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As soon as burned-on spots appear, treat them.
We’ve all been there: you’re preparing dinner when you take a brief break from the burner. When you go back, something extremely horrible has happened—both your pan and your meal are burnt.
Don’t just dump your meal and start cooking again in a separate pot, even though this could make you fear. Instead, concentrate on taking care of your cookware immediately.
No of the type of cookware, your first line of defense should always be soap, water, and the scrubby side of a sponge—yes, even on cast iron. But you must turn to alternative treatments if that doesn’t get rid of caked-on food or charred patches.
Try filling the pan with a solution of one part vinegar to three parts water and bringing it to a boil for enamelware, stainless steel, and copper. If you’re happy with how well the stains have been removed, let the pan cool before washing it with soap and water. You can turn off the heat and add a tablespoon or two of baking soda if the situation there still appears to be very harsh. After that, dump the mixture out and wash the pan as usual.
You can still notice dark areas. I suggest getting a bottle of Bar Keepers Friend out. When all you want is for your pots and pans to shine like new, this chemical cleaner without bleach might be a blessing.
In the bottom of the pan, mix a little water with some of the powder to make a paste. Scrub ferociously until stains are removed. Try Bon Ami if you would like an all-natural product.
When the outside of your cookware has been burnt, Bar Keepers Friend also works wonders. It has repeatedly revived my Dutch oven, and those things are too pricey to not treat right.
Cast-iron and nonstick pans should be handled gently if food becomes stuck to them even though it’s harder to burn food in these pans due to their nonstick qualities. Use any coarse salt and a paper towel, or baking soda and a sponge, in place of a chemical abrasive to gently wipe the inside and get rid of any debris.
Season both your cast-iron and nonstick surfaces.
You undoubtedly already know that you should re-season cast-iron pans to avoid rust and maintain their nonstick qualities, but seasoning nonstick cookware can greatly help to prolong its nonstick finish. Even the label makes this claim.
You can omit this step if your ceramic cookware is nonstick. If not, try dabbing the interior of the pan with a little bit of oil and a paper towel after each use. Don’t heat the pan after lubricating it since, unlike cast iron, the nonstick coating cannot sustain extremely high heat. Rub it in gently; regular usage and a good cleaning are sufficient.
Pick the proper utensils.
On cast-iron and stainless steel surfaces, you can use metal tongs, forks, and spatulas all you want, but you shouldn’t use them on nonstick surfaces. Be cautious not to scratch the surface with these instruments if you want your nonstick cookware to last.
To prevent scratching or gouging the surface of nonstick cookware, we advise using wooden spoons or soft silicone spatulas. Additionally, since nonstick cookware has such a slick surface, you can just tip the pan to plate your food, negating the need for spatulas and other equipment.
Carefully wash, dry, and store.
I frequently dispute with my boyfriend about whether to put pots and pans in the dishwasher or not, but handwashing is always the best for longevity, according to science. If you’re feeling lazy, you can put your stainless steel cookware in the dishwasher, but you should NEVER put cast-iron or nonstick in there since the pressure and intense heat of the washer will harm the cooking surface.
Because enamelware is prone to chipping and a hefty Dutch oven is likely to rattle and damage delicate items like plates and glasses, we advise hand washing enamelware as well. Despite this, producers like Le Creuset have their recommendations on how to use a dishwasher. If you want to load everything into your dishwasher, you should consult their guidelines.
Avoid treating each pan the same.
Every form of cookware is unique, with its peculiarities, regulations, benefits, and drawbacks. Make sure you are aware of what you are working with to properly care for each! If you still have questions, make sure to consult the helpful tutorials we’ve previously put up on how to care for stainless steel, nonstick, and cast iron.
Sadly, not all ancient pots and pans can be saved from destruction. It’s time to replace your cookware if the non-stick surface is peeled off, the enamel is chipping, or the base is twisted, broken, or has turned permanently black. And if you spend money on quality cookware and treat it well,
