Properly maintained Cookware will last even the most experienced chefs for several years. So it is important that you keep your pots and pans well maintained to last through the rigors of a restaurant kitchen. Dirty, scratched, dinged, and warped cookware are not only a danger to you and your staff,but also to your customers. Follow these simple steps to properly care for them.
Inspect! Loose pot and pan handles can be dangerous in the kitchen. Check the hardware regularly and if they are loose, tighten them immediately.
Clean It! Of course, it’s necessary to clean your cookware throughout the day. When doing so never use any abrasive products as it will ruin the non-stick surfaces. When your cookware is cool, clean with warm water and soap to avoid warping. Baked on stains can be easily removed by pouring boiling water directly on it. Dry immediately. Properly cleaning cookware is dependent on its material.
Aluminum: Wash with warm water and mild soap. Citruses and tomatoes can stain aluminum pans so avoid cooking with these ingredients with aluminum if possible. Using wood or plastic utensils will also avoid scratches.
Anodized: Wash with warm water and a mild soap to prevent damage. If food becomes stuck on or there are burnt areas on your pot or pan, place the cookware in a solution of hot water and vinegar to loosen.
Cast Iron: Like aluminum and anodized cookware, cast iron cookware is also hand wash only. To prevent rusting, avoid soaking. For optimal performance, season Cast Iron Cookware before first use and after each use and cleaning.
Stainless Steel: Stainless steel is among the easiest to clean cookware out there. They are dishwasher safe and the material makes it easy to identify .
Don’t Stack! Stacking causes scratches, so avoid if possible. Remember, you can hang them on a wall!