Deep Cleaning Pots And Pans: A Step-By-Step Guide

Burnt and dirty pots and pans are a common occurrence in the kitchen. While it may be tempting to throw them away, there are several effective methods to deep clean your cookware and make them look as good as new. The best approach depends on the type of cookware you have, as some materials require more care than others. For example, non-stick pans should be cleaned without scratching the delicate surface, while cast iron pans need to be seasoned before use to create a natural non-stick layer. In general, a combination of hot water, soap, and gentle scrubbing is a good starting point for cleaning most pots and pans. For tougher stains, natural products like baking soda, vinegar, and lemon juice can be extremely effective. With the right techniques and a little elbow grease, you can easily deep clean your pots and pans and restore them to their former glory.

Cleaning non-stick pots and pans

Step One: Let it Cool

It's important to wait for your pan to cool down before you start cleaning it. Putting a hot pan under cool water can cause thermal shock, which may warp your pan and damage the non-stick coating.

Step Two: Wipe it Down

Rinse your pan with warm water and wipe it with a soft, dry sponge or dish brush to remove as much food and oil residue as possible before scrubbing.

Step Three: Scrub Gently

Apply a few drops of gentle dish soap to the sponge or brush, then carefully scrub the inside of the pan to remove any lingering food, grease, or oil. Avoid steel wool or other harsh, abrasive cleaning materials. Instead, opt for tools made of wood, nylon, or silicone.

Step Four: Rinse and Dry

Rinse the pan again, then dry it with a paper towel or clean dish towel before putting it away. If you need to stack your pans, place a dish towel, napkin, or other non-abrasive cloth in between them to prevent scratching.

Removing Burn Marks

If your non-stick pan is burnt, you can use a solution of water, baking soda, and vinegar to clean it. First, wipe out your pan, then add enough water to cover the bottom, along with two tablespoons each of baking soda and vinegar. Bring the mixture to a boil, stirring gently with a wooden spoon or other non-stick-friendly utensil. Allow the mixture to boil for about five minutes, then use your non-metal utensil to carefully scrape along the bottom and sides of the pan. This should remove most of the burnt-on bits. Finally, allow the pan to cool down, dump out the liquid, and wash with warm soapy water before drying completely.

Removing Sticky Residue

If your non-stick pan has developed a sticky coating due to repeated use of cooking sprays or oils, you can remove it by adding a mixture of vinegar and water to the pan (one part vinegar to two parts water) and bringing it to a simmer. Once the residue is gone, remove the pan from the heat and allow it to cool. Then, pour out the mixture and wash the pan with soap and warm water, rinsing with warm water to remove any excess residue, and drying with a towel.

Cleaning stainless steel cookware

Stainless steel cookware is a popular choice for home cooks due to its durability, sleek appearance, and excellent heat conductivity. To keep your stainless steel pots and pans in pristine condition, it is important to know how to clean and care for them properly. Here are some detailed and instructive tips for cleaning and maintaining your stainless steel cookware:

Hand Washing vs. Dishwasher:

While stainless steel cookware is generally dishwasher-safe, it is recommended to hand wash your pots and pans to preserve their finish and prevent damage. Start by allowing the cookware to cool down after use. Fill the sink with warm water and add a mild washing-up liquid. Avoid using harsh or abrasive cleaners, as they can scratch the surface of stainless steel. Gently scrub the cookware using a soft sponge or cloth, paying special attention to any stubborn food residue or stains. Rinse thoroughly with warm water.

Dealing with Stuck-on Food:

For stubborn, stuck-on food particles, fill the pan with warm water and add a small amount of dish soap. Bring the water to a simmer and let it sit for a few minutes to loosen the food residue. Use a wooden or nylon scraper to gently remove the stuck-on food. Avoid using metal utensils or abrasive scrubbers, as they can scratch the surface of your stainless steel cookware.

Baking Soda and Vinegar for Tough Stains:

For tougher stains or discolouration, a mixture of baking soda and vinegar can be very effective. Sprinkle baking soda over the surface of the pan and add a small amount of white vinegar. The mixture will fizz and help break down stains. Let it sit for a few minutes, then use a soft sponge or cloth to gently scrub the pan. Rinse thoroughly with warm water and dry with a soft towel to prevent water spots.

