Tillie Doyle
Stainless steel pans are durable, excellent at conducting heat, and extremely versatile. However, they can be prone to burnt-on food and discolouration from frequent use. The bottom of stainless steel pans can become covered in brown stains and black marks, which can be difficult to remove. While some people opt for harsh or abrasive chemicals to clean their pans, this can cause corrosion or damage. Instead, natural ingredients such as lemon, vinegar, and baking soda can be used to effectively clean and buff the bottom of stainless steel pans.
Can the bottom of stainless steel pans be buffed out?
| Characteristics | Values |
|---|---|
| Ability to remove stains | Yes |
| Ease of cleaning | Varies depending on the method used |
| Types of cleaning methods | Natural ingredients (lemon, vinegar, baking soda), commercial cleaning products (Bar Keepers Friend, Mauviel Inobrill Stainless Steel Cleaner, Cameo), boiling water, scrubbing tools (sponge, scouring pad, brush, toothpick) |
| Prevention of stains and discolouration | Proper heating, use of oil, avoiding harsh chemicals, hand-washing, prompt cleaning, avoiding cold foods in hot pans, preheating pans before adding oil |
| Potential issues | Warping due to temperature shock, corrosion due to salt added before water boils, scratches from stacking, damage from harsh chemicals or abrasive tools |
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What You'll Learn
Baking soda and lemon
To clean the bottom of a stainless steel pan with baking soda, first, clean the pan with washing-up liquid. Then, add enough baking soda to cover the bottom of the pan. Boil a kettle of water and pour it over the baking soda until the water comes about a quarter of the way up the pan. Bring the water to a boil. If there are stubborn stains, add a few tablespoons of vinegar to the water before boiling. Let the water boil for about 10 minutes. Pour out the dirty water and clean the pan with warm, soapy water. Finally, wipe the pan dry with a microfiber towel.
Lemon can also be used to clean stainless steel pans. Place one or two halves of a lemon in a pan, depending on the severity of the stains. Submerge the lemon(s) with water and bring the water to a boil. Let the lemon water boil for about 10 minutes. Once the water is cool enough to handle, pour it out and use the leftover lemons and juice to rub the bottom of the pan. Then, use a scourer to wipe away any remaining stains and rinse the pan under warm water. Finally, use washing-up liquid and a clean sponge for a final clean.
Both baking soda and lemon can effectively remove tough stains from stainless steel pans. However, Bar Keepers Friend is another product that can be used to scrub off tough stains and is considered more effective than baking soda. Nevertheless, baking soda is more versatile and can be used with other ingredients such as vinegar and olive oil.
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Bar Keepers Friend
To use Bar Keepers Friend, first allow your pan to cool down. Then, mix the powder with water to create a paste. Apply the paste to the pan and let it sit for one minute—this is enough time for the product to work effectively. Next, scrub the paste off with a sponge. Rinse the pan thoroughly with water and wipe it dry to prevent streaking.
Some users have reported that Bar Keepers Friend did not remove stains from their stainless steel pans. However, others have found success by using a scrub sponge or steel wool pad in addition to the product.
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Avoiding scratches
Scratches are unavoidable when it comes to stainless steel pans, as they are soft and prone to light scratches. However, there are ways to minimise scratches and keep your pans looking their best.
Firstly, avoid harsh or abrasive chemicals when cleaning your pans, as this may cause corrosion or damage. Instead, opt for natural ingredients like bicarbonate of soda, lemon, and vinegar. Bring a solution of water and baking soda to a boil in your pan, and scrub with a non-abrasive sponge and warm, soapy water. You can also use a soft scouring pad or sponge, as a harder one will leave scratches. To avoid scratches when cleaning, use wooden or silicone utensils instead of metal ones, which can scratch the surface.
To prevent scorch marks, frequently move food around with a wooden spoon or tongs, so it doesn't sit at the bottom of the pan. Always let the pan cool down before running it under cold water, as the temperature shock can cause warping. When storing, keep your pans in a cabinet with cookware protectors between each pan to avoid scratching their surfaces.
While it is impossible to prevent all scratches, these methods will help to minimise them and keep your pans in good condition.
