Cleaning And Care Instructions Of Aluminum Cookware
- Oct 04, 2018-
Aluminum cookware is known by its good thermal conductivity, that is why it is one of the main options for kitchen equipment.
It is a light metal, ductile and malleable. In contact with oxygen, it oxidizes quickly and creates a thin layer called alumina that protects against corrosion. We recommend you to follow next guidelines for cleaning & maintenance to extend the life of your products.
Before first use
Remove the label stickers before first use. Label stickers can be easily removed from your cookware. Use a non-metallic utensil to lift one of the corners and scrape away any remaining sticker. Rubbing alcohol is also good to remove any residue from the label. Never use a knife or metal tools to scrape the base as it may cause scratches and damage that will affect the following uses.
Wash the unit before use with warm water, mild soap and use a non-abrasive cleaning pad or sponge to remove polish residues.
In the case of frying pans and sauté pans, heat oil over low heat for a couple of minutes, remove the oil and wash it again.
In the case of pots, fill ¾ water of its capacity and boil for about 20 or 30 minutes, remove the liquid and wash again.
Rinse thoroughly and dry with a cloth or paper towel to prevent limescale formation and obtain shiny surface.
Cook over medium or low heat. Aluminum is a good thermal conductor so there is no need to cook food over high heat and cause discoloration on the surface of your aluminum products.
Choose the stovetop not exceeding the base of the pan, mainly when using gas cooking hobs. You will get better results and will make cleaning easier.
Do not use metal utensils with nonstick coating, as it may get scratched and will lose its nonstick features slowly. Always use wooden, silicone or polyethylene utensils. This way, the nonstick coating will last longer.
Never chop or cut food directly on your aluminum pots or frying pans.
Cleaning and maintenance
Aluminum cookware is not dishwasher safe. Some dishwashing detergents contain chemical products and salts that may damage aluminum and cause discoloration, corrosion and pitting that will irreversibly damage the piece.
Let aluminum pans and pots cool before washing. Sudden changes of temperature may result on deformation of the base so that the product will not work properly anymore.
After use, wash the piece with warm water, mild soap and a soft sponge.
After washing, dry immediately each piece with a dry cloth or paper towel to prevent limescale formation.
Do not use metal utensils that can damage or scratch the inner surface.
For any food residues, simply boil some water with vinegar for 4 or 5 minutes. Then wash and rinse as usual.
Do not use corrosive cleaning products such as bleach, acids, oven cleaners, etching, etc. they will seriously damage the nonstick coating and deteriorate the finish.
Store your cookware carefully, avoiding direct contact with metal or sharp objects. Remember that aluminum is not as resistant as stainless steel and blows or excessive weight may deform the piece. Place the lids upside down when storing to avoid future odor build up.