Stainless Steel Pans: Keep Them Sparkling

Stainless steel pans are a kitchen staple for many, but they can be prone to discolouration and burnt-on food residue. To keep your pans looking brand new, it's important to clean them regularly and avoid harsh chemicals and abrasive scrubbers. Here are some tips to keep your stainless steel pans looking as good as new:

- Always allow your pan to cool down before cleaning. Never immerse a hot pan in cold water as this can cause warping.

- Hand-wash your pans with warm soapy water and a non-abrasive sponge or scrubber. Avoid using steel wool or harsh cleaners like bleach or oven cleaner, as these can damage the surface.

- For stuck-on food, fill the pan with soapy water, bring it to a boil, and scrape with a wooden spoon or spatula.

- For tougher messes, create a paste with baking soda and water, and scrub with a non-abrasive sponge.

- To remove discolouration, wipe the pan with vinegar and rinse.

- Dry your pans immediately after washing to prevent water spots.

- To prevent food from sticking, preheat your pan before adding oil, and allow cold foods to come to room temperature before cooking.

- Avoid using salt before your water boils, as this can cause tiny marks on the bottom of your pan.

- Store your pans properly to prevent scratches.

Use non-abrasive tools to avoid scratching the steel

To keep your stainless steel pans looking new, it's important to use non-abrasive tools when cleaning them to avoid scratching the steel. This is because stainless steel is easily scratched, and using abrasive cleaning products will harm and dull the finish. Steel wool and scrub brushes can also leave behind tiny particles that may later rust.

So, what should you use? Well, soft microfiber cloths or towels are ideal. Microfiber cloths are the best tool to clean stainless steel as they are non-abrasive and won't scratch the surface. Soft sponges are also good, but be sure to avoid abrasive sponges as these can scratch your pans.

If you're dealing with stuck-on food, a nylon scrubber can be used, but be sure to go with the grain of the steel to avoid creating new scratches. A long-handled nylon dish brush can also be useful for loosening any bits of stuck-on food.

For more stubborn stains, a soft Scotch-Brite scouring pad or sponge can be used, but this will lightly scratch the surface of the pan. A softer sponge, such as a Dobie pad, won't leave scratches but will require more elbow grease.

To remove tough, burnt-on stains, a commercial cleaner such as Bar Keepers Friend can be used, following the manufacturer's directions. This product is non-abrasive and won't harm the chrome oxide barrier when used properly.

It's also important to note that you should always let your stainless steel pans cool down before cleaning them. Never use abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner, as these can permanently damage the surface.

Avoid harsh chemicals like bleach or ammonia

Bleach and ammonia are harsh chemicals that can compromise the layer of chromium oxide that keeps stainless steel "stainless". When this protective layer is damaged, the metal beneath is exposed and can rust or pit. Rust and pitting can spread rapidly and cause permanent damage to the surface of your stainless steel pans.

Ammonia-containing products, such as Windex, should also be avoided when cleaning stainless steel. Ammonia can allow humidity to reach the surface of the steel, creating the potential for rust.

When using commercial cleaning products on stainless steel, always check the ingredients to ensure they do not contain bleach or ammonia.

Instead of bleach or ammonia, you can use a mild dish soap and hot water to clean your stainless steel pans. For stuck-on food, bring the pan to a boil with enough soapy water to cover the residue, then scrape with a wooden spoon or spatula. Allow the pan to cool, then wash as usual.

For tough stains, a paste made from baking soda and water can be applied with a soft sponge and scrubbed in a circular motion.

Dry pans immediately to prevent water spots

Water spots are a common issue with stainless steel pans, but there are ways to prevent them from forming. The key to preventing water spots is to dry your pans immediately after washing. This means using a microfiber towel or cloth to wipe your pans dry as soon as you have rinsed them.

If you don't manage to dry your pans in time and spots start to appear, there are ways to remove them. One method is to dampen the surface of the pan, then rub it with a moist sponge that has been sprinkled with baking soda. Rinse the pan as usual and the spots should disappear.

Another method for removing water spots is to boil a mixture of one part vinegar to three parts water in the pan, then let it cool, empty the pan, and wash as normal.

To prevent water spots from forming in the first place, it's also recommended to avoid using cold water on a hot pan, as this can result in warping and disfiguration.

Deglaze the pan while it's still hot to loosen stuck-on food

Deglazing a pan is a simple process that can add a lot of flavour to your dish. It involves adding liquid to a hot pan to remove residue and stuck-on food. Here's a step-by-step guide to deglazing your stainless steel pan:

Step 1: Sear Your Protein

Get a nice, hard sear on your meat or fish in a skillet. Do not use a non-stick pan as you want to allow a little sticking to create those magically browned bits of flavour. Continue to cook according to your recipe.

Step 2: Remove Protein

Once your protein is cooked, remove it from the pan and set it aside, keeping it warm while you deglaze and finish your sauce.

Step 3: Pour Off Excess Fat

Carefully pour off any excess fat in the pan. You can do this by tilting the pan and using a spoon to scoop out the fat, or by blotting it with a paper towel.

Step 4: Add Liquid to the Pan

Now it's time to deglaze! Add your chosen liquid to the pan. You can use wine, stock, juice, or even water. Just remember that the liquid you choose should add flavour to your dish.

Step 5: Scrape the Pan

Return the pan to the heat and scrape the bottom with a wooden spoon or spatula to release any delicious, flavourful specks. In cooking, these browned bits of food are called the "fond".

Step 6: Add Remaining Sauce Ingredients

Continue to heat the pan and add any other ingredients you want in your sauce. For example, you might add shallots, garlic, or other aromatic produce, as well as some herbs.

Step 7: Bring to a Boil and Simmer

Bring the sauce to a boil, then lower the heat and continue to cook until the liquid is reduced by half. This will intensify the flavours and give you a thicker sauce.

Step 8: Taste and Adjust Seasonings

Finally, taste your sauce and adjust the seasonings as needed. You can now pour the sauce over your meat, poultry, or fish.

Tips for Deglazing:

• Always remove the pan from the heat when adding alcohol, and pour it away from the stove. Use a small amount from a measuring cup rather than pouring directly from the bottle to avoid any flare-ups.
• Add twice the amount of liquid as the desired quantity of finished sauce, as some liquid will steam away.
• For a nice, silky finish, add a pat of butter to your sauce.
• If you're deglazing with an acidic liquid like wine or vinegar, use a pan made of stainless steel, tin-lined copper, or enameled porcelain with a steel or cast iron interior.

Remove discolouration with vinegar

Vinegar is an effective way to remove discolouration from your stainless steel pans. This method is particularly useful for removing the rainbow-like discolouration caused by overheating your pan.

To remove discolouration with vinegar, follow these steps:

• Splash some vinegar into your pan and wipe the discoloured area with a soft sponge.
• Next, rinse the pan with water and dry it fully.
• If the discolouration persists, combine one part vinegar and three parts water in the pan and bring this mixture to a boil.
• Turn off the heat and let the pan cool completely.
• Once cool, pour the liquid down the sink and wash your pan with warm, soapy water and a soft sponge. Be sure to clean it thoroughly so that no vinegar residue is left behind.
• Finally, rinse and dry your pan.

In addition to removing discolouration, vinegar can also be used to get rid of white calcium build-up stains.

Frequently asked questions