How to Descale and Clean an Electric Kettle
Steps for cleaning
- Fill the kettle up to half or three quarters level with equal parts of water and white vinegar. I am using the pink kind.
- Bring the solution to a boil.
- Turn off the kettle and remove its power cord plug from the wall outlet.
- Let the vinegar-water mix sit in the kettle for 15-20 minutes. Now, throw the water away and rinse the equipment.
You may have to rinse several times to make sure there is no trace of vinegar remaining in the kettle. You shall be amazed to find that you have gotten rid of the chunks of lime scale so easily.
- Wipe the inside of the kettle with a clean cloth and leave it to dry completely.
- After drying, you can again boil water in the kettle and discard it to remove possible remaining aftertaste left after cleaning.
In case there is a lingering vinegar smell then you can boil water in the kettle a few times. If there is a lot of scaling to be removed, you may use a stronger vinegar mixture and leave it in the kettle for an hour, or even overnight.
Plus, you can scrub the inside of the kettle with a non-metallic pad, carefully avoiding the heating element (built into the bottom).
There are certain manufacturers that explicitly warn against the use of vinegar for cleaning their products. In such cases, you can fill your kettle with water, squeeze a lemon in it and put slices of the same lemon in the solution.
Boil this water and leave it in the kettle for about an hour. Pour out the water and rinse the kettle. When the kettle has cooled, sprinkle a little baking soda at the bottom and wipe it with a clean piece of cloth. Finally, rinse it thoroughly with cold water.
Alternatively, you can put a teaspoon of baking soda and some water in the kettle and boil the solution to remove scaling. Citric acid is also considered good for getting rid of the kettle furring.
As for the cleaning the outside of the kettle, you can use any dishwashing liquid and wipe it with a clean damp cloth. While cleaning the outside, try not to scratch the finish, though. To make a stainless steel electric kettle shiny, put a little olive oil on a cloth and rub it on the outside of the kettle.
- People tend to leave extra water in the kettle after use but this is not a good practice as standing water can leave more mineral deposits in it. Thus, make sure you empty your electric kettle thoroughly after every use. It is best to boil only the amount of water you require.
- To prevent or at least slow down the buildup of yucky mineral deposits in your kettle, consider using a limescale catcher.
- You should clean your electric kettle exterior at least once a week and descale the interior about once a month or every few months, depending on your frequency of use.
- As the heating element of the kettle is present at the bottom, do not immerse it in water.
Healthy Blender’s Recipe: Creamy of Cauliflower Soup
- 2 tablespoons Olive Oil
- 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
- 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- Sea salt
- 1 head cauliflower, chopped
- 7 cups (1.65l) vegetable broth
- 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
- 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
- In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.
- Add the cauliflower and sauté for another minute.
- Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is com- pletely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
- Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
- Drain out the clear liquid-It will be about 2 quarts. It’s perfect to use as a stock cook grains or beans.
- While the soup is in the pot use an immersion blender and stop just short of pureeing moving the hand blender in and out of the pot, until smooth and creamy.
- Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. I added two Umboshi plums while blending.
- To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
Serves 6 as a starter, 4 as a main: I doubled this recipe for a crowd!