Proper Care for Cookware

Image used by permission per Creative Commons Attribution License. Copyright by "Dinner Series" (http://www.flickr.com/photos/dinnerseries/). Editing (overlay & text) by Reviving Homemaking. 

    
   We have three main types of cookware: nonstick, stainless steel and cast iron. Each require attentiveness to care to maintain optimum condition and lifespan. Knowledge of this care my be common-sense, or it may be more of a matter of domestic education. My experience has been of learning through a few mistakes. I've scrubbed cast iron until it no longer had any coating (yes, *cringe*). I've also tossed nonstick skillets in the dishwasher. The former incident required lots of reseasoning. The latter resulted in needing to replace the pans after only three years of use. I didn't know then what I know now about caring for my cookware! The following is a simple set of guidelines regarding maintaining my specific sets of cookware. Perhaps they will apply to yours as well. Of course, it is best to check with the particular manufacturer of your cookware as not all cookware is made the same. 

Nonstick
      There are some foods that cook best in a nonstick pan. I find that eggs, for instance, will cook the best without sticking in a nonstick pan. Crepes are also easier to make in a nonstick pan. However, if the food can be cooked in another type of pan then I prefer to skip nonstick cookware. My greatest aggravation with nonstick is that it has to be handled very carefully and then may not last the full lifespan of ten years. My last pans lasted only three years, which is a painfully short time frame considering the financial investment for quality pans. Granted, I did not know then that nonstick pans should never be placed in the dishwasher. Before long, the nonstick coating began to wear thin. Continuing to cook with pans which had a less than intact coating was not desirable. We received two new high quality pans for Christmas this year, and I'm now well-versed on how to properly care for them so that they will last as close to the full ten years as possible! No more dishwasher!

General Use:

• Do not rush preheating process by using a high heat. Start with a medium heat and then adjust as needed.
• Use nylon, plastic or wooden utensils only
• Cookware may be used in the oven up to 400 F, but never in the broiler. (Check manufacturer's recommendations as not all cookware is made to sustain oven temperatures.)
• Allow pan to cool thoroughly before washing. Never immerse a hot pan in cold water.

Cleaning:

• Hand wash only. Never place cookware in a dishwasher. 
• Never use abrasive cleaning pads or cleansers.
• Clean the interior nonstick surface with a liquid dishwashing detergent and a nonabrasive sponge or soft bristle brush.
• Clean the exterior (hard-anodized aluminum surface) with a liquid dishwashing detergent and a nonabrasive sponge. 
• For stubborn spots on exterior, use Barkeeper's Friend cleanser and a nonabrasive sponge or soft bristle brush

Cookware should last at least 10 year if properly maintained. 

Source: Calphalon Use and Care

Cast Iron

    One of my favorite aspects of cast iron cookware is that is it more sustainable and naturally coated. It will last at least ten times longer than nonstick cookware when optimally maintained. Plus, it's neat to hear stories from family members of who owned each pan and the foods that were made in them. 

    My husband is well-versed in cast iron cooking and care. I, on the other hand, have had to learn through trial and error. My first cast iron cookware was a grill pan. I didn't know much about cast iron seasoning and so when I washed it after use I scrubbed and scrubbed. I thought it was a job well done to have removed all that coating. The shocked look on my husband's face said otherwise!
       I'm still not the best at keeping my pans in optimum shape for cast iron, but I've certainly come a long way! Getting into the habit of applying a thin layer of oil after each wash has improved their condition quite a bit. (I use coconut oil, but I know of family members who use bacon grease or shortening). 

General Use:

• Hand wash only. Dry immediately. Rub lightly with oil of choice. 
• Acidic foods like tomatoes, beans and certain sauces can damage seasoning, and should be avoided until the seasoning is well established.

Cleaning:

• Avoid using the dishwasher, strong detergents and metal scouring pads as they can remove the seasoning
• In many instances cookware can be wiped clean without the use of soap (cookware is 400 F in only 4 minutes while over medium heat and is considered sterile at 212 F). If soap is desired, then wash in mild soapy water. Dry and rub lightly rub with oil immediately. 
• If food begins to stick significantly, the color becomes dull and gray, or rust forms, then reseason cookware. Thoroughly wash cookware in hot soapy water with a stiff brush. Rinse and dry completely. Apply a thin layer of oil to entire surface of pan. Place sheet of aluminum foil on bottom rack of oven to catch drips. Heat oven to 350-400 F. Place cookware upside down on upper rack. Allow to heat for approximately one hour. Turn oven off and allow pan to remain in oven until cool. If

Cookware should last at least 100 years if properly maintained.

