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How not to cook with stainless steel cookware

How not to cook with stainless steel cookware
6 things that you should definitely do not to your stainless steel cookware to maintain their excellence

 

A set of high-quality Stainless Steel Cookware is just what you need to address your daily cooking requirement. However, it is not just enough to buy premium stainless steel pots and pans, but also essential to maintain them to get maximum uses out of stainless steel cookware. While you might be well versed with all the tips and tricks required to maintain stainless steel pots and pans, do you know the mistakes that you might be unknowingly committing that might be ruining this nearly indestructible cookware? We have accumulated a list of everything that you should not do with your stainless steel pots and pans!


With the winning combination of durability, versatility and hygiene, they are the undisputed workhorse of many kitchens. Stainless steel cookware are toxin and chemical free with magnetic induction and the bright shine that add convenience as well as a beautiful glitter to your kitchen. But just because they are low maintenance kitchen material, you can’t do whatever you want. Here is a list of “things/mistakes” that you need to AVOID to keep their sleek finish and fabulous performance intact.



 

 
Table of Content

  1. Avoid Putting Oil in a Cold Pan
  2. Avoid Cleaning a pan before it has cooled
  3. Avoid Adding salt to cold water
  4. Avoid Overheating your pan
  5. Avoid Using abrasive cleaners
  6. Avoid Leaving your pan wet
  7. Common cleaning solutions

 

 

1. AVOID: Putting Oil in a Cold Pan

 

 Don’t be tempted (for convenience) to pour oil into a cold pan. Metal such as stainless steel expands as it heats up. The perks of patience here are many- letting the pan heat before you add the oil gives you a better non-stick surface to cook on and also prevents the oil from getting burned onto the steel surface.

 

 

2. AVOID: Cleaning a pan before it has cooled

 

Exposing hot stainless steel cookware to cold water is a sure-shot way to invite warping. Stainless steel pan and pot need to be brought to normal room temperature before cleaning them.


  

 

3. AVOID: Adding salt to cold water

 

We often sprinkle salt in cold water while boiling chickpeas, kidney beans and even dal- but that’s just allowing the surface of the pan to pit. Always add salt after the water has come to a boil.


 

 

4. AVOID: Overheating your pan

 

If you’ve noticed stains around the edges of your pan that don’t go away even after vigorous scrubbing, it’s certain that you have overheated the pan. Solution- gently scrub at the stains with vinegar, or cook some acidic food like tomato sauce. The acidity in the tomatoes will help with the discoloration.


 

 

5. AVOID: Using abrasive cleaners

 

Don’t use steel wool or any kind of abrasive cleaners on your stainless steel pan as it can damage the finish and leave behind little pieces that can pit or damage its surface. Instead use sponges, plastic scrub or a soft cloth to clean your stainless steel cookware.


 

 

6. AVOID: Leaving your pan wet

 

Hard water can leave spots on your stainless steel if allowed to dry on the pans. Agreed, the spots can tarnish the shiny look of your stainless steel cookware. To prevent these spots from showing up, make sure you dry your pans with a soft cloth after washing.


 

 

7. Common cleaning solutions:

 

Clean white spots: A result of calcium buildup, this can be erased with a solution of vinegar and water (1:3). Bring the solution to a boil, take it off the stovetop and let it cool. Then, wash and dry normally.


General staining: You can fill the pan with hot soapy water and let it sit for a few hours, then scrub off with a non-abrasive pad.


Eliminating discoloration: Fill your pan with white vinegar diluted with water and swirl the mixture around. Let it sit for a few minutes and wipe away the stain with a non-abrasive sponge.


For stubborn stuck-on food bits: You can fill the pan with soapy water and bring it to a boil. Scrape off the food with a sponge. You can also put a spoon of baking soda for easier cleaning.



 

 

 

Tell us if there’s any other accidental slips or mistakes that we should avoid with stainless steel.


 

 

 

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