The Ultimate Guide to Cleaning Pots & Pans
Your pots and pans hold the frontline in the kitchen. They’re the unsung heroes behind fancy gadgets like the microplane, zester, pasta press and Vitamix. You can easily keep your pots and pans at their best with just a little cleaning know-how—not all of them thrive in soap and water.
Clean stainless steel cookware with hot water and dish soap. Got caked on mess like burnt caramel or cheese, try a stainless-steel chain mail scrubber from Lee Valley. If particularly messy, scrub with hydrogen peroxide and baking soda.
Clean aluminum pots and pans with warm water and a little cream of tartar. No cream of tartar? No problem. Use white vinegar and a scouring pad.
After you’ve baked up a lasagna or homemade mac and cheese, glass cookware should be soaked. Safely finish the job with water and dish soap. For baked on food remnants use baking soda and a non-abrasive scouring pad.
Clean copper items with white vinegar, salt and use a non-abrasive scouring pad.
Never clean cast iron pots and pans with soap. Instead, wipe clean with cooking oil. If that doesn’t work, opt for hot water and some coarse salt. Wipe clean with a dish towel.
Clean enamel cookware with warm water, baking soda and a soft bristled brush.
Anodized Aluminum Or Non-Stick
Clean anodized aluminum and non-stick pans with warm water, dish soap and a
PRO TIP: Whether you buy your cookware protectors at a dollar shop or a bougie holiday market, these are must-have kitchen essentials. They help reduce scratching, and cracks, which helps extend the life of your pots and pans.