How to Take Care of Your Aluminium Utensils

Introduction
Aluminium utensils are a staple in Indian kitchens — they’re lightweight, conduct heat quickly, and are ideal for everyday cooking. But to make them last long and keep them looking new, a little care goes a long way. In this guide, we share easy tips to help you maintain your aluminium cookware like a pro.

🧽 1. Wash with Mild Soap – Avoid Harsh Chemicals
Always use a soft sponge and mild dishwashing liquid. Avoid steel wool, scouring pads, or strong chemicals like bleach or caustic soda, which can corrode the aluminium surface.

Tip: A mix of lemon juice and baking soda can remove mild stains naturally

🚿 2. Dry Immediately After Washing
Don’t leave aluminium utensils wet or stacked in the sink. Water stains can dull the shine or cause discoloration. Wipe them dry immediately after rinsing.

🔥 3. Avoid High Flame Cooking When Empty

Never heat aluminium kadais or pans when they are empty. It can warp the metal and reduce its lifespan. Always add oil or water first before placing it on the flame.

⚫ 4. Blackening? Don’t Worry – Here’s What to Do
Aluminium can blacken with time due to oxidation — especially when exposed to air or acidic foods. To clean it:
Boil water with lemon juice or vinegar in the utensil.

Let it cool, then scrub gently with a soft sponge.

🛑 5. Don’t Store Food in Aluminium Overnight

Avoid storing highly acidic or salty foods (like pickles or sambhar) in aluminium overnight. Use a steel or glass container for long-term storage. Aluminium is safe for cooking, but prolonged food contact can dull the finish.