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How To Clean and Look After Your Frying Pans

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How to clean a frying pan: non-stick, stainless steel, Fusiontec and Profi Resist

How do you clean a frying pan?

Let the pan cool, wash it by hand in warm soapy water with a soft sponge, and dry it. For non-stick, Fusiontec and Profi Resist, avoid steel wool and abrasive cleaners. For stainless steel, soak stuck-on food, then use white vinegar for heat marks and a vinegar-and-baking-soda simmer for burnt food. Store pans completely dry, with protection between them if stacked.

  • Always cool first. Cold water on a hot pan can warp it and damage a coating.
  • Non-stick and ceramic: mild washing-up liquid, a soft sponge and a baking soda paste for stubborn marks. No steel wool, bleach or aerosol sprays.
  • WMF Fusiontec: rinse hot soon after use, soak, and boil a little water and washing-up liquid for stubborn residue. Hand washing avoids discolouring handles.
  • WMF Profi Resist: hand wash with a soft sponge or brush into the Protection Grid. It is dishwasher-safe, but WMF recommends hand washing.
  • Stainless steel: vinegar for rainbow marks and white spots, baking soda for burnt food, and Bar Keepers Friend sparingly for under a minute.
  • Store dry and protected, with pan protectors between stacked pans or hung on hooks.

Cleaning each type of frying pan at a glance

Different surfaces need different care. Here is the short version, followed by detailed steps for each.

Care at a glance for each pan type
Pan type Everyday clean Dishwasher? Never use Tough stains
Ceramic non-stick (Swiss Diamond CXD) Warm soapy water, soft sponge, dry Hand washing is best for ceramic non-stick. Check your pan's instructions Steel wool, abrasive pads, bleach, aerosol sprays Baking soda paste or a simmer of water and baking soda
WMF Ultimate Profi Resist Warm soapy water, soft sponge or brush into the grid Dishwasher-safe, but WMF recommends hand washing Steel wool and abrasive scouring agents Soak, then a soft brush or baking soda paste
WMF Fusiontec Rinse hot, soap, soft sponge or brush, dry well Allowed, but hand washing avoids discolouring handles and surface Steel wool, abrasive agents, heating the pan empty Boil water and washing-up liquid, or WMF's Fusiontec liquid cleaner
Stainless steel (Premium Steel, Brigade) Hot soapy water, soft sponge or nylon brush, dry at once Generally yes, but hand washing keeps the finish at its best. Check your instructions Cold water on a hot pan, steel wool on a polished finish Vinegar simmer, baking soda, or a quick Bar Keepers Friend paste

How to clean a non-stick frying pan (ceramic)

Ceramic non-stick pans, such as Swiss Diamond CXD, release food easily and clean up quickly, but the surface is best treated gently.

  1. Let it cool. Never run cold water into a hot pan, because the sudden change can warp the metal and harm the coating.
  2. Wash by hand in warm water with a little mild washing-up liquid and a soft sponge or cloth.
  3. Rinse and dry with a soft cloth.
  4. For stubborn marks, soak for 15 to 20 minutes, or spread a paste of baking soda and water over the area for 10 to 15 minutes, then wipe gently.
  5. For a deep clean, simmer water with a tablespoon of baking soda in the pan, let it cool, then wash as usual. Do this when you notice a sticky film or dull patches.

Avoid steel wool, abrasive pads, bleach and harsh cleaners, and avoid aerosol cooking sprays, which leave a residue that builds up. Use a little oil or butter instead and cook mainly over low to medium heat.

How to clean a WMF Ultimate Profi Resist frying pan

Ultimate Profi Resist combines a hard-mineral ceramic coating with a raised stainless-steel honeycomb called the Protection Grid. The grid protects the coating, and Michael Joyce Ltd says the pan is designed for metal utensils and oven use up to 250 °C.

  1. Let it cool before washing, and avoid sudden temperature changes.
  2. Wash by hand with warm soapy water. WMF says Profi Resist pans are dishwasher-safe but recommends hand washing to keep them at their best.
  3. Use a soft sponge or nylon brush and work into the honeycomb so no food or oil is left in the raised grid.
  4. Soak stubborn residue for a short time before gently scrubbing.
  5. Rinse and dry well, including the outside.

