How to clean stainless steel pans
Let the pan cool, soak it in warm soapy water and wash it. For burnt-on marks, rub on a paste of Bar Keepers Friend and water, then rinse and dry.
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Clean it in five steps
- Let the pan cool. A hot pan under cold water can warp.
- Rinse off loose food with warm water, then soak the pan in warm, soapy water.
- Wash with a sponge or soft cloth. A nylon scouring pad is fine on uncoated stainless.
- For burnt fat, cloudy protein marks or charred spots, mix a nonabrasive cleanser such as Bar Keepers Friend or Bon Ami with a little water and rub the paste on in circles with a soft cloth. Let it sit on stubborn spots, then scrub again.
- Rinse with warm water and dry straight away to avoid water spots.
What to avoid
- Steel wool, steel scouring pads and oven cleaner.
- Bleach, or detergents with bleach or peroxide.
- Using a stainless cleanser on a nonstick or ceramic interior.
Burnt food stuck to the bottom
Sprinkle baking soda generously over the burnt layer, add water and bring it to a boil. Loosen the food with a wooden spoon as it simmers, then wash as usual. All-Clad gives this method for its stainless pans.
Rainbow marks and white spots
Blue or rainbow colors are heat tint: wipe them with white vinegar on a soft cloth. Cloudy white spots are hard-water minerals: simmer a mix of one part white vinegar to one part water in the pan, then rinse.
Check the inside before you scrub
A stainless outside does not mean the cooking surface is bare steel. Pans with a nonstick or ceramic interior need the coating's own care, not a scouring powder.