Once the stainless steel pan is clean, rinse under warm water in the sink. If cookware is scorched or bears burnt food remains, give the cleaner at least 15 minutes of dwell time to. Polish your cookware with stainless steel polish. Cookware: This food-safe formula is ideal for use on stainless steel pots and pans. If water spots show up in the pan, swish around some club soda and hand wipe dry. If the pan has crusted food build up, soak the pan in hot soapy water for several hours. Scrub until all discoloration, burnt stainless steel areas, and cloudy films are removed. Avoid using scouring pads and steel wool. The most important thing is to never use an abrasive sponge to avoid scratching the stainless steel. Wet and wringe your scratch-free sponge with water, then start scrubbing the stainless steel pan. If necessary, it is also possible to use other products such as Blanc de Meudon, diluted white vinegar, or even a few drops of lemon juice, always using a microfibre cloth. Used on a damp microfibre cloth, it will allow you to clean, degrease and shine all your stainless steel utensils without scratching them. However, there is a cheap, natural and very effective product that will allow you to clean your pots, pans, saucepans, etc. For general buildup: Fill the pan with hot soapy water, and let sit a few hours, before scrubbing with a non-abrasive sponge.

Stainless steel can be washed by hand with a standard dishwashing detergent, but it can also be put in the dishwasher without any problems. For cleaning chalky white spots (which can result from calcium buildup in the water): Bring a solution of vinegar and water (think 1:3) to a boil in the pan, let it cool, and then wash and dry as normal. The 18/10 stainless steel that we use for the production of our ranges of utensils is a high quality material that is very easy to clean. Hot, soapy water is the way to go, Clark says. Add hot water to dislodge any stuck scraps, but avoid shocking your hot pan with cold water, which can cause your cookware to warp. 'Scrub with a sponge after letting it sit for a bit,' Carson suggests, but avoid using anything harsh. After cooking, it is essential to clean your stainless steel utensils thoroughly so that they are as good as new the next time you use them. The best way to clean a stainless steel pan after its just been used is to make sure its still hot (or warm enough so you can touch it) while you clean. To clean burn marks, a combination of vinegar and baking soda, says Carson, 'will help to have your pot looking new again.' To clear scorch marks, add a cup of water and vinegar to the pot, boil it, and then add a sprinkling of baking soda.

Stainless steel pan cleaners