Stainless Steel Pans: Burning Mystery

Stainless steel pans are popular because they are easy to cook with, versatile, and healthier than other types of pans. However, they can be difficult to look after, and food burning and sticking to the pan is a common problem. This can be caused by several factors, including the type of food being cooked, the temperature of the pan, and the cleanliness of the pan and stovetop. To prevent burning, it is important to preheat the pan, use the right amount of oil, and ensure that food is at room temperature before adding it to the pan.

Stainless steel pans need to be preheated before adding oil or fat

The consistency of oil changes at higher heat. Adding oil to a preheated pan brings it up to the appropriate temperature faster than if you add the oil to a cold pan. With a preheated pan, you will actually see the oil texture change before your eyes and can add your food almost immediately.

When you add cold oil to a cold pan, the oil moves slowly. It seeps into tiny pores and gaps in the surface of the pan. If you shake the pan back and forth, the oil won't move much. As the pan heats up, the metal expands, trapping the oil. This makes your food more likely to stick to the pan, and makes your pans harder to clean.

When you add cold oil to a hot pan, the pores and gaps in the surface of the pan have already closed when the metal expanded. The oil warms up on contact and you can see it immediately become looser and more liquid in appearance. It will look like it's sliding on the surface of the pan, and will spread out without you having to shake the pan very much at all.

To know when your stainless steel pan is hot enough, you can try the "water test". Flick a drop of water onto the surface of the dry pan. If it sizzles, your pan is at a nice medium heat. If it rolls around on the surface of the pan, you're closer to a medium-high or high heat. It will evaporate almost immediately. Then add your oil.

It's important to note that if your pan is heated above the fat's smoke point, the fat will degrade. The longer the fat is heated above its smoke point, the more it degrades and the lower the smoke point becomes in turn. Most neutral oils have a smoke point above 200 degrees Celsius (that's about 400 Fahrenheit), which is well above the temperature required for most cooking tasks like sautéing, which is best performed at about 160 degrees Celsius (that's about 320 Fahrenheit).

Don't use an abrasive sponge to clean a burnt stainless steel pan

Stainless steel pans are durable and heat up quickly and evenly. They are also non-reactive, meaning you can cook almost anything in them without worrying about damaging the surface. However, they are not impervious to burnt-on messes and discolouration.

To avoid damaging the surface of your stainless steel pans, it is important to know how to clean them properly. Firstly, always let your cookware cool down before cleaning. Then, scrub your pan with hot soapy water and a non-abrasive sponge. If stuck-on food bits remain, 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 messes, including burnt food or oil, you may be tempted to use an abrasive sponge or harsh cleaners like bleach or oven cleaner. However, this should be avoided as it can permanently damage the surface of your pan. Instead, try using a few spoonfuls of baking soda and enough water to cover the burnt areas. Bring this to a boil and simmer until most of the water has evaporated. Turn off the heat and wait until the pan is cool enough to handle before scrubbing away buildup with a non-abrasive sponge and washing in hot, soapy water.

For lighter stains, baking soda is a more versatile option than commercial cleaners and can be just as effective. Simply let the mixture sit for a few minutes, and then scrub it off with a non-abrasive scouring pad or sponge.

Don't use bleach to clean a burnt stainless steel pan

Stainless steel pans are a great addition to any kitchen. They're durable, heat up quickly and evenly, and are non-reactive, meaning you can cook just about anything in them without damaging the surface. However, they are not impervious to burnt-on messes and discolouration.

If you've burnt your stainless steel pan, it's important to know that not all cleaning methods are created equal. While it may be tempting to reach for a harsh chemical cleaner like bleach to remove those stubborn burnt marks, this is not a good idea. Bleach is too strong for stainless steel cookware and can permanently damage the surface of your pan.

So, what should you do instead? Well, there are a few earth-friendly tricks you can try to get your pan looking like new again. First, let's talk about what not to do. As mentioned, avoid using bleach or any other harsh chemical cleaners, oven cleaners, or abrasive tools like steel wool. These can all damage the surface of your pan.

