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Quality cookware is an investment and worth taking care of so that you may enjoy many years of its use. Without the proper care, pots and pans will get old before their time, causing you to invest unnecessary dollars replacing them. Below you'll find some tried-and-true tips to help you keep your cookware in excellent condition, adding years to its life.
Beginning with Stainless Steel/Aluminum/Copper - Before using your cookware for the first time, wash each piece in hot, soapy water with a sponge or soft dishcloth. Rinse each piece under hot water and dry completely with a dishtowel to avoid water spots. Follow the same procedure during regular use. Use only a nylon-scouring pad with warm, soapy water for scrubbing. Do not use steel wool, chlorine cleaners, or oven detergents.
To shine your metal, use a commercial stainless steel cleaner specific to the material. Apply the cleaner in a circular rubbing motion and rinse it off under warm water. When adding salt to a dish, add it after food has started to cook or boil to avoid salt pitting in your cookware's interior.
Many people have an assortment of cast iron in their cabinets. Your traditional cast iron can be washed with simply hot water and a stiff brush. You should not use strong detergents on steel wool to clean this metal. Before first use, rub a light coat of vegetable oil into the pan before placing it in a dry cabinet for storage. These pots should be seasoned periodically, you'll see more on that below. For enameled cast iron, you can use a mild soap and a sponge for cleaning. This metal does not require seasoning. Remember to preheat either type prior adding your food.
For Nonstick Cookware use only plastic, wood or coated utensils on your nonstick pans to protect the finish. Many non-stick coatings are covered under the non-stick manufacturer's warranties, but scratches or other damage caused by misuse of the non-stick coating would cancel out the warranty. Only use butter or shortening in the pan, never use non-stick sprays - they will just make the pan sticky. Nonstick is not dishwasher safe & should always be washed by hand using a soft cloth or sponge and mild detergent.
Seasoning your cookware adds to its longevity. For stainless steel/aluminum/copper, be sure to season your pans before using them to help prevent food from sticking or burning. To do this, rub a few drops of cooking oil into the pan's interior and wipe clean. Repeat this step as often as you deem necessary. For cast iron, spread a thin coat of shortening or vegetable and bake in a 200-degree oven for 1 hour, removing when cooled. Repeat seasoning throughout its lifetime as needed.
There is a couple of other cookware considerations worth noting. Pots and pans will often warp if cookware is heated too fast or if you pour cold liquid into a hot pot. So it's a good idea to avoid that practice if you've ever found yourself doing it. If you find your food is beginning to stick, you might have the heat too high or the pot is due to be seasoned as indicated above.
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