Many people think the term “stainless” really does mean that stainless steel will always look as bright and shiny as the day it was purchased. Unfortunately this is not quite the case but with the use of some simple cleaning techniques stainless steel pans can quickly be returned to their former glory!
Most good stainless steel cookware will last a lifetime and become more durable with use unlike non-stick which will degrade over time. One just has to cope with unexpected discoloration and unexplained marks. For example:
- white spots caused by salt or salts in the water
- a blue colour on the stainless steel can result from overheating
- food residues can remain on the pan
- pasta can cause browning where it becomes stuck on the bottom and traps the heat – a tip which will help to avoid this is to make sure that you do not try to put too much pasta into too small a pan – give it plenty of room to move around, add a drop of oil to the water and don’t add the pasta until the water is at a good rolling boil.
- soot marks can be present on the outside of the pan caused by gas flames coming up the side.
All these problems can be dealt with by using a stainless steel cleaner such as Fissler Proline. Alternatively you can just use vinegar or lemon juice. Simply add a small amount of whatever you are using to the marked area of the pan, rub with a soft cloth and then rinse. Do not use harsh abrasive powders or wire scrubbers as these will scratch the pan.