| Stainless steel is made from iron and other metals, | | | | a plastic or stainless steel |
| which is strong and resists | | | | scouring pad to remove most stains; don't use steel |
| against wear and tear. It is inexpensive, long lasting | | | | wool, chlorine bleach or alcoholCast iron cookware is |
| and is most popular in North | | | | usually pre-seasoned coated with unsalted fat and |
| America. The metals used in stainless steel or iron, | | | | heated to |
| may produce health effects such | | | | prevent rusting, unless porcelain coated. It should be |
| as iron, nickel and chromium.Ceramic pottery, enamel | | | | washed in warm, sudsy water |
| or glass cookware is easily cleaned and can be | | | | and frequently treated by coating the cast iron interior |
| heated to | | | | surface with unsalted |
| fairly high temperatures. Ceramic is glazed; similar | | | | shortening, left until its next use, and then wiped out. |
| glazes are applied to metals to | | | | To re-season, scour the pan |
| make enamelware. These glazes, a form of glass, | | | | completely, rinse and dry; then coat the inside with |
| resist wear and corrosion.For cooking and storing food, | | | | unsalted fat and leave in |
| plastic is lightweight and nearly unbreakable. Many | | | | moderate oven for two hours. Remove and wipe off |
| containers have been made for use in microwave | | | | excess greaseTo remove copper cookware |
| ovens, where metal cookware is | | | | discoloration, use commercial cleaner or a mixture of |
| not suitable.Stainless steel cookware should be | | | | flour, salt, lemon juice and ammonia applied before |
| washed in hot, soapy water or a warm ammonia | | | | regular washing. Wash chrome |
| and water solution, thoroughly rinsed and immediately | | | | cookware with warm water and soap or detergent. |
| dried to avoid water spots. | | | | Do not use abrasive cleaners. |
| Use mild, stainless steel cleaners or light scouring with | | | | |