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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Handwashing vs. the Dishwasher (Part 2)

                        

       As discussed in the previous post, there are advantages and disadvantages to handwashing dishes and using the dishwasher. In some instances, the dishwasher may be more efficient than handwashing. The converse is true of in other cases. Regardless of the method, efficiently is certainly impacted by how well each task is performed. It may seem like the processes are self-explanatory , and for the most part they are, but there are a few details that might be useful still.

Handwashing:

• Scrap off or rinse food particles prior to adding the dishes to the dishwater to keep the water as clean as possible.
• Maintain water as hot as your hands can handle. Water temperature will begin to significantly cool down after only 10-15 minutes, and water will need to be added to or replaced.
• Follow the following washing order: glasses, silverware, dishware, cookware. This allows the  items with the most germs to be washed first in the hottest water.

Dishwasher:

• Plastics should always be placed securely on the top rack. Trust me, burnt plastic produces quite the stench.
• Use caution when washing fragile glass. Cleaning broken pieces of glass out of the dishwasher would not be ideal for you or the machine.
• Group like items together to increase loading capacity, but be careful to allow adequate space in between them so that they will not nest together. Silverware should similarly be loaded in a manner which would prevent nesting by either varying the contents of each compartment (ie not placing all of one utensil type together) or varying the direction of the utensils (ie some facing up and some down).
• Pots and pans clean best when laying flat or nearly flat. Placing another dish within the space of a pot or pan can occlude the water from properly reaching all surfaces.
• Always run the dishwasher with a full load (but not overloaded!).
• Depending on the machine, it may be helpful to pre-rinse the dishes. If the dishes might sit a bit before a full load is achieved, then pre-rinsing is very helpful in preventing food from hardening onto the surface of the dish which is difficult for the dishwasher to remove. 

Additional Reading:

Home Economics: Vintage Advice and Practical Science for the 21st-Century Household compiled by Jennifer McKnight Trontz  *

**Note: The product listed above contains an affiliate link to Amazon.com. Reviving Homemaking is an affiliate of Amazon.com, and as such receives compensation for each purchase made through the link.  

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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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Cleaning Routine

   
     At one time, my husband and I both worked outside the home. We had an agreement that if we were both to be responsible for bringing in an income, then we would both be responsible for also keeping up with the housework. The understaning was for each of us to be capable and responsible of taking care of any household task. In order to make this work, we had to discuss our expectations. One of the causes for frustrations when it comes to all persons contributing to the management of the home is that each person will have a different perspective and expectation. Therefore, it becomes necessary to discuss the various standards and even make a list or timetable. A useful way to display the tasks/routine is to slip the list/routine into a frame and then use a dry erase marker to assign or mark off tasks. This way complete or incomplete tasks can be communicated with everyone else in the home. It also would keep each person accountable for pulling his/her share within the home. Expressing expectations for everyone keeps frustrations low and progress high. 

     Since making the move to full-time homemaking for myself we no longer share the household tasks like previously done. He is now solely responsible for bringing in an income and I have the responsibly of managing our home. I do not mind taking on all the cleaning and management one bit. In fact, there is a joy in working towards making our home comfortable and pleasant place for us and any guests we may have! (This perspective is key to decreasing the drudgery of housework!).

     Family time is my absolute favorite in life! I'm a bit selfish with it too because I do not want to trade family (or hospitality) time for something like cleaning. Therefore, I try to accomplish all my tasks to be completed while he's at work (I work while he works!). We then have our evenings and weekends to focus on each other or on friends. This can only be accomplished if I resolve to tackle a few tasks each day. 

     I enjoy using a list or routine because I've learned the value of maintaining cleanliness versus having one massive cleaning session. Cleaning a little bit each day also makes the job much easier, and decreases the reliance on harsh chemicals. When the task is left undone regularly, filth begins to grow and the harsh chemicals and hard scrubbing then becomes necessary. Yuck! I much more prefer to use more natural cleaners and less hard scrubbing, and that can only be done with regular maintenance. 

     The following is my list/routine I use as a guide. I rarely abide by it perfectly. The goal of any organizational tool isn't the achievement of perfection, but the simple action of progress. A clean home is lovely, but what is most important is the meaningfulness that is created within it's walls.

Download Cleaning Routine

Linked up at: What Joy Is Mine, The Modest Mom Blog, The Better Mom, A Mama's Story, The Alabaster Jar, Growing Home, Time-Warp Wife, Cornerstone Confessions, A Wise Woman Builds Her Home, Deep Roots At Home, Raising Homemakers, We Are THAT Family, Raising Mighty Arrows, Our Simple Country Life

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Homemade Natural Drain Cleaner

        Even if you're careful about what goes down the drain, eventually they may become slow or fully clogged. For some clogs, the heavy chemicals are needed to break it up (and if that doesn't work, then perhaps consult a plumber). For most slow or slightly clogged drains, however, a more natural and homemade approach may be preferable. I personally feel a little more at ease about pouring baking soda and vinegar down into the waterways than harsh and toxic chemical drain cleaners. Furthermore, by using these two ingredients I don't have to buy an extra and single purpose cleaner, which means I can save money in this area. Once again, I find that baking soda and vinegar solves another cleaning dilemma. As with most natural or homemade cleaning methods, it will work best if used in a preventative manner. 

