How to care for and maintain Stainless Steel Pans

They glow with their beauty and strength. They go from stovetop to table with style and elan. And come winter or scorching summer, stainless steel cookware will never go out of season. They are essential, versatile, durable, in short, they are the type of cookware that a newbie can buy without any fear and a veteran cook will use and always revere. Stainless steel cookware truly takes out the stress and stain from cooking and infuses joy, magic and everything yummy!

A set of high-quality stainless steel pans is a must-have in every kitchen. You can use a stainless steel kadai, frypan, saucepan, saute pan and so many other utensils to prepare your breakfast, lunch, dinner without any concern about toxins, chemicals or flavour alteration. However, an essential item like this needs to be maintained

1. Preparation
2. Cleaning
3. Maintaining
4. Not all stainless steel pans are equal
5. FAQ about stainless steel cookware 

1. Preparation

Before you use your stainless steel pan for the first time, wash it properly in warm soapy water with a little vinegar to remove any oil that could be left over during the manufacturing process.

2. Cleaning

For daily cleaning, all you need is dishwashing soap and a soft cloth. That’s it. Just wait for the cookware to return to normal temperature and wash it. And don’t use metal scrubbers, steel wool or abrasive cleaners to remove stuck-on food bits. Rather, soak the pan in warm soapy water, then try to scrub away the debris. You can use baking soda to keep your stainless steel looking sleek and shiny.

3. Maintaining

Here are some tips and tricks that will help you treasure, cherish and maintain your cookware for ages :

1. Avoid cutting or carving in your stainless steel cookware as it can scratch.
2. Don’t expose your cookware to very high heat as this will cause discoloration.
3. Don’t add oil in a cold pan as this might burn the oil and leave a black residue.
4. Always preheat the pan before adding the oil to avoid food from sticking to the surface.
5. Don’t put salt in the water before it has boiled as this can lead to pitting.
6. Allow your cookware to cool down before cleaning. If you place a hot pan in cold water this can cause the metal to warp.

4. Not all stainless steel pans are equal:

Though outwardly they all might look similar, but a lot depends and is differentiated by the material that has been used. A high-quality stainless steel cookware will be completely nickel free with a thick aluminium core. Stainless steel doesn’t conduct heat well, therefore, needs the support of another material with high thermal conductivity to balance this lacking. A premium stainless steel cookware comes in triply design or has an aluminium encapsulated base.

5. FAQ about Stainless Steel Cookware:

Q: Can you ruin stainless steel pans?

A: Despite the name and its widespread reputation, stainless steel cookware can stain as well as rust if you use abrasive pads, wrong kinds of cleaners, or ignore the impact of water and salt.

Q: Is it ok to use stainless steel if it is scratched?

A: Stainless steel cookware may release metal components if and when scratched. However, this is generally considered safe.

Q: Is discoloured stainless steel safe?

A: Yes, because the rainbow-like stain is basically a thin protective layer that alters colour when mingled with air and high heat.

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