I used to think that I should just buy cheap kitchen supplies (like nonstick pots and pans) because they would be ruined within the year and I would need to buy new ones anyways. I didn’t realize that if I had just changed a few bad habits, my pans would stay nicer, and knives would keep their ultra sharp edge. With the tips below, you can prolong the life of your most used kitchen tools… whether they were bought top of the line, or are well loved and second hand.
Pots & Pans
WASHING: Always allow your pans to cool to room temperature before dousing them in water. The quick temperature change (even with hot water) can cause your pans to warp and potentially crack its protective coating. This leaves your pan unable to evenly cook, and can ruin its ability to keep things from sticking. Additionally, I advise to hand wash pots and pans as much as possible even if they’re dishwasher safe. It’s generally gentler, and sometimes more effective to get off the tough grime. That being said, I definitely throw my pots and pans through the cycle, too!
NONSTICK: Nonstick surfaces are especially delicate, and there are multiple ways they can be harmed. The largest culprits are metal utensils, and cooking spray. Metal utensils will scratch the surface, opt for plastic or silicone. Cooking spray burns at a lower temperature, and can create a film over the nonstick, rendering it useless. Try traditional oils (olive, avocado, vegetable) or butter.
Knives
WASHING: I generally don’t buy a kitchen tool if it’s not dishwasher safe. Handwashing just takes up more time than I care for. Knives, though, are the only exception to the rule. Knives should NEVER, EVER be washed in a dishwasher. Not only does it increase the chances that your blade will go dull (from clanging around with other utensils), but it can cause rust, even with stainless steel blades. Hand wash with warm water, rinse, and dry immediately with a cloth. Make sure your knives are totally dry before putting them away. Wet knives can promote rust and mildew buildup in storage.
SHARPENING/HONING: A dull knife is a dangerous knife. The best thing you can do, if your set doesn’t already come with it, is buy a honing rod and a knife sharpener. You can find the ones I use on my shop page, here. The difference between the two is this:
Sharpeners shave down your blade to restore it to a thin, sharp knife. This should only be done a few times a year, depending on how much you use your knives. I sharpen mine every 4-6 months, and recommend professional sharpening every 1-2 years (there’s a local guy in Austin that charges $1/inch. So it’s very affordable!). On the other hand, honing steel helps to realign the blade– with use, the ultrathin blade will have microscopic curls and bends. Honing regularly keep your blades in better condition longer. I recommend honing your knives every 2-4 uses.
It’s so important to consider the little things you do that could prolong the life of your kitchen tools. Paying attention to wash instructions, and the amount of heat a product can hold can do you well. Not only will you not need to replace them, you’ll have guests wondering how you are always keeping your top kitchen tools so nice.
Questions?
Have any questions on how to increase the life of a tool not mentioned above? Comment below or message me on Instagram. If you want to find more of my favorite kitchen gadgets check out my Kitchen Must Haves!
