Caring For Stainless Steel: Pans Edition

Stainless steel pans are durable, retain heat well, and are suitable for all types of stovetops. However, they can be a challenge to clean and maintain. Here are some tips to help you look after your stainless steel pans and keep them in good condition:

- Always let the pan cool down before washing it. Submerging a hot pan in cold water can cause irreparable warping.

- Avoid using steel wool, metal scouring pads, or abrasive cleaners as these can scratch the surface of your pan. Instead, opt for non-abrasive sponges or scrubbers.

- To prevent water spots, dry your pans immediately after washing. If water spots do appear, dampen the surface of the pan, rub it with a moist sponge sprinkled with baking soda, and then rinse.

- To remove stuck-on food, fill the pan with hot soapy water and let it sit for a few hours before scrubbing with a non-abrasive sponge. Alternatively, you can add a couple of spoons of baking soda to the soapy water and bring it to a boil, then scrape off the food bits.

- To remove discoloration, especially the rainbow stains that can occur from overheating, use a diluted solution of white vinegar and water. Wipe the pan with a non-abrasive sponge and rinse.

- To season your pan and create a non-stick surface, heat the pan on a burner until very hot, then add a tablespoon of oil and swirl it around until the fat melts. Place the pan back on the heat and continue heating until the oil begins to smoke. Turn off the heat and allow the oil to cool completely. Once the surface of the pan becomes reflective, pour off the oil and wipe away any excess with a paper towel.

Wash new pans in warm soapy water with vinegar to remove manufacturing oils

When you get a new set of stainless steel pans, it's important to wash them before their first use. This is because they may have oils left over from the manufacturing process still on them. To remove these manufacturing oils, fill your sink with warm soapy water and add a quarter of a cup of vinegar. Submerge your new pans in this mixture and let them sit for a while. Then, wash the pans as usual with a soft cloth or non-abrasive sponge and dishwashing soap.

It's important to only use non-abrasive sponges and cleaners on your stainless steel pans, as coarse scrubbers and harsh cleaning solutions can scratch the surface and damage the finish. You should also avoid using metal scrubbing pads, steel wool, or abrasive cleaners, as these can cause scratches that may rust and cause food to stick to the pan.

Once you've washed your new pans, be sure to dry them immediately with a microfiber cloth to prevent water spots. You should also always dry your pans straight after washing to prevent water spots from appearing.

After the first wash, you can continue to use this method to wash your pans, or you can fill your sink with hot water and add a few drops of dishwashing liquid. Wash the inside and outside of the pans with a non-abrasive sponge, rinse with warm water, and dry with a microfiber cloth.

To remove stuck-on food from your pans, fill the pan with enough soapy water to cover the residue and bring it to a boil. Then, use a wooden spatula or spoon to scrape away the food and wash the pan as usual.

Avoid using metal scrubbing pads, steel wool or abrasive cleaners

Stainless steel pans are durable and attractive, but they require careful cleaning to prevent scratching and discolouration. One of the most important things to avoid when cleaning stainless steel pans is the use of metal scrubbing pads, steel wool, or abrasive cleaners. These can all cause scratches on the surface of your pans, which can lead to further problems down the line.

Metal scrubbing pads, steel wool, and other mechanically abrasive scrubbers should be avoided as they can scratch the surface of your pans. When stainless steel is scratched, it becomes more vulnerable to corrosion and rust. These scratches can also make it easier for food particles to stick to the surface of your pan, making it harder to clean in the future. Instead, opt for non-abrasive scrubbers made from materials like nylon or soft sponges.

Abrasive cleaners, such as those that contain chlorine or other harsh chemicals, can also damage your pans. These types of cleaners can cause pitting and corrosion of the metal, which will affect the performance and lifespan of your cookware. Mild, non-abrasive cleaners are best for stainless steel pans. Options such as baking soda, Bar Keeper's Friend, or a mild dish soap are ideal.

It's also important to note that you should avoid using metal utensils when cooking with your stainless steel pans, as these can also scratch the surface. Instead, opt for wooden or silicone utensils.

Always 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 not letting them air dry on a dish rack or drying them with a cloth later, but rather using a towel to wipe them dry as soon as they are rinsed.

If you do end up with water spots, there are a few methods to remove them. One is to dampen the surface of the pan, rub it with a moist sponge that has been sprinkled with baking soda, and then rinse as usual. Another method is to swish some club soda around in the pan, rinse it, and then wipe it dry with a clean cloth. You can also try soaking the pan in vinegar and then cleaning it as usual with a mild detergent and soft cloth.

Don't use undiluted chlorine bleach or cleaners containing chlorine

When it comes to looking after your stainless steel pans, it's important to remember that while stainless steel resists corrosion and rust, it's not completely immune to damage. Undiluted chlorine bleach (sodium hypochlorite) or cleaners containing chlorine should never be used on stainless steel. This is because there is a chemical reaction that can cause pitting of the metal.

Chlorides are present in salt, hard water, and chlorinated cleaners. Exposure to chlorides over time can result in stainless steel becoming pitted, which makes the surface vulnerable to rust and corrosion.

Instead of using chlorine bleach, fill the bottom of your pot or pan with water, enough to cover the stuck-on food. Once the pot or pan has been filled with water, add a cup of vinegar and bring the water to a boil.

If you're looking to remove water spots, a simple solution is to always dry your pans immediately after washing. Alternatively, you can dampen your pan and rub it down with a moist sponge and baking soda.

Remember to always use non-abrasive cleaners and sponges when cleaning stainless steel. Coarse scrubbers and harsh cleaning solutions can scratch your stainless steel and damage its finish.

Use a non-abrasive cleaner for general cleaning, stain removal and shine

To keep your stainless steel pans in top condition, it's important to use a non-abrasive cleaner for general cleaning, stain removal, and shine. This is because harsh abrasives can scratch the surface of your pans and contribute to rust.

There are several non-abrasive products on the market that are suitable for cleaning stainless steel pans, including Bar Keepers Friend, Bon Ami Powder Cleanser, and Weiman Stainless Steel Cleaner & Polish. These products are designed to tackle stuck-on food, stains, and discolouration without damaging the finish of your pans. When using these products, always follow the manufacturer's directions for use.

If you prefer to use natural ingredients, you can make your own non-abrasive cleaner by mixing a solution of vinegar and water. Simply dilute one part vinegar with three parts water, apply the solution to a non-abrasive sponge, and gently scrub the surface of your pans. You can also use this mixture to remove chalky white mineral residue from the bottom of your pans by bringing it to a boil in the pan and then allowing it to cool before washing as usual.

Another option for a non-abrasive cleaner is baking soda. Make a soft paste by mixing baking soda with water, apply it to any stains or discolouration on your pans, and let it sit for about 20 minutes. Then, scrub the area with a soft cloth or sponge dampened with warm water and a mild dish soap, being sure to wipe in the direction of the grain to avoid scratches. Finally, rinse and dry the pans thoroughly.

Frequently asked questions