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Heat and salt are enemies of cookware. Do not use excessive heat. It will cause rainbows on metal cookware and discoloration on enameled cast iron like Le Creuset.
If you want to salt the water, wait until it boils. Failure to do this will cause pitting on metal cookware.
This pot is over 30 years old.
Source: Williams Sonoma cooking class.
Aluminum ccookie sheets and other types of bakeware can be frustrating to clean, especially the baked on grease and cooking sprays. This is guide about cleaning cookie sheets and bakeware.
Daily use can leave your shiny stainless steel cookware discolored or burnt. This is a guide about cleaning stainless steel cookware.
This is a guide about cooking with cast iron pans. Cast iron pans are a safer alternative to non-stick pans. For the best results, it is important to know how to season and clean them.
Following is a review of materials in popular use in cookware today. This review may serve as a guide to safe cooking.
As FDA and researchers point out, aluminum is ubiquitous. It is the third most abundant element in the earth's crust (after oxygen and silicon). It is in air, water and soil, and ultimately in the plants and animals we eat.
Many over-the-counter medicines also contain aluminum. According to the Aluminum Association, one antacid tablet can contain 50 milligrams of aluminum or more, and it is not unusual for a person with an upset stomach to consume more than 1,000 milligrams, or 1 gram, of aluminum per day. A buffered aspirin tablet may contain about 10 to 20 milligrams of aluminum. Not all antacid and buffered aspirin contain aluminum. Read the product labels to determine if aluminum is contained in your medication.
Aluminum cookware manufacturers warn that storing highly acidic or salty foods---such as tomato sauce, all fruit products, rhubarb, or sauerkraut---in aluminum pots may cause aluminum than usual to enter the food. (Also, undissolved salt and acidic foods allowed to remain in an aluminum pot will cause pitting on the pot's surface.) However, 50 mg aluminum intake is virtually impossible to avoid, and when precaution taken the amount leached in food from aluminum cookware is relatively minimal. Aluminum can also leach from aluminum foil, do not store acidic or salty food in aluminum foil.
FDA reviewed existing data because of consumer concern and formally announced in May 1986 that the agency "has no information at this time that the normal dietary intake of aluminum, whether from naturally occurring levels in food, the use of aluminum cookware, or from aluminum food additives or drugs, is harmful."
Cooking enthusiasts now are hailing Silverstone and Excalibur nonstick coatings, which are made of three layers of the same plastic used on Teflon and other perflourocarbon resin-coated pans. This material is extremely durable, inert and it will not migrate.
Cast-iron utensils should be handled differently from other utensils. To prevent rust damage, the inside of cast iron cookware should be coated frequently with unsalted cooking oil. It should not be washed with strong detergents or scoured and should be wiped dry immediately after rinsing.
Lead, however, is used in some glazes for slow-cooking pots (crock-pots). But, in tests done in 1987, FDA found that the amount of lead that leached into food from these pots did not exceed FDA standards.
This information written by Anne Field, Extension Specialist, Emeritus, with references from the FDA Consumer newsletter.
Source: MSU Extension
This is a guide about caring for cast iron cookware. Many cooks love their cast iron cookware. Don't be put off by concerns for its upkeep. It is actually quite easy.