“I find it’s useful for things that are really burnt or baked on,” he says.
But Johnson says to avoid steel wool altogether if your top priority is to stainless-steel pans scratch-free. “Steel wool can scratch and leave behind rust-causing particles, so stick to softer scrubbing tools,” she says.
Dilworth also advised against using degreasing agents on stainless-steel cookware, as “the degreaser can get into the bottom of the rivets or the layers of the bottom of the stainless steel” and start to undermine the structural integrity of your pan.
How do I get stubborn stains off of stainless-steel pans?
It’s not unusual for new stainless-steel pans to undergo changes in color after their first use—these aren’t the tough stains we’re talking about here.
“Heat marks are within the steel itself; [these happen] when you get a new pan,” Dilworth says. “The color will change slightly when it’s been used. There’s nothing to be done about that, and there’s no effect on cooking, as far as I know.”
Food stains, however, are easy enough to get rid of, thanks to—you guessed it—Bar Keepers Friend.
“Stubborn stains can be removed with repeated applications of Bar Keepers Friend (left on for a few hours or overnight) and then scrubbing,” Baldwin says. “Repeat as needed until all stains marks are gone.”
You don’t worry have to worry about scorch marks on the outside of the pan from, say, overheating, unless you’re really into the aesthetics of your pan.
How do I get rid of rust on stainless-steel pans?
Stainless-steel pans shouldn’t rust at all if you maintain them, and if you do find rust on your stainless-steel cookware, throw them out immediately.
“A high-quality stainless-steel pan should never rust, though low-grade pans will rust,” Dilworth says. “It’s not good to cook with anything with rust and put that in your body. I would not eat anything that’s been on a rusty pan.”
How soon after cooking should I clean my stainless-steel pans?
If you’re a neat freak, it’s understandable that you’d want to get your precious pans clean as soon as possible—maybe even before sitting down to eat. However, it’s important to at least wait until the pans cool first.
“I tend to let the pan cool down so the water doesn’t instantly vaporize, because that extreme change in heat isn’t great for it,” Dilworth says.