Avoid steel wool and abrasive scouring agents. Metal utensils are fine for cooking, but the pan still lasts longest with gentle cleaning.

How to clean a WMF Fusiontec frying pan

Fusiontec is a vitrified mineral surface fused to a steel core. It is very hard, non-porous, and resistant to cutting and scratching, but it is not a non-stick coating. These steps follow WMF's published care instructions.

  1. Before first use, remove all stickers, fill the pan two-thirds with water, add 2 to 3 tablespoons of household vinegar and boil for 5 to 10 minutes. Rinse all parts by hand and dry carefully.
  2. After use, rinse with hot water as soon as possible.
  3. Soak stubborn residue and remove it gently with a sponge or brush.
  4. For really stubborn residue, boil a little water and washing-up liquid in the pan. WMF also makes a liquid cleaner designed for Fusiontec.
  5. Dry well before storing.

Never use steel wool or abrasive scouring agents. WMF says Fusiontec can go in the dishwasher, but recommends hand washing because the dishwasher can discolour the plastic handles and the surface, without affecting how the pan works. Never heat the pan empty, and use the highest heat setting only for heating up.

How to clean a stainless steel frying pan

Stainless steel pans, such as Swiss Diamond Premium Steel (18/10) and Spring Brigade, are tough, and with the right method they come back to a clean shine.

  1. Deglaze while the pan is warm. Add hot water or stock to lift stuck-on bits, then pour it out.
  2. Let it cool, then wash in hot soapy water with a soft sponge or nylon brush, and dry straight away.
  3. For burnt food, boil water with a splash of white vinegar for a few minutes, take it off the heat, pour it out, add a tablespoon of baking soda and scrub. For carbonised food, leave it for 30 minutes first.
  4. For rainbow marks, wipe with a cloth dampened with white vinegar, then rinse and dry. These marks are harmless heat tint, usually from overheating.
  5. For white spots, leave a few tablespoons of white vinegar in the pan for 5 minutes, then wipe and rinse. Only add salt to water once it is boiling.
  6. For deep stains, use a paste of Bar Keepers Friend for no more than a minute, then rinse well.

Scrub in the direction of the grain, and avoid steel wool on polished finishes.

Ten tricks and tips that keep a frying pan working

  • Cool before washing. Cold water on a hot pan can warp it and damage a coating.
  • Match heat to the surface. Ceramic non-stick works best on low to medium heat, and high heat wears coatings down over time.
  • Preheat gently, then add oil. A minute or two on low to medium heat is enough for most ceramic pans.
  • Use a little oil or butter, not aerosol cooking spray, which leaves a sticky build-up.
  • Choose a high-smoke-point oil such as avocado, grapeseed or canola for hot cooking.
  • Never heat an empty pan, and do not let liquids boil away completely.
  • Match the burner to the pan base so heat is spread evenly.
  • Deglaze stainless steel while it is warm to lift flavour and make cleaning easy.
  • Add salt after the water boils to avoid white pitting marks on stainless steel.
  • Do a periodic deep clean with baking soda before a film builds up.

How to store frying pans so they last

Dry completely first

Dry every pan well before storing it, including the handle and the outside. WMF's advice for Fusiontec is to dry the pan well before putting it away.

Protect when stacking

Do not stack non-stick pans directly on top of each other. Use pan protectors, felt pads or a folded cloth between them to prevent scratches and chips.

Nest with care

WMF suggests stacking pots and pans inside each other with the handles on the rim, and not storing a lid directly on top of the pot.

Hang if you can

A rail or hooks keep pans separate so cooking surfaces are never touched. Make sure the hooks and wall can carry the weight.

Keep lids and splatter guards apart

Store glass lids and splatter guards separately, or standing in a rack, so they do not scratch the pan. See our glass lids and splatter guards.

Do not use pans as storage dishes

Moving food into a container once cooked prevents staining on the cooking surface.

Frying pan care tips from around the world

Cooks and cookware makers in different countries give consistent advice. Here is what they say.

