How to Clean Professional Cookware

Unlike the type of cookware that you might find in the local discount store, professional-grade cookware requires a bit more attention. Simply tossing your new nonstick sauté pan into the dishwasher would easily scratch or damage the surface. Similarly, aluminum or stainless steel cookware could be dented or chipped, resulting in uneven cooking surfaces or ill-fitting lids. Here are some simple tips on how to care for and clean your professional grade cookware.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Vegetable oil
• Wooden spatula
• Ketchup
• Copper or metal polish
• Commercial cleaner such as Bar Keepers Friend
• Various rags and scouring pads

1. Clean your cast-iron cookware. Remove any leftover food from the inside of the pan. Rinse the inside completely with hot water to make sure that no residues remain. Dry the pan with a clean cloth and then apply a thin coat of vegetable oil. The oil should coat the inside of the pan evenly.

2. Clean your tarnished copper or copper bottom pans. For these types of pans, apply a thin layer of ketchup to the surface using a paper towel or clean cloth. Allow to dry for about 5 to 10 minutes and then wipe off with a damp towel. Wash with dishwashing liquid and warm water. Be sure to dry completely.

3. Remove burnt on food from nonstick cookware. The surface of nonstick cookware can be easily scratched if cleaned incorrectly. The simplest method is to fill the pan with water until it covers the burnt on food. Place it on the stove and bring to a boil for about 5 minutes. Remove the pan from the burner and gently scrape the inside with a wooden spatula. Pour out the water and wash with dishwashing liquid and warm water.

4. Clean stainless steel pans or pots. Add a small amount of water into the pan and apply an even coating of Bar Keepers Friend. Clean the pan using a circular motion with a copper scrubber. Wash the pan completely with warm water and dishwashing liquid.

5. Clean hard-anodized, aluminum cookware. This type of cookware is very porous and soft. Using a gentle cleaning solution such as Soft Scrub, clean the pan with a nylon scrubber and warm water.

Tips & Warnings

• Always season new cast-iron cookware prior to use. This will make cleanup much easier.
• A combination of kosher salt and lemon juice also works well on copper cookware.
• A paste of baking soda and water is a great homemade cleaner for just about any type of cookware.
• Nylon scrubbing pads are perfect for nonstick pans.
• Ketchup will not bring a shine to copper pans. Use commercial polish to achieve this effect.
• Although you can use oven cleaner to remove stains from the outside of stainless steel pans, never use it on the inside of the pan.
• Never use copper or stainless steel scrubbing pads on nonstick cookware.

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