Your pots and pans are essential since you use them to create nourishing meals for your family. Rachael Ray cookware is durable and versatile, but you have to take proper care of it if you want it to last. Appropriately using Rachael Ray nonstick pans, stainless steel Rachael Ray cookware and porcelain Rachael Ray pots and pans is as easy as you might expect, but as a rule, always read the instructions for kitchen cookware or appliances.
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Proper Care of Rachael Ray Nonstick Pans
Before using your Rachael Ray cookware, you should wash it. In general, you should always wash new kitchen utensils and cookware before using them to remove any residue or debris from the manufacturing and packaging processes. Wash them thoroughly in warm, soapy water and dry them with a towel. Rubbing them down after washing helps remove everything from the surface.
Nonstick pans are incredibly simple to use. While they are nonstick, it's still a good idea to cook with some oil or fat. Experts do not recommend using nonstick spray, as it can build up on your pan. Avoid very high heat; medium and low heat are better on nonstick pans. Finally, don't use metal utensils. Use wood or silicone, as metal can scratch the nonstick surface.
To clean Rachael Ray nonstick pans, use mild dish soap and a nylon sponge or brush to gently scrub any food residue but take care not to scratch the nonstick surface. If you have stubborn, stuck-on food or grease, fill your cookware with two parts water and one part vinegar. Warm it over medium heat for five to 10 minutes, let it cool down completely and then rewash. If that doesn't work, you can try using a mild degreaser; however, never put nonstick cookware in the dishwasher, as high temperatures damage the coating and ruin your pan.
Using Rachael Ray Stainless Steel Cookware
Stainless steel gets very hot, so it's best not to cook over high heat. Even if the recipe calls for high heat, let your stainless steel do the work of heating itself to a high temperature over medium heat. Always preheat stainless steel before putting anything in the pan, even oil. Cold stainless steel is porous, and you don't want to damage it.
Once you're finished cooking, allow your stainless steel cookware to cool down naturally. Do not run it under water, as extreme temperature changes can damage the cookware. You can clean stainless steel in the dishwasher, but it may spot. Use a stainless steel scouring pad, gentle soap and warm water to hand wash the cookware. If there are any stuck-on food stains, use a little bit of baking soda.
Porcelain Rachael Ray Pots and Pans
Porcelain enamel cookware is eco-friendly and very safe; unlike other types, it never releases anything into the food you're cooking. Porcelain cookware can withstand very high temperatures over 500 degrees Fahrenheit. It also heats evenly, so you should feel free to use high temperatures when cooking with porcelain. It's oven-safe (as long as all parts are porcelain), so it's great for recipes that have to transfer from the stove to the oven.
You should clean your porcelain cookware right away, as caked-on food can damage it if it's allowed to sit for too long. Do not use anything abrasive as a utensil, including steel wool. It should become clean relatively quickly if you use mild soap, warm water and a nonabrasive sponge or brush. If you have stubborn stains, allow them to soak for 15 minutes and then try scrubbing again.