Stainless Steel cookware is easy to keep clean when you follow these simple tips. Good quality stainless steel pans that are “trip-ply clad” should not be overlooked when purchasing good cookware simply because you think they are hard to clean or too expensive. My students are constantly amazed at how quickly we clean up my pans in our lessons. You’ll be too when you learn these tricks!
1) When done cooking, remove any leftover food from your pan. If you think you’ll have a hard time cleaning the pan, then put about 2 cups of water in the pan, turn up the heat to medium-high and bring the water to a boil. When the water comes to a boil, stir the brown bits up from the bottom and sides of the pan with a wooden spoon or heat-proof spatula, till they are incorporated in the boiling water. Then proceed to washing your pan.
2) If you have a really bad stain (blue-green) after cooking with wine and/or cream: pour about 2 cups of Distilled White Vinegar into your pan and bring to a boil. Then simmer about 15 minutes. Clean pan as usual.
3) If after washing your pan, you have a funny blue-ish white tinge on the inside of your pan, pour some Distilled White Vinegar (I always have some on hand) into the pan and swirl it around or use a sponge to rub the vinegar into the surface of the pan. Then wash…the stain will be all gone!
4) Other items that can be used to clean stains from your pans:
– any acidic product such as “bottled lemon juice”.
– if you have used a lemon in your cooking, keep the lemon halves around for a day. Use the inside of the lemon like a sponge to scrub the stain and bottom and sides of the pan.
5) To eliminate hard water spots on your cookware, always make sure you dry your cookware right after washing.
6) Last but not least, never cook on high heat, it’s not good for your pans or your food…happy cooking!