Why Stainless Steel Pans Streak

Stainless steel pans are known for their durability and resistance to corrosion. However, they are not immune to staining and discolouration. One common issue is chromium streaking, which occurs when the chromium in the steel reacts with oxygen in the air, forming a thin layer of chromium oxide. While this layer protects the pan from rusting, it can result in unsightly streaking or rainbow discolouration when exposed to high heat. This is usually harmless and can be removed with vinegar or baking soda.

Why does chromium streaking occur?

Chromium streaking occurs when stainless steel cookware is exposed to high heat, causing the chromium in the steel to oxidize and create a thin layer of chromium oxide on the surface. This protective layer prevents the pan from rusting, but it can change colour when exposed to high heat and air, resulting in a rainbow-like discolouration. While this discolouration is harmless and does not affect the performance of the pan, it can be unsightly and bothersome to some.

The chromium oxide layer becomes thicker as the pan is heated, and as the layer thickens, the wavelength of light that it reflects changes, resulting in a range of colours. The temperature increase also affects the oxidation rate, with higher temperatures leading to increased oxidation and a shift in colours from yellowish to blue.

While stainless steel is known for its durability and resistance to corrosion, it is not completely immune to staining and discolouration. In addition to heat tint or rainbow discolouration, stainless steel cookware can also experience pitting, which is a form of corrosion caused by chlorides attacking the chromium oxide layer. This can occur when salt is added to the pan before water or when a pan of salted water is allowed to boil dry.

To prevent chromium streaking and other forms of discolouration, it is recommended to invest in high-quality stainless steel cookware, avoid overheating the pan, and add salt to the water after it has started boiling. Regular cleaning and proper storage can also help maintain the quality and appearance of stainless steel pans.

How to prevent streaking

To prevent streaking on your stainless steel pans, follow these tips:

• Invest in quality cookware. Buying fully clad and 3 or 5-ply stainless steel pans is the best way to prevent discolouration of any kind. They are less susceptible to these issues, especially rust, so it is well worth saving up and buying a really good pan or set that will last you a long time without discolouring.
• Avoid using cooking sprays. Sprays will coat the pan with a thin layer of oil that will oxidise and burn when heated. This discolouration probably won't be harmful, but it doesn't look good and will impact your pan's performance.
• Don't overheat the pan. Even high-quality pans need to be preheated to get a good non-stick surface, but avoid heating for too long before putting food in it. This can cause discolouration and decrease the longevity of your pans.
• Add salt at the right time. Be sure not to add salt before water or food, as this can cause pitting.
• Avoid scrubbing stainless steel with scouring pads or abrasive cleaners. Some stains are stubborn, but using something harsh can damage the surface of your pans. Stick to gentle scrubbing brushes or sponges and gentle stainless steel-appropriate abrasives to maintain the quality of your stainless steel.
• Store it properly. Keep your stainless steel cookware away from humidity and make sure it is not stacked with other cookware in a way that could cause scratching to the surface of your pans.
• Don't use abrasive tools like steel wool or harsh cleaners like bleach or oven cleaner on your stainless-steel pans, as these can permanently damage the surface.
• To prevent food from sticking, preheat your pan before adding oil, then wait until the oil is hot to start cooking.
• When cooking pasta and similar dishes, wait to add salt until after the water is already boiling to avoid pitting corrosion, which causes small, irreparable dents in the bottom of your pan.
• Remember that cold foods are likelier to stick to a hot pan, so allow refrigerated ingredients, such as ground beef or chicken, to sit at room temperature for 10 to 15 minutes before cooking.

