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Care Of Pans
Looking after your pans
Stainless steel pans
Stainless steel pans should be cleaned with a soft cloth
and soapy water.
Appearance of white marks:
Cause: salt added to cold water.
Solution: add salt when the water boils.
Appearance of specks:
Cause: hard water.
Solution: boil diluted vinegar in the pan, then rinse and
dry.
Burned food stuck to the bottom of the pan:
Cause: temperature too high.
Solution: leave the pan to soak, or boil soapy water in it
(1 part washing-up liquid to 10 parts of water).
Cast iron pans
Cast iron pans should only be cleaned with a sponge or
nylon brush or a non-abrasive washing-up product.
Wipe with a little vinegar to regain the pan’s shine.
This also works for colour-enamelled cast iron. For
“matt black” items, use vinegar instead of bleach, then
oil carefully and wipe with kitchen roll.
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