How to Prevent Burning of Pots and Pans

Pots and pans are designed to last for many years if cared for properly. However, they can easily be damaged and become ineffective within a few uses if they are not correctly handled. Even minor cooking mishaps can lead to burn marks on the inside or outside of your cookware. This will not only affect the taste of your food but also the efficiency of the pot or pan.

Difficulty: Easy

Instructions

1. Buy quality pots and pans. Cheap pieces will quickly deteriorate while the quality cookware can last a lifetime. All pots and pans should be made of heat-responsive materials. Skillets should be heavyweight and non-stick.

2. Clean food and water off of the stovetop, especially the eyes. Anything on the eye will quickly burn and produce smoke which can damage the bottom of the pan.

3. Wipe the bottom of the pot or pan to remove water droplets or small granules that may have transferred from the countertop or storage.

4. Fill the pot or pan with a sufficient amount of oil or water. If the oil or water burns off, the food will stick to the surface and possibly burn. This will greatly alter the taste of your food and cause damage to the inside of the pan.

5. When finished cooking, never place the hot pot or pan under cool water. This not only damages the surface of the pan but may also warp the bottom causing it to heat unevenly. Let it cool before attempting to clean it.

Tips & Warnings

• When cooking pasta or frozen vegetables, err on the side of too much water. If there isn't enough it will burn off and damage the pan and the food. Too much water doesn't do any damage unless it overflows, which is easily prevented by watching the food carefully.

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