How to Clean Stainless Steel Pans: Have you ever thought of how to wash your stubborn or stains particle from your pans? Here comes a guide on how to clean your stainless steel pans and stop it from happening again!
We all know this is so embarrassing to start with…yes,It also happened to my pan as well. My painful experience involved scrubbing until my fingers were raw and flaky (use gloves!), but I promise you, the results were life-changing. I am going to share some of my helpful tips for how to clean stainless steel pans with you.
Before we begin, I want to tell you how my beautiful All-Clad stainless steel pan got this way, so you don’t make the same mistake.
I made the unbelievable mistake of not reading the pans use instructions first (doh!). The result was the fat and proteins burned and stuck to the walls of the pan, and it was horrific. So please remember one simple rule as stated by the manufacturer of any product:
Cleaning the Stubborn Stains or Burnt Particles from your Pan
What You Will Need Are:
To get rid of stuck-on food, discoloration, and stains from using too high a heat:
- First, immerse the pan in warm water.
- Then use the Bar Keeper’s Friend with water to form a bit paste.
- Apply paste using a soft cloth.
- Rub it in a circular motion from the center towards outward. Don’t allow the paste sit longer than 1 minute in the pan.
- Then wash in hot, soapy water, dry immediately.
Cleaning SUPER stubborn burnt particles: If your food is burnt to the pan and soaking does not loosen it.
- Add about one inch of water in the pan.
- Add a tablespoon of dishwashing soap, leave it to boil and reduce the heat and simmer for 15 minutes.
- Leave the liquid to cool in the pan, then drain and rinse it.
- soften the stain with a nylon sponge or plastic spatula, repeat if necessary.
- You can as well use the Bar Keeper’s Friend as described above to clean up further and shine the pan.
Daily Cleaning of Pans
- Immediately after each use, fill the pan with hot water and liquid dish detergent and let stand until lukewarm.
- Use any available sponge or soft cloth to remove the remaining food particles. Then rinse very well and dry right away to prevent water spots.
- You can as well wash your pans in the dishwasher as long as it does not have burnt particles or stubborn residue on them.
- To keep pans from becoming scratched do NOT use steel wool or steel scouring pads. Nylon scrubbing pads are safe to use.
How to Prevent Sticking, Burning, and Discoloration
A preheated pan and well-reduced flames are the keys to stick-free stainless steel cooking! Stainless steel pans are highly conductive and are designed to be efficient, so they do not need high heats to cook food.
- Start by preheating your pan on low heat for one or two minutes before adding foods. Check the upper part of the pan to see if is hot. If you find out that it’s too hot, remove from the burner for a couple of minutes.
- Pour about 2-3 teaspoons of cold oil into your preheated pan-or enough to close the bottom of the cooking surface. Add food, making sure that there’s an even sizzling sound when your food touches the pan. This shows that your food is cooking on contact and creating a natural barrier to prevent it from sticking.
- Allow food to cook without disturbing until the correct doneness is achieved.
- If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high, and sticking may occur.
- Use lower to medium heat for frying, braising, and simmering.
Discoloration of pans may be caused by:
- By overheating the pans will result in brown or blue stains
- Food films that are not removed and reheated
- Huge amounts of iron content in your water may cause your pot to look rusty.
So that is all the tips I have for Cleaning Stainless Steel Pans. I do hope these tips help you with your stainless steel cooking journey!