Taking Care of Your Pots & Pans
by Maureen McCollum

We all enjoy cooking in nice pots and pans. Here are a few simple tips to help you keep them looking and cooking great for decades:

FIRST TIME USE : Always read the manufacturer’s recommendations for use. Before using the first time, wash with hot sudsy water and rinse thoroughly to remove manufacturing oils and polishing compounds.

SEASONING: Seasoning most cookware will improve non-sticking qualities and performance, but is only advantageous when a pan will be used to fry, sauté, grill or bake. Heat the pan to high heat and wipe a thin coat of vegetable oil, not olive oil, onto the cooking surface so that it is completely covered. Let the pan rest on medium heat about 5 minutes and allow to cool.

CLEANING BURNED ON FOODS AND OILS: While the pan is still hot, add two to three drops of detergent with hot water, cover and let soak 15 minutes to remove most burned-on food. Rinse and use brush or nylon scour pad.

MORE TIPS & TRICKS: Download our "Tip Sheet" which includes:

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