Removing Heat Stains:

Heat stains, often caused by excessive heat or burnt food, can affect the appearance of stainless steel. To remove these stains, sprinkle some baking soda or cream of tartar onto the affected areas. Moisten the surface with water and gently rub in a circular motion using a soft cloth or sponge. Rinse well and dry to restore a clean, shiny surface.

Polishing and Maintenance:

Regular polishing is necessary to maintain the lustre and shine of your stainless steel cookware. After cleaning, apply a small amount of stainless steel cleaner or a mixture of equal parts water and vinegar to a soft cloth. Gently rub the surface in a circular motion to remove any water spots or fingerprints and restore the shine. Avoid using abrasive materials or scrubbers, as they can scratch the surface.

Additional Tips:

• Always let stainless steel cookware cool down before washing to avoid thermal shock and potential warping.
• Dry your pans right after washing to prevent water spots and ensure proper storage.
• Avoid adding salt to your pan before it is hot, as this can lead to pitting or small calcium deposits in the surface.
• Hang your pots and pans if possible. If stacking is necessary, use a Pan Protector, trivet, or dishtowel between each pan to prevent scratching or damage.

Cleaning cast iron

Cast iron requires different handling compared to other non-stick cookware. It can be easily wiped clean, so you don't need to scrub with soapy water or put it in the dishwasher. However, there will be times when your cast iron pots and pans will need to be deep cleaned and re-seasoned. This is especially true if you want to cook something where you don't want flavours mixing, or when your cast iron starts to look dull.

Step 1: Scrape Food Particles

Use a cast-iron food scraper to remove food particles while the pan is still warm. This is important as it prevents food particles from drying and sticking heavily to the pan.

Step 2: Use Dish Soap (Optional)

It is a myth that dish soap will remove the protective coat of your pan. In fact, a thin layer of transformed oil sticks to the metal when seasoning, and using a small amount of dish soap with surfactants won't harm the seasoning. You can use a soft sponge to clean the pan with soap.

Step 3: Rinse with Water

If you don't want to use soap, that's fine too. Simply rinse your skillet with hot water and use a soft sponge to remove the remaining food particles.

Step 4: Dry Thoroughly

Use a clean cloth or paper towel to pat the pan dry, ensuring that you wipe off any liquid from the pan, including the handle and the bottom. You can also place the pan over low heat on the stovetop to remove excess moisture and ensure it is completely dry.

Step 5: Re-season the Pan

Re-seasoning your pan will help maintain its seasoning and protect it against moisture. Here is a simple process to re-season your cast iron:

• Apply a thin layer of vegetable oil or lard all over the pan, inside and out.
• Place the pan upside down on the centre rack of your oven, with a baking sheet or foil on the rack below to catch any drippings.
• Bake at 350°F for one hour, then let it cool in the oven.
• Repeat the process 3-4 times if desired. The more you repeat, the stronger and more even the seasoning will be.

Additional Tips:

• Never soak a cast iron pan in water as it will lead to rusting.
• Clean cast iron skillets after use, preferably while they are still warm.
• Dry and add a thin layer of vegetable oil/lard before putting it away.
• If dealing with sticky food, simmer some water for 1-2 minutes before scrubbing.
• For tough food stains, fill your pan with water and boil it before scrubbing.
• If your pan has stuck-on bits, try adding kosher salt and a few drops of warm water to loosen the gunk. Wash, dry, and wipe the pan with oil as usual.
• If food is really stuck on, use the boiling water method. Add 1-2 cups of water and boil until the gunk loosens. Use a wooden spatula to scrape up food bits if necessary.

By following these steps and tips, you can effectively deep clean and maintain your cast iron cookware, ensuring that it lasts for generations.

Cleaning copper pans

Copper pans are a beautiful addition to any kitchen, but they do require a little extra care to keep them in good condition. Here are some detailed instructions on how to deep clean your copper pans:

Cleaning Lacquered Copper Pans:

• Identify if your copper pan is lacquered: Lacquered copper pans will have a glossy, shiny finish and will not change colour or turn brown when they get dusty or grimy.
• Wash the pan: Fill your sink with warm, soapy water. Use a mild dish soap and a soft sponge or cloth to gently clean the pan. Avoid using anything too abrasive, as you don't want to scratch the lacquer.
• Dry thoroughly: After washing, dry the pan completely with a clean, soft cloth. Make sure to dry the copper exterior as well, as moisture can speed up the tarnishing process.

