Care & Cleaning

Taking good care of your kitchen tools helps them perform better and last longer. Here you’ll find simple, trusted tips for cleaning and caring for cookware, bakeware, and tools made from a variety of materials, so you can protect your investment and keep them performing at their best.

Wooden Tools
Hand-wash wooden spoons and utensils with warm, soapy water, then rinse and dry completely. Avoid soaking or putting wooden tools in the dishwasher, which can cause the wood to crack or warp. Occasionally condition dry wood with food-safe mineral oil to help keep it smooth and protected.
Wood Cutting Boards
Cutting boards usually require deeper cleaning, so rub them with salt to scour them before washing and drying. Wiping down bowls and cutting boards with mineral oil replaces the oil in the wood so it doesn't crack. Store cutting boards standing on their edge so they don't warp.
Cast Iron
Wash cast iron by hand in warm water and a touch of soap. If food sticks, use a pan scraper, or simmer a little water to help loosen tougher spots. After rinsing, dry the pan well. A little dark residue on the towel is just seasoning and not unusual. To finish, apply a light coat of oil and wipe it down until the pan looks dry and smooth.
Nonstick Cookware
Nonstick pans require hand-washing with hot, soapy water and a soft sponge or cloth. High heat and metal utensils can damage the nonstick coating, so only cook over medium heat and use plastic or wooden utensils. Avoid stacking nonstick pans, which can cause scratches in the coating
Stainless Steel
To keep stainless steel performing at its best, always preheat your pan and add oil just before cooking. Avoid high heat, and wash with warm water and mild soap. Remove stuck-on bits with a simmer-and-scrape method or a baking-soda paste, and polish occasionally with a stainless steel cleaner to maintain shine.
Enamled Cookware
Wash enameled cookware with warm, soapy water and a soft sponge or cloth. For stubborn food or stains, soak the cookware first, then use a nonabrasive cleaner or a baking soda paste. Avoid metal scouring pads and harsh abrasives that can scratch the enamel. Allow cookware to cool before washing to help prevent thermal shock.

Aluminum Cookware

Wash aluminum cookware with warm, soapy water and dry thoroughly. Avoid harsh abrasives on polished or coated aluminum, as they can scratch or damage the finish. Always check the manufacturer’s instructions before placing aluminum cookware in the dishwasher.

To remove dark stains or discoloration, fill the pan with water and add 1 tablespoon of white vinegar or 2 teaspoons of cream of tartar for each quart of water. Simmer for 10–15 minutes, then allow the pan to cool before washing, rinsing, and drying.

Knives

Cleaning

Hand-wash knives with warm, soapy water and dry immediately. Avoid soaking knives or placing them in the dishwasher, where heat, detergent, and contact with other utensils can damage both the blade and handle. Carbon steel knives should be dried especially well because they are more prone to rust.

Care

Always use a wood or plastic cutting board and avoid cutting on hard surfaces such as glass, stone, or ceramic, which can quickly dull the blade.

Store knives in a knife block, on a magnetic strip, or with a protective sheath rather than loose in a drawer. Never leave knives loose in the sink,
someone can accidentally come into contact with the blade.

Regular honing helps maintain a knife's edge between sharpenings. When the blade becomes noticeably dull, have it professionally sharpened or use a sharpening method recommended for your knife.