Now, here are some gentler methods to try:

• Baking soda and water: Simmer a few spoonfuls of baking soda and water in your pan, then let it cool and soak overnight if necessary.
• Baking soda and green dish soap: Leave a paste of baking soda and green dish soap in your pan for several hours, then wash it well.
• Cola: Pour some cola into your pan and simmer gently. The acid in the cola will help loosen burnt-on messes.
• Cream of tartar: Slather your pan with a mixture of water and cream of tartar, which contains potassium hydroxide and tartaric acid. Let it soak overnight, then wipe it clean in the morning.
• Dish soap and water: Add dish soap and water to your pan, bring it to a simmer, and then scrub away the burnt-on food.
• Lime juice and salt: Let a mixture of lime juice and salt sit in your pan for several minutes, then scrub away the burnt bits.
• Oxygen bleach: Soak your pan in a solution of green dish soap, hot water, and oxygen bleach liquid or powder. This is a gentle alternative to regular bleach that will effectively remove burnt-on stains.
• Sodium chloride: Boil water with a good dose of sodium chloride to loosen stuck-on food. Scrape with a wooden spoon and let it soak for several hours if needed.

Remember, always let your pan cool down before cleaning and dry it thoroughly to prevent water spots and potential rust formation. With a little patience and elbow grease, your stainless steel pan will be looking brand new again in no time!

Use baking soda to clean a burnt stainless steel pan

Stainless steel pans are a great addition to your kitchen, but they can be a bit tricky to use and maintain. If you've accidentally burnt your stainless steel pan, don't worry, it's not the end of the world. Here's a detailed guide on how to use baking soda to clean it and restore its shine:

Step 1: Remove Burnt Food and Debris

Start by scraping off as much of the burnt food and debris from the pan as possible. Use a spatula or wooden spoon to get rid of the stuck-on food bits.

Step 2: The Deglazing Technique

This technique is especially useful if you have a lot of burnt residue in your pan. Put the pan back on the stove and heat it until a droplet of water sizzles when dropped on the surface. Then, add a mixture of equal parts water and white vinegar to the pan and let it boil. Use enough liquid to cover the burnt areas. As the liquid simmers, use a spatula or scraper to loosen the burnt food from the bottom of the pan. Pour out the liquid into the sink and do not dry or wipe the pan just yet.

Step 3: Apply Baking Soda

Sprinkle a generous amount of baking soda onto the bottom of the pan. Let the pan cool down before proceeding to the next step.

Step 4: Scrub the Pan

Using a wet scouring sponge or a nylon brush, scrub the bottom of the pan vigorously. You can also use the scouring pad or scrubby side of a sponge. If the burnt food is particularly stubborn, you may need to let the baking soda sit for a few hours or even overnight before scrubbing again. Repeat the process if necessary.

Step 5: Wash and Dry

Once all the burnt residue has been removed, wash the pan with hot, soapy water and a non-abrasive sponge or scrubber. Dry the pan thoroughly to prevent water spots and restore its shine.

Alternative Method: Baking Soda and Water

If you don't want to use the deglazing technique, you can try this alternative method with just baking soda and water. Remove as much food and debris from the pan as possible. Make a paste by mixing baking soda with water in a ratio of 3:1. Apply this paste liberally to the burnt areas of the pan. Let the paste sit for a few hours or overnight, then scrub the pan with a nylon brush or scouring sponge. If you're in a hurry, you can add a little more water to the paste, boil it in the pan, and then scrub the pan after it has cooled down.

Remember to always allow your stainless steel pan to cool down before cleaning and avoid using harsh abrasives or cleaners that can damage the surface. With these steps, your burnt stainless steel pan will be looking like new again!

Heat the pan to medium, not high

Stainless steel pans are easy to cook with and are much healthier than other pans because they are not made with harmful materials. However, they can be difficult to look after. Food sticking to your stainless steel pan is inevitable, and this can lead to the pan burning and food residue becoming burnt and stuck to the pan.

The main reason stainless steel pans burn is due to heat. Too much or too little heat can negatively impact your pan. Oil in the pan can act as a barrier between food and the pan, but if the oil is not adequately heated, the food will stick. If the oil is too hot, it will burn the food, and the food residue will begin to stick to the pan and burn.

To avoid this, it is recommended that you heat your pan to medium, not high. If your oil is smoking, your pan is too hot, and you should consider taking it off the heat for a while. Water can bring the heat of the oil down, so make sure any vegetables or meat you cook are patted down dry. Sauces should also be heated slowly, preferably on low or medium heat. Bring the sauce to a boil and then take it off the heat to avoid burning your pan. You should also constantly stir your sauces when cooking on the heat in a stainless steel pan.

Frequently asked questions