Common Mistakes You Make With Tri Ply Stainless Steel Cookware
Cooking becomes easier with the right set of pots and pans. Every homemaker knows this, and that is why they would set aside a reasonable amount to their cookware budget. Tri ply non stick cookware lasts for a long time, provided it is maintained to perfection. And this is where most people go wrong. There are some common mistakes you make with Tri Ply Stainless Steel Cookware. the life of the utensils you use at home. This post will help you do just that!
With no further ado, let us see what mistakes you should avoid and how you can take good care of your Tri Ply Cookware set.
1 - Improper cleaning
Stainless steel cookware needs special attention. It is different from other utensils, and therefore, regular cleansing methods would not work. They would only damage the material. Do not use bleach, chlorine, or any other abrasives that can scratch the surface. This step always plays a big part in making or breaking kitchenware.
2 - Cleaning before the utensil cools down
Some people would immediately wash the Tri Ply stainless steel kadai in cold water. It can seriously harm the material by causing it to wrap or worse. Leave some time for the utensil to cool at room temperature. This sudden change will also emit steam which can sear your hands if you are not too careful.
3 - Adding salt to cold water
No doubt that every recipe calls for salt as one of the primary ingredients. Adding it in the wrong order would make your tri ply stainless steel pot face a condition called ‘pitting.’ It happens when the salt sediments at the bottom and reacts with the stainless steel material. It will leave white spots on the inner surface of the pot. Therefore, it is also advisable to add salt when the water reaches its boiling point.
4 - Ignoring calcium build-up
With the passing days, you might start noticing chalky white spots on the triply tawa. It is because of the calcium from the hardness of the water. If you do not clean it frequently, they will pave the way for bacteria growth. The best way to remove them is to heat the Tawa with ¾ water and ¼ vinegar solution. Once they boil, wash them as you would do regularly.
5 - Discoloration
Have you ever noticed dark stains around the edge of the stainless steel frying pan? It means that you have overheated the utensil. Usually, your pan would be discolored or stained on the surface when you cook for a long time on a high flame. To remove this, use vinegar or cook something acidic like tomato sauce. It is a smart way to easily remove the stain.