Source: Lodge Use and Care

Stainless Steel

     A set of high quality stainless steel cookware is in my opinion well worth the investment. I didn't come into having a nice set of cookware until marriage. I previously used a rather cheap set, which suited my needs at the time considering I didn't cook much and couldn't afford much. That set was quickly moved out when we married as he had a rather nice set of stainless steel cookware. Quality goes a long way, especially now that we cook quite a bit each day! 

General Use:

• Do not allow foods with high chloride (ex. salt) or acidic (ex. tomatoes) contents to remain in cookware after use. (This can cause discoloration or pitting). If you add salt to the water when boiling pasta or vegetables, allow the water to come to a full boil before adding the salt.
• Cookware is oven safe to 400 F (350 F with cookware lid). (Be sure to verify with the specific manufacturer of your cookware). 
• Start with medium heat and then adjust as needed. Prolonged periods of high heat can discolor or damage pans.
• Personal experience- don't let your beans boil dry in the pan. It is ridiculously hard to get clean again. Haha

Cleaning:

• Cookware is dishwasher safe. However, handwashing is recommended to retain the original luster and shine. (Being the one type of cookware that can go in the dishwasher, I take advantage of this feature and skip the handwashing!)
• Wash with warm water and mild soap. Use a soft sponge or nylon pad. Dry thoroughly. 
• For stubborn stains, use a stainless steel cleaner such as Barkeeper's Friend
• To remove baked on food, use a mild detergent in about one inch of water. Boil and then simmer in cookware for about 15 minutes. After cooling, drain, rinse and dry. 
• Avoid soaking cookware in water for a long period of time, even if it's heavily soiled. (The chlorine and mineral content of the water, especially iron, can cause corrosion or discoloration). 

Source: Wolfgang Puck Cookware Use & Care

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3 Ways to Use a Whole Chicken & Homemaking Link-up #4

     Purchasing a whole chicken is the most economical way to meet the need for the majority of our uses . I can get three different purposes out of the one purchase. Furthermore, I can spend a few hours preparing and packaging the products for future use. When I'm short on time, the ability to simply pull out of the freezer the baggie of what I need is fabulous! Did I mention that it also saves us money? I'm all about saving time and money without compromising homemaking or wholesome foods. 

   

      I spent a few days recently preparing two chickens. From these two chickens I was able to put in the freezer: 4 uncooked chicken breasts and tenderloins, 5 quarts of stock, and 7 cups of cooked chicken shred. I can use the chicken breasts for whatever meal necessary. The stock will be great to have for soups and such as that this winter. Finally, the shred is great to have on hand for chicken enchiladas, chicken pot pie, pizza, soups, etc.

1) Chicken Stock

Ingredients:

*Note: The ingredients listed below are estimates. I rarely measure stock ingredients. Making stock is essentially tossing in whatever I happen to have on hand. 
1 whole chicken
3 carrots
3 celery stalks (I have used dried celery seed if I'm out of celery)
1 onion
2 garlic cloves
about 8-10 whole peppercorns 
couple of teaspoons to tablespoon each of dried thyme, parsley

Directions
1) I prefer to cut the breast and tenderloin meat off and freeze it separately. 
2) Roughly chop the carrots, celery, onion and garlic and add to 7 quart pot. Add remaining ingredients.
3) Add enough water to cover the chicken plus an inch or so more. 
4) Simmer until meat pulls away from leg bones or chicken falls apart when lifted from pot. 
5) Allow to cool. Remove chicken from pot to cool some more. 
6) Strain stock and pour into labeled baggies or freezer containers. 

2) Uncooked Breast Meat

     While the stock is simmering, I wrap each piece of breast meat in aluminum foil. Then, I simply place all in a gallon size freezer bag. Whenever I have a meal requiring chicken breast, I simply take the appropriate amount out of the freezer to thaw the night before or morning of use. This would be the equivalent to those big bags of chicken breasts sold in the grocery at a higher price and lower quality. 

