How to maintain your stainless steel pan?
The question of maintaining stainless steel pans is a source of anxiety for some of you. So, to cut to the chase: it's super simple. We explain everything to you in this article.
At Atma, we love our stainless steel pans for their versatility, their ultra-fast temperature rise, their durability and of course their elegance. However, if, like us, you cook with them every day, the question of daily maintenance and the management of the stains and marks that may appear arises.
So don't worry, in this article we'll explain all the steps you need to take to clean your pans (and all your stainless steel cooking utensils) every day and tackle even the toughest stains.
What utensils should you use to cook and clean your stainless steel pans?
A quick reminder that we recommend using wooden utensils when cooking in your stainless steel pans (spoons, spatulas). Using stainless steel utensils won't damage your stainless steel pan, but they can scratch it. This is more for aesthetics than anything else.
Similarly, to clean your stainless steel pans and remove stubborn stains, we recommend using a copper scraper, using circular motions. Copper is a soft metal, which, once wet, will allow you to scour without scratching your pan. Avoid the scouring side of your sponges, which will scratch the inside of your pans.
Daily Cleaning
After use, while your stainless steel pan is still hot, you can start by deglazing it with a glass of room-temperature water. Then scrape with a wooden spoon; most of the residue will come off.
Then, if you want to wash it by hand, let your pan cool slightly to avoid burning yourself and thermal shock. You can then wash it in hot water with soap or dish soap and a sponge (without using the abrasive side) or a copper scraper.
Alternatively, if you prefer, you can also put it in the dishwasher if you have one.
Stubborn burnt stains on the pan
For more stubborn stains, several products are available: white vinegar, baking soda, Meaux white, silverstone, etc. At Atma, we like to use the following technique, which has proven itself: a A clever mix of white vinegar and baking soda.
Start by filling your pan with equal parts water and white vinegar. The liquid should fill three-quarters of the pan and cover as much of the stains as possible.
Next, pour in a tablespoon of baking soda. As soon as foam forms, place the pan on medium heat and boil for 10 minutes.
Then let it cool slightly, then scrub with a non-abrasive brush (ideally a copper scraper to avoid scratches, or even a wooden spoon). You can repeat this process if necessary. All stains should disappear.
Stains that may appear on your pan
As a reminder, stainless steel pans offer excellent thermal conductivity, and therefore there is no need to cook over high heat. This is even more true in the case of multi-layered steel, as is the case with our Bonne Poêle. We recommend never raising the heat above medium and not letting your pans heat for more than 2-3 minutes without food inside. These steps will help prevent the formation of yellow or brown stains on the back of your stainless steel pans caused by overheating. Be careful, as these stains are difficult to remove. It's best to avoid them.
However, if this happens to you, we recommend using silver stone, which, with a little elbow grease, will allow you to restore your stainless steel to its original color.
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