Restore Stainless Steel: Remove Discoloration, Restore Shine

Stainless steel pans are a kitchen staple, but they can be prone to discolouration. The good news is that there are a few simple methods for restoring the shine of your stainless steel cookware. Here are some tips on how to get rid of discolouration on your stainless steel pans and restore them to their former glory.

Using vinegar

Vinegar is an effective way to remove discoloration from stainless steel pans. The process is simple: pour some vinegar into the pan and let it sit for a few minutes. Then, scrub the pan with a non-abrasive sponge, as steel wool or wire scrubbers can scratch the surface. Rinse the pan with cold water and wipe it dry with a microfiber towel or cloth. This method works because the acidity of the vinegar breaks down the oxidized rainbow layer that forms on overheated stainless steel, which contains chromium.

Vinegar can also be used to remove white calcium build-up stains from pans. To do this, make a mixture of one part vinegar to three parts water and boil it in the affected pot or pan. Allow the mixture to cool, then empty the pan and wash it as normal.

Using tomato sauce

Stainless steel pans are durable and excellent conductors of heat, but they can develop discolouration over time due to frequent use and overheating. While discolouration doesn't affect the performance of the pan, it can be unsightly. One effective way to remove discolouration is by using tomato sauce. Here is a step-by-step guide:

Step 1: Prepare the Tomato Sauce

Before you begin, ensure you have enough tomato sauce to completely cover the discoloured portions of the pan. You can use leftover tomato sauce from your kitchen or purchase a can of tomato sauce specifically for this purpose. If you prefer, you can also use crushed tomatoes instead of tomato sauce.

Step 2: Add the Tomato Sauce to the Pan

Fill the pan with tomato sauce or crushed tomatoes until all the discoloured areas are completely submerged. Make sure that the sauce covers the affected areas generously.

Step 3: Simmer the Sauce

Place the pan on the stove and turn on the heat. Allow the tomato sauce to simmer gently for approximately 10 minutes. If needed, you can add a small amount of water to the pan to prevent the sauce from drying out or burning. Stir the sauce occasionally to prevent it from sticking to the pan.

Step 4: Remove the Sauce and Rinse the Pan

After simmering for about 10 minutes, turn off the heat and carefully remove the pan from the stove. Pour out the tomato sauce into a container or drain it directly into the sink. Rinse the pan with warm water to remove any remaining sauce and discolouration. You can use a soft sponge or cloth to wipe away any stubborn residue.

Step 5: Clean and Dry the Pan

Once the pan is thoroughly rinsed, proceed to wash it as usual with warm soapy water and a non-abrasive sponge or cloth. Make sure to dry the pan immediately after washing to prevent water spots and maintain its shine.

Tips for Preventing Discolouration:

To minimise discolouration and keep your stainless steel pans looking their best, follow these care tips:

• Always allow your pan to cool down before running it under cold water to avoid permanent warping.
• Avoid using abrasive tools like steel wool or harsh cleaners on your pans, as they can damage the surface.
• Wash your pans with non-abrasive brushes or cloths and dry them immediately after washing to prevent scratches and discolouration.
• When cooking with salt, wait until the water is boiling before adding salt to prevent pitting and corrosion.
• Remove food from the fridge 10 to 15 minutes before cooking to prevent it from sticking to the pan.
• Preheat your pan before adding cooking oil, and allow the oil to get hot before adding food.

Removing scorch marks

Deglaze Your Pan:

Start by removing as much of the burnt food as possible from your pan. Then, heat the pan and pour in water, or a mixture of equal parts water and vinegar. Let it boil and then reduce to a simmer. Use a spatula or a turner to scrape and loosen any remaining food. While deglazing won't completely remove the scorch marks, it is an essential first step to get rid of as much of the burnt-on food as possible.

Baking Soda Paste:

For this method, you will need baking soda and warm water. Add enough warm water to your pan to cover the bottom. Mix in baking soda to form a thick paste—a good ratio is 1 part water to 3 parts baking soda. Spread this paste over all the burned areas in the pan. Let it sit for several hours or even overnight. Then, use a cleaning brush to scrub the pan. Rinse and repeat if necessary.

Alternatively, you can thin out the paste with a little extra water and heat it on the stove until it boils. Be careful not to leave it on the heat for too long. After it cools down a bit, scrub the pan with a brush.

Vinegar and Baking Soda:

If baking soda alone isn't doing the trick, you can boost its power by pairing it with vinegar. Bring about half an inch of vinegar in the pan to a boil and then let it simmer for around five minutes. Take the pan off the heat and add a cup of baking soda. This will create a bubbling reaction that will help lift those stubborn marks. Once the reaction stops, dump the mixture and scrub your pan.

