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