Clean Kitchenware: Wash Pots And Pans

Keeping your pots and pans clean is essential for maintaining their longevity and ensuring your food doesn't taste like soap or, worse, burnt residue. While some pots and pans are dishwasher-safe, others require hand-washing to protect their non-stick coating or prevent rusting. Here's a step-by-step guide on how to wash your pots and pans effectively.

Step 1: Prep Your Cookware

Scrape off any large food particles with a gentle tool or paper towel. If there's stubborn residue, consider soaking the cookware in hot water with dish soap or baking soda for 15-30 minutes.

Step 2: Wash the Cookware

Fill your sink or a dishpan with hot water and add some mild dish soap. Place the pots and pans in the water and use a sponge or nylon scrubber to gently scrub away any remaining food. Avoid using abrasive sponges or steel wool on non-stick or stainless steel surfaces, as they can scratch the coating.

Step 3: Rinse the Cookware

Rinse the pots and pans under hot water from the faucet until all the soap suds are gone. Ensure you remove all traces of soap to prevent soapy-tasting food.

Step 4: Dry the Cookware

Set the pots and pans on a drying rack or use a towel to dry them by hand. Make sure they are completely dry before storing them away.

Additionally, here are some specific tips for cleaning different types of cookware:

- Non-stick pots and pans: Use a concentrated dish soap with a regular sponge or nylon scrubber. Avoid steel wool and harsh abrasives as they can scratch the non-stick coating.

- Ceramic pots and pans: Soak in soapy water for 30 minutes. Sprinkle baking soda on a damp sponge and scrub in small circular motions to remove stubborn food or grease.

- Stainless steel pots and pans: Use an abrasive cleanser powder or baking soda, following the package instructions.

- Aluminum pots and pans: Fill with water and add a mild acid like distilled white vinegar, lemon juice, or cream of tartar. Boil the mixture for 20 minutes, then drain, cool, and wash with dish soap and warm water.

- Cast iron pots and pans: Avoid using dish soap as it can strip away the non-stick coating. Instead, use oil, kosher salt, and a paper towel to scrub and loosen food particles.

- Copper pots and pans: Soak in soapy water for 30 minutes. Sprinkle baking soda on a damp sponge and scrub gently. For tough tarnishing, cut a lemon in half, dip it in kosher salt, and scrub the outside of the pot or pan.

How to wash non-stick pots and pans

Step 1: Let it Cool

It is important to wait for your non-stick pot or pan to cool down before you start cleaning it. Running hot non-stick cookware under cool water can cause thermal shock, which may warp your pan, create an uneven cooking surface, and potentially damage the non-stick coating.

Step 2: Wipe it Down

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

Step 3: Scrub Gently

Apply a few drops of a 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 using anything metal on non-stick surfaces. Instead, opt for materials like plastic, nylon, silicone, or wood to prevent scratching.

Step 4: Dry and Put Away

Dry your non-stick cookware with a paper towel or clean dish towel before putting it away. If you need to stack your pans, make sure to place a dish towel, napkin, or other non-abrasive cloth in between them to prevent scratching.

Removing Burnt-On Food

If you're dealing with burnt-on food, you'll need to take a slightly different approach:

• Step 1: Mix and Heat Your Solution - After wiping out your pan, 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.
• Step 2: Scrape Gently - Allow the mixture to boil for about five minutes. During this time, use a non-metal utensil to carefully scrape along the bottom and sides of the pan to remove the burnt-on bits.
• Step 3: Cool and Rinse - Let your pan cool down completely before dumping out the liquid. Wash with warm soapy water, then dry thoroughly before putting it away.

Additional Tips:

• Always hand wash your non-stick pots and pans. Even if they are labelled as dishwasher-safe, the high temperatures and harsh detergents in dishwashers can break down the non-stick surface.
• Clean your non-stick cookware as soon as possible after use. The longer you wait, the more likely food is to stick, which can cause the non-stick coating to degrade.
• Avoid using harsh, abrasive cleaning materials like steel wool or scouring pads, as these can scratch and damage the non-stick coating.
• Be gentle with your non-stick cookware. Avoid high heat, sharp objects, and non-stick cooking sprays, as these can all negatively affect the non-stick surface.

How to wash ceramic pots and pans

Step 1: Allow the pan to cool

Allowing your ceramic pan to cool down before cleaning is essential to avoid thermal shock, which can cause the pan to shatter. Place the pan on a counter or a placemat and wait around 10 to 15 minutes.

