Flooding: Before & After
Restoring Vital Services — Kitchenware
Sterilize cookware, dishes and utensils before they are used again. Wash away soil in hot, sudsy water. Soak plastic, glass, porcelain and enamelware items for 10 minutes in a solution of 1 tablespoon liquid chlorine laundry bleach to each gallon of hot water.
Rinse well. Do not use chlorine solution on silverware, metal dishes or chipped enamel. Instead, scrub and scour with hot, sudsy water and scouring pad. Fill metal and boil-safe utensils with water or place in water. Bring to near boil for five minutes to sterilize items. To brighten aluminum pans, add water till almost full. Add 1/4 cup vinegar or 2 tablespoons cream of tartar for each quart of water and boil for ten to fifteen minutes.
Remove rust from cooking utensils by scouring with steel wool. After scouring and sterilizing, rub items with unsalted cooking oil, fat or shortening. Heat at a low temperature in the oven or on the range for at least 30 minutes.