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Clean stainless steel pots and pans immediately after each use. Soak the pots and pans in hot water and gentle, liquid detergent. Once the food has loosened, wash the pots and pans with a gentle cloth or sponge. Avoid using strong abrasive cleaners, sponges, steel wool or bleach on stainless steel. Stainless steel is generally dishwasher safe, but hand drying with a soft cloth will help the stainless steel retain its shine. Buff stainless steel as necessary with an aluminum or stainless steel cleaner according to the product's directions.
Spray stainless steel pots and pans with nonstick cooking spray or add oil, margarine or butter to prohibit food from sticking. Let the oil or spray sit on medium heat for one to two minutes prior to adding food. Turn the heat down if the oil smokes. Add salt after food begins to cook or liquid starts to boil to avoid pitting of stainless steel that can be caused by salt.
Remove dried-on food by scrubbing stainless steel pots and pans with baking soda. Apply a small amount of baking soda to a soft cloth or sponge and gently scrub the burnt on food. Keep temperatures from getting too high as gas flames or allowing liquids to boil away completely can cause discoloration of stainless steel. Wash stainless steel in the dishwasher only on occasion as it can diminish the shine. Coat the pot or pan with oil prior to putting it in the dishwasher to protect the stainless steel.
Chantal: Stainless Steel Cookware Use and Care
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