Maintenance

To prevent wearing and damage of your pans between cleanings, there are some useful tips to ensure you get the most out of your equipment.

Daily Use

• Lubricate pans. Apply a baking pan lubricant to the baking areas of the pan prior to each use. Brand new pans, once seasoned, do not require as much lubrication as older pans.
• De-pan products quickly. Baked products should be de-panned while the pan is still hot or warm. If baked products are allowed to cool in the pan, steam from the product will penetrate the glaze and may cause glaze lifting, premature glaze failure and damage to the pan's surface.
• Do not scratch or scrape pans. Do not use metal utensils or other objects that could scratch the glaze. Deep scratches may cause surface corrosion on the pan.

Daily Cleaning

• Clean as you go. Wiping still-warm pans with a clean towel, or a towel that has pan lubricant on it, usually provides adequate cleaning. Avoid pan washing whenever possible.
• Wash with mild soap and water. Commercial baking pans can be washed with pH-neutral products, but only when absolutely necessary. Do not use acidic cleansers, alkaline detergents or abrasive scrubbing pads. Use of these materials will cause the glaze to fail prematurely and may cause corrosion. Do not soak pans in water. Do not wash in automatic dishwashers.
• Thoroughly dry pans immediately after washing. Warm ovens work best.
• Seasoning process. Apply a baking pan lubricant to both sides of the pan and place in an oven until the pan is hot to the touch. New pans must be seasoned before first use.
• Once dry, store pans upside down. Do not nest pans immediately after towel drying. Keep pans away from moist and humid storage environments. The best storage areas are dry, warm storage areas or still-warm ovens.