Stainless Steel Pans: Stain-Proof?

Stainless steel pans are a popular choice for many home cooks and professional chefs. They are durable, non-reactive, and distribute heat beautifully. However, despite their name, stainless steel pans are not entirely stain-proof. With everyday use, they can develop stains, water spots, and burnt-on messes. So, how can you keep your stainless steel pans looking like new?

Firstly, it's important to note that not all stainless steel is created equal. The level of rust resistance depends on the materials used, with higher chromium content providing more protection. Additionally, stainless steel with at least 8% nickel offers enhanced defence against tarnish.

To prevent stains and discolouration, there are several precautions you can take. Always dry your pans immediately after washing to prevent water spots. When cooking pasta or similar dishes, only add salt to the water once it has reached a boil to avoid pitting corrosion, which leaves tiny irreparable pockmarks in the bottom of the pot. Always heat your pan before adding oil, and allow cold foods to come to room temperature before cooking to prevent sticking.

Even with proper care, your stainless steel pans will eventually show some wear and tear. To remove stuck-on food, fill the pan with soapy water, bring it to a boil, and scrape with a spatula or wooden spoon. For burnt food or oil, a paste made from baking soda and water can be boiled in the pan and scrubbed off with a non-abrasive sponge. For discolouration, a diluted vinegar solution can be wiped over the affected area with a soft sponge. Remember to always use non-abrasive tools and avoid harsh cleaners, as these can damage the finish of your pans.

Stainless steel pans can be cleaned with baking soda and water

Stainless steel is a common choice for cookware in commercial kitchens because it's durable and non-reactive with acidic foods. However, stainless steel can become pitted or rusted without proper cleaning and care.

Baking soda is a simple, inexpensive way to clean burnt stainless-steel pans. Here are three methods for cleaning stainless steel pots and pans with baking soda, based on the severity of the stains or burnt-on mess:

Use a Baking Soda Paste

First, wet the pan with water and add baking soda to form a paste or slurry. Let the mixture sit for a few minutes. Then, scrub off the crusty food or burnt-on oil using a scouring pad or the scrubby side of a sponge. Repeat or leave it to sit overnight if the stain persists.

Boil Water and Baking Soda in the Pan

For tougher stains, add 1/4 to 1/2 cup of baking soda and 1/4 cup of water to the pan. Bring the mixture to a boil. As the water evaporates and while the pan is still hot, scrub off the film of baking soda and food residue with a scrubby sponge or kitchen scrub brush.

Submerge the Pan in a Boiling Baking Soda Solution

To remove years of burnt-on stains on both sides, boiling the entire pan should loosen caked-on stains. Fill a large pot with water and submerge the pan. Bring the water to a boil and add 1/4 to 1/2 cup of baking soda. Reduce the heat to a gentle boil for 15 to 30 minutes. Brown residue should begin to flake off. While the pan is still hot, remove it from the boiling solution. For lingering stains, create a paste or slurry by adding more baking soda and water to the pan, then scrub away the stains.

General Tips for Cleaning Stainless Steel Pans

• Always let your cookware cool down before cleaning to avoid warping.
• Never use abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner on your stainless-steel pans, as these can permanently damage the surface.
• For everyday cleanup, scrub your stainless-steel pan with hot soapy water and a non-abrasive sponge.
• To prevent water spots, always dry pans immediately after washing.
• To remove water spots, dampen your pan and rub it down with a moist sponge and baking soda.
• Avoid using salt or salty water to clean your pans, as this can lead to pitting in stainless steel.
• Avoid using cold water on a hot pan to prevent warping and disfiguration.
• To prevent food from sticking, preheat your pan before adding oil, then wait until the oil is hot to start cooking.

Pans should be dried immediately to avoid water spots

Stainless steel pans are a great addition to any kitchen, but they do require some care to keep them in good condition. One of the most common issues with stainless steel pans is water spots, which can be easily prevented by drying the pans immediately after washing.

Water spots are caused by minerals in the water, which can leave a chalky white residue on the pans. This is more likely to occur if you have hard water. To prevent water spots, it is important to dry your pans as soon as possible after washing. Use a microfiber cloth or towel to thoroughly dry the pan, ensuring no water spots are left behind.

If you do find water spots on your stainless steel pans, there are a few simple solutions. One method is to sprinkle baking soda on a damp sponge and gently scrub the water spots, following the grain of the metal. Rinse the pan with warm water and dry it with a microfiber towel. Alternatively, you can dampen the surface of the pan, rub it with a moist sponge sprinkled with baking soda, and then rinse as usual.

To prevent water spots from appearing in the first place, it is also important to avoid plunging hot pans into cold water. Extreme temperature changes can cause warping and damage the finish of the pan. Always allow the pan to cool completely before washing, and never place it in the dishwasher. Instead, opt for hand-washing with hot soapy water and a non-abrasive sponge.

