Care Do not let pans boil dry, or overheat on burner, which causes discoloration. Stainless steel pans on burners do not distribute heat evenly, and foods tend to stick in "hot spots", so careful stirring of foods is important. Pans with a copper bottom, or "sandwich" layer of aluminum or copper hidden in the bottom overcome this problem.

Cleaning Wash by hand or in dishwasher. If washed by hand, rinse well, and polish dry at once with soft dish towel to avoid spots and streaks. Dishwasher washing and drying do not leave these spots and streaks; occasionally a bluish cast develops which can be removed with silver polish. Some foods (acidic, salt, milk and milk products,) should be washed, or rinsed thoroughly off the surface of stainless steel promptly or else they tend to corrode it.

Do not use harsh abrasives or steel wool on stainless steel. Cooked-on food or grease can be removed from stainless steel utensils by using a fine abrasive cleaning powder such as Bon Ami or a paste of baking soda and water, or a paste of ammonia and rottenstone. Commercial stainless steel cleaner is available.

This article was written by Anne Field, Extension Specialist, Emeritus.



MSU 2003