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Wooden Tools
Wooden spoons, cutting boards, and bowls require hand-washing because the dishwasher will eventually degrade the wood, causing cracking or warping. Wash wooden tools with warm soapy water, and then thoroughly rinse and wipe dry.
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Cutting Boards
Cutting boards usually require deeper cleaning, so rub them with salt to scour them before washing and drying. Wiping down bowls and cutting boards with mineral oil replaces the oil in the wood so it doesn't crack. Store cutting boards standing on their edge so they don't warp.
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Cast Iron
Clean cast iron with hot water and a nonabrasive sponge, and then wipe dry so it doesn't rust. Soap and harsh abrasives ruin the seasoning on cast iron. Coat the inside of the pan with a thin layer of oil before storing it.
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Nonstick Pans
Nonstick pans require hand-washing with hot, soapy water and a mildly abrasive cloth sponge.
High heat and metal utensils can crack the nonstick coating, so only cook over medium heat and use plastic or wooden utensils. Avoid stacking nonstick pans, which can cause scratches in the coating
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Stainless Steel
Stainless steel and enamel cookware are dishwasher-safe, but avoid harsh abrasives that can scratch the surface.
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Stainless Steel, Nickel-Copper Alloy, Nickel, or Chrome-Plated Metals
Cleaning
Wash thoroughly and polish with a fine-powdered cleanser. If hardware is broken so that base metal is exposed and rusted, wipe it with kerosene. Then wash and dry the surface. Wax after each use to prevent further rusting.
Aluminum Pans and Utensils
Cleaning
Wash thoroughly with hot soapy water. Scour any unpolished surfaces, such as the insides of pans, with soapy steel wool pads. However, do not scour plated aluminum surfaces because it might remove the finish. Sanitize in a bleach solution (1 tablespoon of unscented chlorine bleach per gallon of warm, not hot, water). Dishwasher-safe, but avoid harsh abrasives that can scratch the surface.
To remove dark stains from aluminum pans, fill the pan with water. Add 1 tablespoon vinegar or 2 teaspoons cream of tartar for each quart of water. Boil for 10 to 15 minutes, scour with steel wool, wash with soap, rinse, and dry.
Knives
Cleaning
Stainless Steel Knives - Wash knives in hot, soapy water. You can air-dry stainless steel knives.
Carbon Steel Knives - Wash knives in hot, soapy water. Carbon steel can rust so make sure to dry these knives immediately after washing and rinsing.
Care
Storing knives in a block or sheath prevents accidents and helps maintain the blade's edge.
Using a cutting board when chopping prevents knife blades from dulling. Wooden cutting boards are preferable because plastic dulls blades more quickly.
Avoid placing them loose in the sink because other dishes in the sink can nick or dull the blades.
When using steel, hold the blade at an angle to the steel rod, and draw it down the length of the rod, sliding the knife so the blade passes over the rod from handle to tip. Repeat the process several times on both sides of the blade to sharpen it evenly.
Plastic Utensils
Cleaning
Plastic tools, including spoons, spatulas, and microwave ovenware, are usually dishwasher-safe, but always check with the manufacturer first. Plastic will sometimes melt or warp on the lower dishwasher rack, so use the upper rack or hand-wash the plastic in soapy water instead. Avoid harsh abrasives, which can scratch plastic surfaces. Instead, use a nylon mesh scrubber to remove stubborn food.
Care
Store plastic ware flat to avoid warping. Some foods, especially those with acidic juice such as tomato sauce and fruit juices, can stain plastic utensils and cookware.