Frying pan care advice by source
Source Focus What they advise
Germany (WMF's home) Prompt rinsing, gentle cleaning and careful storage. WMF's Fusiontec manual says to rinse with hot water soon after use, soak stubborn residue, boil a little water and washing-up liquid for the worst of it, and never use steel wool or abrasive scouring agents. It allows the dishwasher but recommends hand washing, and says to dry well and stack pots and pans inside each other with the handles on the rim.
United States (stainless steel makers) Deglazing, vinegar and baking soda. Cookware makers advise deglazing a pan with hot water while it is still warm, washing with a soft sponge, drying at once, and using vinegar for rainbow marks and white spots and baking soda for burnt food. They add that Bar Keepers Friend contains oxalic acid and should not be left on for more than a minute.
United States (ceramic non-stick makers) Gentle heat and no aerosol sprays. Ceramic makers recommend low to medium heat, avoiding aerosol cooking sprays because they leave a residue, hand washing, avoiding thermal shock from cold water on a hot pan, and using a baking soda paste to refresh the surface. They also suggest pan protectors when stacking.
New Zealand (Michael Joyce Ltd) Considerate care for every surface. Our own guide to premium cookware advises cooking mainly over low to medium heat, avoiding heating an empty pan, using the utensils recommended for the range, letting cookware cool before washing, using a soft cloth or non-abrasive sponge and avoiding sudden temperature changes.
New Zealand (the law) Using a product as intended. Under the Consumer Guarantees Act, goods must be of acceptable quality and durable. Following the maker's care instructions protects your pan, and if a pan fails unusually early under normal use, you can speak to the seller.

When should you replace a frying pan?

  • The coating is flaking or peeling, or deep scratches expose the metal underneath.
  • The pan rocks or spins on the hob, because the base has warped.
  • Food sticks even after a deep clean and careful use.
  • A handle is loose or a rivet has worked free.
  • Light, surface-level marks mean the pan still works, but it will not be as non-stick as before.

If a quality pan fails unusually early under normal, careful use, talk to the seller. See our returns page or call 0800 222 021.

Frying pans and accessories at Michael Joyce Ltd

Browse the pans and accessories mentioned in this guide. Stock, prices and sizes change, so check each product page.

Why trust Michael Joyce Ltd? Three generations of knowledge

Advice about frying pan care is only worth having if it comes from people who have sold the products, handled the problems and watched what lasts. Here is who is behind this guide.

1950s
Harold and Joan Blampied

Owners of a china shop, they began importing quality china and tableware into New Zealand at a time when European products were far harder to source, and built a business around well-made goods and personal service.

The second generation
Michael and Jenny Joyce

They took the business over and grew it from its retail beginnings into a nationwide wholesale operation, building long relationships with independent retailers across New Zealand.

Today
Kristin and Matthew Joyce

The third generation runs Michael Joyce Ltd as a New Zealand family-owned and operated business, combining their grandparents’ retail knowledge with their parents’ wholesale experience, in wholesale and e-commerce.

3 generationsOne New Zealand family business, more than 60 years of knowledge
70+ stockistsSupplying independent retailers around New Zealand
Free NZ deliveryFree delivery throughout New Zealand
14-day returnsEligible items, unused and in original packaging, within 14 days of delivery

“Choose good products. Know what you sell. Price them fairly. Look after your customers. And build relationships for the long term.”

That is how the family describes its approach on its about page. In practice it means we answer the phone on 0800 222 021, we tell you when a product is not right for what you want to do, and we only put our name to brands with real history and craftsmanship. See our returns and delivery pages for full terms.

Frying pan cleaning frequently asked questions

How do I clean a non-stick frying pan?

Let it cool completely, then wash by hand in warm water with a little mild washing-up liquid and a soft sponge. Rinse and dry with a soft cloth. Avoid steel wool, abrasive pads and harsh cleaners. For stubborn marks, use a paste of baking soda and water for 10 to 15 minutes.

How do I clean a burnt non-stick pan?

Let the pan cool, add water and a tablespoon of baking soda and simmer gently, or leave a paste of baking soda and water on the burnt area for 10 to 15 minutes. Let it cool, then wash gently with a soft sponge. Do not use steel wool, bleach or oven cleaner.

