1. Metal Cookware Maintenance Guide
Metal cookware includes stainless steel cookware, knives, metal bowls, plates, spoons, and spatulas. While durable, it requires attention to rust prevention, scratch prevention, and maintaining its shine.
Daily Cleaning
After each use, wash all metal utensils with warm water and a neutral detergent using a soft sponge. Dry them immediately with a clean cloth, paying particular attention to ensuring no water residue remains on the edges of knives and cookware to prevent rust. For stubborn stains or burn marks, use a stainless steel cleaner or diluted white vinegar, then rinse thoroughly and dry. Avoid using steel wool or abrasive brushes, as these can scratch smooth surfaces, affecting appearance and trapping dirt.
Maintenance and Protection
Regularly (once or twice a month), wipe the metal surface with a soft cloth dampened with a small amount of stainless steel polish or food-grade mineral oil to restore shine and form a protective anti-oxidation film. For iron or cast iron utensils (such as cast iron pots and spoons), after cleaning and drying, apply a thin layer of vegetable oil and heat to dry to establish a rust-preventive oil film. After use, knives should be wiped clean and placed in a knife block to avoid collisions with hard objects that could damage the blade.
Precautions for Use
Avoid storing acidic or salty foods (such as vinegar, ketchup, and pickled foods) in metal cookware for extended periods to prevent surface corrosion. Be careful with heat when heating to avoid dry heating or overheating, which can cause deformation. After removing metal utensils from the heat source, allow them to cool naturally; do not immediately immerse them in cold water to prevent deformation or coating peeling due to sudden temperature changes. Keep them dry; desiccants can be placed in cabinets.
2. Ceramic and Glass Cookware Maintenance Guide
Ceramic bowls, plates, glassware, enamel cups, and ceramic stew pots are beautiful and heat-resistant, but they are brittle and hard. Maintenance focuses on preventing cracks, scratches, and keeping them clean.
Daily Cleaning
Use neutral detergent and a soft cloth or sponge to clean. Warm water is recommended. Avoid using abrasive cleaners or metal brushes to prevent scratching the glaze or glass surface. For tea stains, coffee stains, or burnt marks, mix baking soda into a paste, apply, let sit for a moment, then gently scrub and rinse with water. After washing, dry thoroughly or invert to air dry to prevent limescale buildup.
Maintenance and Protection
Ceramic and glassware should be protected from violent impacts. When storing, place a soft cloth or kitchen paper towel between the utensils to prevent cracking. For tableware with gold or silver rims, hand washing is recommended instead of a dishwasher to avoid damaging the rim. Minor scratches on glass measuring cups or baking pans after long-term use can be gently repaired with a special glass polishing compound.
Precautions for Use
Ensure the outer surface of the utensils is dry before use. Heat evenly to avoid localized overheating that could cause cracking. Never place hot ceramic or glassware directly into cold water or on a cold surface. Instead, place it on a wooden, bamboo, or silicone heat-resistant mat to cool naturally. When using a microwave or oven, always check the heat resistance rating and applicable conditions of the appliance. Ordinary glass and ceramics should not be used for baking over open flames or at high temperatures.
3. Wooden and Plastic Kitchenware Maintenance Guide
Wooden cutting boards, wooden spoons, bamboo steamers, as well as plastic cutting boards, silicone molds, and resin tableware, are lightweight and practical, but require attention to prevent moisture, mold, aging, and odors.
Daily Cleaning
Wooden utensils should be washed immediately with warm water and a soft brush after use. Avoid prolonged soaking. After washing, wipe dry with a clean cloth and hang to air dry in a well-ventilated area. Plastic and silicone utensils can be cleaned with neutral detergent and a sponge. If there are oil stains, baking soda or citric acid can be used to remove odors. Never use a rough scouring pad to scratch plastic surfaces, as this can create scratches and promote bacterial growth. All utensils must be thoroughly dried before storage after washing.
Maintenance and Protection
Wooden cutting boards and spoons can be coated with food-grade mineral oil or a special wood wax oil once or twice a month to prevent cracking and warping due to moisture absorption. Plastic utensils should avoid contact with excessively high temperatures (such as direct rinsing with boiling water) to prevent the release of harmful substances or deformation. Silicone molds can withstand higher temperatures, but should be kept away from sharp knives. Regularly check wooden utensils for mold or cracks; if found, sand or replace them promptly.
Precautions for Use
Wooden kitchen utensils should not be kept in humid environments for extended periods. Do not stack wet cutting boards or place them close to walls; maintain good ventilation. Plastic cutting boards should be used separately, for raw and cooked foods, to avoid cross-contamination. Wooden and bamboo utensils should not be placed in dishwashers or microwaves, and should not be exposed to direct sunlight for extended periods to prevent cracking. If wooden utensils have a noticeable odor, wipe them with white vinegar water or lemon slices to remove the smell, then rinse and dry.
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