Homes & Gardens' cookware guide separates care by material, including stainless steel, cast iron and non-stick surfaces. Seasoned cast iron needs prompt drying and attention to its protective oil layer, while coated pans require tools that will not damage the finish. A heavy-looking pan is not necessarily suitable for soaking or machine washing.

Use Different Care Routines for Different Cookware Metals

Follow the cookware maker's instructions for the exact surface and construction. Allow the pan to cool appropriately, remove residue with a compatible tool and complete any required drying or seasoning. The article's broader point is to maintain the function of the surface rather than polish every pan alike. A cleaning method that works on uncoated steel may harm another pan beside it.

Stainless steel, seasoned cast iron and coated pans do not share one universal cleaning method.