The Taste Test

• 1). Select the pot or pan that you wish to test. Pour an amount of water equal to one measuring cup into the cooking implement. Fill a teaspoon with baking soda and pour that in next.
  
  
• 2). Put the pan on a heating element and let it sit until the water reaches boiling point. Use a clean spoon and dip it in the water. Remove the spoon, blow on it to cool the water down and taste it.
  
  
• 3). Continue to use the pot if the water tastes like soda water. Avoid using the cooking container if it tastes metallic or worse.
  
  

The Scrubbing Exam

• 1). Pour some water into the pot or pan you want to test. Fill it up so that the depth is approximately 1/2-inch. Find a good dishpan scrubber. Choose a non-metallic version if your pot or pan has a non-stick surface.
  
  
• 2). Scrub the pan with the water in it for about 30 seconds. Exert pressure when you are scrubbing so that you make good contact with the cooking surface. Don't spill the water out of the pot or pan while scrubbing. Avoid using any soap.
  
  
• 3). Take the pot or pan and drain the water into a clear glass container that has no aberrations in the glass surface. Examine the water in order to see if it still clear or has sediment in it. Avoid using the pot or pan if the water is not clear.