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.



Beginning with Stainless Steel/Aluminum/Copper - Before using your cookware for the first time, wash each piece in hot, soapy water with a sponge or soft dishcloth. Rinse each piece under hot water and dry completely with a dishtowel to avoid water spots. Follow the same procedure during regular use. Use only a nylon-scouring pad with warm, soapy water for scrubbing. Do not use steel wool, chlorine cleaners, or oven detergents.

To maintain their shine and luster, use a metal cleaner specific to the type (such as a copper cleaner or polish for copper). Apply by rubbing in a circular motion, rinse under hot to warm water and then dry with a soft cloth, rubbing to a brilliant finish. Salt is a common cause of pitting on the interior of these metals, so never add salt to your dish until it is already boiling or cooking.

Many people have an assortment of cast iron in their cabinets. Your traditional cast iron can be washed with simply hot water and a stiff brush. You should not use strong detergents on steel wool to clean this metal. Before first use, rub a light coat of vegetable oil into the pan before placing it in a dry cabinet for storage. These pots should be seasoned periodically, you'll see more on that below. For enameled cast iron, you can use a mild soap and a sponge for cleaning. This metal does not require seasoning. Remember to preheat either type prior adding your food.

For Nonstick Cookware use only plastic, wood or coated utensils on your nonstick pans to protect the finish. Many non-stick coatings are covered under the non-stick manufacturer's warranties, but scratches or other damage caused by misuse of the non-stick coating would cancel out the warranty. Only use butter or shortening in the pan, never use non-stick sprays - they will just make the pan sticky. Nonstick is not dishwasher safe & should always be washed by hand using a soft cloth or sponge and mild detergent.

To prevent food from sticking, it's a good idea to periodically season the interior of your plain stainless, copper, and aluminum pots and pans by rubbing a few drops of cooking oil into it and then rubbing it clean. To season your traditional cast iron periodically, first wash it with warm detergent and towel dry. You'll then want to rub a thin coat of vegetable oil inside and then bake it for one hour at 200 degrees.

Some other general tips to consider. To avoid warping your cookware always heat it gradually and don't pour cold liquid into a hot pot or pan. Is your food sticking? If you're having problems with food sticking to the bottom of your cookware, make sure it is thoroughly cleaned and that you do not have the heat too high. Season as indicated above if needed.