How to clean stainless steel
Who doesn’t love the look of good stainless steel pans? So shiny and stylish. Keeping them that way generally comes down to using plenty of warm, soapy water, a soft sponge, and gentle circular motions when you wash up. Nothing major. Any annoying water spots or stains, you can get rid of using diluted vinegar.
But every now and then, after a marathon cooking session, you can end up with pans that look like they’ve been through a food war. We’re talking crusty residue and ugly, fused-on stains – sometimes even on the outside and the base – that need a totally different approach. If you know what we’re talking about and you want the best way to deal with this situation, here’s our approach.
How to clean really messy stainless steel
First, fill the pan with plenty of hot, soapy water, then let it soak so the stuck-on bits soften and loosen.
Next, while the pan is still filled with water, get in there with a scrubbing sponge using circular motions to loosen up what you can. Then give the pan a really good rinse. The worst of the excess will be gone, but now you’ll see what, if anything, is left to deal with.
For any stubborn streaks and caked-on bits, use Bar Keepers Friend, a powder cleanser that you can buy at supermarkets and any hardware store. (You can also use baking soda mixed with a little water to make a paste, if you would prefer).
Scrub the Bar Keepers Friend all over the trouble spots with a sponge-scourer; we don’t recommend using any harsh steel wool here. It’s kind of overkill and can scratch your stainless steel pans.
That’s it! Your stainless steel pans restored to their former glory.
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