Easy Cookware Care Tips to Help You Stretch Your Dollar

Whether you’ve purchased your kitchenware yourself or you received it as a gift, you’re likely hoping to get many years of good use out of your pots and pans. You’re right to believe so, because with the right care, your quality cookware should last you a lifetime. Here are some good tips for keeping your pots and pans in tip-top shape.

Let’s start with care and cleaning. When it comes to aluminum, copper, and stainless steel, it’s a good idea to wash each new piece in warm, soapy water with mild detergent and a soft dishcloth or sponge before using for the first time. After rinsing under hot water, dry each pot, pan, and cover with a soft dishtowel to avoid water spots. Repeat this procedure regularly. Never use steel wool or strong cleanser to scrub, scour only with a nylon pad and warm soapy water.

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.

Caring for cast iron varies according to the type. For traditional cast iron, use a stiff brush and plain hot water to clean. Never use harsh detergents or steel. Upon purchase, you’ll want to lightly coat vegetable oil on the pan before placing it in a cool, dry area for storage. Continue to season your pot periodically as you use it (see more below). Enameled cast iron can be cleaned with a mild detergent and does not require seasoning. Always preheat either form of cast iron prior cooking.

Non-stick finishes are often covered under warranties, but damages caused by misuse will void the warranty. So always remember that non-stick is not generally dishwasher-safe and only plastic, wood, or coated utensils should be used in the pans to avoid scratching the finish. Non-stick sprays should not be used as they only make the cookware sticky. Instead, choose butter or shortening and always wash your non-stick pots by hand with a soft sponge and mild soap.

Seasoning also varies by type of material. The interior of stainless, copper, and aluminum should frequently be rubbed with a few drops of vegetable oil and wiped clean to prevent meals from sticking or burning. Periodically season your cast iron cookware by rubbing a thin coat of cooking oil inside and baking the empty pot or skillet in your oven at 200 degrees for 1 hour.

Some other general care tips worth remembering: To avoid warping, always preheat your cookware slowly and never poor cold liquid into a hot pot. Food sticking? It’s a good idea to avoid intense heats to prevent your food from sticking. And remember to follow the above seasoning and cleaning recommendations as well.