There are about as many different types of pots and pans on the market today as there are people to buy them, and each kind requires a little special know-how to keep them looking their shiny best. Here are some more tips for the cleanest, most special pots in town.
Cleaning Copper Bottoms
If your pot has a copper bottom, the best way to clean it is to sprinkle a little salt and vinegar or salt and lemon juice. Rub lightly into the surface and wash as usual. Don’t do this too often though because with copper pots, the duller the copper bottom, the better the heat transference.
Enamelware
A little baking power on a damp cloth will often remove unwanted rust marks from enamel pots and pans. For those enamel broiling pans and the tough to remove food and grease stains that often accompany them, cover the bottom with a ¼ inch layer of water softener. Place a dishtowel on top and leave it to its own devices for several hours. This should make it easier to loosen baked-on grease enough to wash it off without too much effort.
Cast Iron Cookware
To clean the inside of your cast iron cookware, shake some salt on it and wipe it clean. This is similar to shaking sense into some people, but in the case of the cookware it will keep the food from sticking when frying. In this manner, the pan will need washing after every other use. A light coating of cooking oil helps to prevent rust. For the outside of your cast iron pan, a wipe with a sheet of waxed paper while it is still warm will clean it effectively.
Follow these tips along the path to clean pots and pans. Do YOU have any more to add? Please share.
Related Reading:
Some More “Hot” Oven Cleaning Tips”
“Some Unexpected Household Hints”
“More Cleaning Tips for Pots and Pans”