Cleaning Pots and Pans
Remove stains and spots from aluminum cookware with cream of tartar. Fill the pan with hot water and 2 tablespoons of cream of tartar per quart. Bring the mixture to a boil, simmer for 10 minutes, wash and rinse.
Dark stains can be removed from aluminum cookware and utensils with vinegar. Boil a cup of water with 1 tablespoon of vinegar in the pot. Utensils may also be boiled in the solution, doubling the mixture if necessary.
Brass will go longer between polishings if you rub it with olive oil after you polish.
Brass can be cleaned with lemon juice and salt. Polish with a soft cloth dipped in the solution. Rinse and dry.
Clean brass with a slice of lemon with baking soda on it. Rinse and dry.
Copper pans can be cleaned with cream of tartar and lemon. Add enough lemon juice to cream of tartar to make a paste. Polish the copper and let set for 5 minutes. Wash, rinse and dry.
Copper pans can be cleaned of just enough tarnish to still look aged by using lemon and salt. Polish, rinse and dry.
Aluminum pans can be cleaned with borax. Sprinkle it on the pan like a cleanser and rub with a damp towel. Rinse and dry.
Clean brass, pewter or copper with salt and vinegar. Mix equal parts of vinegar and salt, thicken with flour, and polish. Rinse and dry.
Chrome can be cleaned with a towel dipped in vinegar. Dry but don't rinse.
Rust can be removed with vegetable oil. Scrub with the oil using steel wool, the finer the better.
Remove water deposits from a kettle with vinegar. Mix 1 part vinegar with 1 part water, add to the kettle, and boil for 15 minutes. Rinse, and boil plain water in kettle for 15 minutes.
A burnt pan can be cleaned with baking soda. Fill the pan halfway with water and add 1/4 cup of baking soda. Bring to a boil. Boil until the scorch pieces float up to the surface.