Emilie Meyer
Stainless steel pans are lightweight, sturdy, and incredibly durable, making them a popular choice for professional chefs and home cooks alike. While stainless steel is known for its impressive heat retention and durability, it does require some care and attention to keep it in good condition. Here are some tips to help you care for your stainless steel pans and keep them looking like new.
Characteristics and Values of Caring for a Stainless Steel Pan
| Characteristics | Values |
|---|---|
| Cleaning | Use warm water, a few drops of gentle dish soap, and a soft sponge or cloth. Soak for a few minutes to tackle tough stains. |
| Avoid harsh scrubbers, steel wool, and abrasive cleaners. | |
| Bar Keepers Friend, baking soda, and vinegar are recommended for deep cleaning. | |
| Dry immediately with a microfiber cloth or towel to prevent water spots. | |
| Heat | Preheat on low to medium heat. |
| Avoid high heat to prevent warping and discolouration. | |
| Stainless steel is heat-resistant and oven-safe. | |
| Food | Allow food to come to room temperature before cooking to prevent sticking. |
| Use fat or oil to prevent scorching. | |
| Move food around frequently to prevent it from sitting at the bottom of the pan. | |
| Storage | Store in an easy-to-reach cabinet with cookware protectors between pans to avoid scratches. |
| Ensure the pan is totally dry before storing to prevent rust and calcium deposits. |
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What You'll Learn
Cleaning with baking soda, vinegar, or Bar Keepers Friend
Cleaning with Baking Soda
If you have burnt food stuck on your stainless steel pan, sprinkle the surface with baking soda and add water to cover the stuck-on food. Bring this mixture to a boil, pour out the dirty water, and then clean with warm soapy water. For lighter stains, create a paste with baking soda and water and apply it to the pan with a soft cloth. Let it sit for a minute, then rub the paste in a circular motion from the center outward. Wash in hot soapy water and rinse.
Cleaning with Vinegar
To remove discoloration caused by overheating, pour some vinegar into your pan and let it sit for a few minutes. Then, scrub the pan with a non-abrasive sponge, rinse with cold water, and wipe dry with a microfiber towel. To get rid of chalky hard water buildup, bring a mixture of one part vinegar and three parts water to a boil in the pan. Let it cool, then wash with soap and water.
Cleaning with Bar Keepers Friend
Bar Keepers Friend is a powdered cleaner that can be used to scrub off tough stains without damaging your pan. To use, dampen the pan in warm water and make a paste using Bar Keepers Friend and water. Apply the paste to the pan with a soft cloth and let it sit for a minute. Then, rub the paste in a circular motion from the center outward. Wash in hot soapy water and rinse.
It is important to note that Bar Keepers Friend contains oxalic acid, which removes calcium deposits from hard water. Always dry your stainless steel with a soft cloth or towel after using this product to keep moisture from sitting on the surface.
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Avoiding harsh scrubbers and chemicals
Stainless steel pans are durable, virtually indestructible, and require low maintenance. However, they are prone to water spots, heat tint, and burnt food. Here are some tips to avoid harsh scrubbers and chemicals when cleaning your stainless steel pans:
Avoid Abrasive Scrubbers
To avoid scratches on your stainless steel pans, it is best to avoid harsh scrubbers such as steel wool or metal scouring pads. Instead, opt for softer sponges like Dobie pads, or even a soft cloth for everyday cleaning. For tougher messes, a Scotch-Brite scouring pad can be used, but be aware that it will lightly scratch the surface.
Avoid Harsh Chemicals
Harsh chemicals like bleach should be avoided as they can damage the protective layer of chromium oxide on stainless steel. Instead, use a gentle dish soap with warm water for regular cleaning. For stuck-on food, a soak in warm soapy water, followed by scrubbing with a non-abrasive sponge, should do the trick. For more stubborn stains, a paste made of baking soda and water can be applied, or a specialised cleaner like Bar Keepers Friend.
Other Considerations
Always allow your pan to cool down before cleaning, as a sudden change in temperature can cause warping. Additionally, make sure the pan is thoroughly dried before storing to prevent calcium deposits.
