Stainless Steel Utensils-Care and Cleaning
Care
Do not let pans boil dry, or overheat on burner,
which causes discoloration. Stainless steel pans on
burners do not distribute heat evenly, and foods tend to
stick in "hot spots", so careful stirring of foods is
important. Pans with a copper bottom, or "sandwich" layer
of aluminum or copper hidden in the bottom overcome this
problem.
Cleaning
Wash by hand or in dishwasher. If washed by hand,
rinse well, and polish dry at once with soft dish towel
to avoid spots and streaks. Dishwasher washing and drying
do not leave these spots and streaks; occasionally a
bluish cast develops which can be removed with silver
polish. Some foods (acidic, salt, milk and milk
products,) should be washed, or rinsed thoroughly off the
surface of stainless steel promptly or else they tend to
corrode it.
Do not use harsh abrasives or steel wool on
stainless steel. Cooked-on food or grease can be removed
from stainless steel utensils by using a fine abrasive
cleaning powder such as Bon Ami or a paste of baking soda
and water, or a paste of ammonia and rottenstone.
Commercial stainless steel cleaner is available.