3) Chicken Shred

      Once the chicken is cool enough to handle, I pick all the meat off the bones. I then portion about a cup of meat per baggie. I prefer to do a cup at a time because many meals like chicken pot pie, enchiladas and others only require a small amount of chicken. If I need more I can always pull out more than one bag. It's easier to do it this way than to thaw two cups or more of meat and not need that much. 

 The result:

One chicken produced 2.5 quarts stock, 2 uncooked breasts, and four cups of shred. 

 From two chickens I was able to put in the freezer: 5 pints & 2 quarts of stock, 4 uncooked breasts, and 6 cups shred. That should give me a good start to preparing future meals!

Linked up at: A Mama's Story, The Modest Mom Blog, What Joy Is Mine, The Better Mom, An Original Belle, Mom's the Word, Far Above Rubies, Growing Home, Time-Warp Wife, Deep Roots at Home, Raising Homemakers, Serving Joyfully

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      Welcome to the Weekly Homemaking Link-up!   

     Each Wednesday will feature an opportunity to link-up your posts, as well as read through many others linked-up here. Connecting and sharing with others is a wonderful way to preserve and grow in the art of homemaking! Topics to consider include, but are not limited to:

• ·         Simple and economical living (one-income living, frugal ways, simplifying etc.)
• ·         Food (selecting and preparing various types, recipes, menu planning etc).
• ·         Kitchen skills/tips (essential tools, knife skills, cooking techniques etc.)
• ·         Home Organization (small space living, storage solutions, function + style etc)
• ·         Personal Organization (routines, planning etc)
• ·         Clothing (sewing, modesty, outfit ideas etc)
• ·         Sewing (needlework, pattern construction etc)
• ·         Marriage and family (tips for building strong home, family, and marriage)
• ·         Cleaning (homemade products, management etc)
• ·         Christian faith

To enter:

     - Enter the direct link to your post (not your blog)

     - Please reserve links to product sales, Etsy shops, consultant sales or other business 

          related links for the Small Business Saturday Link-up. Links of such content may be 

          referred to this second link-up instead of published here. 

     - When you leave a link, visit the link before and after yours. Let's encourage the 

          homemaking community! 

     - Note: You will be required to enter a back link. (In other words, you must have 

          somewhere on your post that it is linked-up here)The back link will be the 

          web address for this specific post. . Thanks!

*Note: I reserve the right to accept or reject link submissions. I maintain a priority of protecting the interest of the blog and readers by displaying only information and links that are appropriate for the audience (ie obscene or otherwise disrespectful content will not be published). 

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Homemaking Blog Hop

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Super Easy Homemade Breadcrumbs

        Breadcrumbs are one several items that are so unnecessary to purchase at the grocery. It's so easy to make! Plus, by making my own breadcrumbs I take advantage of using up the last bits of homemade breads, and can avoid all the additives found in store products. The main idea in making breadcrumbs is to remove the moisture. Simply chop the bread into crumbs, toast and store! Super easy!

Gather your bread pieces (leftover bread works great!). I'm using an end piece of a loaf of Challah as well as a roll made from the same dough in the picture above. 

Break up bread into pieces and place in food processor. I don't have a food processor, but find that the chopper grinder attachment to my immersion blender works quite well. 

Run food processor or immersion blender until bread pieces resemble fine crumbs.

Place crumbs into a skillet and toast to remove the moisture. Stir frequently so that everything gets toasted and not burnt.

Keep stirring, and toast until brown. 

Allow to cool, and then scoop into the container. I use a glass jar, which looks nice as part of our bookshelf pantry. 

      It's as simple as that! You now have one less item to buy at the grocery!

Linked up at: Growing Home, Time-Warp Wife

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How To Prepare a Starfruit

    Through the practice of shipping produce around the world for grocery store sale, a large variety of fruits and vegetables are available at nearly any time of the year. I'm always intrigued by the unusual pieces of fruits and vegetables. On occasion, it's fun to pick up a new item and learn how to use it. My most recent discovery has been the starfruit. 

