Practical kitchen guide

Cleaning, maintaining and storing kitchen tools

Most kitchen equipment lasts longer when cleaning matches the material and the tool is stored dry, supported and without unnecessary abrasion.

CleaningMaintenanceStorage

Last reviewed: August 10, 2026 · By Clara M. Ashbourne

Clean for the material

Cast iron, nonstick coatings, wood, stainless steel and silicone have different care requirements. A cleaner that works on one material may damage another.

Dry thoroughly

Water left in seams, under rims or on reactive metals can promote corrosion, odor or microbial growth. Dry before closed storage.

Avoid unnecessary abrasion

Abrasive pads can remove finishes, scratch coatings and make cosmetic damage worse. Use the least aggressive method that accomplishes the cleaning job.

Powered tools

Unplug powered appliances before manufacturer-approved cleaning and keep electrical parts away from water unless the manual explicitly says a component is washable or immersible.

Inspect before storage

Loose handles, cracked containers, peeling coatings, damaged cords or other visible deterioration are signs to stop and consult the manufacturer rather than improvise a repair.

For food safety, use current public-health guidance and a food thermometer when temperature matters. For powered appliances, hot surfaces and specialized equipment, follow the current manufacturer instructions.