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A lot goes into keeping your commercial kitchen clean.
Are you cleaning your pots and pans in the best, most efficient way?
Pots and pans that cook food at high temperatures can end up with stains, burns, discoloration and baked-on messes.
Don’t sentence your staff to long shifts of endless scrubbing...
...take a look at our tips for the best tools and techniques to clean your pots and pans.
Commercial cookware is available in many different materials, each with its own advantages and disadvantages.
Some materials are more delicate and prone to scratch, while others require more specialized maintenance,
and if washed incorrectly, could drastically cut their useable life.
It’s important to not only review what your pots and pans are made of,
but also which tools your staff has to clean them.
Aluminum pots and pans are inexpensive, lightweight and transfer heat quickly...
...but are also quick to oxidize, accumulate residue, scratch and warp.
Choose a tool that’s rugged enough to remove food and grease
but gentle enough to maintain your cooking surface.
For this job, we’re using a Scotch-Brite™ Low Scratch Scouring Pad.
Stainless steel is a popular choice for restaurants because of its durability and non-reactivity.
However, stainless doesn’t conduct heat well on its own,
which can lead to hot spots and stubborn stuck-on food.
To tackle tough messes without scratching your stainless steel,
we’re using a Scotch-Brite™ Low Scratch Scouring Pad.
Copper is the king of heat conduction and ideal for precise temperature control.
While you can polish the exterior of copper cookware,
most chefs are fine with the dark, natural patina that copper accumulates with use.
Because copper is highly reactive to certain foods,
most copper pans are lined with another, non-reactive metal,
such as tin or stainless steel.
When cleaning lined copper pans, you have to keep an eye on both metals and choose your tools accordingly.
As you can see here, two-sided, Scotch-Brite™ Low Scratch Scour Sponges
provides a gentle, cellulose sponge side for polishing delicate copper,
and a medium-duty power dot scouring side for the inner cooking surface.
Carbon steel and cast iron are extremely durable and versatile.
Caring for cast iron involves building up a light layer of baked-on oil,
known as “seasoning,” that over time creates a natural non-stick coating.
Any overly abrasive methods could destroy this layer and force you to start the process all over again,
so harsh soap and heavy abrasives should be avoided.
Moisture is the enemy of cast iron and carbon steel, and will cause them to rust,
so the less time they spend wet, the better.
We’re using Scotch-Brite™ Low Scratch Scour Sponge
because it’s low scratch with an antimicrobial sponge
that soaks up liquid.
Anodized aluminum and nonstick pans are designed to make cooking and cleaning easier.
Anything too abrasive could harm the coating,
so it’s better to opt for something a little gentler,
such as Scotch-Brite™ All-Purpose Scouring Pad.
This sponge was engineered to remove food debris and messes,
without harming nonstick or anodized coatings.
By taking stock of the materials in your kitchen,
you can choose the right cleaning tools and get cookware out of the dish room
and back to making delicious meals.
Visit CIAprochef.com to download our daily, weekly and monthly cleaning checklists,
as well as additional step-by-step cleaning instructions.
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