The Glistening Gourmet

Finding the right spot for pots may not be at the top of your to-do list, but it’ll help meal-making cook right along. When you’re done, these no-scrub shortcuts will give all kinds of cookware a five-star shine.
 

Storing Pots and Pans

Bulky pots and pans can monopolize cabinet space, especially in a small kitchen. To store more, try these handy hints:

Free up your cabinets by storing pots like chefs do — on a decorative rack either hung from the wall or suspended from the ceiling. Kitchen and home stores carry pot racks in all styles and sizes, or you can make your own by adding screw hooks to a wall shelf and hanging it near the stove. For a creative pot rack, paint a piece of framed lattice (available at home improvement centers), attach chains to the corners and suspend from the ceiling. Hang “S” hooks from the lattice to hold pots; store baking pans on top.

Add shallow bins to the inside of cabinet doors for pot lids. Add a vertical divider to a lower cabinet to stash cookie sheets and muffin tins.

Mount a utensil rack near the stove to keep utensils within arm’s reach. Keep wooden spoons, spatulas and ladles in a pretty vase or glazed flowerpot on the stove.

Cleaning Cookware

The perfect finish to a wonderful meal is an easy cleanup. Here’s how to clean any type of cookware without fuss or muss.

Metal. To clean a burned metal pot, add a cup of water and a cup of vinegar and bring to a boil. Empty the water down the disposal — the burned-on food should lift right out with it. To clean a frying pan, wet it, pour salt on the food residue, let stand ten minutes, then wash with detergent.

Graniteware. Any type of porcelain enamelware can chip easily, causing the iron underneath to rust. To avoid chipping, spray lightly with Easy-Off® oven cleaner, sponge clean, then rinse thoroughly with warm water. Soak in white vinegar to remove lime deposits.

Stoneware. Soapstone and other earthenware should be cleaned only with hot water and a sponge. Soap or detergent removes the oil seasoning, which must be replaced before the pan can cook properly.

Copper. Copper is the professional’s choice, but it tarnishes with time. To restore copper’s beautiful shine, add a few drops of lemon juice to a spoonful of baking soda to make a thin paste. Rub the paste into copper pots with a soft cloth, rinse and buff dry.

Cast Iron. Cast iron pans are prized for their even cooking, but they’ll rust if washed too often. To keep food from sticking, sprinkle pans with salt and wipe clean; wash after every second or third use with soap and water and dry immediately. To remove rust, rub with a raw potato, then wipe clean with a soft cloth dipped in cooking oil.