Cleaning products to use

Homemade

• Baking soda and vinegar: Make a paste with water and gently rub it on the surface of your appliance.
• Vinegar and mineral oil: Mix vinegar with mineral oil and apply it to the surface with a soft cloth, wiping in the direction of the grain.
• Dish soap and warm water: Mix dish soap with warm water and apply the solution with a soft cloth, wiping in the direction of the grain.
• Dish soap and baby oil: Clean the appliance with dish soap, then put a small amount of baby oil on a microfiber cloth and move it in the direction of the grain to polish and shine.
• Club soda: Spray club soda directly onto the appliance and wipe in the direction of the grain.
• WD-40: Spray directly onto the appliance or onto a rag, then wipe away.
• Lemon oil furniture polish: Apply a small amount to a clean towel and rub onto the appliance, then wipe clean with a different microfibre towel.
• Glass cleaner: Spray onto a microfiber cloth and apply in a circular motion to remove fingerprints.
• Bon Ami, flour sack and wax paper: Dampen a small section of a soft flour sack, sprinkle with Bon Ami, and rub onto the stainless steel in circular strokes. Then, dampen another section of the sack and wipe the surface clean, rubbing in the direction of the grain. Take a clean part of the sack and dry the surface, then take a piece of wax paper and rub the waxy side over the appliance.
• Flour: Clean the sink thoroughly, then cover it in flour and use a soft cloth to buff the sink until it shines.

Store-bought

• Weiman Stainless Steel Wipes
• Simple Green Stainless Steel Cleaner
• Therapy Premium Stainless Steel Cleaner & Polish
• MAGIC Stainless Steel Cleaner
• Brillo Cameo Aluminum & Stainless Steel Cleaner
• Affresh Stainless Steel Brightener
• Flitz Stainless Steel & Chrome Cleaner

Cleaning products to avoid

To avoid damaging your stainless steel pans, it is important to know which cleaning products not to use.

Firstly, never use abrasive tools like steel wool or harsh cleaning agents like bleach or oven cleaner on your stainless-steel pans. These can permanently damage and scratch the surface of your pans, making them more susceptible to corrosion and rust. Instead, opt for non-abrasive sponges or soft cloths when cleaning.

Additionally, avoid using chlorine-based cleaners like Comet and Ajax, as chlorine is corrosive to stainless steel. Instead, use acid-based cleaners like Bar Keepers Friend or plain white vinegar to cut through grease and grime.

It is also not advisable to use scouring pads or abrasive cleaners when dealing with stubborn stains. While these may seem effective, they can damage the surface of your pans. Instead, stick to gentle scrubbing brushes, sponges, or soft cloths, and gentle, stainless steel-appropriate cleaning agents.

Finally, avoid using metal utensils on your stainless steel pans, as these can leave marks and scratches.

How to clean streaking

To clean streaking on a stainless steel pan, it is important to first identify the type of stain. Stainless steel is prone to water stains, rainbow discolouration, pitting, rust, and burnt-on food. Here are some methods to clean these different types of stains:

Water Stains

Water stains are caused by the presence of calcium in the water. To remove these stains, use a soft sponge to wipe the pan with vinegar. Alternatively, create a solution of one part vinegar and three parts water in the pan, and boil it. Then, let the pan cool, pour out the liquid, and wash the pan with warm, soapy water.

Rainbow Discolouration

This type of stain is typically caused by overheating the pan. To remove it, simply wipe the pan with vinegar, rinse it, and dry it.

Pitting

Pitting is caused by exposure to chlorides, such as salt. Unfortunately, once a pan is pitted, it cannot be restored. However, it is still safe to use as long as you are not prone to nickel or chromium allergies.

Rust

To remove rust from a stainless steel pan, create a thick paste of baking soda and water, and apply it to the rusted portions of the pan. Use a toothbrush, plastic scrubber, or soft cloth to rub the paste onto the rust.

Burnt-on Food

For this type of stain, cover the base of the pan with water and sprinkle it with baking soda. Let the mixture sit for at least 30 minutes, and then gently scrub it with a plastic scrubber. For more stubborn burns, leave the mixture in for longer. Alternatively, you can use a commercial cleaner like Bar Keepers Friend, following the instructions on the packaging.

Frequently asked questions