Homemade Natural Drain Cleaner

1 cup baking soda
1 cup white vinegar
warm water
(*Optional: bleach)

1. Remove shower cover or sink stopper.
2. Pour baking soda down drain.
3. Slowly pour vinegar down drain as well. You want to go slowly so that it can have adequate time to react
4. Allow to sit for 30 minutes.
5. Rinse by running warm water.
(*Optional: If your sink has developed an odor, then you can also pour some bleach down to eliminate any bacteria that may be producing the smell. If there isn't an odor, then skip this step and keep the stuff out of the environment).
6. Repeat all steps if necessary.

      Periodically, use this method to clean the drains before a major build up occurs to keep them running smoothly. Of course, it is a good idea to make sure greasy substances and hair are kept away from the drains. (If you don't have grate cover across your shower drain, then get a hair stopper).  A little prevention and regular care will keep your home cleaner, decrease your spending, and protect the environment. 

Linked up at: Growing Home, Far Above Rubies, We are THAT Family, Raising Mighty Arrows, Our Simple Country Life

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Maximizing Freezer Space

       One of the most aggravatingly disorganized spaces has been my freezer. It's a small, open freezer in which foods can quickly get piled up and lost. I love utilizing the convenience and savings offered by a well-stocked freezer, but digging through the mass was not helping me in either regard. I needed some kind of an organization system that allowed me to maximize the small space while still providing me access to everything. My solution has involved the addition of a tiered sliding basket unit, cabinet shelf and Freezer Inventory Sheet. 

     Now, everything has a place so I know where to look for what I need. The breakdown is as follows:

     (1) Ice Cube Trays- Ice cube trays take up about half the room of the automatic ice cube maker's bin. In such a small area, that space is too valuable to lose. Ice cube trays are more versatile in that I can freeze several different foods instead of just ice.

     (2) Chicken Stock- Chicken stock is easily made by tossing in some celery, carrots seasonings when boiling a whole chicken. I flat freeze my stock in one cup portions so that I thaw about what I need per use and they stack up nicely when stored.

     (3) Meats & Pre-made Meals- Most of the meats I store regularly are ground beef/turkey (flat frozen in per use bags), shredded cooked chicken (also flat frozen in per use bags), pork chops (after cutting a whole loin into portions). Pre-made meals are typically anything that we didn't quite finish the week it was cooked. For instance, we currently have leftover mackerel patties, meatballs for pasta, and Norwegian meatballs ready to go whenever we need a quick meal option.

     (4) Fruits- We make a couple of trips during the spring & summer to pick our own blueberries, apples, and strawberries. Some of gets used immediately in baked goods or canned, while the rest gets tray frozen. I particularly love putting these frozen berries into smoothies

     (5) Dairy, Sauces, Soups and Breads- If we have any cheeses leftover by the week's end then I'll cut some of it into slices and the rest will get shredded. This way, we can continue to have a variety of cheeses without worries of it going bad. Soups and sauces get frozen flat in bags in per use portions to allow them to stack nicely. The exception is with pesto and salsa which I freeze in ice cube trays because we only use a smaller amount at a time than can be frozen in a bag. I typically don't keep too many finished breads in the freezer. However, I do love keeping bags of tortilla dough balls. 

     (6) Vegetables- I like to have a variety of frozen vegetables and will typically purchase in the best value size, which is perhaps the main culprit to the piles that tend to arise. I've found that it is easiest on me to actually divide the larger bag into per use portions and store them clustered. When I need it I simply grab the pre-measured bag and add it to whatever I'm cooking. It also keeps the rest of the vegetables in the bag fresher by not being opened and exposed each time that particular vegetable is needed. Along this same line, I dice fresh onion and bell peppers, tray freeze them and then store them in bags. When needed, I just scoop out the portion the dish calls for, which saves me time and dirty dishes from prepping them on the spot. As you can see from the picture, I'm able to get quite a bit of vegetables in that single bin! 
 
    Last but not least is the Freezer Inventory Sheet that keeps me informed as to what we have and what needs to be purchased before we make our weekly grocery trip. Simply jot down what item is stored under each category when it goes in the freezer. When it's used, then it get's marked down or off and you thereby know if you need to replace it. I currently keep mine on the side of the freezer and use a pencil to record on it. To make it even easier, slip it in a sheet protector and then using a fine tip dry erase marker each time. I've provided the sheet I created and use in the link under the photo. 

Freezer Inventory Sheet

     There are a few different methods of freezing food, some of which have been mentioned above. We'll discuss those further in an upcoming post. 

