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Word to the wise: All pots and pans, except for those made of stainless steel, should be washed by hand rather than in the dishwasher. Here are some expert pointers.
1. Protect Your Sink
Line the sink with a rubber or plastic mat so the botoms of pots do not mark or damage the sink.
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Scrape food with a rubber spatula. If the pot or pan is especially greasy, wipe it out with a paper towel.
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Rinse each pot or pan under hot water and set to the side of the sink.
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Fill a plastic tub or the sink with hot water and a few squirts of dishwashing liquid.
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Wash one pot or pan at a time, tackling stuck-on food with a pot scrubber or a plastic or nylon pad (the exception to this rule is nonstick cookware, which should not be cleaned with abrasives of any sort).
But not too hard. A mildly abrasive cleanser, such as Bon Ami, can effectively clean stainless-steel and aluminum pots and pans. Don't use it routinely, however, as over time it can create a fine network of scratches.
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