Cookware Cleaning Made Simple, Part 1

Cleaning cookware goes with the territory unless you have your own, personal scullery maid! For the rest of us,  if you use it, you clean it. How you clean it is much more than how fast you can finish an unsavory task. Proper cleaning affects how the cookware performs in the future, how it looks, and even how long it lasts. Since different cookware materials have differing cleaning needs, let’s visit the best cleaning tips for each type.

General:
* Read the manufacturer’s care instructions — this is essential for all cookware types.
* Wash all pots and pans thoroughly inside and out soon after use. Leaving cookware dirty over night only degrades the surface more.
* If baked-on food requires washing the pan in soapsuds, dry it thoroughly after washing over a warm burner and rub vegetable oil into the pan’s surface pores with a paper towel.
* Prevent heat stains on the outside of pans by keeping gas flames low so that they cannot lick up the side of the pot.
* Do not subject cookware to sudden temperature changes (thermal shock!); allow all cookware to cool before washing or soaking.

Cleaning Aluminum:
* Protect aluminum cookware from discoloration by never putting it in a dishwasher or letting it soak in soapy water for long periods of time.
* Remove interior discoloration by filling the pan with water, adding 1 tablespoon cream of tartar or 1 tablespoon lemon juice per quart of water, and simmering until the discoloration is gone. Complete the process by scouring the pan with a steel-wool soap pad. (Caution: Wear rubber gloves.)
* Use a steel-wool soap pad to remove burned-on food on cast-aluminum cookware.
* Use liquid nonabrasive bathroom cleanser or a paste of baking soda and water with a synthetic scouring pad to polish both cast and sheet aluminum.

Cleaning Cast Iron:
* Cast iron cookware has a tendency to rust if it is not kept properly seasoned. Some cast-iron cookware come from the factory already sealed, but most will have to be seasoned before its first use. To season cast-iron cookware first scour with a steel-wool soap pad. Next, rinse, wipe the inside of the pot with vegetable oil, place it in a warm oven for two hours, and then wipe off the excess oil. Repeat this procedure periodically and whenever rust spots appear.
* Wash cast-iron cookware in hot sudsy water, then dry it thoroughly, and store lid-less in a dry location.
* Never wash cast-iron cookware in the dishwasher; it will remove the seasoning and cause rust.

(See Part 2 for cleaning tips on the remaining cookware types.)