The Best Way To Clean Stainless Steel Pans

Stainless steel cookware is a staple in many kitchens, but maintaining its shine can be a challenge when faced with burnt-on food, discoloration, or charred bottoms. While cosmetic issues like scratches generally do not affect cooking performance, keeping your pans clean is essential for longevity and even heat distribution. This guide covers everything from routine maintenance to deep cleaning methods that restore your cookware to a like-new condition.

Supplies Needed

To handle various levels of grime and discoloration, gather the following supplies:

• Dish soap
• Non-scratch scrub sponge (Ensure it is soft enough to avoid damage; avoid abrasive green and yellow sponges)
• Plastic pan scraper
• Microfiber towel
• White vinegar
• Powdered stainless steel cleanser (specifically one containing oxalic acid)
• Water

Step-by-Step Instructions

1. Routine Cleaning and Drying

For everyday maintenance, consistency is key. Cleaning your pan after every use prevents buildup and keeps the cookware in good shape.

1. Wash the pan using warm water, a small amount of dish soap, and a non-scratch scrub sponge.
2. If you encounter small bits of stuck-on food that the sponge cannot remove, use a plastic scraper to dislodge them gently, then rinse.
3. Rather than letting the pan air dry on a rack, dry it immediately with a microfiber towel. This step removes water residue and prevents water spots from forming, leaving the surface super shiny.

2. Removing Burnt-On Food

If routine cleaning fails to remove stubborn charred food, use heat to your advantage rather than excessive scrubbing.

1. Place the pan on the stove and add enough water to cover the entire bottom surface.
2. Add a few drops of dish soap to the water.
3. Turn the heat to medium and let the soapy water simmer for 10 to 15 minutes. You will see the stuck-on food begin to lift from the surface.
4. Remove the pan from the heat and allow it to cool down completely.
5. Once cool, bring the pan to the sink for a standard scrub, rinse, and wipe; the debris should come off easily.

3. Eliminating “Heat Tint” (Rainbow Discoloration)

You may notice a rainbow-like hue on the interior of your pan, known as “heat tint.” This is a thin layer of oxidized material caused by cooking at excessive heat.

1. Mix a solution of one part white vinegar and one part water.
2. Apply this mixture to the pan; often, the acidity alone is enough to make the tint vanish immediately.
3. For severe cases, place the vinegar and water mixture in the pan on the stove and heat it on medium-high for 10 to 15 minutes.
4. Let the pan cool, then rinse and wipe it dry to reveal a restored surface.

4. Deep Cleaning the Bottom of the Pan

The bottom of the pan often accumulates heavy grease and char. Cleaning this area is crucial, especially for those with glass cooktops, as carbon buildup can cause scratches and prevent even heat distribution.

1. Wet the bottom surface of the pan.
2. Sprinkle a powdered cleanser containing oxalic acid generously over the charred areas.
3. Allow for dwell time: Let the powder sit on the surface for 1 to 5 minutes. The oxalic acid needs this time to chemically break down the grease and grime.
4. Scrub the area vigorously with a non-scratch scrub sponge.
5. Rinse thoroughly with water and dry with a microfiber towel.

Additional Tips and Warnings

• Avoid Abrasive Sponges: Never use heavy-duty scrubbers (often colored green and yellow) on stainless steel, as they will scratch the surface and cause permanent cosmetic damage.
• Avoid Oven Cleaner: While oven cleaner can cut through grease, it is not recommended because it can tarnish or damage the metal of the pan.
• Skip the Ketchup: Using ketchup or tomato paste is a popular internet hack due to the acidity of tomatoes, but it is inefficient and requires significantly more scrubbing than dedicated cleansers.
• Read Product Labels: When using strong powdered cleansers, exercise caution and follow the manufacturer’s instructions regarding timing, as these products are powerful.