Introduction
Stainless steel pans are durable and long-lasting, but they can develop burnt spots, discoloration, and stubborn residue over time. Proper cleaning keeps them looking new and performing well without damaging the metal. Here’s how to clean them safely and effectively.
What You'll Need
Steps
Rinse the pan with warm water to loosen any loose debris.
Add a small amount of dish soap and scrub lightly with a non-abrasive sponge.
Sprinkle baking soda over stubborn spots and add a little warm water to create a paste.
Let the mixture sit for 10–15 minutes to break down residue.
Scrub gently in circular motions until the burnt or stuck-on food begins to lift.
For tougher stains, fill the pan with water and a splash of white vinegar, then bring it to a boil.
Pour out the hot liquid and scrub again once the pan cools slightly.
Rinse thoroughly and dry with a soft towel to prevent water spots.
Alternative Methods
• Use Bar Keepers Friend to remove discoloration and restore shine.
• Simmer water with baking soda to loosen heavy burnt residue.
• Use a plastic scraper to remove large burnt patches without scratching the pan.
What NOT to Do
• Do NOT use steel wool—it can scratch the stainless steel.
• Do NOT use bleach, which can damage the metal.
• Do NOT quench a hot pan with cold water; it can warp the metal.
FAQs
Why does my stainless steel pan turn rainbow-colored?
Heat can cause oxidation that results in a rainbow tint. It’s normal and can be removed with vinegar or Bar Keepers Friend.
Can I use oven cleaner on stainless steel pans?
No. Oven cleaner is too harsh and can permanently damage the pan’s finish.
How do I prevent food from sticking?
Preheat the pan properly before adding oil or ingredients. Stainless steel needs heat to become nonstick.
This article is for informational purposes only. Always follow manufacturer instructions and use proper safety precautions. You assume all risk for any actions you take based on this guide.
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