     The starfruit is grown in tropical regions of the world. It's an oblong and waxy fruit that when cut resembles a star, thus the name. You want to select one that is predominately yellow with perhaps a small amount of green lingering. The rims will also begin to brown a bit. An overripe starfruit will begin to have brown spots and feel less firm. The best comparison for selecting a starfruit is to reference a banana. A banana is initially firm and green, then softens and turns yellow. Finally, it becomes very soft and brown. A starfruit is similar. Unlike a banana, however, the starfruit will not get sweeter as it ripens. It will, in fact, become rather bland and so it's best to find or use one at the peak of ripeness. 

To Prepare a Starfruit:

Wash the fruit. Then, cut the top and bottom off (you can eat these bits). 

If you'd like you can trim the rims of the starfruit. A knife is sufficient, but a vegetable peeler also works well. 

Finally, slice starfruit into 1/2'' pieces or whatever size desired. Remove the seeds. The star shape is pretty neat, eh?

          I used the starfruit to make a garnish for a fish meal. A secondary use would be in smoothies. 

Have you tried any new fruits or vegetables lately?

Source for information on the starfruit 

Linked up at: Growing Home, Time-Warp Wife, Christian Mommy Blogger, A Mama's Story, The Alabaster Jar, The Modest Mom Blog, The Better Mom, Far Above Rubies, Growing Home, Time-Warp Wife

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Handwashing vs. the Dishwasher (Part 1)

       Does handwashing dishes clean them as well as a dishwasher? Does a dishwasher cost more in terms of repairs and replacement or energy usage? There are a few areas such as cleanliness, cost, time and consistency that must be considered when determining which method of washing dishes is better. 

        Let's begin with cleanliness. According to Real Simple, a water temperature of 140° is necessary to kill bacteria. The hot water from the facet will not reach this temperature, and for a good reason- it would burn your skin. Based on water temperature, the dishwasher is superior at sanitizing dishes. However, bacteria can still be eliminated in the dishwater with the use of antibacterial dishsoap or a small amount of bleach. Each of these has a significant drawback, though. Bleach, for instance, poses significant health and environmental risk.   Antibacterial additives to soap has recently raised concerns as a contributing agent to a growing antibiotic-resistance in the environment. I do not use either of these substances in my dishwater. If a dirty dish has sat on the countertop or in the sink for a while which would promote bacterial growth, then I would use another method. For everyday meals, good ol' soap and water is sufficient to clean dishes in my opinion. 

        A second aspect in the dishwasher versus handwashing debate is the matter of cost. Both methods require some degree of cost. Handwashing dishes involves the expense of water usage multiple times a day. A dishwasher also requires the expense of water usage, as well as electricity usage and the cost of eventually needing to repair or replace the appliance.  With a price tag of about $300-500, the sudden expense of replacement can hit a family budget pretty hard. With regard to electricity use, an energy-efficient dishwasher uses only 1kwh of energy (source: Huffington Post). Lastly, the dishwasher uses less water than handwashing if the dishes have not been pre-washed prior to loading into the dishwasher. I have always thoroughly rinsed my dishes prior to loading them into the dishwasher because as a renter I haven't always been able to rely on the older dishwashers in the units. This practice, however, adds to the cost of using the dishwasher. 

      Convenience and time requirements are also a consideration. Automatic dishwasher have lessened the work and time required by domestic tasks. It would by far take more time and energy to wash every dish by hand after every meal. As wonderful as it is be alleviated of this demand, I also believe there is a great good than can come from not having a task completed for me. Great gains can be found in domestic work! For example, my grandmother once wisely told me that your more resourceful and appreciative of how you use your dishes to cook when you've had to spend time and effort bending over the sink to wash them. I find myself not as mindful and well..spoiled and lazy when it comes to caring for my possessions, including my kitchen dishes. 

      The last consideration is in regard to lifestyle. When I had a residence of my own prior to marriage, I would wash by hand because if not I'd run out of dishes before I could fill the dishwasher. Now, I cook full meals a few times a day and never lack in filling the dishwasher. Yet, I have a bad habit of leaving dishes for a later clean-up. By the time "later" arrives, I'm also needing to cook a meal but have little work space or cooking utensils. Or, someone drops by to visit and I'm too embarrassed of the mess to extend an invitation inside (our home has an open floor plan, so there's no avoiding the kitchen). I've discovered the best means of combating this bad habit of mine is to wash all the dishes after each meal. I tend to have so many dishes and cookware that are not dishwasher safe that I have to wash by hand even if I'm using the dishwasher. So, I decided to just wash everything by hand after each meal, and the kitchen stayed cleaner. (Of course, knives or cutting boards that dealt with meats or eggs were placed in the dishwasher anyways). Even though the dishwasher is more efficient, it's been more beneficial for me to develop better habits the old fashioned way. If you find yourself with piles of dirty dishes all the time, I suggest to begin washing by hand to: 1) develop a better mindfulness of your (over)usage during meal prep and 2) develop a better habit for keeping dishes caught up. In time, you can shift from the sink back to the dishwasher. 

