(This is second in a two-part series on Cookware Cleaning. See Part 1 for cleaning tips on the other cookware types.)

(This is second in a two-part series on Cookware Cleaning. See Part 1 for cleaning tips on the other cookware types.)

Cleaning Clay and Enamelware:
* Soak new clay cookware in water for about 1/2 hour before using it for the first time. Be sure to soak both the top and the bottom, then scrub them well with a stiff brush to remove any clay dust.
* Line the cooker with parchment paper to prevent the porous surface from absorbing food stains and strong flavors.
* If your clay pot becomes stained or takes on pungent odors, fill the cooker with water, add 1 to 4 tablespoons baking soda, and let it stand.
* Never put hot clay cookware on a cold surface — it might crack due to thermal shock.
* Never wash clay cookware in the dishwasher or scrub it with a steel-wool soap pad.
* Carefully dry the cooker before storing it to prevent mold. Store clay cookware lid-less in a dry location.
* If mold spots appear on a clay cooker, brush the surface with a paste made of equal parts baking soda and water. Let stand 30 minutes, preferably in strong sunlight; brush the paste away, rinse well in clear water, and dry.
* Always let enamel cookware cool before washing; rapid changes in temperature (thermal shock!) can crack the enamel coating.
* If necessary, soak a dirty pot to loosen cooked-on foods.
* Use a synthetic scouring pad — never abrasive cleansers or steel wool — to scrub stubborn residue.
* Enamelware can be washed safely in the dishwasher.

Cleaning Copper:
* Copper darkens with use and exposure to air. If you prefer shiny copper, you can clean and polish it easily with a commercial copper cleaner.
* Copper cookware is lined with some other metal, usually tin, aluminum or steel, to prevent harmful chemical reactions with food. Use only wood, nylon, or nonstick-coated utensils for stirring to prevent scratching.
* Some copper cookware comes with a protective lacquer coating that must be removed before the utensil is heated. Follow the manufacturer’s instructions or place in a solution of 1 cup baking soda and 2 gallons boiling water. Let it stand until the water is cool, peel off the coating, wash, rinse, and dry.
* Protect copper pans from scorching by making sure there is always liquid or fat in the pan before it is placed on the heat.
* When melting butter, swirl it around in the bottom of the pan and up the sides. Lower the heat as soon as the contents of the pot reach the boiling point.

Copper Polish: To clean a discolored copper pot, use a paste of 1 tablespoon salt, 1 tablespoon white vinegar, and 1 tablespoon flour. (Caution: Wear rubber gloves.) Because the vinegar is acid, wash the pot in hot soapy water and rinse it before vigorously buffing for shiny results. You’ll have the same success with a paste made of 2 tablespoons lemon juice and 1 tablespoon salt.

Cleaning Nonstick Surfaces:
* Nonstick finishes or coatings are relatively thin and easily damaged. Use wood, nylon, or specially coated utensils to prevent surface damage.
* Most nonstick cookware can be safely washed in the dishwasher.
* Wash new pans before using them, and lightly coat the inside with vegetable oil. Apply vegetable oil again after each washing in the dishwasher and after treating for stains.
* Do not soak pans in soapy water; the coating can retain a soap flavor.
* When you want to remove stains from nonstick cookware, mix 2 tablespoons baking soda with 1 cup water and 1/2 cup liquid bleach. Boil the solution in the pan for several minutes until the stains disappear, then wash as usual.

Cleaning Stainless Steel:
* Stainless steel cookware requires little special care. It is dishwasher-safe, but if you wash it by hand, dry it promptly to prevent water spots.
* Letting a pot boil over high heat for a long period of time will discolor stainless steel.
* Storing the cookware stacked with other pots and pans may cause surface scratches.
* To polish stainless steel, sprinkle baking soda on the wet surface of a pan, and scrub the metal with a synthetic scouring pad. (Caution: Wear rubber gloves.) After rinsing and drying, the pan will be bright as new.

(If you missed Part 1, read it now to get the rest of the cleaning tips.)

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