Stainless Steel- Copper-bottomed pans Apply ketchup (figure A) or Worcestershire sauce; then wipe, rub, rinse and buff. Or sprinkle salt on half a lemon, rub and rinse (figure B).
Aluminum
- Nonstick cookware Boil 2 tablespoons baking soda, 1/2 cup white vinegar and 1 cup water in the pan for 10 to 15 minutes. Re-season the pan with salad oil.
- Cast-iron skillet Clean the outside with oven cleaner; clean the inside by boiling a solution of water and a couple of tablespoons of white vinegar in it. Re-season with cooking oil and store with a piece of waxed paper (figure C). Never wash the inside with soap.
- Cookie sheet or baking pan To remove rust, rub with cleanser and a raw potato (figure D). For burned-on food, fill with warm water and add several tablespoons of baking soda. Boil until scorched parts loosen and float to surface.
It's especially important that a restaurant keep its pots and plans clean -- after all, theyre vital tools of the trade. Day in and day out these cooking utensils are subjected to all kinds of ingredients with a heavy helping of high heat added to the mix. Dirty caked- and baked-on grease and food can really take a toll on stainless-steel pots and pans. Unfortunately, the dishwasher is no match for the baked-on grease.
Here's one restaurant kitchen's solution that you wont find in any home: The dirty pots and pans are submerged in a large vat of potassium hydroxide overnight. As they sit, the caustic liquid dissolves the baked-on grease so that the pans come out looking like new. After a quick trip through the dishwasher, these pots and pans are ready to be put back into service.
Queen Quick Tip: Whether you store your pots and pans overhead on a rack or down low in the oven drawer, make sure the space is clean before you put them away.