Monday, May 31, 2010

How to Clean a New Hard Anodized Nonstick Cookware



What is Hard Anodized Nonstick Cookware? According to wisegeek.com:

Hard anodization is an electro-chemical process that hardens aluminum. Aluminum is placed in an acid bath and given an electrical charge. This combination causes a controlled oxidation to occur. The aluminum combines with oxygen at the surface to produce aluminum oxide. Hard anodized nonstick cookware is cookware that has undergone this process followed by an application of traditional nonstick products.

Unlike traditional non-stick surfaces, wooden or plastic utensils are not required; the hard-anodized aluminum surface easily withstands non-sharp metal utensils such as spoons, spatulas, and whisks.

Between two daughters that both aren't so delicate and be careful with things around in the kitchen, MommyC prefers to stock up cookware made of hard anodized nonstick cookware. It is best left unsaid that her non stick and stainless cookware has been sacrificed for the sake of me and BlurSis learning curve in the kitchen. I think  MommyC still has a stainless steel pot with a burnt bottom somewhere in the kitchen.

MommyC always knows best, so since I am in need of a frying pan, I just got a hard anodized nonstick frying pan instead of the usual teflon coated frying pan. The pan I bought came with these instructions to clean the pan before using, and some tips to take care of the pan, which I would like to share here just in case I need to refer:

Use and Care Instructions:

WASH-Rinse the pan with dishwashing liquid
WATER-Fill up the pan 3/4 full with water. Heat up the water until it boils. Pour the water away and wipe dry the pan.
OIL-Pour some oil into the pan. Heat up the oil slightly, and use a sponge/cloth, apply oil onto every part of the pan. Leave overnight.
USE-Wash the pan the next day, and it is READY FOR USE.

How to Take Care?

This pan distributes heat extremely well. Hence, cook using moderate heat and never overheat the pan. Instant high heat or overheating can cause food to scorch and burn, and might discolor the pan.

Always use the appropriate size of burner to match the pan's size. If cooking with gas, adjust the flame suych that it does not extend up the sides of the pan, or reach the handle.

Allow pan to cool down after use. Avoid sudden changes in temperature such as running water onto the hot pan or placing hot pan on a cold surface.

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