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Heat tint
To remove heat tint from the bottom of a stainless steel pan, a combination of lemon and water can be used. First, cut a lemon in half and place one or two halves in the pan, depending on the severity of the stains. Then, submerge the lemon(s) with water and bring it to a boil for about 10 minutes. After boiling, carefully pour out the hot water and use the leftover lemons and juice to scrub the bottom of the pan. Finally, rinse the pan under warm water and use a scourer, such as a pot brush or copper cloth, to wipe away any remaining stains.
Another method to remove heat tint and restore the shine of stainless steel pans involves the use of Bar Keepers Friend, a powdered cleaner. This product effectively scrubs off tough stains and leaves the pan with a shiny, like-new silver colour. However, it should not be left on the pan for extended periods, and the manufacturer recommends wiping it off after a minute to avoid discolouration.
Additionally, a combination of baking soda and vinegar can be used to deep clean and remove heat tint from stainless steel pans. First, clean the pan with washing-up liquid, then add enough baking soda to cover the bottom of the pan. Boil a kettle of water and pour it into the pan until the water level reaches about a quarter of the way up. Turn on the heat and bring the water to a boil again. For stubborn stains, add a few tablespoons of white distilled vinegar or apple cider vinegar to the water before boiling. Let the water boil for around 10 minutes, then pour out the dirty water and clean the pan with warm, soapy water. Finally, wipe the pan dry with a microfiber towel.
It is important to note that preventing heat tint is better than trying to remove it. To avoid heat tint, ensure that you frequently move the food around in the pan with a spoon or tongs to prevent it from sitting at the bottom and burning. Additionally, always let the pan cool down before running it under cold water, as sudden temperature changes can cause permanent warping.
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Non-abrasive cleaning
Stainless steel pans are durable, heat efficiently, and are non-reactive, making them a staple in any cook's kitchen. However, stainless steel is not impervious to burnt-on messes and discolouration. Here are some non-abrasive methods to clean and buff out the bottom of stainless steel pans:
Preventing Stains and Discolouration
To prevent food from sticking to the pan, preheat the pan before adding oil, and then add the food. This creates a barrier that prevents stickiness. When cooking pasta, wait to add salt until the water is boiling to avoid pitting corrosion, which causes irreparable dents in the pan. Always let the pan cool down before running it under cold water to prevent thermal shock, which can cause warping.
Removing Stains and Discolouration
To remove tough stains, use a commercial cleaner such as Bar Keepers Friend, following the manufacturer's instructions. For lighter stains, baking soda is a simple and inexpensive option. Add a few spoonfuls of baking soda to the pan, along with enough water to cover the burnt areas, and bring to a boil. Simmer until most of the water has evaporated, then scrub away the buildup with a non-abrasive sponge and wash in hot, soapy water.
For blueish rainbow stains, caused by overheating the pan, splash some vinegar in the pan and wipe the area with a soft sponge before rinsing and drying. Alternatively, place lemon halves in the pan, submerge with water, and bring to a boil. After 10 minutes, pour out the water and use the lemon to rub the bottom of the pan. Then, use a scourer to wipe away any remaining stains and rinse under warm water.
Deep Cleaning
For a deep clean, first clean the pan with washing-up liquid. Then, add enough baking soda to cover the bottom of the pan, and pour in boiling water until it reaches a quarter of the way up the pan. Bring to a boil and let it boil for about 10 minutes. For stubborn stains, add vinegar to the water before boiling. Finally, clean the pan with warm, soapy water and wipe dry with a microfiber cloth.
Products to Avoid
Avoid using harsh or abrasive chemicals, as these may damage the pan and affect its functionality. Stainless steel is easily scratched, so avoid abrasive cleaning products to prevent dulling the finish. Do not use steel wool, as this will damage the pan. Instead, use a soft sponge or a Scotch-Brite scouring pad, which will lightly scratch the surface but will not affect the pan's performance or lifespan.
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Frequently asked questions
To prevent scorch marks, frequently move the food around with a spoon or tongs. This prevents the food from sitting at the bottom of the pan and cooking unevenly.
The best way to clean stainless steel pans is to hand-wash them with hot soapy water and a non-abrasive sponge. For stuck-on food, fill the pan with enough soapy water to cover the residue, bring it to a boil, and scrape with a spatula or wooden spoon. For tougher messes, you can use powdered cleansers such as Bar Keepers Friend or baking soda.
Discolouration is often caused by overheating the pan. To remove it, splash some vinegar in your pan and wipe the area with a soft sponge before rinsing and drying.
