Let’s be honest – we all have our favorite pan that makes a perfect set of eggs. Since we’re always using our pots and pans, it’s important to maintain them as long as you can. Wear and tear is evident on your pots when you take them out of the cabinet and see discoloration and dark spots around the edges. To make sure your current set lasts as long as possible, here are cleaning tips to help preserve your cookware.
Using the Right Cleaning Materials + Methods
Washing your dishes cleans off the dirt and grime, but what can you do for those long-term stains that never seem to go away? Not all pots and pans are created equal and depending on the type, they call for different cleaning products and methods. It’s relatively easy to clean your cookware with materials you have at home, or ones you can get easily at the store. First things first, make sure you’re using the right cleaner, sponges or scrubbers based on the type of cookware you have!
Known for distributing heat evenly, cast iron pans are the best for frying and baking. Your meats and veggies will taste better and cook faster, which sounds SO good to us. Keep your cast iron as good as new by soaking it in a bleach solution. Add one part bleach to three parts water, put the solution into your pan and let it soak overnight (or for the day). Afterward, rinse it thoroughly and dry it with a paper towel – voila! Your pan should look as good as new.
Do your stainless-steel pots and pans not look so stain-less anymore? Don’t worry about it, we’ve got a solution for you. Create a paste with water and a non-abrasive stainless-steel cleaner and rub it all over the pot or pan in a circular motion. After rinsing off, finish washing it with a combo of warm, soapy water with a ¼ cup of white vinegar to clean it completely. And now your pan should be squeaky clean!
Quick tip – one way to prevent additional stains is to avoid putting hot stainless-steel pots and pans into cold water!
If your non-stick pan is just sticking up a storm, clean it up! Fill the pan with water and ½ cup of white vinegar. Put the pan on the stove and bring the liquid mixture to a boil (the residue should float to the top of the pan). Use a paper towel to skim off the excess grime and then pour out the liquid. Lastly, you should wash the pan with soapy water and a non-abrasive scrubby – afterward, your pan should be squeaky clean!
What is ‘hard-anodized’ aluminum anyway? It’s a fancy way of saying hardened chemicals that preserve aluminum, making it durable and giving it a long life-span. These are your typical everyday pots and pans. To treat difficult stains, make a paste out of water and baking soda. Scrub it all around with a nylon scrub pad and let it sit for about 30 minutes. Then, wash, rinse and dry your cookware.