In induction cooking, you need to have the right induction cookware to work on the induction cooktop. These cooktops are one of many examples of electromagnetism; it consists of a plate made from ceramic with an electromagnetic coil placed underneath it. To produce heat, the cookware must also contain a magnetic element, so that the generated electricity will directly pass through the iron and let the electric energy be converted to heat.
Strictly speaking, the cooktop does not produce heat, but the cookware itself. However, to ensure that the process of induction cooking works, your cookware must be any of the following:
• Stainless steel
• Carbon steel
• Cast iron
• Enamel cast iron
While the induction cookware is versatile and can also be used in electric or gas stove, which can be understood in this explanation, the cookware is not the friendliest type of cookware in terms of cleaning, especially the stainless steel and cast iron induction cookware. Thus, if you are not keen enough to clean your induction-ready cookware, chances are, your cookware and pots won’t live long. So, to keep you from replacing your cookware, every now and then, here are some effective tips on how to keep your cookware in good shape:
1. Regular cleaning
• Do not use an abrasive sponge or steel wool to wash the inside of your induction pans and pots; it’ll rub off the coating, which will turn out unusable.
• Never place the cookware inside the dishwasher; instead, do manual washing by using hot and soapy water, and rub it with a soft sponge.
• If the pan or pot is too greasy, and that it needs heavy cleaning, you still need to use a soft sponge.
2. Specific cleaning
- For stainless steel –These are pretty sturdy, where it can withstand vigorous scrubbing.
o To remove tough stains or grease, clean the cookware using the rough part of the sponge.
o Let the cookware cool down first before cleaning it; any types of cookware are prone to temperature shocks, causing serious damage.
o Use warm and soapy water when washing the cookware.
o Do not leave any remaining food particles to dry, or it will cause discoloration.
- For cast iron steel –This type of cookware can also endure all cooking processes and vigorous scrubbing:
o Do not wash the cookware right after cooking.
o Never use dishwashing agents that can cause serious cookware problems.
o For efficient cleaning on tough grease and stains, soak your cookware with warm water and baking soda to ensure that all residues are removed.
o Make sure to completely dry the cookware before storing.
Iron-based or stainless steel induction cookwares are powerful enough to be used in all forms of cooking, even with flames. However, these cookwares are also prone to damage, if not well-taken care of. So, always make sure that your induction cooking pots and pans are well-cleaned. Also, do not forget to keep it dry to a cool and dry place to keep the coating intact.