Almost every kitchen has a major problem with cleaning pots and pans at some point.

Heavy usage and sometimes lack of access to a high quality dishwashing machine might be the reason even high quality pans don’t last quite as long as we want them to.

It’s usually due to, and I’m afraid to say this, poor cleaning technique…

Most modern non-stick surfaces have taken much of the weight out of the work but taking good care of your cookware will extend its lifespan considerably.

Good quality pans that are well cared for will last a lifetime…or even longer!

But as with most things in life, that same old old cliche applies to cookware too: ‘You get what you pay for’.

Professional chefs usually recommend heavy-based pans as they spread heat evenly while cooking, which can help prevent burning.

Copper is also popular in professional kitchens due to its superior heat conductivity.

With non-stick pans, never use metal scourers or cooking utensils as the surface coating must not be scratched.

Stick to wood, plastic or carbon fibre.

Cleaning your cookware

Only use a dishwasher with pots and pans that specifically state they are dishwasher-safe.

Otherwise, hot water, washing-up liquid and a gentle scouring pad should do the trick.

To remove burnt-on residue, fill the pan with hot water and add some biological clothes washing detergent or a dishwasher tablet.

Leave to stand for a couple of hours then bring to the boil. In severe cases you may need to repeat.

Cast-Iron cookware care

Pots and pans made of cast-iron must be ‘seasoned’ before you use them for the first time.

Rub the interior of the pan with vegetable oil and bake at medium heat for 30 minutes.

Leave to cool then repeat the process twice.

Clean cast-iron pans by wiping with a paper towel or washing in hot water.

Avoid using detergent as this will remove the oiled surface.

Repeat the seasoning process periodically as needed, depending how heavy your usage.

For some more in-depth cleaning tips, Cleanipedia have the answers: