How to Clean and Care for Your Cookware and Bakeware
Words Veronica Chan
We know it can be tricky to navigate a kitchen sink full of dirty pots and pans. I mean, what’s the best way to clean glass, non-stick, and stainless steel? Lucky for you, we make the cookware and bakeware, as well as the tools to clean them, so we asked the OXO team (who’s seen more than their fair share of ruined pans and baking sheets) to share their best cleaning tips.
Non-Stick Bakeware and Cookware
Non-stick surfaces should be handled with extra care since you don’t want to overheat or scratch them. Todd, our Director of Quality Assurance, strongly cautions against using aerosol cooking sprays on non-stick surfaces since it can lodge onto them, which creates a barrier that can become rancid and compromise the releasing properties of the non-stick surface.
To clean non-stick cookware, try using distilled white vinegar with lemon juice on low heat and let it simmer for up to half an hour to loosen up any deposits that have made their way onto the non-stick nooks and crannies. For non-stick bakeware, instead of using strong abrasive scrubs or sponges, which will scratch off the non-stick coating, opt for brushes with a nylon bristle, which are hard enough to brush off deposits but will not damage the surface. This will restore the pan so it’s as good as new.
While glass bakeware is dishwasher-safe, if you encounter a stubborn stain, try using baking soda or dish soap with a dish brush. “We definitely don’t recommend harsh, abrasive cleaners like scouring pads on our glass bakeware. Our nylon brushes work really well and I find that a little elbow grease goes a long way!” says Benat, a Product Manager on our Baking Team.
- Glass Bakeware
- Suggested cleaning tools: Dish Brush (Pro Tip: use the head of the brush to chip away any stubborn baked-on food) & Kitchen Appliance Cleaning Set
Stainless Steel Cookware
For stainless steel surfaces, try soaking your cookware in distilled white vinegar for about 10 minutes. This is great for removing proteins that are deposited from butter and oil. These stains can look brown, yellow, cloudy or even rainbow-colored. If you can’t remove the extra-stubborn stains, Todd suggests creating a solution of aluminum powder (available at most hardware stores) and hot water, and repeating the soak-and-scrub method. Look for a powder like Bartender’s Friend that contains oxalic acid, which is extremely useful in removing the most stubborn stains. Stainless steel surfaces actually clean very easily if dealt with immediately after cooking. If you cannot get to cleaning your pans right after you’re done cooking, try to add hot water and a little soap immediately after cooking.
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