Despite its name, stainless steel cookware inevitably develops stains with regular use. While the “stainless” designation suggests immunity to discoloration, frequent cooking gradually leaves marks that can make even quality pans look worn. Fortunately, removing these stains is straightforward and typically requires only everyday household items you likely have on hand.
Bar Keeper’s Friend It is a solid multipurpose cleaner on the market, costing only a few bucks. If you don’t want to spend the money, you can probably already make an effective cleaning solution from some staples in your household. A simple mixture of white vinegar and baking powder is my preferred way to clean discolored cookware. It takes only a few minutes and will have your best pots and pans looking shiny and new.
These two pantry staples and a stiff scrubber or sponge are all you need to lift cookware stains from even the dingiest pans. Here’s how to do it.
The two pantry staples for cleaning stubborn cookware stains
How to lift stainless-steel cookware stains
Step 1: Sprinkle the stained pot or pan with one tablespoon of baking soda.
Step 2: Fill the pot or pan with one part vinegar and two parts tap water. Carefully add the liquid because it will cause some temporary fizzing and foaming.
Step 3: Boil the pan or pot on high heat for about five minutes — or longer, if the stains are hefty. Cover the pan so the boiling solution can reach the sides without spilling onto the stovetop.
Step 4: Remove the pot or pan from the heat and drain most of the hot liquid, carefully leaving only a few ounces. Let it cool enough so it won’t burn your hands, but is still warm.
Step 5: Scrub any visible stains vigorously using the special nonmetal scrubber and remaining liquid until they lift.
Step 6: Dry the cookware thoroughly before putting it away.
Voila!
You’ll find many similar answers if you do a Google search on the topic. One Reddit thread we found shows off a dingy, stained stainless steel pan, with the poster seeking advice on how to clean it and how to prevent such staining from happening again in the future. The answers are basically the same as what we’ve mentioned here: Barkeeper’s Friend or the vinegar and baking soda mix. For prevention, the key is to avoid high heat so that oil doesn’t burn in the pan, which is the most significant cause of staining.
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