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For Stainless Steel Pans: Add a little olive oil after cleaning to maintain a polished look.
For Cast Iron Pans: Avoid acidic cleaners like vinegar; instead, use coarse salt and a little oil.
For Nonstick Pans: Stick to mild dish soap and avoid abrasive scrubbers to prevent coating damage.
FAQs
1. How often should I clean my pan this way?
For best results, deep clean your pan once a month or as needed if you notice buildup.
2. Can I use steel wool for scrubbing?
Only on stainless steel or cast iron. Avoid using steel wool on nonstick or enameled surfaces to prevent damage.
3. What if my pan still looks dull?
Try boiling a mixture of vinegar and water in the pan, then scrubbing again for an extra deep clean.
By following these simple steps, you can restore your pan’s shine and keep your cookware looking brand new! ✨
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