Different Ways To Clean A Stainless Steel Pan That Sticks!
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- Опубліковано 26 тра 2024
- In this video, I'll show several popular methods of cleaning stainless steel cookware and each method's pros and cons. We will talk about the effort level of each cleaning method and what it does best. I'll also talk about ways to avoid a sticky mess.
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Chapters:
00:00 - Intro
00:28 - Background
01:17 - Common Household Products and Solutions
02:05 - Boiling Water Method
03:02 - Vinegar
03:57 - Bar Keepers Friend
05:32 - Baking Soda
06:46 - Dawn Power Wash
07:46 - Tips To Avoid a Mess To Begin With
09:39 - Final Thoughts and Effort Levels
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I'm a Bar Keepers Friend believer. First off I don't let my All-Clad get to the point of a sticky mess to start with. Like you suggested I use maximum medium low to medium heat on my skillets. I have a gas range, that makes it easier to adjust the heat. When it comes to cleaning I just use some Dawn and my pans are clean. Now it are some stains or discoloration, I sprinkle a little BKF into the pan while washing to get them shinning like brand new. My SS pans hang in a rack so I want them to look good!
Thanks for sharing Douglas. I agree, the key is to never let them get too sticky. I tend to keep my Kirkland set looking great because we also hang them. My All Clad skillet, I tend to abuse lol. Thanks for watching!
For my Demeyere Atlantis collection, I add hot water from the faucet to the sticky stuff right after cooking let it soak in then remove the loose stuff with a wooden spatula. To restore shine, I use Bar Keepers Friend Soft Cleanser (creme not powder), works great! A little bit goes a long way.
That’s basically what I do too. I love bar keepers friend!
Great tips, Tom! My go to is boiling water. Works most of the time. I use bar keepers friend for outside of the pan stains. I haven't tried the baking soda or vinegar. Like you, I don't have really bad messes any more. I have to admit I use my stainless steel pans more than my carbon steel pans lately because I don't have to worry about maintaining the seasoning.
Same here, I find myself using ss 85% of the time now. Once you get to know them, they can pretty much do it all. Thanks for watching. Happy cooking!
I LOVE Dawn Powerwash! I find it works best when I get the pan really hot (boiling water), rinse and apply the soap. Allow to work its magic! I also rinse the fist time with boiling water! It’s my favorite method to remove baked on grease from cookie sheets! I have cookie sheets that are decades old that had many layers of gross baked on grease and this worked the best for me to remove it! They look nearly brand new! Thanks for all of the tips!
I do the same for my baking sheets. It work really well. Thanks for watching.
Ok, What do you mean are you saying after you cook and what’s left in the pan, this is what you do and use? I am so confused because everyone has a different theory.
Ok well I’m not a baker . So now I am completely lost I’m just trying to learn how to cook.
@@jl6714 what I do is rinse my pan in really hot water. I use the dawn powerwash, spray it on and let it sit. I rinse with really hot water and repete as needed until I can easily scrub off the baked on mess. It really makes for easy clean up. I hope this helps you! 🙂
@@shellycarter155 My only question is, do you wait until your pan cools down before you start cleaning?
I used the baking soda method for years till I ran out and had stuck on corn beef hash. The boiling water alone worked but I could still see dark shadow where corn beef was. Long story short, I used half a Cascade dishwasher tablet. Brought it up to a simmer for ten minutes. Took it off heat for about fifteen minutes. It was a eureka moment! Not only clean but shiny and absolutely no scrubbing! Try it it’s awesome. So far it has worked on everything. Please make sure you do not boil, you only want to bring up to a low simmer. I also have my vent fan going. But I ventilate for everything especially with Dawn Powerwash
thanks for sharing! that sounds like a great solution.
My post about the dawn power wash on baking sheets using boiling water, reduces my cleaning effort to about a 2! The preheating of the pans with boiling water, scrub and rinse with boiling water helps immensely! Makes it easy peasy!
Thanks for clarifying.
Thank you! The people I work for have these pans and I hated cooking in them because of the cleanup. Watching this helped me alot , now I don't dread starting supper for them.
Glad I could help!
