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Hard-anodized aluminum cookware is hardened aluminum that resists abrasion and corrosion. It is one of the most durable types of cookware you can buy with some non-stick properties.
One thing all aluminum cookware shares in common is they are not dishwasher safe: Extremely hot water temperatures in combination with harsh chemicals and bleach can discolor anodized finishes.
Don't use steel wool, alcohol, abrasive cleaners, bleach, oven cleaners or metal implements to scrape any hard-anodized cookware.
Hard-anodized aluminum surfaces are virtually non-porous, so food sticking is less of a problem.
Be sure you have thoroughly scrubbed your pots and pans using warm soapy water.
Use a non-abrasive cleanser mixed with water to form a paste for stubborn scorched foods. With a soft cloth, rub in a circular motion to lift burnt on foods.
Dry wet pots, pans, griddles and utensils to avoid hard water droplets and stains.
Citric acid, bleach and vinegar should not be left on stainless steel as they may cause permanent discoloration.
|Sheri Ann Richerson|