Usage tips
The tips collected on this page are the result of recommendations from the manufacturers themselves, cooks, customer comments and my own experience. If you reproduce this text in whole or in part, indicate that it comes from Claudia&Julia with a link.
These tips do not replace the instructions provided by each manufacturer for their utensils. Please read your utensil's user instructions carefully and remember that we are happy to help if you have any questions.
SEASONING AND CARE OF BUYER MINERAL B IRON FRYING PANS
CLEANING AND MAINTAINING AN IRON PAELLA PAN
PRESERVING THE INTERIOR ENAMEL OF AN IRON COCOTTE
KEEPING A NON-STICK PAN LIKE NEW
AVOID STAINS ON A STAINLESS STEEL UTENSIL
Heat iron utensils gently
Iron cookware doesn’t need high heat if preheated properly, as iron retains heat exceptionally well. If we heat the cookware gently, allowing the heat to distribute well, and cook over medium heat, recipes will turn out better and food will stick less. In addition, excessive heat can damage the enamel of a casserole or even warp a frying pan. If we use induction it’s especially important to keep this tip in mind, since induction tends to overheat iron cookware. On induction or glass-ceramic cooktops we should not drag iron cookware so as not to damage the cooktop surface.
Seasoning and care for De Buyer Mineral B iron pans
Before you start using it, it is necessary to perform the seasoning. In the case of a De Buyer iron frying pan, since it comes with a beeswax coating, we only need to clean it well with water and soap, rinse it, dry it and heat about a finger-width of oil in it for 5 minutes. We discard the oil, wipe it with kitchen paper and it is ready for its first use. If done correctly, the pan will acquire a toasted color that will darken with use.
When cooking with it we should heat a little oil or butter gently over low heat. In general, all iron kitchen utensils should be heated gently so that the heat is distributed evenly. This is even more important for iron frying pans, as excessive heat will cause food to stick and could even deform an iron pan if left on high heat.
We will wash the pan with hot water and a little soap (optional) and dry it immediately with a cloth or paper towel. It is very important never to leave it soaking or put it in the dishwasher (it could rust). If food has stuck, we will remove it by scrubbing with the scouring sponge and soap. It is important to remove all food residues but it is advisable not to scrub the pan more than necessary. With use it becomes black, acquiring a patina that makes it easier to cook with every day.
It is not necessary to coat the pan with oil after use if we plan to use it often. In any case it is not harmful to the pan and it is advisable to do so if we are going to store it for a few weeks to prevent rust. If we do not use the pan for weeks or months, it is very important to wash it before using it again, since after that time the oil we applied to protect it can go rancid and it also absorbs dust and particles in the kitchen.
Use and care of an iron paella pan
If there are food residues stuck to an iron paella pan we can fill the pan with hot water and soap and let the residues soften for a few minutes. The food residues will come off easily with the green side of the sponge. Once rinsed, it is advisable to dry it quickly with a kitchen cloth and spread oil over its surface using kitchen paper. If we store the paella pan for weeks or months, it is very important to wash it before using it again since after that time the oil can go rancid and it also absorbs dust and particles in the kitchen.
Preserving the interior enamel of an iron casserole
The Le Creuset iron cocottes feature an interior enamel similar to porcelain which, together with the properties of iron, allows us to cook a multitude of recipes with the best cooking results. To keep this enamel like new, it is very important to heat the casserole gradually over medium heat. If we use the casserole over high heat, we won’t be heating it evenly, food will stick easily, and we can damage this enamel.
In any case, casseroles are utensils designed for slow cooking, since they retain heat very well; this way food won’t stick and we’ll achieve tender, flavorful results. It’s also very important not to use metal utensils in our casseroles and to always wash them by hand with the soft side of the sponge. If bits of food remain stuck, we can soften them by leaving the casserole with hot water and soap while we tidy the kitchen, and then scrub the residue with the green side of the sponge. On glass-ceramic or induction cooktops it’s very important not to drag the casserole so as not to damage the cooktop surface.
Cook on the griddle on an iron grill
The Le Creuset iron griddles do not have any non-stick coating, so food can stick during cooking. Even so, we can reduce the chances of food sticking with some very simple guidelines, and they are also very easy to clean. It is very important to heat the griddle gently so that it heats up well and evenly. We should also spread the oil well; it's even better if we put oil on the food with the help of a kitchen brush (especially on ridged griddles). We should not flip foods until they are well cooked because once they are browned they release much more easily.
If any food residue remains stuck, it is highly recommended to cover the surface with a little hot water and a little detergent while we tidy the kitchen, and then clean it with the green side of the sponge if there is stuck-on food. If there's only grease, the soft side of the sponge will be enough. With use, the grill will stick less and less and will give us exceptional cooking results. Unlike a nonstick grill, where food simply cooks, on an iron grill we can sear meat and fish, even achieving caramelization.
Keeping a non-stick pan like new
We should treat a non-stick pan with care so that it lasts like new or at least to extend its useful life in the best conditions. A damaged non-stick coating not only stops being effective but can be harmful to our family's health. To preserve the non-stick surface we must avoid using metal spatulas, wash the pan by hand rubbing with the soft side of the sponge and always use low or medium heat. If we use pans on high heat we will burn the non-stick coating and can even deform the body if it is not a quality pan. For high-heat cooking we always recommend iron pans.
Avoid stains on a stainless steel utensil
When cooking with a pot or stainless steel saucepan it is advisable to use medium heat to prevent food from sticking to the bottom.
It is very important to wait for the water to boil before adding salt or, even better: add the salt with the rest of the food or ingredients. If we add it to cold water or without other foods, the salt can accumulate on the bottom and produce stains on our utensil. These stains are only aesthetic, they do not affect the utensil's performance, but they are almost impossible to remove. We should also avoid leaving cooked food in the container for a long time since the salt can also cause stains. A home remedy if we already have stains is to boil a little wine vinegar in the container.
