To maintain wooden tools, hand-wash with warm soapy water, rinse, and dry completely. For cutting boards, scrub with salt before washing. Apply mineral oil to prevent cracks. Store cutting boards upright to avoid warping.

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.

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 pans require hand-washing with hot, soapy water and a mildly abrasive cloth sponge.

High heat and metal utensils can crack 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

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.

Wash thoroughly and polish with a fine-powdered cleanser. If hardware is broken so that base metal is exposed and rusted, wipe it with kerosene. Then wash and dry the surface. Wax after each use to prevent further rusting.