New Cookware: To Wash Or Not?

Whether you need to wash new pots and pans depends on the material they are made of. For example, cast iron pans should be seasoned before use and washed by hand with hot water and dishwashing liquid. Copper pans should be washed with warm water and dishwashing liquid, and soaked if necessary to remove baked-on food. Non-stick pans should be washed with hot water and dishwashing liquid, and some can be washed in the dishwasher. Stainless steel pans should be washed with detergent and water as soon as possible after use to reduce the chance of staining.

How to clean cast iron pans

Cast iron pans are sturdy and inexpensive, but they do need some extra care to keep them well-seasoned and rust-free. Here is a detailed guide on how to clean cast iron pans:

Before First Use:

Before using a cast iron pan for the first time, it is important to season it. Brush the sides of the pan with unflavoured vegetable oil, then pour in enough oil to cover the bottom. Heat the pan in the oven at a low temperature for an hour. Remove it from the oven, let it cool, pour out the excess oil, and wipe away any residue with a paper towel.

After Each Use:

Wash the pan with hot water and a sponge, focusing on areas with stuck-on food. It is best to clean cast iron immediately after use as most foods will come off easily. Avoid using soap as it can affect the taste of your food and strip the seasoning. If there are areas with stuck-on food, sprinkle some table salt over it and scrub with a sponge. Rinse the pan with water, ensuring that all food particles are removed. Dry the pan thoroughly with a cloth or rag to remove all moisture before storing.

Removing Rust:

If your cast iron pan develops rust, don't panic! Simply scour the rusty areas with warm, soapy water and steel wool. Rinse and dry the pan thoroughly. Apply a thin layer of cooking oil to the pan, inside and out. Be careful not to use too much oil, as it may cause the pan to become sticky. Place the pan upside down on the top rack of the oven, with a baking sheet or aluminium foil on the bottom rack to catch any dripping oil. Bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool, and repeat if necessary.

General Care Tips:

• Never put cast iron pans in the dishwasher or leave them to soak, as this can cause rust.
• Always dry your cast iron pan promptly and thoroughly after washing.
• Avoid using abrasive sponges or steel wool to clean cast iron, as they can scratch the surface. Instead, use a pan scraper or a nylon scrubbing brush.
• To maintain the seasoning, rub a light layer of cooking oil or seasoning spray onto the surface of the pan after drying.

How to clean copper pans

Copper cookware is delicate and reactive to other substances, so it's best not to scrub it with steel wool. Also, leaving copper wet can speed up the oxidation process, so it's important to dry it thoroughly.

Vinegar and Salt

• Place the pot or pan in the sink and cover it with a thin layer of table salt.
• Pour white wine vinegar over the salt. Don't pour too much, or you'll rinse away the salt.
• Let the solution sit for 30 seconds. You should see the tarnish start to fade.
• Scrub the pot or pan with a sponge soaked in white vinegar. Concentrate on particularly dirty spots.
• Rinse the pot or pan with hot water.
• Dry the pot or pan with a rag.

Tomato Paste and Salt

• Mix two parts tomato paste with one part coarse salt.
• Rub the mixture onto the copper.
• Let the paste sit for a few minutes, then wipe it off with a soft cloth.
• Rinse and dry your copper pan.

Lemon and Salt

• Cut a lemon in half, then dip it into kosher salt.
• Use the lemon like a scrub brush, rubbing the salt and lemon juice onto the copper.
• Let the mixture sit for a minute or two, then wash off with soapy water.
• Rinse and dry your cookware.

Vinegar, Water, and Salt

• Mix one cup of vinegar, three cups of water, and one tablespoon of salt in a large stockpot.
• Place your tarnished copper piece into the pot, adding more water to cover the copper if needed.
• Bring the mixture to a boil and let it boil until the tarnish begins to fall off your cookware.
• Let the water cool down before removing your copper piece.
• Remove any lingering tarnish with one of the above methods.

Commercial Copper Cleaner

You can also use a commercial copper cleaner, such as Wright's Copper Cream, which uses a combination of citric acid and ammonium chloride.

How to clean nonstick pans

It is important to wash new pots and pans before their first use to remove any dust or residue that may be present from manufacturing or shipping. Here are some tips on how to clean non-stick pans:

How to Clean Non-Stick Pans:

• Wash by hand: While some non-stick pans may be labelled as dishwasher-safe, it is recommended to wash them by hand to prolong their lifespan. The high heat and harsh conditions of a dishwasher can break down the non-stick coating over time.
• Clean immediately: Rinse the pan with hot, soapy water as soon as possible after use. The non-stick quality will prevent most food from adhering, making it easier to clean if addressed immediately.
• Use gentle dish soap: Opt for a mild or gentle dish soap that is designed to cut through grease. Avoid abrasive or harsh cleaners that can damage the non-stick coating.
• Avoid abrasive pads: Do not use steel wool or plastic scouring pads as they can scratch the non-stick surface. Instead, use a soft sponge, cloth, or nylon brush.
• Soak to remove burnt-on food: If food is burnt onto the pan, fill the pan with hot water and let it soak for 10-15 minutes to loosen the burnt residue. Then, use a soft sponge or cloth to wipe away the food particles.
• Try a natural cleaner: As an alternative to harsh chemical cleaners, create a paste by mixing baking soda with water or olive oil. This natural cleaner can help remove burnt-on grease and food particles.
• Create a "cleaning cocktail": Combine vinegar and water in the pan and bring it to a boil. Let it simmer for 5-10 minutes to loosen any stuck-on food. Allow the mixture to cool, then wash the pan with warm, soapy water and a gentle sponge.
• Oil the pan: Rub a small amount of oil onto the pan before and after use to protect the non-stick surface. This will help maintain the coating and prevent food from sticking.
• Dry and store safely: Dry the pan completely before storing it. If stacking the pan with others, place a dry cloth or towel between each pan to prevent scratching.

