Michigan State University Extension
Home Maintenance And Repair - 01500154
06/24/03
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.
This article was written by Anne Field, Extension
Specialist, Emeritus.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
MSU is an affirmative-action, equal-opportunity employer. Michigan State
University Extension programs and materials are open to all without regard to race,
color, national origin, gender, gender identity, religion, age, height, weight, disability,
political beliefs, sexual orientation, marital status, family status or veteran status.
Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in
cooperation with the U.S. Department of Agriculture. Thomas G. Coon, Director,
MSU Extension, East Lansing,MI 48824. This information is for educational
purposes only. Reference to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not mentioned.
This file was generated from data base 02 on 02/04/08.
Data base 02 was last revised on 06/24/03.
For more information about this data base or its contents please contact
strausc@msu.edu .