Stainless Steel Cookware: Easy Or Tough To Clean?

Stainless steel pots and pans are durable, heat up quickly, and retain heat well. They are also non-reactive, meaning you can cook almost anything in them without damaging the surface. However, stainless steel is not impervious to burnt-on food and discoloration. With everyday use, your stainless steel cookware will likely develop stains, water spots, and other stubborn marks. Here are some tips and tricks to help you clean your stainless steel pots and pans effectively and restore their shine.

Is Stainless Steel Pots and Pans Hard to Clean?

Removing dried, stuck-on food

Using a Commercial Cleaner

This method is suitable for removing burnt food or scorch marks.

• Moisten the pan, making sure the burnt food is saturated.
• Sprinkle a commercial cleaner like Barkeeper's Friend onto the bottom of the pan to form a paste.
• Scrub the paste into the burnt food with a non-abrasive scrubber or soft cloth.
• Rinse the pan with clean water.
• Repeat the process if necessary.

Boiling Water Method

This simple method uses the heat from the water to loosen stuck-on food.

• Begin by scrubbing away as much food as possible with a non-abrasive scrubber.
• Fill the pan with water and a bit of dish soap, ensuring the stuck-on food is completely submerged.
• Bring the water to a boil and let it simmer for a few minutes.
• Remove the pot from the burner and let it cool.
• Scrape away the loosened food with a spatula.
• Repeat the process if needed.

Vinegar and Baking Soda Method

This method combines two common household ingredients—vinegar and baking soda—to tackle stuck-on food.

• Fill the pan with water, enough to cover the stuck-on food.
• Add 1 cup of vinegar and bring the water to a boil.
• Once boiling, remove from the heat and add 2 tablespoons of baking soda.
• Briefly mix the solution and empty the pan.
• Use a non-abrasive sponge or scrubber to remove any remaining food particles.

Baking Soda Method

You likely have everything you need for this method in your kitchen.

• Ensure the pan is completely dry.
• Flip the pan over and sprinkle baking soda evenly over the bottom.
• Use a dry cloth to rub the baking soda into any burn marks. You can also add a small amount of water to the baking soda to make a paste.
• Rinse off any excess baking soda and dry the pan.

Baking Soda and Dish Soap Method

This method combines baking soda with gentle dish soap to tackle stubborn stains.

• Make a paste using dish soap and baking soda.
• Apply the paste to the affected areas and leave it on for several hours.
• Wash the pan thoroughly and dry as usual.

Removing Burnt Oil with Soda

This surprising method uses soda to tackle sticky, stuck-on substances.

• Pour enough cola into the pan to cover the burnt areas.
• Bring the soda to a gentle simmer.
• Once simmering, remove from the heat and use a spatula to scrape away burnt substances.

Cleaning without damaging the pan

Stainless steel is a durable, non-corrosive, and non-reactive material that is a common choice for cookware. However, it requires proper cleaning and care to maintain its quality and performance. Here are some detailed, direct, and instructive tips on how to clean stainless steel pans without damaging them:

General Care and Maintenance:

• Always let the pan cool down before cleaning to avoid warping due to thermal shock.
• Hand-washing is generally recommended over dishwashing to prevent damage and disfiguration.
• Avoid using abrasive tools like steel wool, harsh scrubbers, or harsh cleaners like bleach or oven cleaner, as they can permanently scratch and damage the surface. Opt for non-abrasive or "stainless steel-approved" scrubbers.
• To prevent scratches and corrosion, scrub with the grain, following the polish lines of the stainless steel.
• Avoid exposure to chlorides, as they can pit the surface, making it vulnerable to rust and corrosion. Chlorides are found in salt, hard water, and chlorinated cleaners.
• Always dry pans immediately after washing to prevent water spots.
• To remove water spots, dampen the pan and rub it with a moist sponge and baking soda.
• Avoid using salt or salt water during cleaning, as it can lead to pitting and corrosion.
• Avoid using cold water on a hot pan to prevent warping and disfiguration.

Removing Stuck-On Food and Stains:

• For everyday cleaning, scrub the pan with hot soapy water and a non-abrasive sponge.
• For stuck-on food, fill the pan with soapy water, bring it to a boil, and use a spatula or wooden spoon to scrape away the residue. Then, allow the pan to cool and wash as usual.
• For tougher messes, create a mixture of water and baking soda, boil it in the pan, and scrub away the buildup with a non-abrasive sponge.
• Commercial cleaners like Bar Keepers Friend can also be used to remove tough stains. Moisten the pan, add the cleaner, scrub with a non-abrasive scrubber, rinse, and repeat if necessary.
• For burnt-on food, use boiling water to loosen the residue. Scrub away as much food as possible, fill the pan with water and dish soap, bring to a boil, and scrape away the loosened food.
• For a natural alternative, use vinegar and baking soda. Fill the pan with water, add vinegar, bring to a boil, remove from heat, add baking soda, briefly mix, empty the pan, and scrub away any remaining residue.
• For burn marks, sprinkle baking soda over the dry pan and use a dry cloth to rub it into the marks. You can also make a paste with baking soda and dish soap and apply it to the affected areas for several hours before rinsing and drying.
• For burnt oil, pour in enough cola to cover the burnt areas, bring to a gentle simmer, and use a spatula to scrape away the residue.

