils. So use baking soda with water to clean plastic; while a sponge or soft scouring pad can be used while washing.
- Sometimes it becomes tough to peter out the odor from a plastic container just by washing. So some piece of crumpled newspaper can help to absorb the odor, if they are placed into the container overnight.
Moreover, some cautions are still required to maintain plastic or rubber made utilities. For example;
- Plastic and rubber utensils should never be exposed to high heat, because heat can melt them easily.
- Direct sunlight can often cause rubber products to crack.
- Strong solvents, harsh abrasives can also affect plastic or rubber. So manufacturer’s instructions should be checked out properly, if the item is dishwasher-safe.
Not only at home but also at job place (only if you work in a food factory), a cook needs to know about the proper use of utensils, devices and equipment in the kitchen. At the same time, the cook should know some tricks and ways to maintain the kitchen hygiene and to make the work on a daily basis; and washing a product is easier when the basic material of a product is known; and this article explores the basic materials of kitchenware and their proper maintenance.