| Stainless steel is made from iron and
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| | light scouring with a plastic or stainless
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| other metals, which is strong and resists
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| | steel
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| against wear and tear. It is inexpensive,
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| | scouring pad to remove most stains; don't
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| long lasting and is most popular in North
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| | use steel wool, chlorine bleach or
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| America. The metals used in stainless
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| | alcoholCast iron cookware is usually
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| steel or iron, may produce health effects
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| | pre-seasoned coated with unsalted fat and
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| such
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| | heated to
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| as iron, nickel and chromium.Ceramic
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| | prevent rusting, unless porcelain coated.
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| pottery, enamel or glass cookware is
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| | It should be washed in warm, sudsy water
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| easily cleaned and can be heated to
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| | and frequently treated by coating the
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| fairly high temperatures. Ceramic is
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| | cast iron interior surface with unsalted
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| glazed; similar glazes are applied to
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| | shortening, left until its next use, and
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| metals to
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| | then wiped out. To re-season, scour the
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| make enamelware. These glazes, a form of
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| | pan
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| glass, resist wear and corrosion.For
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| | completely, rinse and dry; then coat the
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| cooking and storing food, plastic is
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| | inside with unsalted fat and leave in
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| lightweight and nearly unbreakable. Many
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| | moderate oven for two hours. Remove and
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| containers have been made for use in
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| | wipe off excess greaseTo remove copper
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| microwave ovens, where metal cookware is
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| | cookware discoloration, use commercial
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| not suitable.Stainless steel cookware
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| | cleaner or a mixture of
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| should be washed in hot, soapy water or a
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| | flour, salt, lemon juice and ammonia
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| warm ammonia
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| | applied before regular washing. Wash
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| and water solution, thoroughly rinsed and
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| | chrome
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| immediately dried to avoid water spots.
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| | cookware with warm water and soap or
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| Use mild, stainless steel cleaners or
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| | detergent. Do not use abrasive cleaners.
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