Thank you, glad I found you. My stainless steal hangs in my kitchen and I want them to be shiny inside and out. Just ordered bartenders friend. I tried the lemon soda and vinegar but there are still dark rings around the inside edges. They’re clean but not shiny silver. So I’ll try all of this. I want them to stay pretty
I’m glad I could help! Bar keepers friend does a great job. Personally, I love the appearance of worn SS. Shows the battle scars
@@tomwadek lol I’d rather just show off my good cooking while my pretty shiny stainless steel hangs in my kitchen looking like it was never used 😂keep em wondering
Love your ' stainless steel pan ' videos. I'm totally gonna buy those
Glad I could help! Happy cooking
Another great video, thanks for that 👍
Thanks for watching
My secret weapon for the nastiest stains including patina that you can never get out without major scrubbing is
Urnex Cafiza Professional Espresso Machine Cleaning Powder , I know its an espresso cleaner. Use a tiny bit with some hot water. Let it sit in the pan for a few minutes assuming you got rid of the major burned food with a sponge and water and all stains will disappear. I had some stains on a pot that I would brew tea and I thought it was rust. Nothing would work, Bar keepers friend or vinegar. Use this stuff and presto!!!!
I have had salt pit a stainless steel pot, just by adding it to water to boil eggs. And Barkeeper's Friend caused the skin to peel off my hands when I used it for rainbow stains, so I don't feel comfortable using it on any food surface. Baking soda does an excellent job on rainbow stains. I just add a few drops of water to make a paste, and rub with a paper towel. For any cooked on food, I just soak a cooled pan in water with a little dish soap. Slides right off without scrubbing! But I do practice lower heat, preheating, and using oil, so I don't have seriously burned on food, I guess.
That’s great to hear. I’m glad baking soda works well for you.
The secret power of baking soda is that when it reacts with any other chemical substances it can act both as a acid or a base, and it also due to the chemical reaction kind of "boils", this ability makes him able to do two things, dissolve other stuff, or regulate the ph of something that is too acid, and it just really depends on where you use it, and it will naturally react in the most suitable way
Baking soda is a powerful thing! Thanks for sharing. Happy cooking!
Thanks Sir!
Thank you!
I've some experience with caste iron and carbon steel, so I thought my first stainless saute pan wouldn't be too much of a problem. Wrong. With my mature carbon steel pans I rarely have a mess and when I do, then no problems cleaning it up. Every time i've used my new stainless saute pan i've had a significant mess. Was actually thinking of just retiring it but there are some things stainless steel is ideally suited for that I want to be able to do. This was very helpful!! Still appreciating your work. Go Mars.
I'm glad i can help. I actually find myself now using ss the majority of the time. Hang in there, ss is a bit tricky at first but it's a wonderful tool.
Thanks
Teaspoon of cascade in pan full of hot water. Let sit over night.
Awesome content. Hoping to get my first SS pan today and I'm trying hard to learn what I can not to mess it up beyond repair. Is it a problem to do the boiling water method with some baking soda? Or is boiling baking soda in a pan an issue? I can spare a couple teaspoons of baking soda if it may help or at least not hurt. Thank you for your excellent instruction videos.
the baking soda wont hurt the pan but I would just try boiling water first. It usually takes care of 90% of issues. Thanks for watching. Keep me update on your cooking journey!
@@tomwadek We got our first attempt completed with some filet mignon. It was ok and a great education for our learning curve. I struggled with temperature so that's still something to work on soon. We tried the water test about 6-8 times with our first test being the best (thought we were a little hot) and subsequent tests just confusing us so we went the touch of smoke and oil shimmer. I think we could have been a bit hotter for a better crust but we got the release we wanted and cleanup was a breeze. We made a little sauce in the pan which made tasty work of the fond. Thank you again!!!!
@@MrVabadgerfan that’s awesome! Happy cooking!
i have ultralight thin 304 camp pan, now have black/dark stain and rainbow colors stains, i has clean with vinegar + salt and boiling water. the rainbow color gone but black stain still. do you have trick for remove this black stain? thanks
I have had a beautiful no name stainless pan for yonks but was intimidated by the sticking. It put me off using it for anything but sauces until I found your channel.
So, back to the kitchen and wow, ahh, oh. It now has a new life but is it able to cook foods that need a lower heat? Should I sear first then lower the heat?
Hi, I’m glad I could help bring some new life to the pan. Yes, sear until you get browning and then lower the heat and finish however you would like (braising, basting with butter, in the oven) just make sure you watch those temperatures. Ss usually doesn’t need to be turned up past medium heat. Then you could make a great sauce with the fond. Happy cooking.
Hey Tom, can you review restaurant style skillets like Vollrath, winco, winware, Carlisle, etc. Compare them against higher end consumer brands like all clad? Maybe cover aluminum? Keep up the great content
I’ll take a look. Thanks for suggesting it. Glad you’re enjoying the channel
@@tomwadek think you’d be the first to do such a comparison. Have a great day.
I have tried to find your fundamental video and can’t. Where is it?
Hi there, are you looking for this one?