Step 2: Wash with soapy water

Fill your sink with warm water and add a few squirts of dish soap. Submerge the pan and use a non-abrasive sponge or soft dishcloth to clean. Avoid steel wool, abrasive nylon, metal pads, or abrasive cleaners, as these can scratch the ceramic coating and reduce its non-stick quality. Rinse the pan with warm water and dry with a soft towel or air-dry on a rack.

Step 3: Remove stubborn food residue

If there is burnt-on or stuck-on food, you can use baking soda to clean it off. Sprinkle two tablespoons of baking soda on the affected areas and wait 25 minutes. Then, dampen a non-scratch sponge and scrub in a circular motion. Rinse and repeat if necessary.

Alternatively, fill the pan with warm soapy water and let it soak for up to three hours.

For very stubborn food residue, create a mixture of two cups of water and half a cup of white vinegar in the pan and leave it to soak overnight. You can also bring this mixture to a boil for a few minutes to loosen the stain, then let the pan cool before scrubbing.

Step 4: Remove stains

Ceramic pans can become discoloured over time, especially if food is burned at high temperatures. To remove stains, create a mixture of one part white vinegar to four parts warm water and pour it into the pan. Let it sit overnight, then rinse and dry the pan.

Alternatively, you can use hydrogen peroxide to lighten dark stains. Cover the bottom of the pan with 3% hydrogen peroxide and wait for it to bubble, indicating a chemical reaction. Leave for 30 minutes, then rub down the pan with a microfiber cloth.

Step 5: Preventative maintenance

To keep your ceramic pans in good condition, always allow them to cool before washing and avoid drastic temperature changes. Wash by hand with warm soapy water and a non-abrasive sponge, and dry thoroughly before storing. Avoid stacking ceramic pans without a pad to prevent scratches.

How to wash stainless steel pots and pans

Before You Start

Before you begin, check the manufacturer's instructions for specific washing tips. Although many types of cookware are dishwasher-safe, hand-washing is typically the best way to clean stainless steel pans. To avoid warping, always let your cookware cool down before cleaning. Never use abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner on your stainless steel pans, as these can permanently damage the surface.

Everyday Cleaning

For everyday cleaning, scrub your stainless-steel pan with hot soapy water and a non-abrasive sponge. If stuck-on food bits remain, fill the pan with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. Allow the pan to cool, then wash as usual.

Removing Tougher Stains

Tougher messes, including burnt food or oil, might require more abrasive cleaning. There are several methods you can try:

• Baking soda and water: Add a few spoonfuls of baking soda and enough water to cover the burnt areas. Bring to a boil and simmer until most of the water has evaporated. Turn off the heat and wait until the pan is cool enough to handle. Scrub away buildup with a non-abrasive sponge and wash in hot, soapy water.
• Bar Keepers Friend or similar commercial cleaner: Follow the manufacturer's instructions.
• Vinegar and water: If your tap water has a high calcium content (hard water), you'll probably notice chalky white residue on your cookware. To remove this, fill the pan with one part vinegar and three parts water. Place on a stovetop and bring to a boil. Turn off the heat and allow the pan to cool completely before washing as usual.
• Baking soda and vinegar: Fill the bottom of your pot or pan with water, enough to cover the stuck-on food. Once the pot or pan has been filled with water, add 1 cup of vinegar and bring to a boil. Once boiling, remove from the heat and add 2 tablespoons of baking soda. Briefly mix together and empty the pan. Use a non-abrasive sponge or scrubber to rid the pan of any remaining food particles.
• Cola: If you're wondering how to clean burnt oil from stainless steel pans, cola may be a surprising answer. Its acidic properties work well on sticky, stuck-on substances like caramel. Pour enough cola into the pan to cover burnt areas and bring to a gentle simmer. Once simmering, remove from the heat and use a spatula to scrape away burnt substances.
• Tomato sauce: If you happen to have tomato sauce left over, try using it to remove discoloration from your stainless steel pots and pans. The acidity from the tomatoes is effective at eliminating discoloration. Fill the pot or pan with tomato sauce or crushed tomatoes until the affected areas are completely submerged. Allow the sauce to simmer gently for about 10 minutes, adding water if necessary. Remove the sauce and rinse the pan clean. You can also leave the tomato sauce in the pan overnight without simmering.

Removing Discoloration

To remove rainbow-coloured discoloration from your stainless steel pans, splash some vinegar in your pan and wipe the area with a soft sponge before rinsing and drying fully.

