Cookware Care

The care and maintenance given to your cookware makes not only an aesthetic difference, but can also affect the quality of food your pots and pans produce.

Cleaning Stainless Steel Cookware
Most modern dishwashers are equipped with pot-scrubbing features, but hand washing in hot, soapy water and hand drying is still the kindest care for cookware. The wash cycle of the dishwasher is not necessarily the problem- except for cast iron or cookware with wooden handles; it's the drying cycle that is rough on finishes. Combined with drying heat, calcium contained in the washing water can leave unsightly residues. To restore beauty to stainless steel cookware, clean with 3-parts boiling water to 1-part vinegar solution; wash in hot soapy water and hand dry.

Beauty Without Abrasives
Never use bleach, ammonia, abrasive cleaners or scouring pads on stainless steel. Although these cleaning agents remove tough stains, they also scratch the finish. Instead of scrubbing, soak pans with burned-on food in boiling water with ﾽ-cup baking soda or salt for up to an hour; for extra stubborn burnt-on food, bring soapy water to a boil in the stained pot, then cool, rinse and dry with a clean, soft cloth. Use a wet sponge and baking soda to restore shine; glass cleaner and a soft cloth also remove fingerprints.

Simple Seasoning
If your cookware collection includes cast iron pans, manufacturers recommend seasoning to prevent rust and create a natural non-stick finish and a shiny black surface. Prepare the surface with a thin coat of cooking oil as directed; continue to oil for the first few uses. Use very hot water, mild soap, and a stiff brush to clean cast iron cookware, and dry the pan immediately after washing - use of harsh detergents will remove the seasoning and cause the pan to rust. Re-season if necessary. Cast iron cookware should be stored in open air, on a wall or hanging pot rack, or in a cool, dry place.