How to Care for Commercial Stove-Top Cookware

Stove-top cookware can easily get damaged and rust over time if not properly cared for.
To extend the life of the cookware, it is important that the cookware remains rust free, and that the outer coverings of your pots and pans remain undamaged. Stove-top cookware generally falls into 3 main categories: stainless steel, cast iron, and aluminum. Here are some basic tips on how to care for each common type of commercial grade stove-top pots and pans:

Stainless Steel pans are a great accessory in any commercial kitchen, as they are sturdy, attractive looking, and relatively light in weight. To prolong the life of your stainless steel pans, it is especially important to take proper care of the outer layer of the stainless steel cookware to prevent it from getting damaged and, subsequently, rusting. The best way to clean stainless steel is with warm soapy water, using a soft cloth. This will prevent dings and scratches to the surface of the cookware. If stains are persistent, try soaking the pan in warm water with a pinch of dishwasher detergent to loosen the stain. Do not use bleach and do not use abrasive cleaning pads as both of these will damage the steel finish and cause rust. Dry your stainless steel cookware thoroughly. This will help prevent water spots caused by hard water and build up of minerals, which over time may damage the steel.

Cast Iron. Pans made out of cast iron are durable, ideal to use in a commercial kitchen, and are an excellent heat conductor. Cast iron pots and pans are incredibly versatile, and can be used on stove-top, in the oven, on the grill, or in the open fire. It is, however, important to properly care and maintain iron cast cookware as it will rust easily if not maintained correctly. Knowing how to cook properly in a cast iron will also reduce the amount of cleaning later on: the basic tip for cooking in cast iron is to preheat the pan until it is hot enough to cook the foods but not so hot as to scorch the ingredients. When cleaning, use warm soapy water and clean the cast iron only after it cools off after cooking. Use soft cloth and do not use abrasive cleaning accessories, such a metal sponges or abrasives to wash the insides of the pans. Abrasive cleaning items will create scratches and cause your cast iron pans to rust. Dry the pans immediately after washing. Do not soak the pans in the water, and don’t store cast iron pans if they are still damp or wet. With proper care, durable cast iron pans can last a lifetime.

Aluminum. Aluminum cookware is not as sturdy as cookware made from cast iron or stainless steel. However, it is a popular choice for certain uses in a commercial kitchen, as aluminum cookware is light weight and is a great heat conductor. When cooking, do not use metal utensils as they can scratch the coating of aluminum pots and pans. Instead, use wooden or plastic cooking utensils. To clean your aluminum pots and pans, use warm soapy water and soft cloth. Do not use abrasive cleaning pads as they can damage the outer aluminum layer. Instead, use vinegar to get rid of hard-to-clean spots and to brighten your aluminum cookware.