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Preventing discolouration and water spots
Stainless steel pans are durable, virtually indestructible, and require low maintenance. However, they are susceptible to discolouration and water spots. Here are some tips to prevent these issues:
Preventing Discolouration:
Discolouration is often caused by overheating the pan. To prevent this, always heat your pan on low to medium heat for two to three minutes before adding oil, fat, or food. This will help prevent or reduce burns and discolouration. It is also important to avoid harsh cleaning products and tools that can damage the pan's surface. Do not use bleach or abrasive products, as they can damage the protective layer of chromium oxide. Avoid steel wool or similar harsh scrubbers, and opt for a soft sponge or cloth instead. For stuck-on food, soak the pan in warm soapy water before scrubbing.
Preventing Water Spots:
Water spots can be prevented by drying the pan as soon as possible after washing. Before storing, ensure that the pan is completely dry. Leaving a pan to air dry can result in water spots and, rarely, rust.
Additional Tips:
- Always let the pan cool down before running it under cold water to avoid warping due to thermal shock.
- Avoid placing cold food directly into a hot pan, as it can cause sticking. Allow food to sit at room temperature for 10 to 15 minutes, and dab with a cloth or paper towel to remove excess moisture.
- To determine if your pan is hot enough, drop a tiny amount of water into it. If the water forms a ball that glides across the surface, your pan is ready.
- Use a small amount of cooking fat or oil in the pan before adding food to prevent sticking.
- For tough stains, Bar Keepers Friend or a baking soda slurry are effective cleaning solutions.
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Allowing the pan to cool before cleaning
Allowing your stainless steel pan to cool before cleaning is an important step in the pan's care routine. Stainless steel is incredibly heat-resistant and durable, but placing a hot pan under cold water can cause the metal to warp due to thermal shock. This warping can make the bottom of the pan uneven, impacting its performance.
To avoid this, always let your stainless steel pan cool down to room temperature before running it under cold water or attempting to clean it. This will protect the pan from any damage caused by temperature shock. If you have stuck-on food residue, you can loosen it by first soaking the pan in warm, soapy water for a few minutes. You can then scrub the pan gently with a non-abrasive sponge and more warm, soapy water.
For tougher, burnt-on food, you may need to use a stronger cleaning agent. Bar Keepers Friend is a popular choice for deep cleaning stainless steel pans, but you can also try a baking soda solution. Sprinkle the surface of your pan generously with baking soda, then fill the pan with enough water to cover the stuck-on food. Bring this to a boil, then pour out the dirty water. You can then clean the pan with warm, soapy water and a non-abrasive sponge.
Remember, it's important to dry your stainless steel pan immediately after washing to prevent water spots and calcium deposits. A microfiber cloth is a good option for this task.
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Properly preheating and cooking with the pan
Stainless steel pans are incredibly heat-resistant, durable, and lightweight. They are also versatile, allowing you to do everything from searing to sautéing. However, they can be prone to food sticking to their surfaces, water spots, and discolouration. Here are some tips for preheating and cooking with your stainless steel pan to keep it in good condition:
Preheating:
- Always preheat your pan before cooking. Stainless steel is effective at holding heat, so you don't need to rush the preheating process by using high heat.
- Heat up your pan on low to medium heat for two to three minutes before adding oil, fat, or food. This will help prevent or reduce burns and ensure your food doesn't stick.
- To determine if your pan is hot enough, do a simple water test. Drop a tiny amount of water (about 1/8 teaspoon) into the pan. When the water immediately forms a ball that moves around the surface, your pan is ready for oil.
- If you are cooking foods like meat, chicken, or fish, let them sit at room temperature for 10 to 15 minutes before cooking. This will prevent the steel from contracting due to the temperature difference and reduce sticking.
Cooking:
- Always ensure there is enough fat or liquid in the pan to prevent scorching.
- Move the food around frequently with a spoon or tongs to prevent it from sitting at the bottom of the pan and to ensure even cooking.
- Avoid using high heat for cooking. Most cooking should be done on low to medium heat.
- Do not add salt to a cold pan before heating, as this can lead to pitting, which is unsightly and permanent.
- Avoid using harsh or abrasive chemicals to clean your pan, as this may affect its functionality over time.
By following these tips, you can cook effectively with your stainless steel pan and maintain its condition.
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