General Care Tips

• Prevent water spots by always drying pans immediately after washing.
• To remove water spots, dampen your pan and rub it down with a moist sponge and baking soda.
• Avoid cleaning methods that recommend using salt. Repeated cleaning with salt or salt water can lead to pitting in stainless steel.
• Cold food is more likely to stick to the pan. Bring meats and refrigerated foods to room temperature before adding them to the pan.
• Avoid using cold water on a hot pan as it can result in warping and disfiguration.
• Steel wool and other harsh scrubbers or cleaners can scratch stainless steel surfaces.

How to wash aluminium pots and pans

Aluminium is a popular choice for cookware due to its excellent heat conductivity, affordability, lightweight, and durability. However, like other metals, it can get grimy and discoloured over time. Here is a step-by-step guide on how to wash your aluminium pots and pans and keep them looking as good as new.

Step 1: Wash Dirt or Grease

Allow your aluminium pot or pan to cool down before cleaning. Start by rinsing away any existing grease or grime with warm water and a mild dishwashing detergent. Use a soft sponge or cloth to gently scrub the surface, paying extra attention to any burnt or stubborn food bits. You may also use a wooden spoon to dislodge stubborn food particles.

Step 2: Make a Cleaning Solution

Fill your aluminium pot or pan with warm water, leaving one to two inches of space at the top. For each quart of water, add two tablespoons of an acidic ingredient like cream of tartar, lemon juice, or white vinegar. These ingredients will help reduce discolouration and break down tough stains. Stir the mixture to combine.

Step 3: Boil the Mixture

Bring the mixture in your pot or pan to a boil and let it bubble for about 10 to 15 minutes. The duration depends on the size of your cookware; smaller saucepans will need only 10 minutes, while larger pots will need closer to 15 minutes.

Step 4: Rinse and Dry

After boiling, carefully pour out the mixture and let the pot or pan cool down for a few minutes. Finish cleaning the inside by giving it a final scrub with dish soap and warm water to remove any remaining residue or discolouration. Use the rough side of a non-abrasive sponge for this step. Rinse the cookware with warm water and dry it with a soft cloth or dish towel.

Step 5: Clean the Exterior

To clean the exterior of your pot or pan, you can use silver polish or a commercial metal polish designed for aluminium. Follow the manufacturer's instructions for the polish. Alternatively, you can create a natural cleaning solution by cutting a lemon in half and dipping it in table salt. Using circular motions, gently scrub the exterior with the salty lemon until the surface starts to brighten. Rinse with warm water and hand-dry with a microfiber cloth.

Tips for Maintaining Your Aluminium Cookware:

• Always clean your aluminium pots and pans after each use, even if it's just for boiling water.
• Store your cookware in a cabinet, drawer, or pantry to prevent dust and grease buildup.
• Avoid putting your aluminium cookware in the dishwasher, as the harsh detergents and high heat can cause discolouration and warping.
• To prevent future discolouration, apply a thin layer of cooking oil to the clean and dry aluminium surface. The oil acts as a protective barrier and helps maintain the shine.
• Avoid using harsh chemicals like bleach or ammonia-based cleaners, as they can damage the aluminium.
• Use non-metallic utensils when cooking with aluminium to avoid scratching the surface.
• Avoid cooking at very high temperatures, as extreme heat can cause discolouration.

By following these steps and tips, you can effectively clean and maintain your aluminium pots and pans, ensuring they remain in pristine condition and perform optimally for years to come.

How to wash cast iron pots and pans

Step 1: Clean the Pan While It's Still Warm

As tempting as it might be to leave the pan alone while you enjoy your meal, spending a few minutes to care for your cast iron right after you use it will save you a lot of time later. That's because stuck-on food hardens as it cools.

Step 2: Wash the Pan with Warm Soapy Water

Use a small amount of mild dish soap and hot water to wash your cast iron cookware. You can use a sponge or a non-scratch sponge, or a scrub brush. Contrary to popular belief, using a small amount of soap will not hurt your cast iron, as long as it is well-seasoned.

If there are stubborn bits of food stuck to the pan, you can use a pan scraper to remove them. For really stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled. You can also use salt and a dry towel to remove stuck-on food. The abrasion of the salt helps lift the food away, and working it with a dry towel amplifies the effect.

Step 3: Dry the Pan Thoroughly

Water is the enemy of cast iron, so make sure to dry the pan thoroughly with towels right after washing. You can also place the pan on the stove and gently heat it until all the water evaporates.

Step 4: Oil the Pan

The final step is to prime the pan for its next use by rubbing it very lightly all over with an unsaturated cooking fat, like canola, vegetable, grapeseed, or corn oil. Make sure to buff away any visible grease so that the cast iron almost doesn't look like you've oiled it at all. Then, put the pan back over a burner set to high heat and leave it for a couple of minutes until the pan is heated through and lightly smoking.

Frequently asked questions