How to Clean Pots and Pans: The Best Cleaner for Every Type of Cookware

The best cookware cleaner depends on what your pans are made of. A scrubber that rescues a scorched stainless pot can ruin a non-stick skillet, and the soap-and-soak routine that suits most pans isn’t right for cast iron. Here’s how to clean each type of cookware, plus a few fixes for the big messes that come with holiday cooking.

Start with the basics

For everyday cleaning, most cookware needs only:

• Warm water and a mild dish soap.
• A soft sponge or dishcloth.
• A non-scratch scrubber for stuck-on bits.
• Baking soda for gentle scouring.

Let pans cool before washing. Plunging a hot pan into cold water can warp it.

How to clean each type of cookware

Stainless steel

Stainless steel is tough, so you can scrub harder. For stuck-on food, add water and a squirt of dish soap and bring it to a simmer on the stove, then loosen the residue with a wooden spoon. For rainbow discoloration or white spots, a splash of white vinegar usually helps. A powdered cleanser made for stainless steel, such as Bar Keepers Friend, tackles stubborn stains and burnt-on grease. Our post on the benefits of stainless steel cookware explains why it’s so durable.

Non-stick

Be gentle. Wash by hand with a soft sponge and dish soap. Skip steel wool, scouring powders and abrasive pads, which scratch the coating. For sticky residue, soak in warm soapy water, or simmer a little water with a spoonful of baking soda, then wipe clean. See how to season non-stick cookware for care that keeps the coating slick.

Cast iron

Wash with hot water and a stiff brush or scraper; a little soap is fine on well-seasoned cast iron. For stuck-on food, scrub with coarse salt and a splash of water. Don’t soak cast iron or put it in the dishwasher. Dry it right away, warm it on the stove for a minute, then wipe on a very thin layer of oil to prevent rust.

Enameled cast iron

Soak in warm soapy water, then use a soft sponge or nylon scrubber. For stains or burnt-on food, simmer water with baking soda, or use a paste of baking soda and water. Avoid metal scouring pads, which can scratch the enamel. Our post on enamel cookware covers more about this finish.

Copper

Clean the interior according to its lining (usually stainless steel or tin). To brighten the outside, rub with a paste of lemon juice and salt, or use a copper cleaner, then rinse and dry. Read our copper cookware overview for more.

Aluminum and hard-anodized aluminum

Hand wash uncoated and hard-anodized aluminum. Dishwasher detergents can dull or discolor the finish unless the pan is labeled dishwasher safe. Use a non-abrasive pad for stuck-on food.

How to remove burnt-on food

The holiday roasting pan or scorched gravy pot is the classic challenge. Try these steps, from gentlest to strongest:

1. Soak in hot, soapy water for an hour or overnight (except cast iron).
2. Simmer a layer of water with a couple of spoonfuls of baking soda for several minutes, then scrape with a wooden spatula.
3. Scour with a baking soda paste and a non-scratch scrubber.
4. For stainless steel only, finish with a stainless steel cleanser or a steel wool pad.

Choosing the right scrubber

• Soft sponges and cloths: every type of cookware, including non-stick.
• Nylon or non-scratch scrubbers: most cookware, including enamel and most coatings.
• Stiff brushes and chain-mail scrubbers: cast iron and carbon steel.
• Steel wool: stainless steel only, and sparingly.

For greasy oven racks, grill grates and stovetop hoods, a spray degreaser saves a lot of scrubbing. GrillMeister Degreaser & Cleaner is a ready-to-use spray made for grills, ovens, fryers and hoods: spray it on, wait, then wipe away the grease. Keep it for those jobs, not the cooking surfaces of your pans, and keep abrasive scrubbers away from non-stick and enameled cooking surfaces.

Keeping cookware looking new

• Dry pans promptly to prevent water spots and rust.
• Store pans with a cloth or felt protector between them to avoid scratches.
• Clean the outside and base regularly so grease doesn’t build up and bake on.
• Follow the manufacturer’s care guide, especially for coated pans.

For storage ideas, see our guide on how to organize pots and pans.

FAQ

What is the best all-purpose cookware cleaner?

Warm water, mild dish soap and a soft sponge handle most everyday cleaning. Add baking soda for stuck-on food.

Can I use steel wool on my pans?

Only on stainless steel, and sparingly. Never use it on non-stick, enamel or ceramic coatings.

Is it okay to use soap on cast iron?

A small amount of mild dish soap is fine on well-seasoned cast iron. Just don’t soak it, and dry and oil it afterward.

How do I clean a burnt pot?

Simmer water and baking soda in the pot, scrape with a wooden spatula, then scrub with a non-scratch pad.

We run the NicheStuff store; some links in this post go to products we sell.