Cleaning Unlacquered Copper Pans:

• Prepare your cleaning solution: Cut a lemon in half and dip the cut end into either kosher salt (for cookware or flat pieces of copper) or table salt (for delicate, embossed, or engraved pieces). You can also use a combination of vinegar and salt or tomato paste and salt.
• Scrub the pan: Use the salt-covered lemon to scrub the copper in circular motions until all the tarnish is removed. Gently squeeze the lemon to release more juice as you work, and reapply salt as needed. If your pan has a brass handle, you can clean it with the same lemon and salt solution.
• Rinse and dry: Once the tarnish is removed, rinse the pan thoroughly with warm water. Dry the pan with a soft cloth or towel, then use a second dry cloth to buff the copper in circular motions. The more you buff, the shinier your pan will be!

General Tips for Copper Pan Care:

• Avoid the dishwasher: Copper pans should always be hand-washed. The heat and harsh detergents of a dishwasher can damage the finish and lining of your copper pans.
• Avoid harsh abrasives: Do not use steel wool or stiff brushes to clean your copper pans, as these can scratch and damage the finish. Stick to soft sponges and cloths.
• Dry thoroughly: Always dry your copper pans completely after washing to prevent water spots and slow down the oxidation process.
• Avoid leaving copper wet: Unfinished copper should never be left wet, as this will speed up the formation of tarnish and patina.
• Avoid high heat: Copper pans with tin linings should not be used over high heat, as tin melts at high temperatures. Stick to low or medium heat for cooking.

Cleaning ceramic coated cookware

Ceramic-coated cookware is easy to clean and naturally non-stick, making it a popular choice for any home. However, high heat can cause food to stick to the ceramic, which can discolour or damage the surface, so it's best to use this cookware for low or medium-heat cooking.

Step-by-Step Guide to Cleaning Ceramic-Coated Cookware:

Step 1: Allow the cookware to cool down:

Ceramic coatings do not respond well to quick, drastic changes in temperature. Always allow your ceramic cookware a few minutes to cool down completely before washing it.

Step 2: Fill a sink with warm water and dish soap:

Fill your sink or a large dishpan with warm water and add a few squirts of mild dish soap. Avoid using harsh dishwasher detergents that contain bleach or citric acids, as these can be too harsh for the ceramic coating.

Step 3: Wash the cookware with a soft sponge or dishcloth:

Submerge the ceramic cookware in the soapy water and use a non-abrasive sponge or soft dishcloth to clean all surfaces. Never use steel wool, abrasive nylon, metal pads, or abrasive cleaners on ceramic coatings, as they can cause scratches and damage the non-stick finish.

Step 4: Rinse and dry the cookware:

Rinse the cookware thoroughly with warm water and dry it with a soft dish towel, or allow it to air-dry in a dish rack.

Step 5: Remove stubborn food residue with baking soda (optional):

If there is burnt or stuck-on food, you can remove it by allowing the cookware to soak in warm, soapy water for at least 30 minutes. You can also create a baking soda paste by mixing baking soda with a small amount of water, and gently scrub the stains with this paste using a towel or a soft sponge. For very stubborn residue, sprinkle baking soda liberally on the bottom of the pan and add 1-2 tablespoons of hot water. Let the mixture sit for 30 minutes, then scrub the pan in a circular motion for several minutes. Repeat if needed, then rinse and dry.

Step 6: Remove tough stains with vinegar (optional):

For tough stains, mix one part white vinegar with four parts warm water and pour the solution into the pan. Place the pan on the stove over medium-high heat and let the solution boil for 3-4 minutes. Turn off the heat and allow the pan to cool down to room temperature. Scrub the pan with a soft sponge to remove any remaining stains.

Step 7: Lighten discolouration with hydrogen peroxide (optional):

After multiple uses, the ceramic coating may become discoloured, especially if food has been burned. To lighten the finish, pour enough 3% hydrogen peroxide (regular first-aid strength) to cover the bottom of the pan. The hydrogen peroxide should bubble, indicating a chemical reaction. Let the solution sit for 30 minutes, then rinse and dry the cookware. The slight bleaching action of the peroxide will brighten the finish.

Frequently asked questions