Cleaning Special Cookware

Cleaning cookware is a daily task, but certain items require special care.  Follow the instructions below to prevent damage and keep your cookware looking its best.

Anodized aluminum can be damaged by high temperatures or detergents, and should therefore never be machine washed.  Instead, wash cookware by hand with a mild dish soap and warm water.  Scrub with a dish sponge, dish cloth, or nylon pad if necessary.  Due to its porous nature, anodized aluminum is prone to grease buildup.  Remove stains by scrubbing with a baking powder paste.

Cast iron will rust unless “seasoned”.  If your cookware did not come pre-seasoned, you will need to do it yourself prior to the first use.  Simply apply a light, even coating of vegetable oil, heat it in a 350° oven for 1-2 hours, and then dry with paper towels.  Cast iron should never be put in the dishwasher.  Instead, rinse with hot water immediately after cooking and remove burned-on food residue using a non-metal brush and baking soda.  Hand-dry thoroughly to prevent rust.

Copper must be cleaned carefully to prevent causing damage to the lining.  For every day cleaning, wash cookware with a mild dish soap and warm water.  Gently scrub the item with a soft cloth to remove grease and debris; do not scrub hard, as this can strip the cookware of its natural color.  To clean tarnished copper, sprinkle salt on half a lemon and rub it on the cookware.  Thoroughly rinse the item with warm water and immediately dry with a soft cloth to prevent water stains.

Nonstick cookware is often left with residue caused by heating cooking oils to high temperatures.  To clean, fill the pan with water and add ½ cup white vinegar; then bring to a boil.  When the residue floats to the top, skim it off the top with a paper towel and pour out the liquid.  Wash the pan in soapy water and scrub using a nonabrasive nylon pad.