By following these tips and techniques, you can effectively clean your stainless steel pans without causing any damage, ensuring their longevity and maintaining their performance in your kitchen.

Removing discolouration

Discolouration on stainless steel pans is often caused by overheating. While these stains won't come out with regular dish soap, there are several methods you can try to restore your pans to their former glory.

Using Vinegar

Splash some vinegar into your pan and let it sit for a few minutes. Then, scrub the pan with a non-abrasive sponge and rinse with cold water. Finally, wipe the pan dry with a microfiber towel.

Using Baking Soda

Sprinkle the surface of your pan generously with baking soda. Then, fill the pan with enough water to cover any stuck-on food. Pour out the dirty water and clean the pan with warm, soapy water. Wipe the pan dry with a microfiber towel.

Using Bar Keepers Friend

Apply Bar Keepers Friend directly to the stains, wet a sponge, and rub back and forth to see how quickly the stains begin to lift off. Then, use the scrubby side of the sponge for a deeper clean.

Using Steel Wool

Wet the steel wool with water and scrub away at the stains. Steel wool is cheap and mouldable, so it can be easily fitted into crevices.

Using Tomato Sauce

Fill the pot or pan with tomato sauce or crushed tomatoes until the affected areas are completely submerged. Allow the sauce to simmer gently for about 10 minutes, adding water if necessary. Remove the sauce and rinse the pan clean. You can also leave the tomato sauce in the pan overnight without simmering.

Removing chalky white spots

White spots on stainless steel pans are usually caused by mineral deposits left in the pan after boiling water. These deposits can be from calcium, magnesium, or salt. If the deposits have "baked on", a normal dishwasher cycle won't be enough to remove them.

To remove these chalky white spots, follow these steps:

• Mix a solution of vinegar and water. The solution should be 1:3 or 3:1 vinegar to water, depending on the severity of the deposits.
• Pour the solution into the affected pot or pan, ensuring that the mineral deposits are completely submerged.
• Place the pot or pan on the stove and turn on the heat.
• Once the water reaches a boil, shut off the burner and allow the hot liquid to dissolve the mineral buildup. You can swirl the solution occasionally to help speed up the process.
• Once the buildup has dissolved, pour out the vinegar solution and rinse the pot with cool water.
• Finally, wipe the pot dry with a clean cloth or sponge.

Note: Do not let vinegar sit in the stainless steel pan for a prolonged period, as it can damage the pan. Also, avoid using abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner, as these can damage the surface of the pan.

Preventing food from sticking

Stainless steel pans are a great option for any kitchen, as they are durable, heat up quickly and evenly, and don't require special utensils or maintenance. However, food sticking to the pan is a common issue. Here are some tips to prevent that:

Preheat the Pan

Before cooking, preheat your stainless-steel pan for 1-2 minutes over medium or medium-low heat. A cold pan is more likely to cause food to stick. By preheating, you create a temperature barrier between the food and the pan, reducing the chance of sticking.

The Water Droplet Test

The water droplet test is a simple way to check if your pan is at the right temperature. Sprinkle a few drops of water into the pan. If the water fizzles or does nothing, the pan needs more time to heat up. If the drops slide around the pan, it's ready to go. However, if the water forms tiny beads, the pan is too hot, and you should reduce the heat.

Heat Oil or Butter Properly

Adding oil or butter creates a protective steam layer that prevents direct contact between the food and the pan's surface. To ensure this layer forms, heat the oil or butter properly. The oil should be hot enough to spread across the pan's surface. You'll know the butter is ready when it melts and starts to bubble without browning.

Use Low Heat

Stainless steel is an excellent heat conductor, so you don't need to use the highest temperatures on your stove. Cooking at high heat can cause the food to burn and stick to the pan. Low heat allows for even cooking and prevents sticking, especially for delicate foods like eggs or vegetables.

Use Room Temperature and Dry Ingredients

Avoid adding cold food directly to a hot pan, as this can cause a rapid drop in temperature. Let refrigerated ingredients come to room temperature before cooking. Also, ensure your ingredients are dry. Wet ingredients can cause the pores in the pan's surface to constrict and expand rapidly, leading to food sticking.

Avoid Overcrowding the Pan

Overcrowding the pan can reduce the surface temperature and release moisture from the food. This can weaken the protective steam layer, making it more likely for food to stick to the pan.

Proper Pan Care

• Never wash a hot pan with water. Let it cool down, then rinse with hot water and soap.
• Use paper towels to clean any residue on a warm pan.
• For stuck-on food, add hot water to the pan and use a spatula or wooden spoon to remove it.
• Use non-abrasive sponges or scrubbers to clean your stainless-steel pans and avoid harsh chemicals.

Frequently asked questions