Linked up at: A Mama's Story, The Alabaster Jar, Homestead Revival, The Better Mom, What Joy is Mine, Covered in Grace, Raising Arrows, Organize Your Stuff Now, A Wise Woman Builds Her Home, Thankful Homemaker, Time-Warp Wife, Growing Home, Far Above Rubies, Women Living Well

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Homemade Liquid Handsoap

      I've found that one of the greatest ways of making homemaking work with only one income in a two income world is to develop the knowledge and skill of making food or household items myself. Recently, when the handsoap in our home ran out I searched for an alternative to having to purchase it from the store. The less items I'm dependent on the store for managing our home, the better. When I did a cost comparison between the store refill bottle and the homemade version, the difference was laughable. See for yourself:

Store

56oz refill bottle (large store brand soap, nothing special) = $3.88, which is $0.069/oz

Homemade

1 gallon (128oz) = $1.18, which is $0.0092/oz!

           

      The supplies necessary to make homemade handsoap are simple and with some smart purchasing they're really inexpensive. I purchased the glycerin in an 8oz bottle from a local craft store and used an online 40% off coupon. So, it's cost was only $2.08, which is $0.26/oz. The soap was $3.72 for eight bars, which is $0.46/bar. With a total unit cost so low I could even go for the fancier soaps if I wished and still have a better value than purchasing it pre-made! I already had the fragrance, but if I hadn't I would've also used another 40% off coupon or waiting until it went on sale. Buying in larger quantities or using coupons/sales is a smart way to trim cost for homemade or DIY projects.

      The recipe isn't my own, but was found at The Farmer's Nest. Consequently, I'll offer the steps to the process but refer you to the original site for specific quantities. The original recipe doesn't include a fragrance and I didn't use any in my batch since my soap was scented. However, if you wanted to use an unscented soap and add your own fragrance, then I'd recommend adding it drop-wise and determining incrementally the amount you'd prefer. 

1. Supplies: Large stock pot, empty gallon jug or other container, glycerin, bar soap (x2), essential oil fragrance (optional) and dispensers. 

2. Grate soap bars.

3. Melt soap bits in a gallon of water on the stove. Add glycerin. 

4. Allow to sit until cooled (approx. 10-12 hours). It will be thick when complete, and so use a mixer or whisk to combine until a smooth consistency. 

5. Pour into container. 

6. Finished! A gallon of handsoap for less than a penny!

Linked to: Homestead Revival, Time-Warp Wife, A Bowl Full of Lemons, Thankful Homemaker, Growing Home, Far Above Rubies, Women Living Well, Little House in the Suburbs

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Room By Room Series: Main Bathroom

 

     Marci at Thankful Homemaker is conducting a series focused on decluttering, organizing and beautifying our homes one room at a time. Last month's room was the main bathroom, and though I'm a little behind in posting my participation in the series I am getting it done.

      Okay, so ... welcome to our main bathroom. Our unit has two bathrooms and so the hall bathroom is used for guests and myself. As you can see it's done in a tropical theme. 

Overview:       

 
Special Touch:

      This is one of my favorite features to add to a bathroom. It's a guest basket filled with extra towels, soaps, shampoos, conditioners etc. I think it's lovely offering to have for whenever you have company staying with you. This bathroom has an extended countertop which provides a nice spot for a basket. If the counter space is limited, then a basket of items or even a candlescape can be added to the back of the toilet. 

Storage and Organization:

     There is ample storage in this bathroom with it's two sets of cabinets. The first cabinet contains extra towels and toilet paper. If space permits, I feel that it's nice to keep items a guest may use in a clean cabinet apart from your personal items so there is no feeling of intrusion just to replace the toilet paper. (Or, is that just me that feels that can be awkward? hah)

       The second cabinet set is for my items.Sometimes our hesitation to decluttering is tossing out a perfecting good item, and so we save it for "one day." When this happens, take a marker and mark the bottles or other items that you acknowledge isn't an absolute necessity but still want to hang onto a bit longer. Then, determine a time frame (3 months, 6 months etc) for use. If it's not used by that time then it gets tossed because a timeframe like six months is plenty to demonstrate it's purpose as clutter more than anything else. My goal is to get down to necessities and more natural options for items, and I'm allowing myself that several month timeframe to get there. 

      This little organizer holds all my little items like nail care, hair ties/clips/bands, contacts and glasses, and mini size product items (chapsticks, lotions, etc). 

      I love this kitchen cabinet organizer in the bathroom because it beautifully utilizes vertical space which is essential in small space living. Plus, the baskets slide out making everything fully accessible. The bottom basket contains my hair dryer, curling iron, and straightener. The top has my makeup bag and all product bottles. 

    Finally, there is a wall cabinet that has more little items like hand care set, lip care set, skin care set (I used to be a Mary Kay consultant so there's a little sample bottle of everything haha), an earring holder, hairbrush, and most importantly- a clock  since I tend to run a little behind time on occasion (haha). 


     I didn't think to take before photos. I'll probably continue to streamline things in here, but I'm pretty satisfied with the end result presently. The next (current) room is the kitchen. If you're interested in participating visit Thankful Homemaker - Room By Room Series. :)

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