Stainless Steel Pans: No More Stains

Stainless steel pans are a staple in any cook's kitchen. This durable cookware heats up quickly and evenly, retains heat well, and doesn't require special utensils or tricky maintenance. However, despite being designed to resist corrosion and rust, stainless steel is not impervious to burnt-on messes and discolouration. With everyday use come stains, water spots, and other stubborn marks, so it's crucial to know how to clean and care for your stainless steel pans properly to keep them in pristine condition.

Characteristics of Stainless Steel Pans That Will Not Stain:

Baking soda and water

To clean stainless steel pans with baking soda and water, you can try a few different methods depending on the severity of the stains.

Firstly, always let your pan cool down before cleaning. Then, to remove stuck-on food bits, fill the pan with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon.

For tougher stains, you can try the following methods:

Method 1: Baking Soda Paste

Wet the pan with water and add enough baking soda to form a paste or slurry. Let the mixture sit for a few minutes. Scrub off the crusty food or burnt-on oil using a scouring pad or the scrubby side of a sponge. Repeat or leave it to sit overnight if the stains persist.

Method 2: Boil Water and Baking Soda in the Pan

For tougher stains that require more heavy-duty methods, add 1/4 to 1/2 cup of baking soda and 1/4 cup of water to the pan. Bring the mixture to a boil. As the water evaporates and the pan is still hot, scrub off the film of baking soda and food residue with a scrubby sponge or kitchen scrub brush.

Method 3: Submerge Pan in Boiling Baking Soda Solution

For removing years' worth of burnt-on stains, try boiling the entire pan in a baking soda solution. Fill a large pot with water and add your stainless steel pan, submerging it completely. Add 1/4 to 1/2 cup of baking soda to the pot and bring it to a gentle boil for 15-30 minutes. Brown residue should begin to flake off. Remove the pan while it's still hot and scrub away any lingering stains with a paste made of baking soda and water.

General Tips:

• Always protect your hands with gloves when handling baking soda, as it can dry out your skin.
• To prevent water spots, dry your pans immediately after washing.
• To prevent food from sticking, preheat your pan before adding oil, and wait until the oil is hot before adding food.
• To remove rainbow-colored discoloration from the pan's surface, splash some vinegar in the pan and wipe the area with a soft sponge before rinsing and drying.

Bar Keepers Friend

To use Bar Keepers Friend, first, dampen the pan in warm water. Then, make a paste using the powder and water. Apply the paste to the pan using a soft cloth and let it sit for about a minute. Next, rub the paste in a circular motion from the centre outward. Finally, wash the pan in hot soapy water, rinse, and repeat as needed.

It is important to note that Bar Keepers Friend is an abrasive product, so it is recommended to wear kitchen gloves when using it to protect your skin. Additionally, it should not be left on the surface of the pan for longer than a minute, as it may discolour the cookware.

Bleach and ammonia

To avoid this dangerous chemical reaction, do not mix cleaning supplies that contain ammonia with cleaning supplies that contain bleach. Always check the labels before mixing cleaning supplies. Bleach can be listed as bleach, chlorine bleach, or sodium hypochlorite, while ammonia may be listed as ammonia or ammonium hydroxide.

In addition to ammonia, bleach should also not be mixed with acids or other cleaners, as this can also result in harmful reactions. For example, mixing bleach with an acid can form chlorine gas, which is even more toxic than chloramine gas and can be deadly. Bleach should also not be mixed with hydrogen peroxide, as this combination emits a highly flammable gas.

Vinegar and water

Vinegar is an effective, inexpensive, and natural way to clean stainless steel. It can be used to remove chalky white spots caused by calcium buildup in water, discolouration, and general buildup.

To clean your stainless steel pans with vinegar and water, start by mixing equal parts vinegar and water in a spray bottle. You can also add a few tablespoons of vinegar to a cloth if you don't want to spray your pans. Mist or wipe the solution onto your pans, letting it sit for up to 15 minutes for tough stains. Then, scrub the surface gently with a non-abrasive sponge or cloth, working with the grain of the steel to avoid streaking. Rinse and dry your pans as normal.

If you are dealing with stuck-on food bits, fill the pan with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. Allow the pan to cool, then wash as usual.

For tougher stains, you can also try filling the pan with water and adding a few spoonfuls of baking soda. Bring this to a boil and simmer until most of the water has evaporated. Turn off the heat, wait for the pan to cool, and scrub away buildup with a non-abrasive sponge. Wash in hot, soapy water.

Remember to always consult your manufacturer's instructions for specific washing tips.

Salt water

If you do end up with pitting corrosion on your stainless steel pans, there are a few ways to clean them. One method is to use a commercial cleaner like Bar Keeper's Friend. Another method is to boil a mixture of vinegar and water in the pan, then wash and dry as normal.

Frequently asked questions