4 Ways to Care for Your Favorite Kitchen Tools in 2020
Lets be honest. Kitchen maintenance is a real pain in the nads. But its one of the most important steps in the creation of great food. Every once in a while, take an hour out of a lazy Sunday and give your tools a little trip to the spa.
Because if Tibe Tanuprising takes good care of our utensils, they’ll take good care of us. We’ve come up with the following care and maintenance tips to ensure that you know what to do when it comes to cleaning and maintaining your new kitchen. Lets get down to basics!
Lets start with what we definitely get asked about the most often: cast iron. You could end up with a dirty cast iron If you dont wash it promptly after cooking and dont apply a thin film of oil all over before putting it away. Even if you do everything right and you just have very bad luck, your cast iron could be in poor status. Rust, discoloration, chips, seasoning or weird smell are all indications that it might be time to re season your cast iron.
Were gonna start by giving this guy a thorough scrub in soap and hot water. But instead of reaching for the usual sponge action, were going to use a steel wool. This is going to get rid of any rust or weaknesses in the seasoning. Think of it like a cleansing fire. We must first burn everything down in order to start a new that sounds a little bit super villain monologue. How about gotta clear out your closet before you can fit in all of your new clothes? That doesnt work quite as well.
We scrub this down to the point that you can start to see the raw steel peeking through. And now were going to coat it with a generous but even layer of vegetable oil. Making sure that every square inch of every surface is coated. That includes the back sides and the handle and whatever other features your cast iron has that mine does not.
Were going to place this guy directly on the oven rack in a 375-degree fahrenheit. Oven for one hour with a rimmed baking sheet underneath to catch any errant drippings.
The seasoning didnt come out perfectly evenly so we’ll hit it with another layer of olive oil and throw it back in the oven until it gets a nice even sheen. Upon which any unlubricated egg would be happy to be cooked… The point is its nice and reasoned and ready to cook on again.
How are we going to cook with this? One of the most dangerous things you can have in the kitchen: a dull knife. The standard can this cut through a sheet of paper without pressing too hard test is being failed miserably.
And before you know it life turns into an infomercial, youve tried everything. Why cant your knife just be sharp? Why cant life just be easier when its hard stop throwing money away or something? Get yourself a knife sharpener like this one.
If you want the easy and quick way to freshen up, your edge press down firmly 10 passes through the core side, 10 passes through the fine. As you can see it makes a market difference in the sharpness of the knife but its still not as sharp as it could be.
The fact is that these quick sharpeners are good for touch-ups every now and again but theyre not going to get your knife as sharp as a whetstone. Look for a two-sided stone like this one that has a grit of one thousand and six thousand for the optimal home sharpening experience.
Wet stones are called wet stones because well you got to get them wet soak for ten minutes completely submerged in water or until bubbles have stopped coming out of the stone.
Then place on a non-slip surface a towel or paper towel works fine. Then were trying to hit an angle between 17 to 20 degrees.
A good tip for finding that angle is to start at 90 degrees divide that in half to get 45 and in half again to get 22. Just a couple degrees lower than that and youve got 17 to 20 starting from the bottom of the knife and working towards the tip, we are sliding it diagonally across the stone. The entire blade gets exposed to the sharpening goodness.
Youre probably gonna want to clean up all the gray stuff that accumulates on the stone but no. That actually assists in the sharpening process. So resist the urge to clean off your stone in fact the only thing were going to do is occasionally re-wet the stone with water from a very fancy glass.
Anyway after about 10 or so passes on each side of the knife Ive now flipped the stone over to the 1,000 or fine grit side. This is going to refine our now very sharp edge by removing any burrs or rough patches left behind by the less refined side of the stone. After a thorough cleaning to get rid of all the metal shavings, you can see this knife is ready for business. But we are not done yet.
It is time to talk about honing rods. Most folks think that these are knife sharpeners in and of themselves but they are not. They are rods designed to hone your edge or straighten it back out as the edge of your knife becomes microscopically bent after each use.
Simply run the length of your knife down the length of the steel as though youre trying to slice off a piece. Try to maintain an angle of 15 degrees and making about ten total passes thats five on each side of the knife.
Youll find yourself with a well honed blade. This is how you maintain your knifes edge between sharpening. Sharpen once twice a year, once to twice a week depending on how often you cook.
Stainless Steel Pan
Next up how to maintain stainless steel. A good stainless steel pan is super expensive and its discouraging to see this crap build up on your once pristine cooking surface. You only need one addition to your kitchen to get rid of this junk.
That is bar keepers friend or an equivalent like bonhomie. We suggest you wear gloves because this stuff can be pretty rough on your hands. Youre basically making a paste out of it by wetting your pen and sprinkling it on generously.
Youll notice that you need to rub in circles because this stuff is basically like sandpaper and its going to leave lots and lots of little scratches in the grain of your steel. You want to wash in the direction of the grain of your steel which in a pan is in circles.
Read More: Top 9 Must-have Kitchen Essentials in 2020
Its going to take some elbow grease but once youve got it all off wash it with soap and water, youve got yourself some beautifully refreshed stainless steel ready and willing to be messed up all over again the next time you want to sear a steak. These guys are so pretty I might go easy on them for the time being.
Last but not least is the subject of wood. Do you respect wood not by the looks of this countertop you dont? Thats why we like to keep a spray bottle of this stuff around a mixture of 1 to 1 water to plain white vinegar which makes an excellent cleanser for wood surfaces. We got a whole wood table here but if youve got a wooden cutting board these tips are for you.
We’re sure youve run into this problem: My board is all dried out and scarred up. This is a job for food grade mineral oil available on the cheap online and in stores. Once youve cleaned your work surface, simply apply a liberal amount of mineral oil to the affected area and beyond rubbing deep into the grain of the wood and letting dry overnight. This is good for regular maintenance and keeping your board from drying out.
If you want to really pull out all the stops every few months, hit your board with some boos block board cream. It is really just a mixture of mineral oil and beeswax. And with repeated applications, it will seal and waterproof your board, beautifying and protecting it from your constant misuse and mistreatment.
If the surface is stainless steel avoid acids such as lemon or vinegar, if it is glass or tempered glass be careful with sharp objects; common sense is always essential.
Getting a beautiful kitchen is a perfect investment that deserves the best of treatment. However, like with all kitchen furniture the most common problems observed is a consequence of the product being exposed to unnecessary or prolonged exposure to heat and/or moisture. Hopefully thats taught you a few things that are going to help you grow closer to your kitchen utensils and various objects.
Thank for watching 4 Ways to Care for Your Favorite Kitchen Tools in 2020.