Portable Induction Cooktop Care and Repair tips

Portable induction cooktop is fragile materials mainly consisting of parts made from delicate ceramic materials that need proper handling. Regular cleaning alone is not enough to guarantee good maintenance for these cooktops. To this end, users should strive to learn practices that may prevent or at least mitigate effects of dirt agents such as grease, molten foils and dust particles. No one wants to see ugly scratch marks or stubborn stains on their newly bought cooker.

I did extensive research and compiled a number of tips to reduce damage to portable induction cookers during use. Some of these tips require to be done every day but result in better, longer lasting cooktops.

To avoid black marks as a result of pans rubbing off the glass ceramic, try as much as possible to use copper bottom cookware as these rub off the cooktop less than aluminum cookware. This is due to the fact that copper is harder than the glass surface of the cooktop. However, in terms of cooking, copper cookware is less efficient than the softer aluminum ones thus a personal sacrifice will have to be made here bottom pans will rub off less, however do not give it as good cooking performance as the aluminum. Heavier aluminum makes less markings than lighter weights.

Turn down heating power setting to the minimum possible for the specific task and use adequately sized cookware to avoid spills and boil-overs. Overcooking vessels tightly to avoid spatters. Care should also be observed when using foils to avoid melting as molten foil poses a headache to clean.

Particles such as sugar, salt and sand trapped in the bottom side of cookware can leave thin brown undesirable scratches and lines on the glass ceramic cooktops. Applying a coat of special protective cleaning cream before cooking. This can then be wiped off by a damp paper towel and also has the advantage of getting rid of gritty particles from the air that might have been blown on to the induction cooktop surface by wind.

Dark marks from copper or aluminum cookware rubbing on ceramic tophave to be removed before heating can make them permanent. Rub copper marks with non-abrasive scrubber and a cleaning agent that is mildly abrasive. Examples of such cleanser s include Delete or Bar Keepers Friend. Place 2 paper towels totally soaked with the diluted chlorine bleach at top of the aluminum marks. After an hour or so, use a non-abrasive cleaning agent to clean and thereafter. Apply a polish for a great finishing and a sparkling look.

When purchasing a portable induction cooktop, look out for the Solid element cooktops. These are cooktops that have iron casket sealed onto them to prevent any particles or liquids from getting under them. iron disks, sealed to the portable induction cooktop so no spills can get under them. Some of these cooktops have protective coatings covering them and thus might require specialized cleaning. Read the manuals before embarking on cleaning for better results. Important to note regarding these cooktops is to wipe the elements after the surface is completely cool and that after cleaning, thoroughly dry the surface to prevent the iron from rusting

Ensure to have Specialized cleaning agents supplied by the manufacturer of the cooktop made. This should be used regularly using mildly damp paper towel, and then thoroughly wiped using a dry towel or rag. Periodic use of these cleaning agents leads ensures a protective cover on the cooktop surface helping in preventing scratches and stubborn stains. On the same note, always have a plastic or nylon induction cooktop pad. This will come in handy in case of accidental burned-on messes including grease, melted foil, or burnt plastic bag. For such occurrences, use the pad without any cleansers. Use a razor blade to completely remove the left over mess, taking care not to scratch the surface.

Difficult stains can be removed by scrubbing with the baking soda as cleanser using damp paper towel & thereafter, rinsing completely. If available, non-treated plastic and nylon pad can also be used. Avoid caustic agents such as scouring powders, metal pads, treated pads, oven cleaners, or acidic rust removers. Always apply the special cleaner for protective coating of portable induction cooktop after scrubbing with the materials suggested.

So follow these tips, to keep your cooktop in good shape.

Everything You Need When Preparing Essiac Tea

The famous essiac tea has gained quite a reputation as the alternative drink that everyone is apparently looking for. It takes a lot of effort to find the where you get the right essiac tea for sale and then the whole recipe. But don’t worry, it only hard at first. With time it gets much easier.

During her life, Rene Caisse really kept the recipe to herself. She kept is safe fiercely and only gave it up the year she died to the owner of the medical facility she was working in. And so they were no longer a secret.

Of course, you can get the made essiac tea for sale, or you could get the herbs and prepare it yourself. You can obtain these herbs quite easily and then follow the recipe step by step.

