One Comment

  1. Louis
    27.04.2023 @ 04:32

    As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:

    Photography: YASU + Shunzi. Before washing, use a paper towel to wipe off excess grease from dirty cookware. This will require less dish soap and water to clean.

    1. Anodized aluminum. Aluminum cookware with a non-reactive coating (so it can be safely used with acidic foods like tomatoes) cannot be used in the dishwasher. Hand wash with mild dish soap and a soft nylon sponge. Oily residue can cause food to stick, so make sure it is completely clean before cooking.

    Hard anodized cookware designed by Martha Stewart Collection, $180 for a 12-piece set, macys.com.

    2. Enamel coating. Putting this type of cookware in the dishwasher will dull the surface and create flakes (which can then react with acidic foods). So hand wash with a soft nylon sponge and mild dish soap. Thoroughly dry with a paper towel, especially the edges, which are most likely to scratch and rust.

    Enamel cast iron round casserole by Martha Stewart Collection, 6 quarts, white, $180, macys.com.

    3. Stainless steel. Stainless steel pots and pans are heavy, durable, and dishwasher safe. Make sure there are no pure silver or silver-plated items on the machine at the same time; mixing these metals can cause a chemical reaction that melts the silver. If you hand wash, use a soft nylon sponge and mild dishwashing liquid.

    Copper-accented soup pot by Martha Stewart Collection, 8 qt., $100, macys.com.

    4. Non-stick. Most non-stick pans are not dishwasher safe; hand wash with a soft sponge and mild dish soap. Do not rinse them with any abrasive agents, or the non-stick coating will be damaged. If the coating is scratched or peeling, discard the part; damaged coatings can release toxic compounds.

    Black Everyday ceramic non-stick pan by GreenPan, $80, williamssonoma.com.

    5. Copper. Hand wash copper cookware like other non-stick pots and pans. The interior is usually lined with tin or stainless steel (because copper reacts with acidic foods); the tin can darken naturally when used. To make the outside shine, cut a lemon in half, sprinkle with coarse salt