Cleaning Stainless Steel Cookware
Roger rogerx at sdf.lonestar.org
Last Updated: 2009.05.04
I own some very nice stainless steel
cookware. As with cooking, if you really want to enjoy cooking to
it's fullest, having nice cookware is essential. I personally try
to invest in All-Clad
cookware.
When I first started acquiring my
cookware more then five years ago, I was experiencing difficulty trying
to keep my shiny new stainless steel cookware clean. Over the
past couple of years, I scoured the Internet for information for proper
methods of cleaning stainless steel cookware. Everything I found
was either "Don't use scouring pads" or "Use XYZ cleaner".
Then, I got yelled at by my
girlfriend concerning dirtiness one of my stainless steel
sautéing pans. (I used it only on camping trips for
sautéing fresh caught trout over campfires. I considered
at the time, the carbon buildup on the outside and inside, unclean
able. I also considered carbon excellent for dietary needs if I
cooked and ate anything bad. ;-) Well, she grabbed a green
scouring pad and made most of the black carbon disappear. Now,
after time of learning how to care for my cookware, the black residue
is entirely gone. Depending on good of a cook a person is, this
can be either a good or bad thing!
What Works for Me
Green Scouring Pad
This works best and only on the
inside of the pans surface. Hey, if you're really going to cook,
you're going to have some wear on the inside of the pan's surface
anyways! Get over the bad feelings of scratching up the inside of
the surface of your shiny new All-Clad stainless steel. Try using
the green scouring pad only in circular directions, or go with the
grain and reserving going only against the grain when you absolutely
need to. I try never using a green pad on the outside as this
will show on the mirrored polished surface. Using the green pad
on the bottom of the pan is also usually OK. Since my stove has
all electric burners, I'm glad my cookware remains quite clean on the
outside. Adding 4+ tablespoons of baking soda and a couple drops
of water greatly increases the scouring action of the green pad.
Vinegar
Vinegar is great for keeping the any
stainless steel cookware shiny. Vinegar is also a great rinse
agent.
Using Bar Keeper's
Friend (or other XYZ Cleaner)
I've finally succumbed to
using the powdered Bar Keeper's Friend. If you rinse the item
well, you should be able to avoid any chemical residue tastes.
I'm usually reluctant using anything
corrosive
for cleaning my stainless steel cookware. The reasoning, these
chemicals will seem to require several heavy vinegar rinse cycles, and
then if I'm lucky, my cooking won't taste of any unusual
cleaners. On a side note, the heavy cleaners seem to strip down
the surface and will sometimes leave my cooked food
with a metallic taste. Whether the metallic taste is due to
residue of the cleaners, the stripped surface, or just me, who
knows. If you must, I prefer the powdered version of Bar Keeper's Friend as it's a citric
acid based cleaner with minimal chemical odor. My advice here,
avoid them if you can.
Dish Washing Method
I prefer hand washing everything
lightly using a natural soap and using an automatic dishwasher with a
vinegar only
rinse. The reasoning behind this, I've spent many years eating
with dinnerware having automatic dishwasher detergent
buildup. No matter how I tried, I would still have spots or
other sticky residue.
Situations you might encounter
Brown Residues
Most times when cooking with oils
such as Olive Oil and Safflower, the oil will turn to a brown sticky or
solid residue at the bottom of the pan. Cooking with butter
versus oil, butter is much easier cleaning at the cost of adding
saturated fat. If this happens, especially with oils, you can add
some water and boil until the residue lifts. Another method I'm
just now starting to like, adding about 4+ tablespoons of baking soda
with a couple drops of water and using the green scouring pad method
noted above. The baking soda is very effective aiding the green
scouring action.
Water Spots
Water spots on the outside shiny
surface can be avoided by drying after it's been washed. Using
vinegar, either straight or within your rinse cycle will also help.
Burned Food on the
Inside
Avoid this as this costs time and
effort to undo. But occasionally, this will happen. Fill
the pan with water and boil until the material has lifted. (I was
once advised to boil my cookware after adding automatic dishwasher
detergent -- don't do this. Again, cleaners tend to be very
corrosive and their vapors emitting during the boiling process are
probably just as unfriendly.) You might have to go through
several complete full water boil cycles while in between each boil
cycle, scrap any loose material from the bottom of the pan. If
it's really bad, after 3-5 cycles, there might still be a thin black
cake layer at the bottom. After cooling the pan, use the green
scouring pad method, aggressively if you must, in a circular
patter. If needed, put the item through more water boiling cycles
if you have time. I usually try to alternate between boiling
water, lightly scraping with a spatula, and using a green scouring pad.
Burned Food on the
Outside Shiny Surface
Tough luck here. This is one
thing you should really avoid and you should never leave the kitchen to
watch TV or surf the Internet while cooking! You can use baking
soda along with a soft clothe and rub vigorously. But since it's
the outside, probably using a favorite XYZ cleaner might be
OK. But just ensure the item is put though several vinegar rinse
cycles to ensure any cleaning residue accidentally acquired on the
inside of the item is definitely rinsed completely. (If you think
I'm being paranoid, just try omitting the rinse steps and making
a 5+ gallons of "from scratch" Viennese Beef soup and finding it has a
strong metallic taste to it!) If you have black carbon inside
some grooves, submerging the item into boiling water will eventually
loosen the black carbon.
My Eggs Keep Sticking!
Eggs sticking on a sauté pan commonly happens more so
with olive oil then butter. You can easily find the scientific
reasoning why the eggs (or any other item being cooked) sticks to a
sauté pan on the Internet.
You can read further into this
answer, or you can just do what I do now. I simply apply a pea
size amount of butter in the hot sauté pan and simply wipe the excess out. I would imagine this would work fine if you're on a low fat or no dairy diet.
One solution is merrily
ensuring your sauté pan is thoroughly heated. One might
think, "Oh, I'll just turn the heat
on high and within 2 minutes the sauté pan should be heated."
No it's not thoroughly heated. The surface within the vicinity of
the burner will be hot while the outer areas are much cooler. So
when the food item is added, the sauté pan cannot uphold a
constant temperature because the surrounding conductive surfaces are
still not hot enough, even though the surfaces around the burner were
preheated. As such, I will preheat my sauté pans at
20%. (Setting the dial one notch above your lowest setting.
On my electric range, the dial has 1-10 settings, this is a setting of
two.) I preheat for at least 10 to 15 minutes. This
ensures the sauté pan is thoroughly heated and prepared for the
temperature to drop when food items are added while not being to hot
for olive oil. When the item is added and the outer areas
preheated, the core will return more readily to the previous heated
state because it has the help of the preheated outer areas. One
more thing, I leave the eggs out on the counter during the preheating
session so they warm slightly. And to thin them, I sometimes use
a little hot water with taking caution not to scald them by using a
whip.
Another problem more frequently encountered, we all like to overload
our pans. Only sauté
small amounts at a time will allow the to stay evenly heated and not
drop significantly in temperature.
Final Thought
After cooking chicken, turkey or beef
and finding burned stuff at the bottom of the pan, one has to ask
themselves, "Wow! That's going to be tough cleaning!" or I'll bet
that tastes good if I make a gravy out of it!". Making a double
reduced gravy is probably the best thing. First deglaze with your
favorite wine or water. As Alton Brown says, first deglaze with
water then add the wine in later. Or, I'll sometimes forget and
deglaze with wine without thinking and then dilute with water.
Reduce. Strain. Remove excess grease while you have the
solution in a container. Then put it back on the stove and reduce
again. Preferably, rather then listen to my poor advice, search
Google for a better double reduction grave recipe.