When to Use Cast Iron

Cast Iron is lauded for its ability to get piping hot, and to hold that heat evenly across the surface. This makes it ideal for getting a deep, quick sear on something like a steak or tough fish filet. Despite its reputation for high heat, it is also good for low and slow cooking, like for braised meats in the oven (after searing).

When to Use Stainless Steel

Stainless steel is light and easy to clean but doesn’t hold up to heat as well as cast iron. This means it is best suited for making things like sauces, vegetables—or for cooking delicate meats and fish dishes. Stainless steel skillets are also good for stir fry dishes, because you can use quite a bit of oil before smoke fills your kitchen.

The post Stainless Steel vs. Cast Iron: When to Use Which? appeared first on thedancingcucumber.com.

When you’re using a stainless steel pan on a regular basis, you don’t want to spend all your time after you’ve cooked cleaning it. To make it easier for yourself, fill the pot or pan with water, squeeze in some dish soap, and let it come to a boil, bring it down to a simmer for 15-20 minutes, and then when you wash it, you should easily get off all the stuck-on bits.

For those meals that really have done a number to your pans, or for when you’ve decided you really need to give those pots a deep clean, baking soda is the answer to your prayers. All you have to do is mix however much you’ll be needing with some gentle dish soap to form a paste.

Spread the paste all over the affected areas of your pots and pans and leave it on for at least a few hours to soak it. Then, scrub it off, clean it like usual, and you should see a nearly brand-new pot or pan in front of you!

The post Stuck-On Bits on Your Stainless Steel Cookware Don’t Stand a Chance Against These Powerful Hacks appeared first on thedancingcucumber.com.

When to Use Cast Iron

Cast Iron is lauded for its ability to get piping hot, and to hold that heat evenly across the surface. This makes it ideal for getting a deep, quick sear on something like a steak or tough fish filet. Despite its reputation for high heat, it is also good for low and slow cooking, like for braised meats in the oven (after searing).

When to Use Stainless Steel

Stainless steel is light and easy to clean but doesn’t hold up to heat as well as cast iron. This means it is best suited for making things like sauces, vegetables—or for cooking delicate meats and fish dishes. Stainless steel skillets are also good for stir fry dishes, because you can use quite a bit of oil before smoke fills your kitchen.

The post Stainless Steel vs. Cast Iron: When to Use Which? appeared first on thedancingcucumber.com.

When you’re using a stainless steel pan on a regular basis, you don’t want to spend all your time after you’ve cooked cleaning it. To make it easier for yourself, fill the pot or pan with water, squeeze in some dish soap, and let it come to a boil, bring it down to a simmer for 15-20 minutes, and then when you wash it, you should easily get off all the stuck-on bits.

For those meals that really have done a number to your pans, or for when you’ve decided you really need to give those pots a deep clean, baking soda is the answer to your prayers. All you have to do is mix however much you’ll be needing with some gentle dish soap to form a paste.

Spread the paste all over the affected areas of your pots and pans and leave it on for at least a few hours to soak it. Then, scrub it off, clean it like usual, and you should see a nearly brand-new pot or pan in front of you!

The post Stuck-On Bits on Your Stainless Steel Cookware Don’t Stand a Chance Against These Powerful Hacks appeared first on thedancingcucumber.com.