Stainless fond
Add water while pan is warm, simmer briefly, scrape with wood, then wash.
Kitchen
Pan and Cookware Care
Different pans fail in different ways. Match heat, utensils, cleaning, and storage to the material.
Cool before washingDry fullyAvoid metal on nonstickOil seasoned pans
By material
How to Treat Each Pan
| Material | Best use | Clean | Avoid |
|---|---|---|---|
| Stainless steel | Searing, sauces, boiling, deglazing. | Soak briefly, scrub, use baking soda paste for stains. | Long saltwater soaks and harsh scratches on polished finish. |
| Cast iron | Searing, frying, baking, high heat. | Wash, dry immediately, warm briefly, oil thinly. | Dishwasher, long soaking, leaving wet. |
| Nonstick | Eggs, pancakes, delicate fish, low-fat cooking. | Soft sponge, dish soap, no abrasive pads. | High heat, metal utensils, aerosol cooking spray buildup. |
| Carbon steel | Stir-fry, eggs after seasoning, searing. | Like cast iron: clean, dry, oil lightly. | Dishwasher, acidic simmering, storing wet. |
| Enameled cast iron | Braises, soups, stews, oven dishes. | Soak, use soft scrub or baking soda paste. | Metal scouring, high empty preheat, thermal shock. |
| Copper | Responsive heat control. | Hand wash and dry; polish exterior if desired. | Dishwasher and abrasive polish on lined interiors. |
Recovery
Stuck Food and Stains
Seasoned pan residue
Use hot water, a scraper, and coarse salt if needed. Dry over low heat and oil.
Enameled discoloring
Soak with baking soda and warm water, then use a non-scratch sponge.
Storage
Store Without Damage
Stack protected
Use pan protectors, towels, or paper plates between surfaces, especially nonstick and enamel.
Lids separate
Store glass lids upright or padded so rims and handles do not chip.
No trapped moisture
A damp lid or towel can rust cast iron, carbon steel, and exposed metal rims.