Up Next: Part 2 (How to properly handwash dishes and load the dishwasher)

Linked up at: Growing Home, Time-Warp Wife, Christian Mommy Blogger, A Mama's Story, The Alabaster Jar, The Modest Mom Blog, The Better Mom, Far Above Rubies, Growing Home, Time-Warp Wife

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DIY Weekly Menu Board

Image Source: http://www.flickr.com/photos/reiner/331732019/

      Welcome to the first post of the "DIY Dining Room Decor" series! Over the course of this week I'll be sharing five easy and budget-friendly projects to add to the organization, function and style of the dining room. Today we're going to focus on one of my favorite aspects of decorating- organization!

      If you have been reading Reviving Homemaking even for a short period of time, then you will know that in our home we first prepare for weekly meals by menu planning. When we married and I began to figure out how to manage a home, I quickly decided that menu planning was a priority to learn. I could not tolerate coming home from a long day at college and/or work to be faced with the question of, "What should I make for dinner?" I would become so aggravated at needing to prepare a meal I didn't have the energy to do, didn't have all the ingredients I needed when I needed them (which prompted additional costly trips to the store), or gave up by going out to eat (which again, is very costly). The solution was menu planning. 

       For us, menu planning is all about knowing what we need to prepare meals and by when we needed it. I account for everything in our menu plans, including healthy and fresh snacks. I perhaps over plan, but I'd rather have good options available than to turn to junk foods or fast foods. There will be another post in the future on exactly how we've come to create our weekly menus, but for now I'm going to focus more on keeping those menus organized. 

       What's better than an area that is happily organized? Happy organization on display! In a previous post, I demonstrated how we were able to turn bookshelves into a pantry. Although functional as storage, the unit itself and organization of it also serves as a decorative element in our kitchen. Our menu board serves likewise purposes of function and decor. Once we have determined our menu for the week, I then find the matching card or write a new one if the recipe is new. Some weeks we flip back through the cards for ideas on what to plan. Easy!

         Creating the menu board is also very easy. It requires just a few simple supplies and steps.  

Supplies needed include: cork board (I re-purposed my jewelry board), ribbon, wooden letters, paint (for wooden letters & cork board), index cards, binder clips, push pins, letter stickers. 

1. Paint cork board desired color. If you wish, you could attack fabric to the board instead of painting it. Paint the wooden letters as well. 

2. Cut ribbon the width of the board. Cut a second piece of ribbon a few inches less than the length of the board. 

3. Attach ribbon to board (in a "T" position as pictured) using hot glue. Glue the shorter, horizontal ribbon completely. The long, vertical ribbon needs to be glued only at the top and bottom so that the clips will attach in the middle. Glue the letters to the board as well.

4. Determine 4-5 spots on the right side of the long ribbon for storing used cards. Be sure to space them apart enough so that they don't overlap. Above those marks, use the letter stickers to spell out the meal occasion (breakfasts, lunches, dinners, snacks). I have an extra spot at the bottom of mine that is unlabeled and is used for blank cards.

5. Cut the index cards in half. Use the binder clips to attach cards to at least seven places on the long ribbon (for each day of the week). Use other clips to keep used cards stored to the right. 

6. To use, just clip one card of each meal occasion to the appropriate place on the long ribbon. When done, then move them to the right and clip cards for the new week's meals to the long ribbon.   

       And that's it! Having a menu planning is a must for me. I can rearrange it as needed throughout the week, but some base from which to work is nice. Even nicer is the menu plan nicely organized and displayed on our dining room wall.

Linked up at: Growing Home, Time-Warp Wife, Cornerstone Confessions, Growing Home, Far Above Rubies, Time-Warp Wife

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