How To Clean Pots and Pans Like a Pro

To clean most pots and pans, deglaze them with hot water while they’re still warm, then wash with a sponge and dish soap. For burned-on food, scrub with a baking soda paste or boil a baking soda solution in the pan. The right method depends on the material: hand-wash and re-oil cast iron, avoid abrasives on copper and nonstick, and never use steel wool on a coated pan. Cleaning after every use is the single best habit for both hygiene and longevity.

Pots and pans take a lot of hard wear, and cleaning them properly keeps them performing and lasting longer. Below are the Pro methods for every common cookware type, plus how to rescue burned and rusted pans and keep your kitchen clean and healthy.

Why does cleaning your pots and pans matter?

You might think reusing a dirty pan, or one with burnt-on residue, is fine. Sometimes it is — but there are real risks.

• Burnt non-stick pans may transfer toxic chemicals into food if the coating cracks or flakes off.
• An improperly cleaned pan may harbor bacteria that can cause food poisoning and other illnesses.
• Reusing cooking oils can be a problem too, since they provide an ideal environment for the growth of anaerobic bacteria.

In short, cleaning your cookware after every use is essential.

How do you quickly clean a pan after cooking?

The best time to clean a pan is while it’s still hot. Pour hot water in to deglaze it — this lifts even burned-on food and grease almost instantly. Use only hot water on a hot pan, or you risk thermal shock, which can warp the pan.

Once deglazed, clean with a sponge or scourer and a drop of dish soap, then rinse with plain water. That’s it — fresh and clean again.

Pro Tip: Keep your pans clean by cleaning your glass-top stove!

How do you clean pans with baking soda?

If a pan cooled with food residue inside, it’s tougher to clean. First, scrape out grease or food remains into the trash — don’t put grease down the sink, as it can clog your pipes. An old jar or soda can works for storing used grease before tossing it.

Use a brush or scouring pad with hot water and a drop of dish soap to cut through grease. For burned-on food or scorch marks, break out the baking soda.

• Clean the pan as much as possible
• Make a paste with baking soda and a little water
• Spread the paste across the bottom of the pan
• Let it sit for 5 minutes
• Work a scouring pad in circles to loosen the stains

Another method: mix 1 cup water with 2 tablespoons baking soda and pour it in until the bottom is covered about ½ inch deep. If the stain climbs the sides, add more solution to cover it.

Put the pan on the cooker and boil until almost all the water evaporates — turn off the heat before it fully evaporates to avoid damaging the pan. You’ll see a white film where the water dried; that’s the baking soda. Move the pan to a cold burner or trivet, hold it with oven gloves, and scrub the baking soda off with a long-handled brush while it’s still hot.

That covers aluminum pans, freshly used or caked in grime. Some pans, though, need material-specific care — here’s how to clean each type.

How do you clean cast iron pans?

Cast iron scares off a lot of home cooks, but with the right care it can last longer than almost any other cookware. The key rule is to avoid temperature shock: hot pan, hot water; cold pan, cold water.

Always wash cast iron by hand — it won’t last long in a dishwasher.

• Pour out any excess oil or grease
• Rinse the pan in hot water while it’s still warm
• Use a brush or pan scraper to remove burned-on food

If the pan cooled and won’t clean properly, loosen stubborn marks by heating it again.

• Pour in water to cover the base about ½ inch deep
• Slowly bring it to a boil on the cooker
• Use a pan scraper or brush to work the food free
• Wash the pan as usual

After each use, dry the pan thoroughly with a microfiber cloth or paper towel, then season it with a small amount of cooking oil, wiping away any excess.

Lodge says it’s okay to use a little dish soap on cast iron if needed, but use it sparingly — too much cuts through the seasoning and can cause rust.

Pro Tip: Dirty oven? Learn how to clean your oven like a Pro!

How do you remove rust from a cast iron skillet?

If your cast iron pan rusts, it isn’t the end of the world — just remove the rust and re-season it.

Step 1: Scrub the pan with soapy water and steel wool to remove the rust

Step 2: Rinse the pan and dry thoroughly

Step 3: Apply a thin layer of cooking oil all over the pan

Step 4: Use a cloth or paper towel to remove excess oil

Step 5: Place the pan upside down on the top rack of the oven

Step 6: Bake at 450-500 degrees for 1 hour

Step 7: Allow the pan to cool completely

You may need to repeat steps 3-7 several times to build up the black patina that indicates a properly seasoned pan.

Pro Tip: Place a baking sheet on the bottom rack to catch any oil drips.

How do you clean copper pans?

Copper pans are prized possessions. Copper is naturally antimicrobial, making it one of the safest choices for food prep, and it’s a great conductor that resists corrosion and cleans easily. No wonder chefs have prized copper for centuries.

Copper does need extra care, though. It’s a delicate metal, so abrasive cleaners like scourers can scratch it, and it’s reactive enough to discolor after contact with commercial cleaning solutions.

Most copper pans are tin-lined, which gives a good non-stick surface. Clean the inside with a sponge, water, and a drop of dish soap. For stuck-on food, soak in hot water for 15 minutes, then try the soap and sponge again. Dry thoroughly with a microfiber cloth afterward to keep the copper from tarnishing.

How do you clean nonstick pans?

Nonstick pans are convenient, but the coating is easily damaged by abrasives and is heat-sensitive, so a gentle approach matters. You’ll most often find nonstick coatings on frying pans.

How do you clean frying pans?

• Let the pan cool completely before cleaning to prevent warping
• Use dish soap to remove grease residue after use
• Avoid steel wool or abrasive cleaners on nonstick pans
• Use a damp sponge and coarse salt for tough stains
• Dry the pan with a microfiber cloth after cleaning

When the coating starts to peel, it’s time to replace the pan. Most nonstick pans last two to five years, shorter than other cookware, depending on quality and care.

How do you clean burnt pans?

Sometimes accidents happen and pans end up badly burned or discolored. Don’t worry — they can still be salvaged. Try one of these methods.

Vinegar and baking soda

• Half-fill the pan with a 50/50 mixture of water and white vinegar
• Bring to a boil and add 2 tablespoons of baking soda
• Remove from heat and let stand for 15 minutes
• Discard the mixture and scrub the pan with a brush
• Repeat as necessary

Baking soda

• Fill a large pot or pan with water and add ½ cup of baking soda
• Place the burned pan into the pot, fully submerged if possible
• Bring the water to a boil
• Boil for 15 minutes
• Remove the pan and scrub with a brush

Lemons

• Fill the pan with water
• Add 1-2 lemons, sliced
• Bring the water to a boil
• Remove from heat after 5-10 minutes
• Discard the lemons and hot water
• Clean the pan with soapy water and a scrubbing brush