Stainless Steel
Keep your stainless steel cookware in superior condition with these cleaning tips and tricks.
Before using your stainless steel cookware for the first time, wash it in hot, soapy water with a sponge or dishcloth.
After each use, clean your cookware in warm, sudsy water and scrub with a soft cloth or nylon sponge. Dry thoroughly before storing. For food that is stuck or burnt onto your cookware, fill the pan with warm soapy water and let it sit for approximately one hour. Then bring the pan to a boil on the stovetop for 10-15 minutes. After the water has cooled, scrub with a nylon scouring pad, then wash, rinse and dry as normal.
Stainless Steel Cookware Care Tips
Do not use cleansers with chlorine bleach, oven cleaners or steel wool on your cookware.
If you notice a white, chalky residue on your cookware, this may be caused by a high calcium content in your water. Simply fill your cookware with 1 part vinegar to 3 parts water, bring it to a boil, then let it cool and wash thoroughly as normal.
To avoid pits or small white dots from forming, bring liquids to a boil before adding salt, then stir well. While the pits do not interfere with cooking, they can diminish the beauty of your stainless steel.
To prevent water spotting, rinse in hot water and dry immediately after washing.
Do not allow salty or acidic foods to remain on cookware for extended periods of time.
Brown or blue discoloration stains can be caused by overheating. Additionally, if food films are not completely removed when cleaning, they can cause discoloration when the pot is reheated. To clean this, choose a cleanser specifically designed for stainless steel.
Do not overheat your cookware. If you notice "heat tint", a rainbow-like discoloration, this can be removed with stainless steel cleanser.
To clean and polish, moisten a cloth with white or cider vinegar and wipe your cookware clean. You can use club soda to remove streaks or heat stains.
Reference your owner's manual for care instructions on your specific cookware.