subject: Cleaning Cookware Manufactured With Stainless Steel [print this page] As most cooks understand, different kinds of pots and pans have different cleaning standards. Some cooks still use non stick pots and pans, but plenty of individuals have upgraded to healthier stainless steel cookware sets because of its many benefits. Much like any cookware surface, stainless steel has special care requirements.
A mild detergent and warm water may be used to clean stainless steel cookware in the same way as other dirty dishes. A soft wash cloth needs to be used to clean stainless steel to prevent scratches. Some culinary experts also suggest not to clean stainless steel pots and pans in the dishwasher because some mild discoloration may occur.
Individuals that see white staining on their stainless steel cookware sets may have a high concentration of calcium in their water. Adding a little vinegar and water to the pot or pan, usually around one part vinegar to three parts of water, and boiling it for around ten minutes will clean the calcium from the stainless steel surface. It is critical to permit the cookware cool off first and then clean it with a mild detergent and soft wash towel.
Sooner or later you will more than likely burn something on the inside of your stainless steel cookware. In these cases it is best to let the cookware soak in hot water, that has dish soap, for approximately an hour or longer. Soon after the pot or pan has soaked for an hour, dump out the soapy water and add some clean water. At this time it is ideal to bring the fresh water to a boil on the stove top, permitting it to boil for approximately ten minutes or slightly longer, so that the burnt food will break its bond with the stainless steel surface. Immediately after boiling the water in the pot or pan, allow it to cool down so that mild dish detergent may be used to finish the cleaning task. This is undoubtedly by far the easiest way to correctly get burned food off of stainless steel pots and pans.
When caring for stainless steel pots and pans, it is very important to never use any aggressive cleaners or steel pads to clean the stainless steel. The reason why most stainless steel cookware gets scratched is because at one point or another someone used an abrasive to clean the surface. Additionally, ammonia and chlorine based cleaners should never be used on any stainless steel product because these chemicals can leave permanent stains.
Even though stainless steel requires additional care, the many advantages it provides to chefs is well worth the time. Unlike non-stick surfaces, stainless steel does not flake or leech into the food you are cooking. And with appropriate care, your new stainless steel cookware set will last forever.
