More than half of the cookware sold today is made from aluminum. Aluminum resists corrosion, does not rust and conducts heat well. Cast aluminum cookware is made by pouring molten aluminum into a mold. This type of production produces a pan with thick walls. Some aluminum cookware is covered with non-stick coating and requires special cleaning specific to the manufacturer's instructions. Cast aluminum cookware without non-stick coating may require additional cleaning to remove stubborn stains.
Wash the pan in dish soap and hot water to remove any surface dirt. Rinse and dry the pan with a dish towel.
Fill the pan with water, about 3/4 of the way full.
Stir in cream of tartar, at a ratio of 2 tablespoons for each quart of water.
Place the pan on a burner and bring the water to a boil. Reduce heat and simmer for 10 minutes.
Pour out the water, allow the pan to cool and repeat Step 1.