Proper Ways To Clean Your Kitchen Utensils

With how much time you spend preparing food in your kitchen while you learn to cook online, it’s understandable if some cleaning measures fall by the wayside from time to time. There is a chance, though, that you may not even know the proper methods of caring for even your most-used kitchen equipment. Here’s the lowdown on how to keep your kitchen up to health code standards without ruining your favorite utensils:

Stainless steel cookware: If you just used your favorite stainless steel frying pan to make dinner, chances are all it needs is a wash in warm, soapy water. If there is burnt food stuck to it, allow it to soak in hot water, with a little bit of ammonia cleaner to loosen the stubborn food before you scrub it. Be sure to wash it right away, and don’t leave your pan sitting out all night with food stuck to it because the longer it sits on there, the tougher it’ll be to get off.

Cutting boards: Plastic cutting boards don’t allow bacteria to get into the fibers as much as a wooden one does. But wooden cutting boards are easier on your knives. Regardless of which type of cutting board you use, be sure to sanitize it with hot water and detergent before you use it on another item. Once your cutting board gets deep, hard-to-clean grooves from chopping on it, replace it.

Wood or bamboo spoons: Wash wooden utensils quickly in warm, soapy water and wipe them dry. Don’t leave them to soak in your sink, because this can open the grains of the wood and damage the structure. According to Vegetarian Times, you should treat your wood utensils and cutting boards periodically with coconut oil to keep them in pristine condition.

Steel knives: Hand wash your knives even if their packaging says that they are dishwasher safe. This prevents them from knocking up against other utensils and dulling the blades. Use warm water and wipe them dry before returning to the knife block.

Cast iron pans: A quick wash in warm water should be enough to clean a seasoned cast-iron pan. With all of the work you went through to season the pan, you don’t want to use soap on it. If there is food residue left on it, sprinkle the pan with some course salt and scrub it with a sponge. Make sure your pan is completely dry before you put it away to prevent rusting.

Keep the kitchen clean:
Your utensils will only be as clean as the kitchen they’re stored in. Here are some rules of thumb to keep your kitchen as clean as possible:

  • Change your dish cloths, sponges and scrub brushes regularly. Disinfect them either in the microwave or with bleach every day.
  • Disinfect mops and buckets every time you use them.
  • Wipe down counters and tables with disinfectant before you prepare or serve food on them.
  • Wash your hands after touching raw meat before you touch anything else in the kitchen.
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