Stainless steel pots and pans are a kitchen workhorse. They are durable, versatile, and shiny when cared for properly. These cookware are virtually indestructible and can last a lifetime, but they’ll perform better and stay looking new if you know how to care for them
The good news is that caring for stainless steel isn’t hard. In fact, it’s not very high-maintenance once you learn a few simple tricks. In this guide, we’ll cover practical tips on daily cleaning and keeping that mirror shine.
Daily Cleaning Of Stainless Steel Cookware
For everyday cleaning, keep it simple. As soon as you’re done cooking (and once the pan has cooled down a bit), wash your stainless steel pan by hand with warm water, a few drops of mild dish soap, and a soft sponge.
Usually, this is all you need to remove everyday food residue and oil. In many cases, a quick scrub with hot, soapy water and a non-abrasive sponge will get your pan clean. Rinse well and dry the pan thoroughly with a towel instead of air-drying. This prevents water spots and maintains the shine.
Some additional tips for daily cleaning:
Avoid the Dishwasher. Even if your stainless steel cookware is labeled “dishwasher-safe,” hand-washing is typically best. Harsh dishwasher detergents and high heat can dull the finish and even warp the pan over time. Stick to hand-washing whenever possible for long-term shine and durability
Let it Cool First. Never plunge a hot stainless steel pan into cold water. Sudden temperature change can cause warping due to thermal shock. Always allow the pan to cool down a bit on its own before cleaning.
Use Gentle Tools. Use a soft sponge or dishcloth for routine washing. Avoid steel wool or other abrasive scrubbers for everyday cleaning, as they can scratch the stainless steel surface. Save abrasive tools for only the worst burnt-on messes (if ever), and even then try gentler methods first.
Soak Stuck-On Bits. If you have bits of food stuck to the pan after cooking, fill the pan with a little warm soapy water and let it soak for a few minutes. You can also put the pan back on the stove with enough water to cover the stuck bits and bring it to a boil. As it simmers, gently scrape the food with a wooden spoon or spatula, the hot water will help loosen the residue. After boiling for a bit, let the water cool, then wash the pan as usual. This simple deglazing trick often saves you from heavy scrubbing.
By cleaning up soon after cooking and using mild cleaners, you’ll keep your stainless steel cookware in great shape day to day.
Maintaining the Shine and Luster Of Stainless Steel Cookware
One of the joys of stainless steel cookware is seeing that mirror finish shine on your pots and pans. Here’s how to maintain that gleaming good look.
Dry Immediately. As mentioned earlier, water left to air dry can leave spots. Make it a habit to dry your pans right after washing. A soft dish towel will buff away remaining moisture and prevent mineral deposits or streaks. This little step keeps your pans shiny with minimal effort.
Polish with Vinegar. If your stainless steel looks a bit dull or has some lingering streaks, give it a quick wipe with white vinegar. Vinegar acts as a natural polish for stainless steel. You can pour a small amount onto a soft cloth and rub the pan, then rinse and dry. It will restore a lot of the original shine and remove any final soap residue or water marks. This is an easy, food-safe way to keep your cookware looking like new.
Use Stainless Steel Cleaner Occasionally. For a deeper shine or to tackle tarnish, you can use a commercial stainless steel cleaner or polish once in a while. Products like Bar Keepers Friend are favorites among cooks for restoring stainless steel’s sparkle. These cleaners can gently abrade away dull oxidized layers. Just be sure to use them according to instructions (usually making a paste with a bit of water, scrubbing with a soft sponge, then washing off). Think of this as a once-in-a-while “spa day” for your pans. It’s not needed after every use, but it’s great for reviving the shine if you notice discoloration.
Avoid Scratches. While stainless steel is resistant to scratches, the polished surface can get fine scratches or scuffs if you use very harsh scouring pads or metal utensils aggressively. To maintain the shine, use non-scratch sponges for cleaning and use wood or silicone utensils when possible (at least for the interior surface). If your pan has a brushed stainless exterior, scrub in the direction of the grain to avoid noticeable scratch marks. Minor scuffs are normal with use, but avoiding abrasive cleaning will keep your pans gleaming.
