If you've invested in decent-quality cookware, you'll want to care for it properly so that it lasts a long time. How to care for pots and pans depends on their coating: Stainless Steel Stainless steel is probably the easiest to care for. It can be stacked without fear of scratching. It can be scrubbed clean with a pad and soap and water, and if it develops marks or rust it can be scoured with a cleaner like Bar Keeper's Friend. (This is my favorite stainless steel cleaner...I use it on my sink, too.) Nonstick A nonstick surface may be more convenient to cook with, but it's rather fragile. These pans should not be stacked together without protective dividers to protect them from scratches. Use only plastic or wooden cooking utensils with them. Metal will scratch the surface. According to All-Clad, baking soda and a non-metallic sponge or brush are best for cleaning nonstick pans. Cast Iron I love, love, love my cast iron skillet! I use it all the time for all kids of dishes. When I first got it, I was a little overwhelmed by the unique way it needed to be cared for, but after a while I got used to it. The best way to clean cast iron is to clean it right away after using it. Do NOT soak it overnight, as it will develop rust. (It's iron, after all.) Just scrub it clean without soap (you'll taste soap the next time you cook), rinse with water and dry. Then "season" the pan with a light coating of oil before you store it. I would use protective dividers when stacking cast iron pans, to keep the oiled surface intact.