A dedicated cook would surely kick the pan handle faster than investing in a new set of stainless steel ruined due to idleness. If you think heating that burger meat at 1,000 degree would give the ultimate meat-eating euphoria, the aftermath is likely a scrapped pan. When not cooking in cast-iron seasoned with salt, stainless steel is the only alternative however requires extra care.
General cleaning
It requires more than a mild scrub with pads or water and soap! 3M sponge is a better option whereas older and copper-bottom pans must be scrubbed with recyclable scrubbers, Japanese-made! No matter how bad a stained or burned a pan is, avoid those rough steel wool and copper scrubbers as they’ll only scratch the steel, leaving the cookware useless.
Treating water spots
Water spots are formed due to the presence of different chemicals present in the water and left behind as residue. Iron, sulphates and manganese are natural; fluoride and chlorine are added deliberately for cleaning whereas dioxins, herbicides, pesticides, pharmaceuticals, fertilisers and tri-chloro-ethane may be put accidentally. The usual dishwasher isn’t preferred for pots and pans rather go for club soda and dry using a soft, cotton cloth. Dry powder cleaner can be used as well!
Damaged stainless steel
In-case the pan is nearly destroyed after rough use, cleaning it requires a lot of elbow grease and dry baking soda. Put the soda on a scrubber and begin rubbing; it’s time-taking and a lot of strength especially when treating hard grease and burnt layers.
Cook the bad burns
Another way is filling the pan with water, add two to four tablespoons of salt and boil. Now, let it set for around four hours after which you need to scrub the residue. Lest it don’t work, repeat the process and set the pan overnight; use white vinegar or pure lemon juice instead of salt. 100 percent pure tomato juice is considered excellent due to natural acidity.
- More tips
When all else fails, heat up a propane torch to burn the residue by heating it at extreme intensity. The first rule; know how to use a torch and if you don’t, never try this at home. Ammonia and chlorine are entirely destructive to copper and stainless steel pan that leads to corrosion.
If you’re already investing in stainless, spend a little extra and go for cookware with copper core and bottom. As stainless steel is a poor heat conductor, copper finish helps cook food more evenly so a little bit of additional investment is ought to go a long way.
Be sure to get the cookware that’s 18/10 stainless steel. The numbers specify quantity of nickel and chromium in the steel to make is robust and stain resistant. Check the handles to ensure they’re welded and riveted especially with phenolic compound.
Sand clean scrubber
It’s made in Japan and an excellent stainless steel cleaner! Sand clean scrubber is safe to use and won’t scratch the pots and pans as compared with copper fibres and steel wool. These remove residue and burnt marks effectively while prone to rust, break and tear. You can also use it over various kitchen appliances and sinks.
Conclusion
Cleaning and maintenance of stainless steel kitchenware has never been easier so care to follow the above tips and save yourself from headache!