Salt Treatment:

Salt is another effective treatment for removing burn marks. Fill the bottom of the pan with water, ensuring all the burned areas are covered, and bring it to a boil. Add a few tablespoons of salt and turn off the heat. Let the water cool down for several hours, leaving it in the pan. Then, dump the water and scrub the pan with a brush or sponge. Repeat this process as needed until the burn marks are gone.

You can also put salt directly onto the burned spots and scrub with a scouring pad or sponge. This method uses salt as an abrasive to help lift the marks without scratching your pan. Once the marks are gone, wash the pan as usual.

Commercial Cleaners:

For tough scorch marks, you can turn to commercial cleaners specifically designed for cleaning stainless steel, such as Bar Keepers Friend. These powdered cleaners can effectively scrub off stains without damaging your pans. Always follow the manufacturer's instructions when using these products, and be sure to wear gloves to protect your hands.

Vinegar Soak:

If you're dealing with rainbow-colored discoloration on your stainless steel pans, a simple solution of vinegar can come to the rescue. Simply 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.

Tips to Prevent Scorch Marks:

• Always ensure there is enough fat or liquid in the pan.
• Heat up your pan on low to medium heat for 2-3 minutes before adding oil, fat, or food.
• Move the food around frequently with a spoon or tongs to prevent it from sitting at the bottom of the pan and burning.
• Avoid using harsh tools like steel wool or harsh cleaners like bleach or oven cleaner, as these can damage the surface of your pan.

Preventing scratches

While stainless steel is known for its durability, it is not completely scratch-proof. To maintain the appearance of your stainless steel pans and prevent scratches, consider the following:

• Use soft materials for cleaning and wiping: Opt for soft cloths, sponges, or paper towels when cleaning or wiping down your stainless steel pans. Avoid using harsh scrubbing pads or steel wool, as these can scratch the surface.
• Avoid abrasive cleaners: Stay away from abrasive or harsh cleaners such as ammonia, chlorine bleach, or oven cleaner. These can damage the surface of your pans. Instead, use a gentle dish soap or a specialised stainless steel cleaner.
• Protect the surface: Consider using a stainless steel protective film or cover, especially when storing your pans. This will help prevent scratches during storage or when stacking multiple pans.
• Avoid submerging hot pans in cold water: Do not submerge hot pans directly into cold water, as the temperature shock can cause warping. Always let your stainless steel pans cool down before running them under cold water or fully submerging them.
• Use a cutting board: Avoid chopping or cutting foods directly on stainless steel counters or stovetops. Use a cutting board to prevent scratches and damage to the surface.
• Clean with the grain: When cleaning or wiping your pans, follow the direction of the grain. This will help maintain the original finish and appearance of your stainless steel pans.
• Dry and buff: Dry and buff your stainless steel pans after use to help prevent the buildup of mineral deposits and water spots. Be sure to dry your pans immediately after washing.
• Avoid harsh chemicals: Do not use harsh chemicals such as paint strippers, brush cleaners, metal shavings, or adhesives in your stainless steel sink. These can damage the surface and cause scratches.
• Use a water softener: If you have hard water, consider using a water softener before cleaning your stainless steel pans. Hard water can leave white, cloudy residue that may require more intensive cleaning.
• Clean promptly: Clean any dirt, grime, or fingerprints on your pans as soon as possible. The longer you wait, the more likely you will need to use harsh cleaning products, which could damage the surface.
• Buy scratch-resistant appliances: When purchasing new appliances, look for those with a fingerprint-resistant or scratch-resistant surface. This will help keep your appliances looking pristine for longer.

Using baking soda

Baking soda is a simple, inexpensive, and versatile way to clean burnt stainless steel pans. It can be used in a few different ways to remove discoloration.

Firstly, sprinkle a generous amount of baking soda on the bottom of the pan, then scrub with the cut side of a lemon. The lemon will help dissolve the stains, while the baking soda will act as an abrasive to scrub them off. If the stains are particularly stubborn, switch to a scouring pad or sponge after scrubbing with the lemon.

Alternatively, make a paste with baking soda and water, and apply it to the burnt parts of the pan. Once you've removed as much of the stain as possible, rinse out the pan and repeat the process if necessary.

For bigger, tougher stains, add a small mound of baking soda to the centre of the pan and cover with about 1/4 cup of water. Bring this to a boil and let it simmer until most of the water has evaporated. Turn off the heat and scrub the pan with a long-handled brush or scouring pad. It's best to do this while the pan is still hot, so be sure to wear gloves and handle the pan with a towel or oven mitt.

Finally, for years of built-up scorch marks, submerge the pan in a larger pot or roasting pan filled with enough water to cover it. Add a generous amount of baking soda (about 1/4 to 1/2 cup) and bring the water to a gentle boil. Let the pan cook for around 15 to 30 minutes, flipping or rotating it to ensure all sides are boiled. Remove the pan from the water and create an abrasive slurry with more baking soda and water to scrub away the remaining stains.

Frequently asked questions