Properly caring for your cookware doesn't just extend its lifespan – it also improves your cooking results. In this practical guide, we explain how to clean and maintain your pots and pans based on the material – from 18/10 stainless steel to carbon steel, raw cast iron, and ceramic non-stick pans without PFAS.
18/10 stainless steel is a kitchen essential: strong, hygienic, long-lasting and heat-resistant. No wonder it’s used both by professional chefs and home cooks. But even this ultra-durable material needs the right care to stay shiny and effective over time.
Stainless steel pans can sometimes develop white spots, discoloration, or burnt food residues. The good news? They’re easy to clean with the right method.
Carbon steel pans are made from raw, uncoated steel. Over time, they build a natural non-stick patina through seasoning and frequent use.
📌 Always dry your pan thoroughly and store it in a dry place. Ideally, place a cloth between stacked pans to avoid scratches and moisture buildup.
Raw cast iron pans are built to last for decades – or even a lifetime – with proper care. That means regular use, drying thoroughly, and applying a light coat of oil after each cleaning.
📌 After each use, lightly oil the surface and avoid harsh detergents. Never leave it wet or in a damp environment.
Our non-stick pans are free from PFAS and coated with ceramic over an aluminum base. They’re easy to use and clean, but to protect the coating, hand washing is best.
📌 Avoid steel wool or harsh scrubbers – they can damage the coating permanently.
Our golden rule: hand wash your pans to preserve performance and lifespan.
Still can't get your pan clean? Don’t worry. Even with the best care, pans sometimes need extra help.
Beka is here to help! Send us a photo of your pan via the contact form, and we’ll get back to you within 48 business hours with personalised advice.
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