What You Need
Aluminum is a lightweight yet strong metal that's a popular choice for cookware, including pots, pans, and bakeware. It heats quickly and distributes heat evenly, making cooking faster and reducing hot spots that can burn food.
However, its soft surface scratches easily, so it needs a gentler touch than stainless steel or cast iron. The wrong tools or a full-strength product used incorrectly can leave abrasion marks or dull the finish over time.
These directions are for bare (uncoated) aluminum cookware. For anodized or nonstick-coated aluminum, follow the manufacturer's care instructions. For aluminum outside the kitchen, see our guide on how to clean aluminum.
Avoid using baking soda and vinegar on aluminum; vinegar's acidity can react with the metal and cause pitting or discoloration, while baking soda's abrasiveness can dull the finish over time. You should also avoid abrasive scrubbing pads, as these can scratch the surface.
When in doubt about a surface, always spot test first.
For stuck-on or burnt food, fill the pot or pan with warm water and a 1:1 solution of Simple Green All-Purpose Cleaner, and let it soak for about 10 minutes to loosen residue. Then scrub gently with a soft sponge or brush, and rinse thoroughly. Repeat if needed rather than switching to an abrasive pad.
Over time, bare aluminum can darken or lose its shine from heat, minerals in water, or certain foods. You may use an aluminum restoring product to get rid of discoloration spots. Drying cookware right after washing helps prevent water spots and dullness from coming back.
It's best to hand wash aluminum cookware. Dishwasher detergents are harsh and can leave aluminum looking dull, dark, or discolored. Always check the manufacturer's care instructions.
Aluminum is all around your home and garage, not just in the kitchen. For other surfaces, check out these guides.
