How to Keep Your Stainless Cookware Looking New
Mar 9th 2012
Stainless steel is one of the easiest materials to clean and keep clean. Washing by hand in hot soapy water or in a dishwasher usually is the only requirement for keeping stainless steel bright and shiny. Prompt drying prevents water spots. To remove burned on foods, soak and wash in hot sudsy water. Light scouring with a non-abrasive cleaner, nylon scouring pad or a commercial stainless steel cleaner will remove stubborn burns on the interior surfaces. High heat may cause a mottled, rainbow-like discoloration commonly called "heat tint". Cooking certain starchy foods such as rice, potatoes, or peas may cause a stain on the inside of the pan. Both can be removed easily with any one of a number of readily available stainless steel cleaners. Rub lightly in direction of polishing lines or "grain" of the stainless finish. Do not allow deposits to remain for long periods of time. Do not use ordinary steel wool or steel brushes. Small bits of steel may adhere to the surface and cause rust.
Un-dissolved salt will pit steel surfaces. Add salt to liquid after it reaches the boiling point and stir to dissolve it completely. Do not allow acid or salty foods to remain in stainless steel for long periods of time. With normal use, a stainless steel item will not dent, warp or chip. It thrives on exposure to air, so it is an attractive utensil to display in the kitchen.
Pictured: The all stainless Centurian Cookware by Vollrath is easy to clean, plus it is induction ready.