HOW I CLEAN MY COOKWARE | New Cast Iron Skillet, Stainless Steel, Dutch Oven | Holiday Ready! 

Keeping cookware clean and well cared for not only makes your kitchen look beautiful, but it also helps your pots and pans last for many years. Below is my personal, step-by-step method for cleaning stainless steel cookware, caring for cast iron skillets, whitening Dutch ovens, and seasoning new cast iron.

There are many opinions out there, but this routine has worked consistently and reliably for me.

1. How to Clean and Whiten the Inside of a Dutch Oven

What You’ll Need

• Water (about 2 quarts)

• Household bleach (⅓ cup)

• Dishwashing liquid

• Soft sponge

• Towel for drying

Method

1. Fill the Dutch oven with water just until it reaches the level of the stains.

2. Add approximately ⅓ cup bleach to the water.

3. Cover with the lid and let it sit overnight on the counter.

4. The next day, carefully pour out the water and bleach mixture.

5. Wash thoroughly with dish soap to remove all bleach residue.

6. Rinse well, clean the exterior, and dry immediately with a towel.

Notes

• This method works best on enamel that has normal wear, not on enamel that is already worn through.

• If gray stains remain, it may be enamel wear—not dirt.

2. How to Clean Stainless Steel Pots and Pans

What You’ll Need

• Bar Keepers Friend

• Stainless steel scouring pad

• Soft sponge

• Water

• Towel

Method

1. Wet the pan lightly.

2. Sprinkle Bar Keepers Friend over the surface.

3. Scrub firmly with a stainless steel scouring pad, focusing on burned-on residue.

4. Clean both the inside and outside thoroughly.

5. Rinse well and dry immediately.

For Copper Bottoms

• After cleaning, rub a very light layer of olive oil on the copper bottom.

• Buff gently with your hand or a cloth to slow tarnishing.

Maintenance Tip

Regular light cleaning prevents heavy buildup and keeps stainless steel looking new.

3. Daily Cleaning of a Well-Seasoned Cast Iron Skillet

What You’ll Need

• Warm water

• Dishwashing liquid (optional)

• Soft brush or scrubber

• Old plastic card (optional)

• Paper towel or microfiber cloth

• Canola oil

Method

1. Rinse skillet with warm water.

2. Scrape off food residue using a brush or plastic card.

3. Use a small amount of dish soap if needed.

4. Rinse and wipe off excess water.

5. Place skillet on the stovetop over medium-low heat until completely dry.

6. Lightly oil the inside and sides with canola oil.

7. Wipe off excess oil and allow to cool before storing.

Important

Never air-dry cast iron—moisture leads to rust.

4. How to Season a New Cast Iron Skillet

What You’ll Need

• Dish soap

• Stainless steel scouring pad

• Canola oil

• Paper towel or microfiber cloth

• Stove

Method

1. Wash the new skillet thoroughly with soap and a scouring pad.

2. Rinse and dry immediately.

3. Place on stovetop over medium-low heat until fully dry.

4. Apply a very thin layer of oil to all surfaces.

5. Heat gently until oil absorbs, then flip skillet.

6. Remove from heat and allow to cool.

7. Repeat this process three times.

Final Notes

• This is only a starter seasoning.

• True seasoning develops through regular cooking with fats like bacon, sausage, and meats.

Final Thoughts

Well-maintained cookware performs better, lasts longer, and makes cooking more enjoyable. This care routine keeps stainless steel shiny, Dutch ovens bright, and cast iron beautifully seasoned. While many methods exist, consistency is what truly matters.