Belgique Stainless Steel Copper Bottom 18-10 Cookware

I Love these pots! They are worth the investment. They were bought on a strict budget and I do not regret the investment.

Belgique cookware is very beautiful to look at, but keeping it that way takes a little TLC. Excellent for use on a gas stove. Be extra careful when using electric stove though. Typically, electric burners are much hotter than cooking on a gas top. This cookware is designed to cook at lower heat. If your burner gets too hot, it will discolor the pan and possibly scar the copper bottom. Also, keep in mind that discoloration stains do not effect performance. There should be a care card that comes with each set that mentions these possibilities if cooking with electric heat. It also recommends for best results to season interiors by wiping with a little cooking oil. Seasoning is recommended 3 to 4 times a year. Belgique ‘s copper bottom has a protective layer to keep it from tarnishing in its packaging. This covering must be removed before using, otherwise the protective layer will burn to the copper base and leave black marks. To remove the protective layer dissolve 3 tablespoons of baking soda in 3 quarts of hot water and let the pan soak for 20 minutes. Rinse with cold water. After the removal of the protective layer, use a copper polish to retain the copper’s luster.

Here is a few more tips that may help keep your Belgique looking as great as when you first got them.

1. They may look hard and smooth, but all pans and cookware are porous. Seasoning prevents a porous cooking surface from becoming carbonized within the ridges of its rough surface. By filling in these ridges, a barrier is created that prevents food from sticking to the surface.

2. Season metal cookware immediately after bringing it home from the store. Wash the item(s) in soapy water to remove any protective coating, then rinse and then dry with a towel.

3. Place the pan on a burner set on medium-low or in a 300-degree oven for about five minutes to thoroughly dry. Remove the pan from the oven with an oven mitt.

4. Place a few teaspoons of either peanut oil or lard on the pan and wipe it down with a paper or cloth towel. Now place the pan on the stovetop and remove once it begins to smoke. Another option is to put it back in the oven for 20 minutes. Let the pan cool, then wipe off any excess oil.

Belgique Cookware Copper



Source by Charlie Levy

Belgique Stainless Steel Copper Bottom 18-10 Cookware

I Love these pots! They are worth the investment. They were bought on a strict budget and I do not regret the investment.

Belgique cookware is very beautiful to look at, but keeping it that way takes a little TLC. Excellent for use on a gas stove. Be extra careful when using electric stove though. Typically, electric burners are much hotter than cooking on a gas top. This cookware is designed to cook at lower heat. If your burner gets too hot, it will discolor the pan and possibly scar the copper bottom. Also, keep in mind that discoloration stains do not effect performance. There should be a care card that comes with each set that mentions these possibilities if cooking with electric heat. It also recommends for best results to season interiors by wiping with a little cooking oil. Seasoning is recommended 3 to 4 times a year. Belgique ‘s copper bottom has a protective layer to keep it from tarnishing in its packaging. This covering must be removed before using, otherwise the protective layer will burn to the copper base and leave black marks. To remove the protective layer dissolve 3 tablespoons of baking soda in 3 quarts of hot water and let the pan soak for 20 minutes. Rinse with cold water. After the removal of the protective layer, use a copper polish to retain the copper’s luster.

Here is a few more tips that may help keep your Belgique looking as great as when you first got them.

1. They may look hard and smooth, but all pans and cookware are porous. Seasoning prevents a porous cooking surface from becoming carbonized within the ridges of its rough surface. By filling in these ridges, a barrier is created that prevents food from sticking to the surface.

2. Season metal cookware immediately after bringing it home from the store. Wash the item(s) in soapy water to remove any protective coating, then rinse and then dry with a towel.

3. Place the pan on a burner set on medium-low or in a 300-degree oven for about five minutes to thoroughly dry. Remove the pan from the oven with an oven mitt.

4. Place a few teaspoons of either peanut oil or lard on the pan and wipe it down with a paper or cloth towel. Now place the pan on the stovetop and remove once it begins to smoke. Another option is to put it back in the oven for 20 minutes. Let the pan cool, then wipe off any excess oil.

Belgique Cookware Copper



Source by Charlie Levy