Stainless Steel Pan Care: Cleaning And Maintenance Tips

Stainless steel pans are a kitchen staple for many due to their durability, quick and even heating, and low maintenance. However, they are not immune to burnt-on messes and discolouration from everyday use. While stainless steel resists corrosion and rust, it is essential to know the proper cleaning methods to keep your pans looking brand new. With the right techniques and common household ingredients, you can effectively remove stuck-on food, tough stains, and water spots, restoring the shiny, spot-free finish of your stainless steel pans.

Removing stuck-on food

• Always let your pan cool down before cleaning: This is important to prevent warping due to thermal shock. Stainless steel is susceptible to warping if exposed to extreme temperature changes.
• Rinse off excess food with warm water: Use warm water to gently rinse away any loose food particles or grease.
• Soak the pan: Fill the pan with warm, soapy water and let it soak for a few minutes. This will help to loosen any stuck-on food.
• Use a non-abrasive tool to scrape stuck-on food: If there are still bits of food stuck to the pan, use a wooden spoon, a spatula, or a long-handled dish brush to gently scrape them away.
• Boil with water and baking soda: For tougher messes, add a few spoonfuls of baking soda and enough water to cover the burnt areas. Bring it to a boil and simmer until most of the water evaporates. The baking soda will help to break down the burnt-on food.
• Scrub and wash again: After boiling with baking soda, turn off the heat and let the pan cool. Then, use a non-abrasive sponge to scrub away any remaining buildup. Wash the pan with hot, soapy water as usual.
• Commercial cleaners: For extremely tough stains, you can use a commercial cleaner specifically designed for stainless steel, such as Bar Keepers Friend. Always follow the manufacturer's instructions when using these products.
• Prevent food from sticking: To minimize the amount of stuck-on food, preheat your pan before adding oil and ensure that the oil is hot before adding food.

Remember to avoid using harsh abrasives like steel wool or harsh chemicals like bleach, as these can damage the surface of your stainless steel pans. With these tips and a little patience, you can effectively remove stuck-on food and keep your stainless steel pans looking brand new.

Removing discolouration

Discolouration on stainless steel pans is often caused by overheating. While these stains won't come out with regular dish soap, there are several methods to restore the shine of your stainless steel cookware.

Wash your pan with vinegar and rinse with water to remove discolouration. You can also make a mixture of one part vinegar to three parts water and boil this in the affected pot or pan. Allow the mixture to cool, then empty the pan and wash as normal.

Fill the pan with tomato sauce or crushed tomatoes until the discoloured areas are completely submerged. Allow the sauce to simmer gently for about 10 minutes, adding water if necessary. Remove the sauce and rinse the pan clean. You can also leave the tomato sauce in the pan overnight without simmering.

Make sure the pan is completely dry. Flip the pan over and sprinkle baking soda evenly over the bottom of the pan. Use a dry cloth to rub the baking soda into the burn marks. You can add a small amount of water to the baking soda to make a paste. Once you’re satisfied, rinse off any excess baking soda and dry.

Commercial cleaners like Barkeeper's Friend are also an option. Moisten the pan, making sure to saturate the burnt food. Sprinkle the cleaner onto the bottom of the pan to form a paste. Scrub the paste into the scorched food with a non-abrasive scrubber or soft cloth. Rinse the pan with clean water. Repeat if necessary.

Begin by scrubbing away as much food as possible with a non-abrasive scrubber. Fill the pot or pan with water and a bit of dish soap. Ensure the stuck-on food is completely submerged. Bring the water to a boil and let it simmer for a few minutes. Remove from heat and let it cool. The food should be loosened enough to scrape with a spatula. Repeat if necessary.

Soaking and scrubbing

First, rinse off any excess food with warm water. Then, fill the pan with warm, soapy water and let it soak for a few minutes. For tougher stains, you can add a few spoonfuls of baking soda to the water. Bring this to a boil and simmer until most of the water evaporates, leaving a film of baking soda. Turn off the heat and wait until the pan is cool enough to handle.

Next, scrub away any remaining buildup with a non-abrasive sponge and warm, soapy water. A softer sponge will require more elbow grease but will leave fewer scratches. Be sure to scrub using a continuous circular motion. Rinse the pan with warm water and dry it immediately with a microfiber cloth or towel to prevent water spots.

For extremely tough stains, you can try a more intensive approach by fully submerging the pan in a large pot of boiling water and baking soda. Choose a vessel that will fit your pan, such as a large stock pot for small skillets or a roasting pan for larger ones. Fill it with enough water to submerge the pan and bring it to a boil. Add about 1/4 cup of baking soda and carefully place the pan in the water. Reduce the heat to a gentle boil and let the pan cook for 15 to 30 minutes. You should then see brown residue start to flake off. Using tongs and oven mitts, carefully remove the pan. To finish, add more baking soda and water to create an abrasive slurry, and scrub the pan while it's still hot.

Using baking soda

Baking soda is a simple and inexpensive way to clean burnt stainless-steel pans. It can be used in a few different ways, depending on the severity of the stains.

For tough stains, a baking soda and water paste can be applied directly to the stain and left to sit for 15-20 minutes. The pan can then be rinsed and scrubbed with a non-abrasive sponge. This process may need to be repeated for very tough stains.

For larger, tougher stains, a small mound of baking soda can be added to the pan with enough water to cover the burnt areas. This mixture can then be brought to a boil and simmered until the water has evaporated. The pan can then be allowed to cool before being scrubbed with a non-abrasive sponge and washed with hot, soapy water.

For stains on the outside of the pan, a tea towel can be laid on the countertop, large enough to fit the size of the pan. The pan should be held over the sink and carefully poured with hot water. The pan should then be placed upside down on the tea towel and sprinkled with baking soda. This can be left to sit for 10-20 minutes for lighter stains, or longer for tougher stains. Lemon juice can then be squeezed over the pan, and a wet pot brush or copper cloth can be used to scour the dirt off. The pan should then be rinsed and washed with washing-up liquid for a final clean.

For blue-ish rainbow stains on the inside of the pan, a mixture of white distilled vinegar or apple cider vinegar and water can be added to the affected area and rubbed with a sponge or soft cloth. The pan should then be washed with washing-up liquid to remove any lingering odours.

Drying and storing

Always dry your stainless steel pans immediately after washing to prevent water spots. Use a clean, absorbent towel or a microfiber cloth to wipe them dry. It is important to ensure that your pans are thoroughly dried before putting them away.

If you have burnt-on food or oil stains on your pans, you can use the baking soda method described earlier, and then make sure to dry the pan completely before storing it.

When storing your stainless steel pans, it is important to keep them safe from scratches. You can store them in an easily accessible cabinet, as suggested by Leanne Stapf, COO of The Cleaning Authority. When stacking multiple pans, use cookware protectors between each pan to avoid scratching their surfaces. This will help maintain their smooth finish and ensure they remain in good condition for a long time.

Additionally, always allow your stainless steel pans to cool down before running them under cold water or fully submerging them. The temperature shock can cause permanent warping if they are not given time to cool.

By following these drying and storing instructions, you will be able to maintain the quality and longevity of your stainless steel pans.

Frequently asked questions