Do You Want to Know About Maintaining Any Other Specific Types of Cookware?

Maintaining different types of cookware requires specific care to ensure longevity and performance. Users frequently discuss best practices for cast iron, non-stick, and stainless steel pans.

Cast Iron Care

Clean and oil after each use: Cook, wash with soap and scrub, dry thoroughly, then rub with oil. "That’s all I do, cook, wait until cool, clean with soap and scrubby, dry immediately and rub a bit of oil in."

Don't fear soap: Modern dish soaps do not contain lye and are safe for cast iron, though some Users still prefer not to use it. "Washing with soap and water is not a big deal these days - it used to be a problem as old detergents used to have lye in them which would pit the surface of the pan."

Metal spatulas are fine: Metal spatulas can help lift food and keep the cooking surface smooth without damaging the seasoning. "A flat metal spatula will save so much time on scrubbing."

Non-Stick Pan Maintenance

Avoid high heat: Non-stick coatings degrade with high heat, so use low to medium heat and do not preheat empty pans. "Low heat, don't preheat while it's empty e.g. add oil before preheating, no metal utensils, and only use it for things that actually require nonstick e.g. eggs."

Use non-metal utensils: Metal utensils can scratch and damage the non-stick surface. "No metal utensils of any kind."

Hand wash and replace regularly: Hand washing is recommended, and non-stick pans generally need replacement every 1-3 years due to coating wear. "It is simply the nature of nonstick pans that they need to be replaced regularly."

Stainless Steel Pan Care

Clean with Barkeeper's Friend: This product is highly recommended for removing discoloration, stains, and burnt-on food from stainless steel. "Say it with me now… B… K… F… B,K,F! BKF!!"

It's durable, not always spotless: Stainless steel is robust and can withstand aggressive cleaning, but some discoloration is normal and doesn't affect performance. "I wouldn't call stainless easy to clean in the sense that "stuff comes right off", I would say it's easy to clean in the "you can't clean it wrong"."

Don't season stainless steel: Unlike cast iron, stainless steel does not need to be seasoned; attempting to do so can create a difficult-to-remove burnt oil layer. "where did you get the idea that stainless steel needs to be seasoned? that's what you do with cast iron"

Would you like to know more about caring for enameled cast iron cookware?