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How to Properly Clean and Care For Your Steel Pans Like a Pro



When you are dedicated to the kitchen, you will likely be using a lot of kitchenware, including your premium steel pans.

 Regardless of how seasoned of a chef you are, chances are that you may end up scorching a pan and staining it. Having pans that are damaged or discolored are such a bummer. Especially when your stainless steel pans are so beautiful, to begin with.

If this happens, not to fear. There are plenty of ways that you can clean and care for your steel pans so they continue to look professional-worthy and also stay protected regardless of what you’re cooking in the kitchen.

Top Tips to Take Care of Your Pans

There are many different tips and tricks to follow when it comes to making sure your pans are sparkling and look as new as the day you first got them. Here are what the pros recommend you do in the kitchen to keep them looking in tip-top shape.

1. Dry ASAP!

When you are hand washing your steel pans, you will want to dry them as soon as possible. This is because if you let the pans dry on their own, the water can actually cause water stains on the pans. No one wants grimy spots on their pots and pans, so it pays to both wash and dry your kitchenware as soon as possible.

But if you do get water spots on the pans, do not worry. This is easily washed away by simply adding a bit of baking soda to the sponge.

2. Heat Pan Before Oil

If you are wanting to heat your pan with oil, wait until the pan heats up first. This is because when you wait to add oil to your pan, it can make your pan be static and act as a nonstick surface. So it really should be a process. First, heat the pan. Then, add the oil. Once the oil is hot, you can add the ingredients and let it simmer. 

This simple three-step process will help prevent food from sticking to the pan and causing stains.

3. Let Your Pan Cool After Cooking

Another common mistake that people make in the kitchen is not letting their pan cool first before watching it. When you dunk a pan in water after it is really hot, it can actually damage the structure of the pan. So let it cool first before you actually wash it.

4. Clean Frequently

While cleaning can often feel like a drag, being consistent with the cleaning routing of your steel pans will really help prevent any buildup from occurring. So stay disciplined when it comes to cleaning your pan every single time.

 5. Let Your Pan Soak

If you do end up getting food built up and sticking to the pan, you should first let it soak in soapy water for a few hours. This will help break up the buildup and make it easy to scrup away with a sponge. Just make sure that the sponge you are using is a non-abrasive one.

If food is really stuck to the pan, you can actually fill it with water and let it boil a bit. The heat will help release the build-up and make it easy to scrape off with a wooden spoon. Just make sure you give the pan enough time to cool afterward, as we mentioned above.

6. Restore Color with Vinegar

If you notice that your pans are starting to become discolored, vinegar is here to save the day. Pans change color and can often get a rainbow appearance when there is too much overheating. One of the easiest hacks to follow is simply dashing a little bit of vinegar and water onto the pan and then washing away the stains.

Vinegar works so well because of the acidic properties it contains. So you would wash the pan the same way, just simply adding vinegar into the mix. Make sure after the rinse you give it a really good dry too.

 7. Take Preventative Action

One of the best ways to prevent stains from occurring on your pan is to also buy a pan collection that is designed with quality material. The better quality your pans, the more durable they are going to be in the kitchen. You will also want to be mindful when cooking and take your time. Often the biggest mistakes in the kitchen happen when you are trying to rush things.

Every kitchen deserves a premium set of steel pans. Once you find the best set for you, follow these seven tips and tricks to care for them like an absolute pro. Not only will you make them last longer, but they will look brand new for years to come.



Did you Know Andrea Bocelli and Hauser Performed Live In Times Square?



Celebrating the release The Journey: A Music Special from Andrea Bocelli, Andrea Bocelli and Hauser performed Melodramma Live in Times Square.

Combining world-class musical performances with intimate conversations across the awe-inspiring Italian countryside, The Journey: A Music Special from Andrea Bocelli is an exploration of the moments that define us, the songs that inspire us, and the relationships that connect us to what matters most. You can see this film produced by Fantom events April 2 – 9. You can get tickets here.

Watch Bocelli and his wife Veronica travel on horseback along Italy’s Via Francigena, an ancient road traveled by pilgrims for centuries in the footsteps of the apostles and saints. Along the way, they are joined by friends Michael W. Smith, Tori Kelly, Tauren Wells, and TAYA for world-class musical performances in some of Italy’s most magnificent venues and majestic locations.

Following a blessing from the Pope, Bocelli’s children Matteo and Virginia make appearances in this amazing adventure, as well as musicians and singers Katherine Jenkins, Clara Barbier Serrano, 2Cellos, 40 Fingers, and many others.



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T2C Talks With Rajesh Bose on Life Of Pi’s Opening Night and More



Lolita Chakrabarti’s Life Of Pi, the new drama is adapted from the novel by Yann Martel makes its Broadway debut  tonight at the Gerald Schoenfeld theatre. T2C talked with Rajesh Bose who plays Pi’s father.

