Soap-Man Cleaning Supplies
Kitchen

How to Clean Stainless Steel Pans

Keeping your stainless steel pans clean isn't just about appearance -- it's about hygiene and performance. Here's how to do it right, with the supplies you probably already have at home.

What You'll Need

  • Soap-Man Lemon Glow Dish Soap
  • Baking soda
  • Non-abrasive sponge
  • White vinegar
  • Soft cloth

Step-by-Step Instructions

  1. 1

    Let the pan cool down

    Never plunge a hot stainless steel pan into cold water -- the thermal shock can warp the metal permanently.

  2. 2

    Soak with soapy water

    Fill the pan with warm water and a generous squirt of Soap-Man Lemon Glow Dish Soap. Let it sit for 15-20 minutes to loosen cooked-on food.

  3. 3

    Scrub with baking soda paste

    Make a paste of baking soda and water. Apply it to stubborn spots and scrub gently with a non-abrasive sponge in the direction of the grain.

  4. 4

    Remove water spots with vinegar

    Dampen a cloth with white vinegar and wipe the pan to dissolve mineral deposits and water spots. Rinse thoroughly with warm water.

  5. 5

    Dry immediately

    Towel-dry the pan right away to prevent water spots from forming. Store in a dry place to maintain the finish.

Pro Tips

  • TIPAlways preheat your stainless steel pan before adding oil -- food sticks less to a properly heated surface.
  • TIPFor burnt-on residue, boil a mixture of water and vinegar in the pan for 5 minutes before scrubbing.
  • TIPBar Keeper's Friend works wonders on stubborn discoloration, but baking soda is a gentler daily alternative.

Common Mistakes to Avoid

  • XUsing steel wool or abrasive pads, which scratch the surface and trap food particles in the grooves.
  • XPutting stainless steel pans in the dishwasher regularly, which can cause pitting and rainbow discoloration.
  • XUsing bleach or chlorine-based cleaners, which corrode stainless steel over time.

Frequently Asked Questions

Rainbow discoloration is caused by overheating or mineral deposits in your water. It's cosmetic only and won't affect cooking performance. Remove it by boiling a solution of one part vinegar to three parts water.