How To Properly Use A Stainless Steel Pan and Avoid Food Sticking | Tips For Clean up and Sticking
ua-cam.com/video/cSgW5ZZzxQo/v-deo.html
What about stainless steel scrubbing pads been using for years ?
If it works for you then keep using them. I don’t find them necessary for me.
The baking soda method seems like it could come in handy if you know you don't really have time to clean your pan before serving a long dinner. If you were entertaining for example and had to juggle your time. Get everything on a plate, get some hot water in there, add the baking soda, do your host duties, and come back to it later. I mean obviously it doesn't take long to just let everything cool enough to clean and just do it the right way but still, seem like an option should the situation ever arise.
That’s a great point! Thank you!
Can a blue burned pot be shiney again.
It’s sorta tempering your pan so I would think not or you would have to sand it
2:08 to get tips
DO NOT LEAVE BAR KEEPERS FRIEND SITTING FOR A MINUTE!! It will etch the stainless steel. It should be rinsed out WITHIN one minute. Read the instructions on the bottle.
DO NOT USE UNDISSOLVED SALT!!! It will pit the surface of the stainless steel.
If one wants to do either of these things, then there's no reason not to just use diluted muriatic acid and a stainless steel scrubber to clean it, because it's obvious one doesn't care about the finish of the pan. (And that'll clean it up right quick.)
Here's how to properly clean it without damaging the pan:
Bulk clean: boiling water/deglazing and/or baking soda + water
Burnt on/carbonized: detergent + copper scrubber
Hardened polymerized oil stain: orange oil + plastic scrubber
Cloudiness or rainbow: vinegar + plastic scrubber
EVERYTHING can be cleaned off with these methods and practically no elbow grease. You won't damage the stainless. And it'll look better than the poor "polish" job of Barkeeper's Friend.
Sounds like you have a method that works well for you. Happy cooking.
Better living through chemistry. 🤷
@@soniCron lol. Yeah, chemistry will do that.
What do you mean with "orange oil"?
I agree! I have pitted stainless steel even by using salt in cooking. And Beekeepers Friend caused the skin to peel off my hands, so I don't feel comfortable using it on a food surface. Baking soda does an excellent job for rainbow stains, etc, and I just soak the cooled off pan for a minute in dish soap with a little water for anything stuck on.
5:33
CLEANING vinegar is not EDIBLE vinegar! If one wants to use vinegar (with water), one should at least use EDIBLE vinegar.
*Here's one that you didn't mention:* _Hydrogen Peroxide_. This is for black, burned-on, never coming off, carbon that is stuck to stainless steel. Most people give up and go to the Brillo pads. A waitress came into the kitchen on Friday (seafood) night to pop some popcorn for a guest getting room service. The kitchen was crazy busy, so she popped the corn herself, bagged it, and set the SS pan back on the flame. The head chef smelled the burning popcorn and removed the pan in a rage. He brought it to me, the dishwasher, and the towel on top told me the pan was hot.
Black flecks, about the size of a dime, covered the bottom of that pan. As the cooks are cleaning up, I'm still scrubbing that vessel and not getting very far along. The head chef stopped and watched me scrub furiously. He took a dollar bill from his wallet and sent me down the street to buy all the Hydrogen Peroxide one dollar would buy. (1971, so it bought about 4 bottles) When I returned, the SS pan was on the now clean range, and there was water boiling in it. He opened a bottle of hydrogen peroxide and poured maybe 1/3 of it in the boiling water.
For the first time, he made small talk with me. After about 10 minutes, he shut the fire off and motioned me to look inside the pot. The black flecks were floating around in the pan. He rinsed it out, dried it, and again showed me the inside. He put the perfectly cooked pot away.
That night i learned a secret and gained a good friend and mentor.
That’s a great story and I’m so happy you shared that experience. Sounds like that head chef was well respected.
God everyone makes it so much harder than it needs to be.. a flap wheel disk works just fine..
Um, baking soda IS a chemical...
A chemical is any substance that has a defined composition. Baking Soda is a naturally occurring substance and is present in all living things. It helps maintain PH levels. Not sure what you are getting at.
@@tomwadek You said something along the line of "don't use chemicals", then mentioned that baking soda is okay, and here you say that it has no defined composition. Wikipedia states that it is a chemical compound, specifically NaHCO3.
Just pointing it out, not arguing.
Love your vids - and do keep the beard.
Also, thanks for the info re: sanding the Lodge pan, it's appreciated. After reading that several people had no problem with the rough surface after a few uses, perhaps I'll save some time and trouble and not sand it - it remains to be seen.
Thanks again, Tom.
@@usernamemykel glad I could help. Regarding sanding, it really is personally preference. I love carbon steel and it’s slick surface so I prefer my cast iron sanded for that same reason