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How to Clean All-Clad Cookware

Jann Seal

The joy you feel when opening a new piece of All-Clad cookware can turn to worry when you realize it’ll get dirty after you use it. That shiny surface covered and heated in cooking liquid will never be the same.

You can revive the shine of All-Clad stainless steel after use.

As your new purchase takes its place in the cupboard along with other well-used pots and pans, reality sets in. That expensive saucier, frying pan, wok or pasta pot isn’t special any more -- until you clean it and the shine returns. All-Clad cookware can be brought back to its original gleam with some effort and the right cleansing solution.

  1. Begin cleaning the pans with a sponge or soft cloth and a powdery cleaning product recommended by All-Clad, Bar Keeper’s Friend. Whether you’re cooking with the premium copper-core All-Clad collection or its best-selling stainless steel products, they all need cleaning after use. Rinse the cookware of all food particles, using warm water. Splash a bit of the very fine powder onto your kitchen counter and add a touch of water, creating a runny paste.

  2. Dab the sponge or cloth into the paste and apply it to the interior surface of your stainless steel cookware. Using a circular motion, and moving from the center outward, rub gently until you’ve covered the entire bottom and sides of the pan. Do the same for the exterior surface.

  3. Remnants of food build up around the rivets inside the pan. Use a toothbrush or kitchen brush to clean these particles away. Cooking oils also build on the outside of the pan and turn a chocolate brown color. The talc-fine Bar Keeper's Friend powder removes these spots with a gentle rubbing.

  4. Dip the pan into warm, soapy water and rinse thoroughly. Do not leave a film. Dry your pan immediately with a dry, soft towel.

  5. Tip

    Nonstick All-Clad pots and pans should also be cleaned with a paste, but it’s made of baking soda and water. Using a vegetable brush, clean the pan in a circular motion. The paste may turn brown, but you are not damaging the surface of the pan. Rinse in cool water and dry immediately. For extra protection, drip a little vegetable oil onto a piece of paper towel and gently rub it into the nonstick surface. Wipe away any excess and your pan is ready for its next cooking adventure. Avoid buildup of cooking remnants on the bottom of the pan by heating the cookware on low to medium heat before adding cooking oil. Once the oil sizzles or becomes wavy, add the food. Scrape the pan immediately after use with a wooden spatula, and let it sit until it’s time to do the dishes.


    Do not use steel wool, copper sponges or cleansers containing chlorine bleach -- the chemicals may damage the surface of your stainless steel. The only abrasive sponges All-Clad recommends are those made of nylon. Wash the stainless steel in your dishwasher, but check for buildup of residue powder. Do not put the nonstick cookware in the dishwasher.