The kitchen utensils with which we cook need good maintenance if we want them to last for a long time in good condition. In the case of cutting boards, for example, it is also a matter of hygiene.

Today I will explain a few ways to clean and care for your accessories and utensils to ensure proper hygiene and prolong their useful life.

TIPS FOR KEEPING KITCHEN UTENSILS IN GOOD CONDITION

Clean, like-new cookware makes cooking more enjoyable. Cutting boards, pans, knives, or utensils made of wood or bamboo can last us a long time if we carry out proper maintenance, something interesting for our economy and sustainability.

CHOPPING BOARDS

CHOPPING BOARDS, kitchen utensils

I always prefer wooden ones, but they can be less hygienic than those made with synthetic products. Wood can crack over time, absorb moisture, liquids, etc. So they need maintenance. Always, after using your cutting board, wash it with warm water, a dishwasher, and a scourer. Drain well and dry with kitchen paper or cloth, do not let it dry on its own. Wood can take a long time to dry.

From time to time, it will need extra maintenance. For stains, a normal dishwasher and a little patience are usually enough. But you may have a lot of marks, stains that won’t go away, etc. To remove them, the first thing is to sand them smooth with flexible sandpaper (I recommend a 200 grit).

After sanding, if we see parts that are or look moldy, we can rub those areas with a good amount of salt and a few drops of vinegar. Once the board is clean, dry it and put it in the sun. This will eliminate much of the undesirable bacteria that may have remained.

To keep your board in good shape, avoid storing or leaving it in humid places (wood can warp). After a thorough cleaning, apply a thin layer of special mineral oil for cutting boards, or olive oil. This will protect the wood and remain food safe. Do not use any oil, resin, or varnish that is not food safe.

IRON PANS

 Lodge Pre-Seasoned Cast Iron

You may have some. They are very heavy pans, without non-stick coatings and over time they can end up rusting. One of the nice things about these pans (no rust, of course) is that when cooking acidic foods they transfer a small part of the iron, making those foods rich in this mineral. That is why it is usually advisable to make, for example, tomato sauces in them (they have to be acidic preparations and with a medium-long preparation time).

Surface rust stains can be easily removed. We can make a soft homemade “Masala Dosa” with salt and a potato. You just have to put a good handful of salt in the pan and cut a long potato in half (so you can grab it well).

With the cut side of the potato, rub those parts with rust collecting the salt. You’ll spend a while rubbing, but it’s worth it. Then you just have to rinse it with water. When there is more rust you can use a metal or sponge and a metal scouring pad. These can only be used on materials that do not have non-stick treatments, as they are very abrasive and wash away the finer surface layers. A scourer and a little dishwasher are enough.

A little bicarbonate can be added to these processes if they are very old rust stains, but not in large quantities. I do not recommend the use of vinegar because it is quite corrosive and we can end up with a very damaged pan. Once clean, dry your iron skillet well with a cloth. Do not let it air dry, and apply a very thin layer of olive oil all over the surface to seal it.

HOW DO YOU SEASON AN IRON SKILLET?

Iron pans need “seasoning” to prevent them from rusting again and food from sticking to them. For this, it is best to use oils such as olive, sunflower, or coconut.

Spread the oil with your hands all over the surface and then pass it with a piece of kitchen paper to remove the excess. And it will be much better if you put it in the oven at 250ºC for at least 15 minutes (the pan must not have any plastic or wooden parts). Then let it cool down.

Every time you use it, remember to clean it with warm water and a little dishwashing liquid, with a soft sponge, dry it well and put the oil on it.

THE CARE OF KNIVES

kitchen utensils-Cuisinart C77SS-13P 13-pc. Graphix Collection Block Set

All knives end up dull and dull, regardless of what the advertising says. It is normal, because every time we cut things with them, erosion occurs on the blade, and over time they will not cut as well.

To maintain your knives you will need at least one sharpening steel. It is a kind of grooved metal stick, with a handle. When passing the knife through the sharpening steel, the edge is maintained. Use it when you pick up the knife before you use it. After use, wash it well, dry it, and put it in a place where other objects will not cause damage to the blade (for example inside a case, on a bar, or on a knife stump).

Also, from time to time you will need sharpening. For this, you can take it to a sharpener or a hardware store where they have this service, or have a sharpener at home.

My recommendation is to have a sharpening stone, rather than other metal blade sharpeners, which seem simpler but often do not give the desired results. As with everything, you have to practice. You can look for videos on youtube on how to use the sharpening steel or how to sharpen knives with a whetstone.

Do not sharpen serrated knives. The mechanism is completely different, and if we don’t know how to do it, we can end up damaging it hopelessly. When in doubt, you can contact a manufacturer and see if they have that service.

WOODEN AND BAMBOO UTENSILS

Spatulas, ladles, and other wooden utensils are very versatile and last a long time as long as we take good care of them. The first thing is not to use them to remove stuck food from pans and saucepans because we will erode the wood.

They can be easily washed with warm water and a dishwasher and we should dry them by hand so that they do not deform or crack and do not catch fungi or mold.

Maintenance is similar to wooden boards. Clean them with salt, with a dishwasher, rub with a soft cloth with sandpaper if there are deep mold stains, and leave them in the sun. Many of these kitchen utensils can be washed in the dishwasher, and that’s a good idea. It keeps them well sanitized.

To prevent them from splitting or breaking, occasional oiling does not hurt. So the wood retains its moisture and flexibility.

Author

  • Fashion, beauty, and home improvement are topics that Donna Parker has been passionate about for years. That is why during her Bachelor of Communications, she decided to specialize in digital marketing and product research. In her free time, she usually takes pictures and watches movies or series.