Remove discoloration and stuck-on food from your stainless steel pans with these expert-approved tips.
Materials Needed
Make sure you have these basic cleaning supplies on hand before getting started.
- Non-abrasive sponge
- Dish soap
- Baking soda
- Vinegar
- Microfiber towel
I’ve found that keeping these items in a dedicated cleaning caddy near the sink makes the process so much smoother. There’s nothing worse than realizing you’re out of baking soda when you’re staring at a pan with stuck-on food. A quick tip: opt for white vinegar over other types, as it’s less likely to leave a lingering smell. If you’re wondering about cost, a bottle of white vinegar and a box of baking soda typically run under $5 combined at most grocery stores, making this a budget-friendly way to keep your pans sparkling.
How to Clean a Stainless Steel Pan
Always let your stainless steel pan cool down before running it under cold water, as the temperature shock can cause permanent warping, says Wendy Dyer, international product director at All-Clad. Once the pan is fully cooled, you can begin cleaning it.
- Rinse off excess food with warm water.
- Soak the pan in warm, soapy water for a few minutes.
- Scrub the pan with a non-abrasive sponge and warm, soapy water.
- Wipe dry immediately with a microfiber cloth.
This method is straightforward but works like a charm for everyday cleaning. The science behind letting the pan cool is simple: stainless steel expands and contracts with temperature changes, and a sudden shift can stress the metal, leading to warping. I’ve learned the hard way that patience pays off here—rushing to rinse a hot pan once left me with a slightly warped skillet that never sat flat again. For an extra shine, I sometimes add a drop of lemon extract to the soapy water; it’s not necessary, but it leaves the pan smelling fresh and looking polished.
How to Remove Burnt Food From Stainless Steel Pans
If you still have bits of burnt food stuck on your stainless steel pan, try this technique, which Dyer says will help loosen food particles from the surface.
- Sprinkle the surface of your pan generously with baking soda.
- Fill the pan with enough water to cover the stuck-on food.
- Bring it to a boil.
- Pour out the dirty water.
- Clean with warm, soapy water.
- Wipe dry with a microfiber towel.
This boiling trick is a lifesaver for those stubborn, crusty bits that seem glued to the pan. Baking soda’s mild abrasiveness and alkaline nature help break down the acidic food residues, making them easier to lift off. I’ve noticed this method works especially well for burnt rice or sauces. If the mess is particularly bad, I’ll let the baking soda and water sit for 10-15 minutes after boiling before scrubbing—it gives the solution more time to work its magic. Just be sure to avoid abrasive scrubbers, as they can scratch the surface and make future cleaning harder.
How to Remove Discoloration From Stainless Steel Pans
Stainless steel pans can often acquire some discoloration, which is often caused by overheating. While these stains won’t come out with regular dish soap, a little vinegar will do the trick.
- Pour some vinegar into your pan and let it sit for a few minutes.
- Scrub the pan with a non-abrasive sponge.
- Rinse with cold water.
- Wipe dry with a microfiber towel.
Vinegar’s acetic acid is perfect for tackling those rainbow-like stains that show up after cooking at high heat. I’ve found that warming the vinegar slightly (not boiling, just warm) can make it even more effective, as the heat helps loosen the oxidized layer. If you’re dealing with stubborn discoloration, you might need to repeat the process once or twice. A pro tip: if your pan has a lot of discoloration, check your cooking habits—using medium heat instead of high can prevent this issue over time, saving you extra cleaning effort.
How to Prevent Scorch Marks on Stainless Steel Pans
There are two easy ways to prevent a pan from scorching. First, always ensure there is enough fat or liquid in the pan and that the pan is hot before adding any liquid. “Heat up your stainless-steel pan on low to medium heat for two to three minutes before adding oil, fat, or food—this will help prevent or reduce burns,” says Leanne Stapf, COO of The Cleaning Authority. The other way to prevent scorch marks in a stainless steel pan is to move the food around frequently with a spoon or tongs. This way, the food won’t have a chance to sit at the bottom of the pan and will ultimately cook more evenly.
Preheating the pan properly is key, and I can’t stress this enough. I used to crank the heat to high to “speed things up,” only to end up with scorched oil and a smoky kitchen. The low-to-medium heat trick has saved me so much cleanup time. Scientifically, preheating creates a more even cooking surface, reducing hot spots that cause burning. Also, don’t skimp on oil or butter— a thin layer is usually enough, but too little can lead to sticking. If you’re cooking something like eggs, I find swirling the pan gently while they cook helps keep things moving and prevents sticking.
How to Store Stainless Steel Cookware
Keep your stainless steel pans safe from scratches by storing them properly. “I love to keep my stainless-steel pans in an easy-to-reach cabinet,” says Stapf. “A tip when stacking these stainless-steel cooking items: add cookware protectors between each to avoid scratching their surfaces.”
I’ve started using felt pan protectors, and they’re a game-changer for keeping my pans scratch-free. You can find these protectors for about $10 for a set online or at kitchen stores, and they’re worth every penny if you want your cookware to stay pristine. Another trick I’ve picked up is to hang larger pans on a rack if you have the space—it not only prevents scratches but also makes them easier to grab when you’re in a hurry. Just make sure the cabinet or rack is dry to avoid any moisture buildup, which can lead to minor pitting over time.
Frequently Asked Questions
How often should I wash a stainless steel pan?
Though it may be common sense, some people simply wipe the stainless steel pans instead of washing them thoroughly. Even if it doesn’t have any food residues, you should wash your stainless steel pans and pots right after each use to avoid grease buildup.
Are stainless steel pans hard to take care of?
Stainless steel pans can tolerate once-in-a-while deep cleaning, as in, leaving them overnight in soapy water, for example. But if you’re constantly exposing them to harsh or abrasive chemicals to clean them, they may lose their functionality sooner. This is why many people prefer non-stick cookware (or even cast iron) over stainless steel pans, as the latter isn’t exactly easier to clean (without causing corrosion or damage) for everyday use.
I’ll be honest—stainless steel pans do require a bit more TLC than non-stick ones, but I think the durability and versatility make it worth it. For example, unlike non-stick pans, which can wear out in a few years, a good stainless steel pan can last decades if you treat it right. To make maintenance easier, I keep a small spray bottle of diluted vinegar near my sink for quick touch-ups on minor stains. Also, avoid stacking wet pans, as trapped moisture can lead to corrosion spots—something I learned after noticing tiny pits on an old pan I wasn’t careful with.
