Did you know?

Did you know that you shouldn't use Pam or other non-stick cooking sprays on your non-stick cookware?  Many people don't. 

I had a brand new set of non-stick cookware and, wanting to cut back on calories, I was using Pam to spray my pan, instead of a little oil.  Well, what non-stick cooking spray does to your non-stick pans is not a pretty sight.  They become STICK pans.  The spray forms a sticky residue on your pans that you can't get off without scrubbing, vigorously, which, in turn, ruins your non-stick coating.  What a dilema.

Today, I was sent a great little cooking help and tip.  I hope you find it as great as I do.

Do you like Baker's Joy - that lovely spray that includes flour so your baked goods just drop out of your pans?  Well here's a homemade version you can make up yourself, keep in the refrigerator and guess what?  It won't harm your non-stick pans.

1/3 C. vegetable oil
1/3 C. flour
1/3 C. vegetable shortening (remember - Crisco)

Place the ingredients in a jar, with a screw on lid, and mix well with a fork.  The mixture will be a little lumpy.  You can spread this mixture in your non-stick cookware, casserole pans or use it for baking.  Spread it with a paper towel, your fingers or a pastry brush.

Keep it stored in the fridge and you'll have it available when ever you like.  This will make 1 C.

Isn't this great?  I plan on making some today and replenishing it when I run out.  Can you imagine how much money you'll save on non-stick cooking spray?

Since today seems to be tip day, here's a couple more:

     Did you know that you can shine copper with ketchup?  Spread it on your copper, let it sit and wash off.  The acid in the ketchup removes the tarnish.  Cool hugh?
    
     Never fill hot pots and pans with cold water to cool them off after cooking, the cold water hits your pans and causes the metal to warp.  This happens with cookie sheets as well.  Allow your pans to cool to room temperature before putting any water on them.
    
     Did you know that cookie sheets, cake pans, stoneware and castiron are all better after they're seasoned?  That means that you NEVER wash them with soap.  Your pans season by cooking/baking the fats from your foods into the pan itself.  As the fat cooks/bakes into the pans, they'll become more and more dark and become more non-stick.  When you scrub all those beautiful dark patches off your pans, you have to start all over in the "seasoning" process.  Have you ever scrubbed your cookie sheet so it looks brand new and the next batch of cookies stuck?  Well, you scrubbed off all the seasoning.  You don't want to put soap on your pans because it will stick to the fats in the pan and may effect the flavor of your foods.  Wash in hot water, but no soap.  If you're concerned about germs, just remember that whether you're cooking on the stove top or in the oven, your pans reach such a high temperature that no bacteria will survive.

     Use baking soda as a low abrasive cleanser.  If you have something that needs to be scrubbed off your countertops or cooktops and you're concerned about using Comet, use baking soda instead.  Sprinkle it in the area that needs cleaned and use a mildly damp cloth to scrub the area.  You don't want your cloth too wet, or you'll dilute the soda, if this happens, just add more.  It will scrub off gummy residu from your oil bottles and more.  It leaves your tops shiney and clean.  Baking soda is a must in any kitchen, not just for baking, but for cleaning and medicinal reasons.

Well, there you go for Wednesday.  I'm not sure what tomorrow will bring, but hopefully, it'll be interesting.