and a scrubby sponge. Store the pan with a paper towel laid over the surface to protect it, and then stack another pot on top.

Also, be aware that you will have to replace non-stick pans more often than cast iron or steel-surfaced pans. When they become chipped or pitted they need to be tossed to prevent the coating from flaking into food.

HOW SHOULD YOU CARE FOR AND CLEAN KITCHEN KNIVES?

A sharp knife is a cook’s best friend. Be assured—a dull knife is much more dangerous than a sharp knife.  That’s when accidents happen. The best way to sharpen your knives (this is important!) is using an electric home sharpener with angled guides and diamond blade. These are designed to cradle the knife in the correct position to ensure both sides of the blade are properly sharpened. I have a terrific home sharpener by Chef’s Choice, and it was worth every dollar.

Always wash your knives by hand using a mild detergent. Don’t be tempted to put your knife in the dishwasher! Both the heat and the dishwasher detergent will damage the knife.