Stainless Steel Pans: Why The Brownish Discoloration?

Stainless steel pans are durable and non-reactive, but they can become discoloured over time. This discolouration is often caused by overheating, which causes a thin, oxidized rainbow layer to form on the pan. To remove this discolouration, you can use a diluted vinegar solution or a commercial cleaner such as Bar Keepers Friend. These products will break down the oxidized layer without damaging the pan. It's important to avoid using abrasive scrubbers like steel wool when cleaning stainless steel, as this can scratch the surface and make the pan more vulnerable to corrosion. Instead, opt for non-abrasive sponges or scrubbers, and always dry your pans immediately after washing to prevent water spots.

Vinegar and baking soda

To clean your stainless steel pan with vinegar and baking soda, follow these steps:

• Fill the bottom of your pan with water, ensuring that the water level is high enough to cover any stuck-on food.
• Add 1 cup of vinegar to the water and bring it to a boil.
• Once the mixture is boiling, remove the pan from the heat.
• Add 2 tablespoons of baking soda to the pan and briefly mix the solution.
• Empty the pan and use a non-abrasive sponge or scrubber to remove any remaining food particles.

For tougher stains, you can try a baking soda paste. Here's how:

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

You can also try boiling water and baking soda for more stubborn stains. Here's the method:

• Add a small mound of baking soda to the centre of the pan and cover it with about 1/4 cup of water.
• Bring the mixture to a boil and let it simmer until most of the water has evaporated.
• Turn off the heat and wait until the pan is cool enough to handle.
• Scrub away the buildup with a non-abrasive sponge and wash the pan in hot, soapy water.

Remember to always protect your hands with gloves when using cleaning products and be sure to dry your pans immediately after washing to prevent water spots and discolouration.

Bar Keepers Friend

Stainless steel pans are a common choice for commercial kitchens because they are durable and non-reactive with acidic foods. However, without proper cleaning and care, they can become pitted or rusted.

To use Bar Keepers Friend, first dampen the pan in warm water. Then, make a paste using the powder and water, and apply it to the pan with a soft cloth. Leave the paste for one minute—but no longer—and then rub it in a circular motion from the centre outward. Finally, wash the pan in hot soapy water, rinse, and repeat if necessary.

Bleach and household cleaners

Bleach and other household cleaners should be avoided when cleaning stainless steel pans. These can be too harsh and cause permanent damage to the surface of the pan.

Instead, a commercial cleaner like Bar Keepers Friend is recommended. This product is designed to clean stainless steel without causing scratches or damage. To use it, moisten the pan, sprinkle the cleaner on the bottom, scrub it into a paste, and then rinse. Repeat the process if necessary.

For more intense cleaning, a mixture of vinegar and water can be used. Bring this to a boil in the pan, let it cool, and then wash and dry as normal. This will help to remove chalky white spots caused by calcium buildup in the water.

Baking soda is another useful, gentle cleaner for stainless steel. It can be used to make a paste with water, which can then be applied to the pan and scrubbed off. For more intense cleaning, a paste can be made with baking soda and dish soap, and left on for several hours.

To avoid stains and damage, it is recommended to always dry pans immediately after washing and to avoid using harsh scrubbers or abrasive tools like steel wool.

Boiling water

To use this method, start by scrubbing away as much food as possible with a non-abrasive scrubber. Then, fill the pot or pan with water and a bit of dish soap. Ensure that any 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 heat and let it cool. The food should now be loosened enough to scrape with a spatula. If this method doesn't work, repeat the process or try one of the techniques below.

An alternative method is to add a small mound of baking soda to the centre of the pan, cover with about 1/4 cup of water, and bring to a boil. As the water boils and evaporates, it leaves a film of baking soda around the walls of the pan that you can then scrub off. When most of the water has boiled off, turn off the heat. Then use a long-handled brush or scouring pad to scrub off the mess. It's best to do this while the pan is still hot, so use gloves and grip the pan with a towel or oven mitt. This method works well for freshly scorched pans, but it is less effective for removing grime that has accumulated over the years.

For bigger, tougher stains that climb up the sides of a saucepan or skillet, you can try a more intensive approach. Choose a vessel that will fit your pan, such as a large stock pot for small skillets or a roasting pan for larger ones. Fill it with enough water to submerge (or mostly submerge) your pan and bring it to a boil. If you're using a large roasting pan, you can arrange it over two burners on the stovetop. Add about 1/4 to 1/2 cup of baking soda, then carefully place your pan in the water. Reduce the water to a gentle boil and let the pan cook for about 15 to 30 minutes, flipping or rotating it if necessary so that all the sides are boiled. You should start to see brown residue flaking off. Using tongs and silicone oven mitts, remove the pans carefully. Then, to create an abrasive slurry to help break down the rest of the stains, add more baking soda and water to the pan, and scrub quickly while the pan is hot. You can hold on to the pan with a towel.

Commercial cleaners

Stainless steel is a common choice for cookware in both domestic and commercial kitchens due to its durability, even heating, and non-reactivity with acidic foods. However, stainless steel is not entirely impervious to staining and discolouration.

There are several commercial cleaning products available to help restore stainless steel pans to their former glory. Here are some options:

Bar Keepers Friend

Bar Keepers Friend is a popular commercial cleaner that can be used to effectively remove burnt-on food residue, stains, and discolouration from stainless steel pans. It is designed to clean stainless steel without scratching or damaging the surface. The product is available in powdered and liquid formulas, with the former being more suitable for removing burnt-on food. To use, simply moisten the pan, sprinkle the cleaner onto the affected area, scrub with a non-abrasive sponge or soft cloth, and then rinse with clean water. Repeat the process if necessary.

Carbon Off

For more stubborn burn marks and carbon build-up, a more powerful commercial cleaner like Carbon Off may be required.

Brillo Cameo Cleaner

Brillo Cameo is another commercial cleaning powder that can be used to tackle stains on stainless steel. To use, apply the powder directly to the stains, wet a sponge, and rub the stains until they lift off. For more challenging stains, use the scrubby side of the sponge or steel wool.

Easy-Off Oven Cleaner

While not specifically formulated for stainless steel, Easy-Off Oven Cleaner can be sprayed onto the surface of the pan, left to sit for a few minutes, and then scrubbed with a sponge or steel wool. However, this method may require more elbow grease and may not be as effective as other commercial cleaners.

All-Clad Cookware Cleaner

The All-Clad Cookware Cleaner is another commercial product designed to remove stains and discolouration from stainless steel pans.

When using any commercial cleaner, always follow the manufacturer's instructions and take the necessary precautions to protect your skin and surfaces from potential irritation or damage.

Frequently asked questions