Can non-stick pans go in the dishwasher?

It is best to hand wash ceramic non-stick pans to extend their life. WMF says its Ultimate Profi Resist pans are dishwasher-safe but recommends hand washing. Always follow the instructions for your own pan.

Why is my non-stick pan sticky?

A sticky film is usually built-up cooking oil, often from aerosol cooking sprays or cooking at too high a heat. Wash again with a drop of washing-up liquid, then use a paste of baking soda and water for 10 to 15 minutes and wipe gently. Use a little oil or butter rather than spray in future.

How do I clean a stainless steel frying pan?

Let it cool, wash in hot soapy water with a soft sponge or nylon brush, and dry straight away. For stuck-on food, soak for 15 to 60 minutes. For burnt food, boil water with a splash of white vinegar, remove from the heat, add a tablespoon of baking soda and scrub.

How do I remove burnt food from stainless steel?

Boil water with a splash of white vinegar for a few minutes, take the pan off the heat, pour out the liquid and add a tablespoon of baking soda, which will fizz. Scrub with a nylon brush, leaving the mixture for 30 minutes first if the food is carbonised. For deep stains, a paste of Bar Keepers Friend for no more than a minute can help.

What are the rainbow marks on my stainless steel pan?

They are harmless heat tint, usually caused by overheating or by acidic food sitting in the pan. Wipe the cooled pan with a cloth dampened with white vinegar, then rinse and dry. Cooking at lower temperatures helps prevent them.

How do I remove white spots from stainless steel?

White spots are mineral deposits from hard water or salt added before the water boils. Leave a few tablespoons of white vinegar in the pan for five minutes, then wipe, rinse and dry. Add salt only once the water is boiling.

Is Bar Keepers Friend safe on stainless steel pans?

It can help with heavy stains, but it contains oxalic acid, so use it as a paste, do not leave it on for more than a minute and rinse thoroughly. Do not heat it in the pan. It is not intended for coated non-stick surfaces.

How do I clean a WMF Fusiontec pan?

Rinse with hot water as soon as possible after use, soak stubborn residue and remove it gently with a sponge or brush, and for really stubborn residue boil a little water and washing-up liquid in the pan. Never use steel wool or abrasive scouring agents, and dry the pan well before storing it.

Is WMF Fusiontec dishwasher-safe?

WMF says Fusiontec cookware can be cleaned in the dishwasher, but recommends hand washing because the dishwasher can discolour the plastic handles and the surface. This does not affect how the pan works.

How do I prepare a new Fusiontec pan for first use?

Remove all stickers, fill the pan two-thirds with water, add two to three tablespoons of household vinegar and boil for five to ten minutes. Rinse all parts thoroughly by hand and dry carefully. Never heat the pan empty.

How do I clean a WMF Ultimate Profi Resist pan?

Let it cool, then wash by hand with warm soapy water and a soft sponge or nylon brush, working into the honeycomb Protection Grid. Rinse and dry well. WMF says the pan is dishwasher-safe but recommends hand washing, and Michael Joyce Ltd says it is designed for metal utensils and oven use up to 250 degrees Celsius.

How should I store frying pans?

Dry them completely, then store them hung on hooks or stacked with pan protectors, felt or a cloth between them so cooking surfaces do not scratch. WMF suggests stacking pans inside each other with the handles on the rim and not storing a lid directly on top of a pot.

Do I need to season a non-stick or stainless steel pan?

Not as a rule. Follow the instructions for your pan. For WMF Fusiontec, the first-use step is a vinegar-water boil, not seasoning, and ceramic non-stick pans are used with a little oil or butter.

Does Michael Joyce Ltd offer free delivery and returns?

Yes. Michael Joyce Ltd offers free delivery throughout New Zealand, and eligible items can be returned within 14 days of delivery if they are unused and in their original packaging. See the returns page for the full terms or call 0800 222 021.

Why trust Michael Joyce Ltd for frying pan advice?

Michael Joyce Ltd is a New Zealand family business in its third generation, with more than 60 years of knowledge of cookware and kitchenware and more than 70 stockists. We choose cookware from respected international brands and explain how to look after it so it lasts.

Sources and further reading