Triply stainless steel cookware is known for its durability, heat conductivity, and even heat distribution. It's a popular choice for both home cooks and professional chefs alike. However, even the best cookware can't perform its best if it's not used properly. Here are some common mistakes people make when using triply stainless steel cookware and how to avoid them.
Using high heat: One of the biggest mistakes people make when using triply stainless steel cookware is using high heat. While triply cookware is designed to handle high heat, using too much heat can cause your food to burn or stick to the pan. Instead, start with medium heat and adjust it as needed.
Not preheating the pan: Preheating your PAN is essential for even cooking and to prevent food from sticking. Allow your pan to preheat for a few minutes before adding any food.
Not using enough oil or butter: Triply stainless steel cookware is not non-stick, so it's important to use enough oil or butter to prevent food from sticking. However, be careful not to use too much oil as this can cause your food to become greasy.
Using metal utensils: Metal utensils can scratch the surface of triply stainless steel cookware. Use wooden, silicone, or nylon utensils instead.
Not cleaning the cookware properly: Tri ply stainless steel cookware can be prone to discoloration and staining. To prevent this, make sure to clean your cookware properly after each use.
Using harsh cleaning products: Avoid using harsh cleaning products or abrasive sponges that can scratch or damage your cookware. Instead, use a mild dish soap and a soft sponge to clean your cookware.
Storing your cookware improperly: Store your triply stainless steel cookware properly by stacking it with protective layers in between each piece to prevent scratches and damage.
By avoiding these common mistakes, you can ensure that your triply stainless steel cookware performs its best and lasts for years to come. Remember to always read and follow the manufacturer's instructions for the best results.
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