But first, let’s look at some other things that you need to know when preparing the tea.

The Herbs

The original formula came from an English woman whose cancer was cured by Indian medicine. It actually consisted of eight herbs. It was created somewhere in the 1890s since the woman who told Rene about it had used it 30 years before she met the nurse.

The four herbs that we use to make the tea were and still are the major ingredients of the tea. These herbs are

  • Sheep Sorrel
  • Greater Burdock
  • Slippery Elm
  • Turkey Rhubarb

Rene, being the brilliant mind she was, discovered the importance of these four herbs very early in her research. Of course, the other herbs also had their significance. They were

  • Water Cress
  • Periwinkle
  • Red Clover
  • Gold Thread (kept a secret by Rene, later revealed by an eyewitness)

Even if you are getting the tea from somewhere, make sure you find a place where you can get the authentic essiac tea for sale.

According to Rene, the sheep sorrel herb was very important. She actually strongly recommended that the whole herb (including the leaf, stem, and root) be used in the recipe.

The Mixing of the Herbs

Well, there is one method that you can use. It is called just get over with it. In which you just put in all the ingredients in the jar and shake it well till it is done. You can totally go for this.

And then there is the other method many like to call the cake method. This is how it goes.

  1. Make sure hands are clean. Wash them and dry them. Check for any dirt under the nails or around any ring.
  2. Take a dry bowl and add about 5 g of the Turkish Rhubarb powder into it.
  3. Then add the slippery elm bark in powder form, about 20 g.
  4. Mix them well using your hands. Rub them well together.
  5. The two ingredients should cling to each other.
  6. Now we add the Sheep sorrel, about 80 g. (this should constitute 60g leaf, 80g root, and 60g stem)
  7. Mix them well using your fingers.
  8. Now go in with about 120g of Burdock and mix nicely.
  9. The tea should be mid-brown at the end.

It is advisable to wear a mask while you mix to prevent any dust created during the process, to get in.

The Kind of Water You Need

This may not seem like such an important point, but it holds great importance. Rene used to take from spring that was near the clinic she worked at. But today we don’t exactly have springs.

It is highly recommended that you do not make use of the tap water unless you have a system that filters the water that comes out and that system is highly maintained.

To be on the safe side and avoid any unknown factors, it is best that you make use of the mineral water. This water is low in sodium and the pH is maintained at a perfect 7 (which is neutral – neither acidic nor basic)

Sterilization

One of the most neglected and most important parts of this is to sterilize. Since there are no preservatives found in the tea, the sterilization of the utensils become even more important (if that is even possible)

There are several ways to do that. You can use the steamer. Put all the utensils in a steamer and leave them for about twenty minutes. Or you can also use the oven. You can use it to sterilize the jugs and bottle while you can boil the caps and spoons, etc.

What you should never do is to use bleach or any other chemical to sterilize any equipment. You can use a cleaning agent like one used for baby bottles, but be sure to rinse it at least three times.

The Recipe

Ingredients

  • Budrock root (cut): 6 ½ Cups
  • Sheep Sorrel Herb (powdered): 1 Pound
  • Slippery Elm Bark (Powdered): ¼ Pound
  • Turkish Rhubarb Root (Powdered): 1 Ounce

Procedure

  1. Mix all the ingredient well.
  2. Store the mixture in a glass jar inside a dry cupboard.
  3. Use only 1 ounce of the mixture with 32 ounces of water (or more, depending on your water intake requirement)
  4. Or you can take about 1 cup of the herb mixture and 8 x 32 ounces of water.
  5. Bring to boil, about 10 minutes and then leave it covered for the night to settle.
  6. Heat it up to steaming hot in the morning.
  7. Strain it into a bottle and let it cool.
  8. Store it in a refrigerator or a cool dark cupboard.

The procedure is crucial thus should be followed step by step.

Things You Need To Remember

  1. The mixture of herbs must always be stored in a cool dry place.
  2. It should be stored in an airtight jar
  3. The utensils used should be sterilized
  4. The bottles must never be left opened outside refrigerators.
  5. Do Not Microwave the tea.
  6. Be sure it doesn’t freeze