The stainless steel is a fabulous material for use in the kitchen: it is durable, healthy, perfect for cooking at high temperature and demand few requirements when it comes to maintenance.
Both, stainless steel kitchenware (pots, pans, plates) and accessories (tongs, spatulas, ladles, knives) are found in any kitchen. These utensils can last you many years. There are only two disadvantages with them:
- You have to get used to cooking in them, because it is easy for food to stick.
- Although one of the advantages is that they do not rust and are easy to maintain. If they are used improperly, they can present some cleaning problems that are difficult to solve.
Today, kitchen experts are going to address a recurring question in the store: what precautions should be taken when using stainless steel utensils, and how to remove certain stains.
Care when using stainless steel utensils
- Before using them, remove all the labels and wash with a sponge with hot soapy water to remove any dirt that may come from the factory.
- When heating the pot or pan you are going to use, make sure that the flame or the induction or vitro disc is not larger than the base of the utensil.
- Do not leave empty utensils on a heat source (unless you need to heat it for a few seconds before adding the oil).
- When removing the saucepan, pot or frying pan from the heat, be sure to leave it on a suitable surface.
- If you need to throw salt, always dissolve it in boiling water: pour it when the water is hot and stir, to ensure that it does not settle to the bottom. If it does not dissolve correctly, it could leave some whitish spots on the bottom.
- Avoid leaving food in pans and pots for a long time, because the salt that they incorporate could leave stains.
- If it is still hot, do not put the stainless-steel plates in direct contact with cold water to avoid deformations.
- Avoid cleaning them with a scouring pad, to avoid scratches on the surface (although, if any, they do not affect the proper functioning of it).
- They can be perfectly washed in the dishwasher; they do not rust. Although it is always recommended to wash with a sponge to maintain its original shine.
- Try to clean the pans, saucepans and pots immediately after using them, to ensure that the remains of water and food do not leave stains.
- Ideally, dry the utensils after cleaning them (otherwise, the remains of water can generate lime stains).
How to Clean Stains from Stainless Steel
- In case of embedded food, leave the stainless-steel tiffin to soak in hot water with dish detergent for several hours. You can also use hot water with vinegar.
- In the case of heavily embedded foods, after the soaking time you can help yourself with a dish cleaning brush or a harder sponge. Avoid using scouring pads to avoid scratches on the surface.
- In the case of stains caused by the starch that certain foods leave during cooking, such as pasta or rice, you can easily remove them with a sponge and soap, or with a cloth with lemon juice or vinegar.
- It is easy to leave water stains, produced by lime and other minerals that the water incorporates. You can remove them with a little sodium bicarbonate: add a little bicarbonate, rub it with a damp cloth, rinse and dry instantly. You can also clean them with a little vinegar and a soft cloth.
Hope! The above information helped you.