03-03-2025
You're probably cleaning your stainless steel pans wrong. Here's how the pros do it.
If you cook with high heat, like to take your pan from the stovetop to the oven and want to avoid nonstick coatings, stainless steel cookware makes a lot of sense. The best stainless steel pots and pans are practically indestructible and can last for decades. But if you're going to invest in this all-natural, non-toxic cookware, you've got to commit to cleaning it properly. Spoiler! It's not that hard.
As a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking, I understand why some people may have a tough time cleaning stainless steel pans. While many brands claim their pots and pans are dishwasher-safe, I recommend you hand-wash and -dry them to keep them in tip-top shape. What's the best way to wash a stainless steel pan? Here's a step-by-step guide.
Don't forget: You should always hand-wash your stainless steel pots and pans to prolong their life! (That said, we acknowledge that the rare run through the dishwasher on a hectic evening probably won't cause irreparable damage.)
1. Cool, then wipe or scrape
Once the pan is cool enough to handle (never submerge a hot pan in cool water as this can cause warping), wipe out excess grease or food bits with a paper towel. If you need a little extra scraping power, use a spatula.
2. Hand wash
Wearing latex gloves to protect your hands, use hot water, mild dish soap and a scratch-resistant sponge or Dobie pad to clean any remaining food, oil and stains. Use a little muscle and the pan should rinse clean.
3. Towel dry
Dry pans thoroughly with a cotton dish towel before placing them back in the cabinet. Use a paper towel between pans when stacking.
1. Scrape
This is for those times you forgot a pan on the stove or seared a protein in a sauce. First, run the pan under very hot water and use the hard plastic end of the scrub brush to loosen larger stuck-on bits.
2. Soak
Soak the pan in a teaspoon of soap and hot water for 20 minutes.
3. Scrub
Scrub off the residue with the scrub brush or Dobie pad.
4. Towel dry
Dry pans thoroughly with a cotton dishtowel before placing them back in the cabinet and use a paper towel between pans when stacking.
1. Baking soda
Mix some baking soda and water and spread it over the stained cooking surface. Let it sit for 5 to 10 minutes, then put some muscle into scrubbing it off with a Dobie sponge or scrub brush.
2. Bar Keepers Friend
To use this cleaning powder, sprinkle it on a cool, wet pan. Let sit for 1 minute and then scrub out stains, going with the grain, using a scratch-resistant sponge or Dobie pad. Rinse and towel dry.
If you're in the market for a new stainless steel skillet, I tested many of the most popular options. Which ones outperformed the rest? The Made In Stainless Steel Frying Pan, which I deemed the best stainless steel pan overall, is a sound investment, and the budget-friendly Tramontina Stainless Steel Tri-Ply Clad Fry Pan is a good choice for those who want less of a commitment.
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