Stainless Steel Pan Cleaning: Removing Food Stains

Stainless steel pans are a kitchen essential for any home cook. They're durable, excellent at conducting heat, and extremely versatile. However, one of the downsides of stainless steel pans is that they can become stained and discoloured over time due to frequent use and exposure to heat. But don't worry, there are several effective methods to remove burnt food and stains from your stainless steel pans and restore them to their former glory.

Use a commercial cleaner like Bar Keeper's Friend

If you're struggling with burnt-on food residue, a commercial cleaner like Bar Keepers Friend can help you restore your stainless steel pan to its former glory. This product is designed to remove oily fingerprints, grime, and food debris without damaging the protective coating on your stainless steel items.

To use Bar Keepers Friend, first dampen your pan in warm water. Then, make a paste using the powder and water. Apply this paste to the pan with a soft cloth, rubbing it in a circular motion from the centre outward. Let the paste sit for about a minute—but be sure not to exceed this time, as the manufacturer recommends wiping it off after 60 seconds to avoid discolouration. Finally, wash the pan in hot soapy water, rinse, and repeat as needed.

Bar Keepers Friend is a non-abrasive cleaner that is safe for use on stainless steel. It is also recommended by many manufacturers, including GE Appliances. However, it is not suitable for other types of metal, such as bronze, copper, or brass. Always be sure to test any new cleaning product on a small, inconspicuous area first.

Compared to baking soda, Bar Keepers Friend is more effective at tackling the toughest stains, although baking soda is a good first option to try, as it is likely that you already have it in your kitchen.

Boil water and baking soda in the pan

To get food off a stainless steel pan, boiling water and baking soda in the pan is an effective method. This technique is ideal for bigger, tougher stains that climb up the sides of a saucepan or skillet.

Firstly, add a small mound of baking soda to the centre of the pan. Then, pour in enough water to cover the burnt areas—this usually amounts to about 1/4 cup of water for a smaller pan, but you may need to add more for a bigger pan. Next, bring the mixture to a boil. As the water evaporates, it will leave a film of baking soda around the walls of the pan. Once most of the water has boiled off, turn off the heat.

It is best to do the next step while the pan is still hot, so be sure to use gloves and grip the pan with a towel or oven mitt to protect your hands. Use a long-handled brush or scouring pad to scrub away the mess. A new scouring pad will work better, as it will be less worn and therefore more effective at removing the residue.

For stains that have accumulated over the years, a more intensive method is required. In this case, you can fully submerge the pan in a 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. Then, fill it with enough water to submerge (or mostly submerge) your pan and bring it to a boil. If you are using a large roasting pan, you can place it over two burners on the stovetop.

Add a generous amount of baking soda (about 1/4 to 1/2 cup) and then carefully place your pan in the water. Reduce the water to a gentle boil and let the pan cook for around 15 to 30 minutes, flipping or rotating it if necessary so that all sides are boiled. You should start to see brown residue flaking off. Using tongs and silicone oven mitts, carefully remove the pan from the boiling solution.

To finish, add more baking soda and water to the pan to create an abrasive slurry, which will help to break down any remaining stains. Hold onto the pan with a towel and scrub away the residue. To ensure that every last bit of gunk is removed, use a toothpick or a cheap paring knife to scrape the pan's rivets.

Remove with vinegar and baking soda

To remove burnt food from your stainless steel pan using vinegar and baking soda, follow these steps:

Firstly, remove as much of the burnt food and debris from the pan as possible. Next, fill the pan with enough water to cover the stuck-on food. Add a cup of vinegar to the water and bring it to a boil. Once it has boiled, remove the pan from the heat and add in two tablespoons of baking soda. This will create a fizzing reaction. Set the pan aside and wait for the fizzing to stop. Once it has stopped, discard the liquid and scrub the pan with a non-abrasive sponge or nylon brush. You can add more baking soda to the sponge if necessary. Finally, rinse the pan clean and dry it.

An alternative method is to first sprinkle baking soda over the affected area, then use a sponge to scour the inside of the pan. Once you have removed as much of the burnt food as possible, add a small amount of vinegar, which will react with the baking soda to produce carbon dioxide bubbles. Scrub the pan thoroughly, then rinse and dry it.

Deglaze the pan

Deglazing is a cooking technique that involves adding liquid to a hot pan to remove bits of food, called fond, stuck to the bottom. This technique is incredibly versatile, and almost any liquid can be used to deglaze a pan. The flavour simply needs to be compatible with the finished dish.

First, you will need something to deglaze. This could be the fond left from cooking a piece of chicken, a cut of steak, or even tomato paste.

Next, slowly add the deglazing liquid while the pan is still hot. Be cautious, as the liquid can generate a lot of hot steam. You can use a variety of liquids for deglazing, including water, alcohol, stock, juices, or sodas.

Now, use a wooden spoon to scrape the bits of fond stuck to the pan to loosen them. This will help release the caramelized bits stuck to the bottom of the pan, which contain lots of complex flavours.

After scraping, bring the liquid in the pan to a boil, then reduce it to a simmer to concentrate the flavour. If you are cooking with alcohol, make sure that it fully evaporates. Continue simmering the liquid until it reaches the desired consistency.

Finally, taste a bit of the fond. If it tastes burnt, discard it, as it will make your sauce bitter. In the future, prevent burning by reducing the heat or cooking for a shorter time.

By following these steps, you can effectively deglaze a pan, unlocking better sauces, soups, and stews with enhanced flavours.

Use baking soda and water

Baking soda is a great option for cleaning stainless steel pans because it has mild abrasive properties and its alkaline pH can help neutralise acidic burnt foods. It can also be combined with an acid, such as vinegar or lemon juice, to create a fizzing reaction that helps loosen burnt food.

• Remove as much food and debris from the pan as possible.
• Make a paste with baking soda and water. You will need 3 parts baking soda to 1 part water. Make enough to cover the burnt areas of the pan.
• Apply the paste liberally to the burnt areas of the pan. It should be thick enough to fully coat the surface.
• Let the paste sit for a few hours or overnight.
• If you don't want to wait, add 1/4 to 1/2 cup of water to thin the paste, then place the pan on the stove and bring it to a boil.
• Remove the pan from the heat and let it cool.
• Use a nylon brush or scouring sponge to scrub away the burnt food and rinse the pan.
• Wash and dry the pan as normal.

For tougher stains, you can try the following method:

• Add a small mound of baking soda to the centre of the pan.
• Cover the baking soda with about 1/4 cup of water (you may need more for a larger pan).
• Bring the water to a boil. As the water evaporates, it will leave a film of baking soda around the walls of the pan.
• When most of the water has boiled off, turn off the heat.
• Use a long-handled brush or scouring pad to scrub away the burnt food and residue.
• Rinse and wash the pan in hot, soapy water.

Remember to always protect your hands with gloves when handling baking soda, and be sure to dry your pan immediately after washing to prevent water spots.

Frequently asked questions