By following these simple tips, you can keep your stainless steel pans looking spotless and in the best condition.

Pans should be allowed to cool before washing to avoid warping

Stainless steel pans are a common choice for commercial kitchens because they are durable and non-reactive with acidic foods. However, despite being touted as non-corrosive, they can become pitted or rusted without proper cleaning and care.

One of the worst things you can do to your pans is to put them under running water while they are still hot. This can cause thermal shock, which will ruin your cookware over time, whether it is stainless steel, non-stick, or cast iron. Thermal shock occurs when metals are subjected to rapid temperature changes, causing them to expand and contract. This can lead to warping and cracking of the pan, resulting in an uneven bottom that will not sit flat on the stovetop. It can also cause the development of hot and cold spots, leading to uneven cooking.

To avoid warping and other damage, it is best to let your pans cool down gradually before washing them. Allow the pan to cool to room temperature, then place it in the sink and fill it with warm, soapy water. After soaking for a few minutes, clean the pan with a soapy sponge. For tougher spots or burnt-on food, you may need to use a commercial stainless steel cleaner or a paste of baking soda and water. After cleaning, dry the pan with a soft cloth.

By following these simple steps, you can help ensure that your stainless steel pans remain in good condition and provide long-lasting performance in your kitchen.

Pans should be heated before adding oil

While there are differing opinions on the matter, most sources agree that it is best to heat a pan before adding oil. Heating the pan first allows the pores in the metal to expand, creating a smoother surface for the oil to settle on. This prevents food from sticking to the pan. Heating the pan first also prevents the oil from burning, as it will heat up instantly when added to the hot pan. This also means that less oil is required, as it will spread across a larger surface area.

Heating the oil along with the pan gives it more time to break down and combine to form large, sticky polymers, which can affect the taste of the food. It can also create a gummy substance on the pan, which is difficult to remove.

Heating the pan first is also a safety precaution. If you heat the pan and oil together, it is easier to accidentally overheat the oil and cause it to start smoking and polymerising. Heating the pan first and then adding oil and food will also cool the pan down, preventing it from getting too hot.

However, some sources argue that adding oil to a hot pan is unnecessary, and that it makes no difference to the food sticking. One source also points out that heating the pan and oil together is a good idea if you are using a non-stick pan, as it prevents the pan from getting too hot and potentially damaging the non-stick coating.

Pans should be cleaned regularly to avoid a buildup of stains

Stainless steel pans are a kitchen staple for many, but they do require regular cleaning to avoid a buildup of stains and discolouration. While stainless steel is designed to resist corrosion and rust, it is not impervious to burnt-on messes and discolouration.

General Cleaning Tips

Always allow your pan to cool down before cleaning. Stainless steel is vulnerable to warping if exposed to rapid temperature changes, so never place a hot pan under cold running water. Hand-washing is the best way to clean stainless steel pans, and you should avoid using abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner, as these can permanently damage the surface. Instead, use a non-abrasive or “stainless steel-approved scrubber”. Stay away from mechanically abrasive scrubbers like steel wool or wire scrubbers. When stainless steel is scratched, it becomes vulnerable to corrosion.

For everyday cleaning, scrub your stainless-steel pan with hot soapy water and a non-abrasive sponge. To prevent water spots, always dry pans immediately after washing.

Removing Stuck-On Food

If you have bits of stuck-on food, fill the pan with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. The food should come away easily. Allow the pan to cool, then wash as usual.

Removing Burnt Food or Oil

Baking soda is a simple, inexpensive way to clean burnt stainless-steel pans. Add a few spoonfuls to your scorched pan, and enough water to cover the burnt areas. Bring to a boil and simmer until most of the water has evaporated. Turn off the heat and wait until the pan is cool enough to handle. Scrub away buildup with a non-abrasive sponge and wash in hot, soapy water.

Removing Discolouration

Stainless steel pans can often acquire some discolouration, which is often caused by overheating. While these stains won't come out with regular dish soap, a little vinegar will do the trick. Splash some vinegar in your pan and wipe the area with a soft sponge before rinsing and drying fully.

Preventing Stains

Prevention is key to keeping your stainless-steel pans clean and stain-free. Remember that cold foods are likelier to stick to a hot pan, so allow refrigerated ingredients, such as ground beef or chicken, to sit at room temperature for 10 to 15 minutes before cooking. To prevent food from sticking, preheat your pan before adding oil, then wait until the oil is hot to start cooking. When cooking pasta and similar dishes, wait to add salt until after the water is already boiling to avoid pitting corrosion, which causes small, irreparable dents in the bottom of your pan.

Frequently asked questions