Properly caring for your pots and pans is important, not only to ensure the quality and taste of your food, but to prolong the life of your cookware.
All Pots and Pans (Besides Cast Iron)
- Hand-wash your cookware using a sponge and hot, soapy water.
- Beware: some dishwasher detergents can damage your cookware. Check with your cookware’s manufacturer to see if it’s safe to wash your cookware in a dishwasher.
Stainless Steel Pots and Pans
- Stainless steel cookware is pretty popular due to the fact that it is easy to clean and does not scratch or corrode.
- To remove scratches from stainless steel, wipe off any debris. Then, pour olive oil on a soft cloth and firmly buff until the surface shines.
Copper Pots and Pans
- Copper pots and pans are not dishwasher safe. Hand-wash only!
- If your copper starts to discolor, mix ¼ cup of white vinegar with 2 tablespoons of salt together and use a sponge to rub the solution on the copper.
Aluminum Pots and Pans
- Boil apple peels in water and let them simmer for about 30 minutes. The acid released from the apple peels will break down stains and restore the aluminum back to its original finish.
Cast Iron Pots and Pans
- Cast iron cookware should be seasoned, which means the cookware has a baked-on layer of oil called the patina. This helps to prevent rusting, gives the cast iron non-stick properties, and provides flavor to your food.
- Never use detergent or soap, as this will remove the seasoning and cause corrosion.
- Clean your cookware with hot water and a stiff brush. Boil water in the pot or pan for a few minutes to loosen food remnants scrub the cookware with the stiff brush until all food particles are gone. Dry the cookware immediately. While still warm, apply a light coat of vegetable oil.
- If your cast iron pots and pans develop rust spots, use sandpaper to remove the rust.