How to clean burnt pans

It's happened to the best of us—a moment of distraction, and suddenly your pan is burnt. Here are some tips to help you tackle the mess and restore your cookware to its former glory.

General Tips:

• As soon as the pan is cool enough to handle, scrape off as much of the burnt food as possible. Use a wooden spoon or spatula to avoid scratching the pan's finish.
• If there are still burnt-on bits, fill the pan with warm water and a generous squirt of dish soap. Let it sit overnight, then use a wooden spoon or sponge to scrape things off.
• Repeat the soaking process if needed, or try boiling water and dish soap to further loosen things up.

Deglaze with Water or White Vinegar:

• Heat the pan on the stove. When it's hot, slowly pour in a cup of water or vinegar.
• Use a wooden spoon to scrape off the burnt-on bits as the liquid sizzles and loosens them.

Use a Dishwashing Tablet:

• Fill the burnt pot with water and drop in a dishwashing tablet.
• Bring the water to a boil, then reduce to a simmer for about 10 minutes. The burnt bits should then be easy to lift off.

Boil with Hydrogen Peroxide:

• Fill the bottom of your burnt pot or pan with about half an inch of hydrogen peroxide.
• Bring it to a boil on the stove (open a window, as it may smell).
• Reduce the heat and let it simmer for around 10 minutes. The stains should then come off with minimal effort.

For Stainless Steel and Aluminum Pans:

For mild burns, a few pantry staples can be effective. Roll up your sleeves and get ready to scrub!

Scrub with Baking Soda:

• Mix baking soda with a little water to create a paste, then spread it over the burnt area.
• Use a gentle sponge to scrub, or spray with white vinegar and then scrub to create a foaming action.

Cream of Tartar:

• Create a thick paste using cream of tartar and white vinegar.
• Use this paste to scrub away tough gunk without damaging your pans. The mild abrasiveness and acidity of cream of tartar help break down baked-on food.

Ketchup:

• Yes, ketchup! The acetic acid in ketchup effectively breaks down the copper oxide that forms when food burns.
• Slather the burnt area with ketchup, let it sit for about 30 minutes, then scrub away.

Tin Foil Instead of a Sponge:

• If your regular sponge isn't cutting it, try this: crumple up a piece of tin foil into a ball.
• Sprinkle a generous layer of baking soda into the pan.
• Use the tin foil to scrub. This method is great for removing stains from metal pans, but avoid using it on non-stick or ceramic finishes, as it will scratch them.

For Cast Iron Pans:

• Do not soak cast iron pans in water or use soap, as this can damage the pan's seasoning.
• Use a "cleaner" like The Ringer (chainmail that you use like a washcloth to scrape off food particles), or rub the pan with lemon and coarse salt, restoring the pan without harming its finish.

For Non-Stick Pans:

• Avoid abrasive cleaners or sponges, which can damage the finish.
• Fill the pan with water and add a generous sprinkling of baking soda.
• Bring the contents to a boil, then let it simmer for 10 to 15 minutes. This should loosen the baked-on gunk so you can scrape it away with a spoon.

How to dry your pots and pans

Drying your pots and pans is an important step in the cleaning process, as it helps to prevent rusting and pitting. Here are some tips on how to dry your pots and pans effectively:

• After washing your pots and pans, use a rag or cloth to wipe them dry. This method ensures that you remove all moisture from the cookware, especially cast iron, to prevent rusting.
• If you have a drying rack, you can place your pots and pans on it to air dry. This is a good option if you have limited counter space and don't want to use a lot of dishes.
• For an innovative solution, consider hanging a pot rack directly over your sink. This allows the pots and pans to air dry and drip without making a mess. Just be sure to hang it high enough so you don't bump your head!
• If you have large cookware, you may want to invest in a simple, large, open rack. This can be more effective than a traditional dish drying rack or drying mats, which may not accommodate larger items.
• For cast iron cookware, it is crucial to dry it thoroughly after washing to prevent rusting. You can also apply a thin coat of vegetable oil to the pan after drying, which will help maintain the seasoning and create a non-stick surface.
• To avoid watermarks on polished steel pans, use a soft kitchen towel or cloth to dry them quickly after washing.
• If you have wooden handles on your pots and pans, be sure to wash them quickly and dry them immediately. Use lukewarm water and avoid soaking the wooden parts, as this can cause them to swell and crack.

Frequently asked questions