Woodenware and plastic utensils are often been used while using the non-stick pan. But mostly the woodenware won't last longer, see on how the best way to treat the woodenware.
COPPER USED FOR COOKING must be kept very clean. It is a super conductor of heat, but the green rust that sometimes results from neglect is poisonous, like all copper compounds, so use your polish regularly if you cook in copper. Green rust, should it form, can be rubbed off with a mild abrasive powder or with copper polish. Sometimes soapsuds with ammonia will remove it. Wash copper utensils thoroughly in hot suds after polishing. Good polishes may be found in your grocery or hardware store. To avoid the hazards of green rust, copper cooking vessels are sometimes lined with tin or chromium.
LACQUERED COPPER PANS. New copper pans are often coated with lacquer which must be removed before they are used. Unless they have handles that would be damaged you can do this by covering the pots with boiling water and letting them remain in it until the water has cooled. The lacquer will then peel off.
GRIDDLES MADE OF MAGNESIUM, a metal lighter than aluminum, are a bright silver color when they are new. Remove the protective coating of wax, usually given them at the factory, with medium hot water and a mild scouring powder. After they have been rinsed and dried, condition them by rubbing the entire cooking area with a vegetable fat or oil before you use them for cooking. A slow heat is best for these utensils; properly used they are ideal for pancakes and toasted sandwiches. Magnesium darkens to a gunmetal color with use and when it has attained this finish it does its best work, so don't try to scour it bright again. Just wash it and give it a light brush with steel wool or a mild cleansing powder.
TINWARE used in the kitchen is actually tin plate. There is only a very thin coating of tin over a base of steel. Tin pans are favored for breads, pies, muffins and tarts. They are a bright silver color when they are new but darken gradually to black with use. When they are really black they are not at their baking best. Ordinary washing will usually clean tinware, but always dry it carefully or it will rust. Remove burned food from a tin vessel by boiling it briefly, no longer than five minutes, in water containing a little baking soda. To remove rust, use a cut piece of raw potato that has been dipped into a mild scouring powder. Hard scrubbing with steel wool and strong powders will remove the tin plating. Accumulations of grease that do not yield to ordinary detergents, can usually be removed by washing it in a solution made by adding a quarter cup of washing soda to a quart of hot water.
WOODENWARE;pastry boards, rolling pins, cutting boards and salad bowls should be washed, rinsed, dried, and aired promptly after being used. They should not be put into an automatic dishwasher or soaked in water. For garlic or onion odors on cutting boards use water and baking soda.
Wooden salad bowls and plates should be stored flat, not on edge, to avoid warping and should be kept away from any source of heat. If your salad bowl has lost its finish, smooth it with very fine sandpaper when it is thoroughly dry, then rub it with a little Unseed oil. Wipe off any surplus and let it air until the odor has disappeared. Do not use wax or shellac.
PLASTIC UTENSILS. A safe rule for all plastics is to wash them with warm suds made of soap or detergent. Bread and spice boxes may need only to be wiped with a soapy sponge and rinsed with a sponge wrung out of clear warm water. Plastic utensils made for storing or serving food are made of rigid plastics that will not be damaged by washing in suds as hot as the hands can stand. Do not soak them, however, and do not use steel wool or any other abrasive on any kind of plastic. If you have plastic dinnerware checks the manufacturer's instructions before washing it in an automatic dishwasher.
Use the polish regularly whenever you clean the copperware to avoid poisonous due to the rust. Removed the lacquer coated on the lacquered copper pans before using them. You can clean the tinware like ordinary washing, but needs to be dry carefully to avoid rust. The woodenware should be washed and dried promptly after being used. And do not put in dishwasher or soaked in water. Do not use the wax or shellac on the woodenware. Use the warm suds made of soap or detergent to clean the plastic utensils.