One of my most pressing questions to Gonzalez: How do you wash stainless steel pans? He provided some worthwhile expertise. First and foremost, never put them in the dishwasher, hand wash only. Caraway’s on-site care guide
seconds this notion and recommends a light scrub. Gonzalez, however, offered us some bonus care techniques. “A stainless pan will last forever if you take care of it,” he says. “One way to clean them is taking a little bit of oil — doesn’t need to be expensive, can be canola — on a towel and massaging your pan. It’s also a good idea to not stack pans directly on top of each other. If you need to because of space — and we in NYC know the struggle with space — place a napkin on the center of the pan and then you can stack on top.” Which reminds me, Caraway’s pots and pans came stacked with fuzzy velour separators beneath each piece.
After the pan cooled I went along with Caraway’s simple instructions as it was only my first use. One aggressive water rinse wiped out the oil and lifted a bit of the salmon skin residue. One light scrub with my soft bristle brush and it was as good as new (with a very slight outline of the salmon remaining).