8 types of pots and pans and how to clean them the right way

Those who love cooking know the importance of using the right pots and pans for specific dishes. But many of them often forget the right way of cleaning those pots and pans, which not just reduces their shelf life but also leads to the growth of bacteria and germs. It is important to season and clean the pots and pans right to boost their shelf life. Here we have listed 8 types of pots and pans and the right way of cleaning each of them.

For cleaning cast iron pans and pots use a mix of coarse salt and raw potato. Coarse salt acts as a gentle scrub and raw potato provides natural moisture and mild acidity. They together form a paste-like texture that helps break down stuck-on grime.

For cleaning delicate non-stick pans, use a mix of mild dish soap, warm water, and vinegar. Mild dish soap breaks down oils and food particles stuck to the surface and warm water helps loosen stuck-on food and also dilute grease. White vinegar works as a natural degreaser and deodorizer. It helps cut through stubborn grease and neutralizes lingering odors without harming the non-stick layer.

For glassware, it is suggested to use warm water and dish soap. Warm water helps loosen grease, fingerprints and stains quickly. And also prevents thermal shock that can crack delicate glass. The use of dish soap helps cut through oil and residue without scratching or clouding the surface. It also helps in effective removal of bacteria and odour.

This is one of the most common varieties used in Indian homes and the best way to clean them is with the help of hot water or hydrogen and baking soda. Hot water is said to loosen stuck-on residue and makes the cleaning easy. The use of hydrogen peroxide acts as a natural bleach and disinfectant, breaking down stains, bacteria, and odors. It reacts gently with baking soda and helps with removing tough burnt marks. And baking soda works as a mild abrasive and deodorizer that helps scrub without scratching.

For ceramic pots and pans, use hot water, dish soap and baking soda. Hot water helps loosen stuck-on foods and dish soap breaks down grease, oil, and food particles without damaging the ceramic glaze. And baking soda works as a mild abrasive and natural deodorizer that lifts stains without scratching the surface. It also helps remove discoloration, baked-on residue, and lingering smells.

For copperware, use vinegar and salt. Copper tarnishes over time due to oxidation, forming a dull, dark layer of copper oxide. Hence, use of vinegar helps break down the oxide layer and salt, acts as an abrasive and boosts the chemical reaction, making it easier to scrub off grime and stubborn stains.

For cleaning aluminum pots and pans, it is best to use hot water, cream of tartar and vinegar. Such pots and pans often discolour due to high heat, hard water, and acidic foods.Use of cream of tartar, which is potassium bitartrate, acts as a mild acid and gentle abrasive, which helps lift stains and oxidation without scratching the metal. Vinegar on the other hand reacts with the aluminum oxide, loosening the discolored layer and hot water boosts the chemical reaction, allowing the acids to work more effectively and speed up the cleaning process.

Pots with enamel are best cleaned with hot water and baking soda. Baking soda works as a mild alkaline compound that helps loosen food residues, lift stains, and neutralize acidic burnt bits. And hot water helps loosen dried foods, making them easier to remove.

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