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When you invest hundreds of dollars in a cookware set, you expect it to last. And it will if you treat it right. Scouring and abrasive cleaners can scratch the surface of your pots and pans causing food to stick. Here are some tips from the experts at Consumer Reports on how to care for six common types of cookware.
Wash as soon as possible after use, and dry thoroughly to avoid pitting. Aluminum dulls easily, so occasionally shine up the surfaces with a soapy scouring pad.
Season cast-iron cookware before using it. Brush the sides of a pot, pan, or saucepan with unflavored vegetable oil, then pour in enough oil to cover the bottom. Heat in the oven at low temperature for an hour. Remove, let cool, pour out the oil, and wipe away any residue with a paper towel. After each use, wash with hot water and dishwashing liquid, and dry thoroughly to prevent rusting. If you notice rust spots, scour with steel wool and a little vegetable oil.
Instead of scouring, which can destroy the tin lining, wash pots and pans with warm water and dishwashing liquid and soak in the same solution, if necessary, to remove baked-on food. Clean the exterior of the cookware with a solution of white vinegar and salt, then rinse and polish. Or use a commercial copper cleaner.
Aluminum, cast-iron, or pressed-steel pans and baking dishes covered with enamel can be washed by hand or in the dishwasher. Avoid abrasive cleaners and scrub pads to prevent scratching.
Check care instructions. Most are not meant to be washed in the dishwasher and are easily cleaned with hot water and dishwashing liquid. Use plastic or nylon scrubbers on burned-on food.
Wash stainless steel with detergent and water as soon as possible after use to reduce the chance of staining. Don't use scouring powder or steel wool, which may scratch surfaces and leave them prone to staining, and don't leave stainless-steel pans to soak for long periods, because mineral salts in the water may cause them to pit.
Consumer Reports tests pots and pans for cooking evenness, durability, ease of cleaning, and handle comfort and sturdiness, among other factors. Non-stick cookware tends to do better in our tests but if you're a committed user of cast iron, copper, or other types of cookware, be sure to treat it right.
10-piece cookware sets
10-inch frying pans
For more choices see our full cookware Ratings and recommendations.
—Mary H.J. Farrell (@mhjfarrell on Twitter)
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