Northbridge / Castlecrag

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No matter how skilled you are in the kitchen, there will come a time when your cookware starts to look stained. It only takes leaving your pot a little too long on the heat, and you’re left with stubborn grime that’s clinging for dear life on the bottom. To ensure you have cookware that you’re always proud to display, we’ve rounded up the best deep cleaning tips that would even make Martha Stewart proud! 

Stainless Steel Pots & Pans

If you've ever experienced a burnt frying pan, then you know what a pain it is to clean. That’s why we love this cleaning solution for stainless steel, that’s not only chemical-free, but cuts scrubbing time in half.

Fill the bottom of your pan with enough water to cover the bottom and add one cup of vinegar. Bring the mix to the boil. Remove the pan from the heat and add 2 tablespoons of baking soda. Then it should start to fizz (just like that experiment in chemistry class!). Empty the liquid from the pan and get scouring. 

If there are any stubborn marks left add some extra baking soda. You can also mix a paste of baking soda and a couple of drops of water, then leave it on the marks for an hour and scour again. 

Enamel Cookware

Enamel coated pots are great for making soups, stews or even boiling pasta directly on the heat. Problem is, the recipes love to leave their traces behind.

To clean your enamel cookware you want to use a mix of baking soda and hydrogen peroxide. Place the pot on the stove. Add 1/2 inch of hydrogen peroxide and 1/4 cup of baking soda. Bring the liquid to a boil. 

When the mix becomes foamy turn it off and let it sit for approximately 10 minutes to loosen any crusted grime. Remove liquid and clean your pot with hot soapy water. 

Nonstick Cookware

The one thing to remember when cleaning non-stick cookware is to never scrub it. Non-stick pans come with a special coating to avoid foods and oils sticking. If you damage this coating with scrubbing, harsh chemicals or abrasive utensils, then the pan’s non-stick layer is deemed useless.  

Instead, always wipe non-stick pots and pans with a soft sponge or soft cloth when still slightly warm. Then hand-wash with a soft sponge and mild dishwashing liquid.

If you’re still left with stubborn residue, place the cloth over your thumb nail and give the spot a gentle scrape only.

Copper Pots & Pans

Copper cookware can usually be cleaned just like regular pans. You’ll find their insides are usually lined with tin or stainless steel (copper reacts to acidic foods), so you can easily clean them with baking soda and vinegar. 

To make the exterior sparkling-clean, use half a lemon, sprinkle it with coarse salt, and rub all over the exterior until it comes back to sparkling new. 
Cast Iron Cookware

Whenever you purchase cast-iron cookware, you should season the pot prior to using it the first time (refer to the manufacturer’s instructions). 

To deep clean a seasoned cast iron pan, wash it with a soft sponge and hot water only. Never use soap, or put it in a dishwasher, as this will remove the protective seasoned layer. 

To prevent rust, dry the pan with a towel or over a low flame on the stove top before storing away.

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