Protect nonstick
Nonstick lasts longest with gentle use: wooden or silicone tools only, hand-wash with a soft sponge, and never heat an empty nonstick pan on high. Avoid metal scrapers and abrasive scrubbers that scratch the coating.
Care for stainless steel
Soak stuck-on food rather than scratching it off. Baking soda lifts burnt residue, and a stainless cleaner restores shine. Dry after washing to avoid water spots, especially in hard-water areas.
Season and protect cast iron
Hand-wash cast iron, dry it immediately, and rub on a thin layer of oil to keep it seasoned and rust-free. Don't soak it or leave it wet. Seasoning builds a natural nonstick surface over time.
Look after bakeware
- Cool tins before washing — sudden temperature changes can warp metal.
- Line with parchment to reduce sticking and scrubbing.
- Dry fully before storing to prevent rust on metal bakeware.
- Avoid cutting inside coated tins, which scratches the surface.
Store smartly
Stack pans with a cloth or pan protector between them to prevent scratches, and store lids separately so cookware sits flat. Keep everything dry — crucial during the monsoon to avoid rust and musty smells.
Know when to replace
Retire nonstick once it's scratched or peeling, and warped tins that bake unevenly. Good care delays this, but worn cookware affects both food and safety.
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