Sauce pans are the ubiquitous cooking pan in every commercial kitchen around the country. They are used for steaming, boiling, stewing, simmering and warming numerous dishes in the restaurant. Make certain that you have a plentiful amount of these multi purpose pans so that have time to be properly cared for. Once a sauce pan has been used, it can look anywhere in between clean to disastrous. Relatively clean pans are easily dealt with by using a warm cloth or sponge and soap to rinse the inside and outside. The pans can be dried with a towel or placed on an open burner so the water evaporates quickly. This process will also kill any bacteria that were lingering on the pot. For more difficult cleaning challenges, the pot may need to be soaked for up to 24 hours in hot water and liquid detergent. The caked on detritus should easily slough off after sitting that long, but if it is still being difficult, try a bit of baking soda, this should do the trick. Use this technique sparingly though as it can do damage to the finish if used too much. When cleaning the pans, never use steel wool to clean as it will permanently damaged the finish.