Do you want to extend the non-stick surfaces of your hard anodized and cast-iron pans for as long as possible? First, never put them in the dishwasher; the hot water can destroy the top protective layers, making the pans less reliable to cook with. And even washing with soapy water by hand can make them less naturally non-stick. The solution? Use salt. Scrub with coarse salt to help lift grime and disinfect the surface. And for truly stubborn messes, fill the pan with water, add salt and boil away on the cook top until all the baked-on mess has lifted up, leaving the pan truly clean.
ANDREWS MCMEEL SYNDICATION