Care of pots and pans depends on the type of material. Clean cast iron with hot water and a nonabrasive sponge, and then wipe dry so it doesn't rust. Soap and harsh abrasives ruin the seasoning on cast iron. Coat the inside of the pan with a thin layer of oil before storing it. Nonstick pans require hand-washing with hot, soapy water and a mildly abrasive cloth sponge. High heat and metal utensils can crack the nonstick coating, so only cook over medium heat and use plastic or wooden utensils. Avoid stacking nonstick pans, which can cause scratches in the coating. Stainless steel and enamel cookware is dishwasher-safe, but avoid harsh abrasives that can scratch the surface.