5/30/2013

Chef Jacques Pépin, Williams-Sonoma’s vice president for cookware Michelle Foss, and Bruce Mattel, the Culinary Institute of America’s associate dean for food production, give their advice for keeping a kitchen’s pots and pans in pristine working order. Understanding the particular needs of the materials a cookware set is made of and how to clean it properly are key to extending the longevity.

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