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You’ve just cooked up a brand new recipe in a frying pan that you’re really proud of. The simmering sauce makes your whole kitchen smell divine, and you can’t wait to dive in. However, as you serve it up… shock horror! Your creation has caked onto and seemingly ruined your favourite cookware. Although this may seem enough to ruin your day, don’t worry. This guide will go over popular cleaning techniques for common types of fry pans and other cookware. Whether you’re working with a forged aluminium frying pan, induction frying pan, stainless steel frying pan, or even cast iron pan, we’ve got you covered with helpful how-tos. Here’s what we’ll go over in this guide:
Let’s get cleaning!
So, what's the big deal? Why is it that keeping your fry pan and other cookware clean is such a big part of kitchen hygiene? Sure, you don’t need to stay compliant with a code of conduct like a professional restaurant, but it’s vital that you still keep cookware cleaning top of mind. Whether a cast iron pan, frying pan with a lid or the best non-stick frying pan in NZ, you must prioritise kitchen hygiene. Reasons you need to regularly clean include:
Another pitfall to ignoring fry pan cleaning is that the longer you leave food caked on a pan, the harder it is to clean. Compare this process to how easy it is to simply clean your cookware regularly, and we know which we’d choose.