The kitchen is a place where we can find a large amount of humidity in the environment, due to a component that we use in countless recipes such as water. This humidity can cause oxidation to form in kitchen instruments, and those that are not made of metal begin to show signs of corrosion.
For this, we must take into account that the washing and drying of greenlife cookware are not enough to avoid the formation of rust and corrosion on the cookware, so we must perform an additional task to protect them, so that has an acceptable shelf life.
How to clean greenlife cookware?
The first step in preventing cookware from rusting is to clean them properly. A degreasing soap is a handy tool to start this process.
Clean your cookware with soap and water
Dissolve a little liquid soap in water, shake until you have a generous amount of lather, put a little soap on a kitchen sponge, wash and rinse each fret, and remove all the remaining soap with enough water.
Once you have finished this process, it is recommended that you dry the cookware with a clean towel, without draining them in the sink, since this could generate settlements of water that could end up becoming oxidation.
Protect greenlife cookware
If you need to protect better all areas of cookware that do not come in contact with food, such as the outside of pots and pans, or the handles of shovels and spoons, we recommend using liquid wax.
In this case, take a clean towel, put a little liquid wax, then rub the towel against the surface you want to wax and finally, remove the excess with another towel.
The wax will take care of repelling the water and humidity found in the kitchen, thus preventing these particles from sticking to the surfaces of your cookware and starting to generate rust.
Take care of your greenlife cookware
Make the cleaning of your cookware routinely so that you can lengthen the life of your dishes and your kitchen will always look clean.
All implements around the home need a little care, a little care, and a little maintenance so that we can rest easy and not spend more money replacing items that are damaged due to rust formations and deterioration caused by corrosion.
Establish a washing process
You need to allocate two piles of water for washing dishes and other greenlife cookware. The first one must contain hot water (45º C – 50º C) with soap for cleaning, while the second one must have very hot water (77º C- 82º C) to favor the sterilization of the cookware Use the first battery to clean everything with a brush and soap, while the other will be used to soak the dishes and sterilize them.
It is important to note that the water in both cells must be changed constantly since warm water encourages bacteria growth.
Consider that using towels to dry dishes can backfire because they store dust and bacteria. Leave the cookware to dry on their own, or if you need to use them, dry them with a disposable paper towel. If rags are used, they should be disinfected and boiled in water mixed with bactericide.
Dishwashers are a great ally for cleaning since only greenlife cookware and dishes should be inserted (once all the food remains have been removed from them) and then allowed to dry.
Beware of cookware that are difficult to clean
Sometimes greenlife cookware has shapes or characteristics that make cleaning difficult, increasing the risk of the proliferation of germs and bacteria. Check the nooks and crannies you have to avoid the accumulation of products. This includes surfaces with fissures or cracks, so you should discard cookware or containers in poor condition.
If you have large food containers, their washing process should be the same as the others. If you don’t have batteries large enough to rinse with hot water, you can mix chlorine water to perform this process and dry with disposable paper towels.
Also, you must be especially careful with the cookware to cut and grind the meat. They should be well scratched, rubbed with salt and scrubbed with detergent and bactericide.
Keep work areas clean and use them correctly
It is important to keep greenlife cookware clean and in good repair and work and storage areas.
Cleaning the room should be done daily and thoroughly: the floors should be cleaned with hot water, detergent and chlorine.
Humidity, temperature and time are ideal elements for the formation of bacteria, so you should avoid their presence at all costs and clean all cookware, even if they have not been used.
Do not forget
- Use cookware only for its specific purpose, not for other activities.
- Also, don’t combine its uses (use the meat knife to cut fish, for example).
- If something falls on the floor, however clean it is, it should be washed again.
- The materials used in the washing must be kept clean and dry.
- Avoid cookware made of corrosive or toxic materials.
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