How To Clean Stainless Steel Pans?
QUICK ANSWER
Clean stainless steel pans by boiling water with 2 tablespoons of baking soda in the pan to loosen stuck food. For discoloration or rainbow tinting, use Bar Keepers Friend with a soft sponge in circular motions, following the grain of the metal. Rinse and dry immediately to prevent water spots.
Stainless steel pans look pristine when new but quickly develop water spots, burnt-on food, and rainbow discoloration (called heat tint) from regular cooking. The good news is all of these come off with the right products and technique. Bar Keepers Friend is the standard pro answer for stainless steel restoration. Here is the method for each common issue and how to keep stainless steel looking new.
Why do stainless steel pans get discolored?
Stainless steel develops several types of marks: heat tint (rainbow-colored discoloration from cooking on high heat, harmless but unsightly), water spots (mineral deposits from hard water that dry on the surface), white film (from boiling salted water, which etches the surface slightly), burnt-on food (stuck-on residue from cooking), and pitting (small black spots from acidic foods or salt sitting on the surface). Each has its own removal method but all respond well to the right cleaners. The key is using a non-abrasive method that preserves the polished finish.
What is the basic cleaning method?
For routine cleaning after each use: wash with hot soapy water and a soft sponge or dishcloth. Dry immediately with a towel; water left to air dry causes spots. For more thorough cleaning: apply a small amount of Bar Keepers Friend (powder or liquid) to a damp soft sponge. Rub in small circular motions following the grain of the metal (you can see the brushed lines). Rinse thoroughly. Dry immediately. Bar Keepers Friend contains oxalic acid which removes discoloration without scratching the polished finish. Avoid steel wool which leaves visible scratches.
How do you handle burnt-on food?
For stuck-on or burnt food: fill the pan with water and add 2 tablespoons of baking soda. Bring to a boil on the stove. Simmer for 10 to 15 minutes. The combination of heat and baking soda loosens almost any burnt-on residue. Pour out and scrape gently with a wooden spoon or plastic scraper. For really stubborn burnt food, repeat the boil cycle. Avoid: metal scrapers which scratch, dropping the hot pan in cold water (warping risk), and abrasive scouring pads. The boil-and-scrape method works on layers of accumulated cooking residue.
How do you restore the shine?
For rainbow heat tint and dull spots: apply Bar Keepers Friend liberally with a damp sponge, work in circular motions following the grain, rinse, dry. For deeper restoration, use a stainless steel polish (Wrights Stainless Steel Polish, Cameo Aluminum and Stainless Steel Cleaner). Apply per the product label. For preventing future discoloration: avoid heating empty pans, salt water only after it boils (not before), wipe dry with a soft cloth after each wash. Polished stainless steel lasts a lifetime with proper care; the marks are surface only and always restorable.
Stainless steel pans clean up well with Bar Keepers Friend and the right technique: circular motions following the grain of the metal. Boil baking soda water to loosen stuck-on food. Avoid steel wool and abrasive pads that scratch the finish. Dry immediately after washing to prevent water spots. With consistent care, stainless steel cookware lasts decades and the surface stays clean and polished through thousands of cooking sessions.
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