Wash before use
If you have new pans, always wash them with warm soapy water before you start cooking to get rid of any lingering manufacturing residue.
Handle with care
Always use a non-abrasive sponge and never steel wool, which can damage the steel surface. Also opt for wooden, plastic or silicone utensils.
Preheat
Warm up your pan over medium heat for a few minutes before adding oil or food. This preheating prevents sticking and promotes even cooking.
Choose your oil carefully
Choose cooking oils with high smoke points, like vegetable, canola, or grapeseed. Say no to butter or low-smoke oils – they can be party poopers, causing sticking and staining.
Don't flip too early!
Sear your food before flipping or stirring. This creates a barrier between food and pan. Plus, a bit of oil can be your food's BFF, making sure it doesn't stick around too much.
Use salt with care
When you’re making pasta, salt the water when it’s boiling to prevent damage (known as pitting) to its protective layer. The most common cause is from salt being added to water too soon.
Get rid of stubborn 'bits'
After cooking, if some bits are still hanging around, show them the exit with a bit of water while the pan is still warm. It's like a friendly nudge to make cleaning easier.
Handwash
Always handwash with warm, soapy water and a soft sponge, and be sure to dry your cookware immediately after washing (to prevent water spots). No harsh cleaning agents (or vinegar), please – they won’t be happy! Things to keep out of your dishwasher.
Oops!
If a culinary mishap (we’ve all had them) results in burnt-on food, no worries. Fill the pan with water, sprinkle in some baking soda, and let it simmer for a bit. Then, give it a wipe with a soft cloth.
You can also do the same thing with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. The food should come away easily. Allow the pan to cool, then wash as usual.
Make sure it's dry
Before storing you pan, make sure it’s totally dry every time.
The rainbow effect
If you notice a rainbow effect on the surface of your pan, add a splash of vinegar to the pan and wipe with a soft cloth; then rinse and dry thoroughly.
Hard water stains
Hard water (which we have in Perth) can leave white, cloudy-looking residue on your stainless-steel pans. To get rid of it, mix one part vinegar to three parts water and boil in the pan. Let it cool, then wash with soap and water and dry.
Make it shine
For that red carpet shine, occasionally polish your pan with a touch of olive oil or a stainless-steel cleaner. A bit of elbow grease with circular motions and poof – shiny!
Remember, treating your stainless-steel pans like VIPs in the kitchen guarantees they'll be cooking up awesomeness for years to come. And don't forget that even though they're tough, they can get a little discoloured from burnt offerings!
