Stainless Steel Pans: Avoid These Mistakes

Stainless steel pans are durable, versatile, and universally loved by chefs. However, mishandling can lead to damage, affecting their performance and appearance. Here are some things you should avoid doing with your stainless steel pans to keep them in pristine condition:

- Don't leave the pan empty on the burner for too long, as this can cause discolouration.

- Don't use it on a grill or in a microwave, as the intense heat can damage and warp the metal.

- Don't use cooking sprays, as they can leave a sticky residue that is difficult to remove.

- Don't let fats heat past their smoke point, as this can cause a sticky coating.

- Don't add salt to cold water, as it can cause pitting corrosion and leave irreversible marks on the pan.

- Don't use metal utensils, as they can scratch the surface and make it vulnerable to rust and stains.

- Don't put a hot pan directly into cold water, as the thermal shock can warp the metal.

- Don't skip preheating, as this can lead to food sticking to the pan.

- Don't ignore the manufacturer's instructions, as this can lead to premature wear and damage.

- Don't forget to deglaze the pan, as this makes cleaning easier and is the first step to a delicious sauce.

Don't use cooking sprays

Cooking sprays are a popular choice for quickly greasing a pan, but they can have adverse effects on your stainless steel cookware. While the oils in cooking sprays, such as olive, vegetable, or canola, are safe to use, it's the additional ingredients that can cause issues.

Cooking sprays contain additives, emulsifiers, solvents, and propellants, which can lead to a sticky residue on your stainless steel pans. Emulsifiers, in particular, tend to build up over time, forming a gummy, cooked-on coating that is extremely difficult to remove. This residue can impact the performance of your pan and may even affect the taste of your food.

To avoid this issue, it's best to opt for alternatives such as butter, coconut oil, or ghee. These natural fats can help prevent sticking without the unwanted side effects of cooking sprays.

If you're hesitant to give up cooking sprays due to concerns about food sticking, there's a simple trick to prevent this. Preheat your stainless steel pan over medium heat for two to three minutes, then sprinkle a few drops of water into the pan. When the water crackles and slides, add your cooking oil and wait for it to heat up before adding your ingredients. This creates a non-stick barrier between the food and the pan, ensuring your food doesn't stick.

By avoiding cooking sprays and following the proper preheating technique, you can keep your stainless steel pans in optimal condition and maintain their performance and appearance.

Don't add salt to cold water

Stainless steel is a popular choice for cookware due to its durability and sleek look. However, there are certain things you should avoid doing to ensure your stainless steel pans remain in good condition. One of these is not adding salt to cold water in the pan.

Adding salt to cold water can lead to pitting corrosion, which results in small, irreversible pits forming on the surface of your stainless steel pans. This occurs because the salt stays on the bottom of the pan for longer without dissolving, allowing it to interact with the metal surface. When you add salt to cold water, it takes longer to dissolve, and during this time, it can cause damage to the pan.

To prevent pitting corrosion, always wait for the water to boil before adding salt. Hot water will dissolve the salt more quickly, reducing the risk of corrosion. This is because salt has a higher solubility in hotter water, so it will be less likely to settle on the bottom of the pan and cause damage.

It's important to note that pitting corrosion is a form of localized corrosion, which means it only affects specific areas of the pan's surface. Therefore, if you do accidentally add salt to cold water in your stainless steel pan, it's essential to clean and dry the pan thoroughly afterward to remove any salt residue.

Additionally, the type of salt you use may also impact the likelihood of pitting corrosion. For example, sea salt often contains ammonium chloride, which has been found to cause pitting corrosion faster than table salt or kosher salt, which primarily contain sodium chloride.

In summary, to maintain the quality and appearance of your stainless steel pans, it's best to avoid adding salt to cold water. Instead, wait for the water to boil, and then add your salt, giving it ample time to dissolve before adding any food to the pan.

Don't use abrasive scrubbers

Stainless steel cookware is popular because it is durable, non-corrosive, and non-reactive with acidic foods. However, it is important to care for your stainless steel pans properly to avoid damage and discolouration. One of the most important things to remember is not to use abrasive scrubbers.

