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Cast Iron / Carbon Steel Pans

Reseason (blacken): Scrub rust, apply thin oil, bake at 400°F for 1 hour.

Maintain: Avoid soap (or use mild), dry fully, coat with oil after washing.

Nonstick Pans

Protect coating: Use wooden/silicone utensils, avoid high heat.

Replace if flaking/scratched (can’t be fixed).

Stainless Steel Pans

Remove stains: Scrub with Barkeeper’s Friend or baking soda paste.

Prevent sticking: Heat pan before adding oil/food.

Sharpen (every 2–6 months):

Use a whetstone (20° angle) or pull-through sharpener.

Test sharpness by slicing paper.

Hone (weekly):

Use a honing rod to straighten the edge.

Store safely:

Use a magnetic strip or knife block (not loose in drawers).

Wooden Boards:

Oil monthly with mineral oil to prevent cracks.

Clean with vinegar/lemon + salt to disinfect.

Plastic Boards:

Sanitize in dishwasher or bleach solution.

Replace if deeply scratched.

Oven:

Clean spills with baking soda + vinegar paste.

Run self-clean cycle occasionally (if available).

Blender/Food Processor:

Blend warm soapy water to clean blades.

Check seals for leaks.

Coffee Maker:

Descale monthly with vinegar or citric acid.

Spice Organization:

Check for stale spices (smell test).

Store away from heat/light.

Sink & Drain Care:

Pour boiling water + baking soda weekly to prevent clogs.

Use a drain snake for blockages.