How to Clean Stainless Steel Cookware

How Often to Clean

Stainless steel cookware is found in almost every commercial and home kitchen. The pots and pans are durable, retain heat well, are suitable for all types of stovetops, and are non-reactive when preparing acidic foods. But even though they resist corrosion and rust, they can become discolored from burned food and develop unattractive water spots and streaks.

Learn how to properly clean stainless steel cookware with products you probably have in your pantry and tips on how to keep them looking their best.

How Often to Clean Stainless Steel Cookware

Stainless pots, pans, and bakeware should be washed after every use. If they have been in storage or have become discolored, clean each piece thoroughly before using it in the kitchen.

Before You Begin

Stainless steel cookware requires some special cleaning considerations. You may have some dishwashing habits that need to be unlearned. Here are several rules to follow:

• Do not use undiluted chlorine bleach (sodium hypochlorite) or cleaners containing chlorine on stainless steel. There is a chemical reaction that can cause pitting of the metal.
• Do not use steel wool or brushes with metal tines to scour stainless steel. They can cause minute scratches that may rust and cause food particles to stick to the cookware surface.
• Do not plunge hot stainless steel cookware into a sink of water. Extreme temperature changes can cause warping.
• Always follow the grain of the metal as you clean it to prevent scratches and streaking.
• If you have hard water, use a water conditioner or distilled water when cleaning stainless steel cookware, especially for the final rinse.
• Always dry freshly cleaned stainless steel cookware promptly with a microfiber cloth to prevent water spots. Do not air dry in a dish rack.

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