Smart ways to care for cast iron and non-stick cookware

Durable and reasonably priced, cast iron and non-stick cookware are excellent choices for frying, baking and slow cooking—and maintenance might be easier than you think! Here's what you need to know about caring for your cast iron and non-stick cookware.

Plain cast iron presents some problems; it is slightly porous and can absorb flavours, it reacts with some acidic ingredients and it rusts. It also must be seasoned before it is first used and periodically thereafter.

• New cast iron pans often are pre-seasoned or are coated with a silicone finish, a process that smooths and protects the surface so food won't stick, rust can't form and no flavours are absorbed.

• To season an untreated cast iron pan, apply a light coating of vegetable oil and heat the pan in a moderate oven (180°C/350°F) for two hours, then wipe it. If you use sufficient oil when you cook, cast iron will become more seasoned over time.
• Don't put cast iron pots and pans in the dishwasher. After use, scrub out with warm water and a sponge. (Detergent will wash away the seasoning.) After cleaning, dry immediately and apply a light coat of vegetable oil.
• Remove rust on a cast iron pan with fine steel wool. Reseason the pan before using again.

• Nonstick cookware is usually sold under the brand name of the interior coating. The popular brands allow food to be cooked with very little oil or fat. Methods for applying these coatings are improving all the time.
• Coated aluminum cookware, which is very affordable, is not only nonstick but also nonreactive. Coated stainless-steel cookware is sandwiched with aluminum to boost heat conductivity.
• More costly than aluminum, these pans gain durability in the bonding process and will last many years without denting, scratching, chipping or losing their nonstick qualities.

• To season older nonstick cookware, wash it in hot soapy water and dry. Place 15 millilitres (one tablespoon) of oil on a warm pan and rub it in with a paper towel or brush. Heat for 10 minutes in a 180°C (350°F) oven and wipe clean. If the pan has a wooden handle, season it on the cooktop rather than in the oven, taking care that the oil does not begin to smoke. For new pans, read the manufacturer's instructions.
• Wash nonstick cookware in dish detergent, rinse and dry.
• To remove stains, bring a solution of 30 grams (two tablespoons) baking soda and 250 millilitres (one cup) water to boil in the pan. Season the pan before using it again.

Get the most out of your cast iron and non-stick cookware by following these simple maintenance tips.