Our kitchens are stacked with various types of cookware. Many of these pots and pans are made of different materials and look very different to the versions of themselves that we first brought home. What changes their texture over time? It lacks personalized cleaning and the effort it takes to maintain cookware and retain its unscathed glory. For that matter, cookware materials like non-stick PFOA, ceramic, and even a well seasoned cast iron pan are slightly easier to clean. This means that you can wash them with minimal effort.
But stainless steel pans and pots are a whole different story. On no other cookware material will you get a similar browning effect or sear as a stainless steel vessel. This is because it’s not really non-stick! And it works in its favour. On the flip side, it is harder to clean and requires diligent and consistent effort to maintain. Even cooking in stainless steel requires you to master a few basic kitchen skills before you can get the best out of such a pan. The pan needs to be at the right temperature, with the oil heated just right, and the food needs to be kept at room temperature. It’s safe to say, even with all this hassle, stainless steel pans are a vital part of your kitchen. So let’s learn how to properly clean stainless steel cookware!
Stainless steel is a safe dishwasher material. It can definitely be left to the dishwashers, but scrubbing from hand is preferred, especially if you cook many oily recipes; you are bound to have a lot of food stuck on the surface. To scrub off these burnt and stuck bits, you could use a steel wool scrubber. Using dish soap with hot water is a great idea because it loosens the fond. Cleaning a hot pan is much easier, but the sudden temperature changes also make your pan vulnerable to warping.
Cleaning Tough Stains
Based on the toughness of these stains, we have separated the ways to clean into three different categories; tough, tougher, and toughest. These methods are used for caked in oil and food that has formed a layer over your pan. These stains will be extra tough to get off. To clean them, you will need more than just muscles and dish soap. For such extra cleaning, baking soda is ideal.
1. Tough: Tough stains would mean when you have slightly scorched your pan. If this layer is rather recent and you feel it can come off if you do something instantly, create a slurry of baking soda and pour it over the pan. A slurry is created by mixing baking soda and water. Let the mixture sit on the pan for a few seconds, allowing it the time it needs to react with the layer of caked up filth. If it doesn’t work, you can try to leave the slurry on the pan overnight.
2. Tougher: For tougher build-ups that surround the edges of a saucepan, skillet, or pan, you need to bring in the big guns. A method for these extra tough stains is to boil the mixture of baking soda and water. Cover the centre of the vessel with baking soda, cover it with water, and then start boiling the water. When the water has completely evaporated, you will be left with a film baking soda, which you can scrub into the pan and clean efficiently.
3. Toughest: This method is for the pans that have historically collected a lot of caked in oil, grime, and other nasty stuff on the vessel. For cleaning such an ancient collection, you need to boil the entire vessel in a bigger pot with baking soda. It is a weird and hectic method to clean utensils like this, especially tougher for bigger pans. But it is the best way to banish historical scorch marks from a stainless steel pan!
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