Best Practices for Maintaining Cast Iron Non Stick Stainless Pans
Cast iron needs to stay dry and oiled to prevent rust, so avoid soaking it and apply a thin layer of neutral oil after drying it on the stove. A flat metal spatula helps scrape off food without ruining the seasoning. Non-stick pans require low or medium heat and should never be scratched with metal utensils or put in the dishwasher. Store them with protective cushioning between pieces so the coating does not get damaged. Stainless steel pans benefit from a proper preheat to prevent food from sticking and can be polished periodically with Bar Keepers Friend to remove stains. They are generally dishwasher safe, though handwashing can prevent corrosion on aluminum clad layers.
How to Maintain Cast Iron Nonstick and Stainless Pans
Wash cast iron with modern soap, dry it right away, and rub it with oil. A metal spatula helps keep the cooking surface smooth. Keep nonstick pans on low or medium heat, never preheat them empty, and skip metal utensils. Hand wash them and expect to replace them every one to three years. Stainless steel is tough and handles aggressive scrubbing, but you do not need to season it. Use Barkeeper's Friend to remove stuck food and discoloration.