Caring For Your All-Clad Pans: Tips For Longevity

All-Clad pans are made from high-quality, durable 18/10 stainless steel, which is highly resistant to stains, rust, and corrosion. However, to keep your pans in top condition, there are a few care and cleaning tips to follow. Before cooking, preheat your pan on low heat and add butter or oil. When cooking, use a low to medium heat – overheating can cause brown or blue stains. After cooking, fill the pan with hot water and detergent, and use a sponge or soft cloth to remove food particles. Rinse and dry thoroughly to prevent water spots and rust. For stuck-on food, create a paste with Bar Keepers Friend and water, and scrub with a non-abrasive sponge.

Daily cleaning and maintenance

• Immediately after each use, fill the pan with hot water and liquid dish detergent and let stand until lukewarm.
• Use a sponge or soft cloth to remove the remaining food particles.
• Rinse thoroughly and dry right away to prevent water spots.
• You can wash your pans in the dishwasher as long as they do not have burnt particles or stubborn residue on them.
• To keep pans from becoming scratched, do NOT use steel wool or steel scouring pads.
• Nylon scrubbing pads are safe to use.
• Always dry All-Clad cookware immediately after cleaning it to prevent water spots and rust.
• Store pans individually to prevent scratches and other damage.

Removing stubborn stains and residue

For general stains and discolouration:

• Make a paste with water and Bar Keepers Friend (a gentle abrasive cleanser).
• Wet the pan so it's slightly damp.
• Sprinkle the Bar Keepers Friend on the stained areas.
• Mix the water and powder with a sponge to create a paste.
• Let the paste sit on the pan for about 15 seconds.
• Scrub the pan with the green side of the sponge.
• Rinse and dry the pan thoroughly.

For burnt pans:

• Cover the entire surface of the pan with water, white vinegar, or a mixture of water and baking soda or cream of tartar.
• Bring the mixture to a boil and let it simmer for at least 30 minutes.
• Rinse the pan with hot water.
• Scrub the pan using a non-abrasive sponge or brush.

For water stains:

• Add three parts water and one part white vinegar to the pan.
• Bring the mixture to a boil, then remove from the heat and let it cool.
• Pour out the mixture and wash the pan with hot water and a mild detergent.
• Dry the pan completely with a lint-free, absorbent towel.

For brown spots:

• Scrub the pan with hot soapy water, applying pressure if necessary.
• Rinse, then dry the pan completely with a lint-free towel.
• Sprinkle flour over the dry pan.
• Use a lint-free cloth to buff the flour across the pan in circular motions.
• Rinse and dry the pan thoroughly.

For hard-to-reach areas like around rivets:

• Use an old toothbrush or a toothpick with a powdered cleaner like Bar Keepers Friend or Bon Ami, or make a paste with baking soda and white vinegar.
• Work the toothbrush or toothpick around the affected areas until the grime is removed.

For exterior stains:

• Make a paste of baking soda and water.
• Spread the paste on the exterior of the pan and let it sit for about an hour.
• Scrub and rinse the pan.

Remember to always dry your All-Clad pans immediately after cleaning to prevent water spots and rust.

How to prevent sticking and burning

To prevent sticking and burning, it's important to preheat your All-Clad pan before adding any oil or food. When preheating, add your fat or oil—a high smoke point oil is best—but avoid butter, as this will burn easily. You only need to add a teaspoon or two of oil to the pan; this will prevent food from sticking.

All-Clad pans are highly conductive and don't need high heat to cook food. In fact, the number one rule when cooking with All-Clad is to never overheat your pan. You should only need to turn the heat up high when boiling water.

When you add food to the pan, you should hear an even sizzling sound. This indicates that your food is cooking on contact and creating a natural barrier to prevent sticking. If you hear a crackling sound, the heat is too high, and your food is likely to stick.

Allow your food to cook without disturbing it until it is done. The natural sugars in your food will caramelise on the prepared surface, developing flavour and lifting your food off the cooking surface.

Polishing your pans

All-Clad pans are made of high-quality 18/10 stainless steel, which is durable, resistant to stains, rust and corrosion, and maintains an attractive shine. However, even these high-quality pans can become stained or discoloured over time due to hard water, overheating, harsh cleansers, and food buildup.

To restore the shine of your pans, you can use a polishing product such as All-Clad Cookware Cleaner and Polish, Brasso, or Bar Keeper's Friend Polish. These products will help to remove any remaining stains and enhance the pan's original lustre.

• Ensure your pan is clean and dry before starting.
• Apply the polish of your choice according to the product directions. Most polishes will require you to apply the product to a soft cloth or sponge and then buff the pan in a circular motion.
• Work the polish into the affected areas, paying particular attention to any stains, discolouration, or grime around rivets and the All-Clad logo.
• Once you have applied the polish, use a soft, lint-free cloth to buff the pan in a back-and-forth motion. This will help to restore the sheen of the stainless steel.
• Rinse the pan with warm water to remove any residual polish.
• Dry the pan thoroughly with a lint-free, absorbent towel.

It is important to note that you should not use abrasive cleansers, steel wool, or steel scouring pads on your All-Clad pans, as these can damage the surface. Instead, opt for non-abrasive sponges, soft cloths, or nylon scrubbing pads.

With proper polishing and maintenance, your All-Clad pans will maintain their shine and performance for years to come.

Drying and storing your pans

Drying Your Pans:

After washing your All-Clad pans, it is crucial to dry them thoroughly. Use a lint-free, absorbent towel or cloth to dry each pan completely. This helps to prevent water spots and rust from forming on the surface. Make sure to dry the pans immediately after washing to avoid any water stains or residue.

Storing Your Pans:

Proper storage of your All-Clad pans is essential to avoid scratches and other damage. Here are some key tips:

• Store pans individually: Keep each pan separate to prevent scratches and damage. If you have limited storage space, consider purchasing pan protectors to allow nesting without causing scratches or damage to the cooking surface.
• Use pan protectors or organisers: If your pans have a nesting design, you can place them inside each other. Otherwise, use pan protectors or organisers to keep them separated and protected.
• Hang pans on a rack: Consider installing a hanging rack or using a wall-mounted storage system to store your pans. This saves cupboard space and allows for easy access.
• Avoid stacking pans: Stacking pans on top of each other can cause scratches and damage to the cooking surface. If you must stack them, place a protective layer, such as a soft cloth or pan protector, between each pan.
• Store pans in a dry place: Ensure your pans are stored in a dry area to prevent moisture buildup, which can lead to rust or water stains.
• Keep pans away from sharp objects: Store your All-Clad pans away from sharp utensils or objects that could scratch or damage the surface.
• Consider using a pan organiser or rack: Invest in a pan organiser or rack to keep your pans organised, protected, and easy to access.

By following these drying and storing instructions, you will help maintain the quality and longevity of your All-Clad pans.

Frequently asked questions