No Bleach or Chlorine. Never use chlorine bleach or cleaners containing chlorine on stainless steel. Bleach can erode the protective chromium oxide layer that keeps stainless steel shiny and rust-proof. Using bleach can lead to dullness or even rust spots, so steer clear of it entirely for cookware.
By following these tips, your stainless steel cookware will stay as shiny as the day you bought it!
Do’s and Don’ts for Stainless Steel Cookware
To wrap up, let’s highlight some key do’s and don’ts for caring for stainless steel. These are common tips that every home cook should know:
Do:
- Hand-wash your stainless steel cookware most of the time, even if it’s labeled dishwasher-safe. Hand-washing with gentle soap preserves the finish and helps your pans last longer.
- Allow pans to cool down naturally before cleaning. Adding cold water to a hot pan can warp it. Let that pan rest a few minutes off the heat before you soak or wash it.
- Clean with gentle tools and cleaners. Use soft sponges or nylon scrubbers for routine cleaning. Opt for mild dish soap, baking soda, vinegar, or specialized stainless steel cleaners for tough jobs. Always start with the least abrasive method to get the job done.
- Tackle stains and stuck food promptly. It’s easier to clean a pan right after use than hours or days later when residue has hardened. If you can, give your pan a quick wash or at least a soak soon after cooking. This prevents buildup that requires heavy scrubbing later.
- Dry and store properly. Wipe your cookware dry immediately after washing to prevent water spots. When storing, ensure they are completely dry. If you nest (stack) your pans, put a soft cloth or paper towel between them to avoid scratches. Better yet, hang them up if you have the space, so they don’t bang into each other
Don’t
- Don’t put hot pans in the dishwasher or sink. Extreme temperature changes can warp stainless steel (thermal shock is real!). And while stainless pans can handle the dishwasher, the detergents and process can discolor or dull them over time. It’s best to avoid the dishwasher for your good pans.
- Don’t use bleach, oven cleaner, or other harsh chemicals on stainless steel. Chlorine bleach, in particular, will damage the pan’s protective surface and can cause pitting or staining. Similarly, skip extremely harsh oven cleaners on your cookware; those are too aggressive except in extreme cases.
- Don’t scrub with steel wool or metal brushes. These can scratch up your beautiful shine. Reserve steel wool for cast iron or really rough jobs. For stainless steel, it’s usually unnecessary. Use gentler scrubbers to protect the finish.
- Don’t add salt to cold water in the pan. If you’re boiling water for pasta, wait until the water is boiling before adding salt. Adding salt to cold water (or to an empty stainless pan) can cause pitting corrosion or little pinpoint dents in the steel. The high concentration of salt in contact with steel at lower temps can attack the metal, leaving permanent marks. Always salt boiling water or food after the water is hot to avoid this.
- Don’t overheat an empty pan. It’s okay to preheat, but don’t crank it to high and forget it empty on the burner. Overheating with nothing in the pan can cause heavy discoloration (rainbow or even brown/blue tints) and can be tough on the metal. If you accidentally do this, let it cool slowly and use the cleaning tips above to remove any discoloration. But it’s best to heat the pan only to the level you need for cooking.
- Don’t store food in your stainless pan for long periods. Stainless steel is non-reactive for most ingredients, but extremely salty or acidic foods left sitting in the pan for days could potentially cause slight corrosion or staining. It’s generally fine overnight, but for longer storage use a glass or plastic container instead of your cookware.
In conclusion, stainless steel cookware rewards you for your care. With the simple habits outlined above: quick gentle cleaning, smart cooking techniques, and a few key precautions, your stainless steel pots and pans will stay shiny, slick, and a joy to use for years to come. Remember, a well-cared-for stainless steel pan can last a lifetime, delivering excellent performance every time you cook.
