How to Keep Your Saucepan Cooking Like New
Salt the Water After It Boils
Adding salt to cold water in a stainless pan lets undissolved crystals sit on the metal, which can leave tiny permanent pits in the cooking surface. Always wait until the water is at a rolling boil, then add the salt and stir so it dissolves right away. It's a small habit that protects the pan for good
Let It Cool Before It Hits the Sink
Never plunge a hot saucepan into cold water. The sudden temperature change, called thermal shock, can warp the base so it no longer sits flat on the burner, which is especially damaging on induction and glass tops. Let the pan cool for a few minutes, then wash it in warm, soapy water.
Erase Scorch Marks and Rainbow Stains
For scorched milk or rice, fill the pan with water and a spoonful of baking soda, simmer for 10 minutes, then scrape with a wooden spatula. Rainbow heat tint and chalky white spots come off with a splash of white vinegar. For tougher stains, use a powdered stainless cleaner like Bar Keepers Friend.
Treat Nonstick Gently
Keep nonstick saucepans at medium heat or lower and never preheat them empty. Use wooden or silicone utensils, skip aerosol cooking sprays, which leave a sticky residue that builds up on the coating, and wash by hand with a soft sponge. Once the coating starts to flake or food sticks, it's time to replace it.