Abrasive scrubbers, such as steel wool, can scratch the surface of your stainless steel pans. These scratches can mar the appearance of your pans and affect their performance. Over time, scratches can make your pans vulnerable to corrosion and rust. Even if you can't see the scratches, tiny steel wool filaments can get embedded in the pan and cause rust.

Instead of steel wool, use a softer scrubber with a brushed finish. A scrubby sponge or soft cloth is ideal for cleaning stainless steel pans. You can also use a mildly abrasive cleanser, such as Bar Keepers Friend, to help shift tough stains. For burnt-on food, try a commercial cleaner or a paste made from baking soda and water.

Don't put it in the dishwasher

Why You Shouldn't Put Stainless Steel Pans in the Dishwasher

While it may be tempting to put your stainless steel pans in the dishwasher, especially after a long day of cooking, doing so could be detrimental to the longevity of your cookware.

Firstly, it's important to understand that not all stainless steel pans are created equal. Some types of stainless steel cookware are not dishwasher-safe, such as stainless clad cookware. This type of cookware has a more complex construction, with layers of aluminium sandwiched between stainless steel. The detergents used in dishwashers will cause the aluminium layers to degrade and disappear over time, resulting in an unsafe and impractical pan.

Even if your stainless steel pan is made from 304 (18/10), 430 or 18/0 stainless steel, which is generally considered dishwasher-safe, there are still risks associated with using a dishwasher. The harsh detergents can cause pitting, discoloration, loss of induction compatibility, and even rust. These issues are due to the dishwasher being as harsh on cookware as it is convenient.

Additionally, the high heat and rapid temperature change that occurs during a dishwasher cycle can also be detrimental to your stainless steel pans. As we've seen, rapid temperature changes can cause stainless steel to warp. Therefore, it's best to avoid putting your pans through a dishwasher cycle, even if the manufacturer claims it is dishwasher-safe.

So, what's the alternative? Well, the good news is that stainless steel pans are generally very easy to clean. Simply rinse the pan under hot water once it has cooled, and clean it with some mild dish soap and a soft sponge. For tougher messes, you can use a scrub brush or pad, or even steel wool with light pressure so as not to damage the surface.

In conclusion, while it may be tempting to put your stainless steel pans in the dishwasher, it's best to avoid doing so to ensure the longevity of your cookware. The harsh detergents, high heat, and rapid temperature changes of a dishwasher can all take a toll on your pans, causing various issues such as pitting, discoloration, and warping. Instead, opt for gentle handwashing to keep your stainless steel pans in top condition.

Don't use metal utensils

Stainless steel cookware is a popular choice for many home cooks and professional chefs due to its durability, sleek appearance, and versatility. However, to ensure your stainless steel pans remain in good condition, it is important to know what to avoid doing with them. One of the key things to remember is to avoid using metal utensils with your stainless steel pans. Here's why:

The use of metal utensils on stainless steel pans can result in scratches on the surface of the pan. While stainless steel is known for its durability, metal utensils can still cause damage. This is because metal utensils often have sharp edges or points that can leave marks on the pan's surface. These scratches can affect the performance of your pan, making it more vulnerable to rust and stains. Even a small amount of scratching can compromise the integrity of the pan's surface, leading to further issues.

Additionally, scratches on the surface of your stainless steel pan can impact its appearance, detracting from its sleek and shiny look. Over time, these scratches can also make the pan more difficult to clean, as food particles and oils can become lodged in the scratches, leading to a buildup of residue. This residue can be challenging to remove and may affect the taste and quality of your cooked dishes.

To prevent scratches and maintain the condition of your stainless steel pans, it is recommended to use utensils made of alternative materials. Silicone, wooden, or plastic utensils are ideal as they are softer and less likely to cause damage. These materials are gentle on the pan's surface, ensuring that your cookware remains pristine and performs optimally for years to come.

By avoiding metal utensils and opting for silicone, wooden, or plastic alternatives, you can help extend the lifespan of your stainless steel pans and ensure they remain in top condition. This simple step can make a significant difference in preserving the quality and performance of your cookware.

In summary, while stainless steel pans offer durability and versatility, it is crucial to handle them with care. Avoiding metal utensils is an important step in maintaining the condition of your pans, preventing scratches, and ensuring their longevity. By choosing the right utensils, you can keep your stainless steel cookware looking and performing its best.

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