Rajesh is an actor who has worked regional and Off-Broadway. He performed with The Bedlam Theatre Company in The Crucible and Pygmalion, Henry VI forNAATCO),  Against The Hillside for the Ensemble Studio Theatre, Indian Ink at the Roundabout, Oslo at St. Louis Rep, Mary Stuart at the Folger Theatre, Guards at the Taj for Capital Stage, Disgraced at Playmakers Rep, Huntington Theatre, Long Wharf Theatre winning the  Connecticut Critics Circle Award and an IRNE Nomination. The Who & The What at Gulfshore Playhouse and The Invisible Hand at the Westport Country Playhouse and Hartford TheaterWorks.

Rajesh’s film and television roles include “Quantico”, “Blue Bloods”, “Elementary”, “Blacklist”, “Damages”, “Nurse Jackie”, “Madame Secretary”, “The Good Wife”, “Law & Order: SVU”, “Criminal Minds”, the series finale of “The Sopranos”, and the Academy Award nominated film Frozen River. 

T2C wish the Life of Pi and very happy opening.

Video by Magda Katz

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Food and Drink

Restaurant Scene Glory in New York City



Are you hungry? Then New York City is the place to be this season.

Found at the glorious Henn na Hotel New York is the fantastic GOSUKE. Breakfast, lunch and dinner are served here at the place where the hip and happy come to stay for a perfect staycation or vacation getaway. The authentic Japanese restaurant located inside the lobby serves up a superb dishes that will bring bliss to your life.

Chefs highlight over 50 years of experience handling Japanese cuisine in Japan and New York City. This wonderful restaurant highlights a menu of fresh sushi and sashimi meals. You are greeted by staff who passionately cares about your dinning experience. They want you to feel the same love they have for food with each delicate curated plate.

Il Tinello East never goes out of style. In a City with thousands of restaurants, this sparkling gem of a business outshines many. The treasures found at Il Tinello East blend years of tradition with innovative Italian cooking and provide a rich experience through presentation that is purely matched by a delicious menu.

The menu boasts a lunch and dinner service that is notably divine in presentation and taste factors that all together create a magical experience. The fresh homemade pastas, regional ingredients and diverse wine list are all desirable. Portions are as large as skyscrapers and tastes are as rich as the Wall Street stock markets.

Such highlights at this quintessential restaurant include antipastos of Grilled Portobello with mixed green salad, goat cheese, balsamic dressing; Capesante with pan-seared jumbo sea scallops, brandy, saffron, herb sauce; and Crispy Calamari with tomato sauce. Enjoy the house favorite Caesar Salad for two prepared table side and served classic style: or the Siciliana with mesclun, tomatoes, onions, feta cheese, and cucumbers.

pastaRAMEN is another fantastic option for the hungry New Yorker. It is coming to SoHo this April for a month-long dinner party powered by HexClad, the fastest-growing cookware brand in America.

The secret, speakeasy-style experience from Montclair Hospitality Group will head to NYC following sold out dinners in Seattle, Jersey City, Miami and Los Angeles.  Those pop-up dinners were so successful that pastaRAMEN opened its first permanent restaurant location earlier this year in Montclair. pastaRAMEN’s SoHo omakase pop-up will feature a one-of-a-kind Wafu (Japanese inspired) Italian omakase dinner from James Beard Nominated Chef Robbie Felice complete with truffles, caviar, uni, mouth-watering Ramen and more.  This 10-course meal will expertly fuse Italian and Japanese cuisines into one-of-kind dishes such as Cacio e Pepe Fritti, Truffle Porcini Ramen and Dry Aged Japanese A5 Wagyu.  Reservations open on March 31.

And, we hear that Sweetbriar held a fantastic Bourbon Masterclass this month with Beverage Director Ivan Papic, in partnership with Heaven Hill Distillery. The night was dedicated to expanding one’s bourbon whiskey knowledge with an  exclusive cocktail class and tasting that guided guests on select cocktail creations paired with small bites from Executive Chef Bryce Shuman.

The chef is famed for “Food & Wine Magazine’s” “Best New Chef” of 2015, was previously in the kitchen at three-Michelin-starred Eleven Madison Park where he worked under Chef Daniel Humm for six years and rose to Executive Sous Chef before opening Michelin-starred Betony, where he received a three-star review from The New York Times.

For Sweetbriar, he has created a chef-driven dining experience that shares a spirit with his Ribs n Riesling pop-up. It combines his personal history of growing up in Chapel Hill, North Carolina cooking and eating barbecue, and his professional background in fine dining. The experience is centered around live fire cooking and the bounty of New York State’s seasonal produce.


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