How to Clean Stainless Steel Pans: Remove Stains, Discolouration & Burnt Food

One of stainless steel's great advantages is its durability—you can scrub, scour, and clean aggressively without damaging the cooking surface. Unlike non-stick coatings that require gentle handling, stainless steel responds well to robust cleaning methods. This guide covers everything from routine maintenance to restoring badly stained pans.

Understanding why different types of residue form helps you choose the most effective cleaning approach. We'll cover everyday cleaning, removing stuck-on food, eliminating discolouration, and restoring shine to dull cookware.

Everyday Cleaning

For normal cooking residue, cleaning stainless steel is straightforward. The key is timing—clean while the pan is still warm (not hot) for easiest results.

Basic Cleaning Steps

1. Allow the pan to cool slightly after cooking (5-10 minutes)
2. Rinse under warm water to remove loose debris
3. Apply a small amount of dish soap to a soft sponge
4. Wash the entire surface, including the exterior
5. Rinse thoroughly with warm water
6. Dry immediately with a clean towel

Removing Stuck-On Food

Even with good technique, food sometimes sticks. Stainless steel offers several effective methods for dealing with stubborn residue.

Method 1: Hot Water Soak

The simplest approach for moderate sticking:

1. While the pan is still warm, fill with hot water
2. Add a squirt of dish soap
3. Let soak for 15-30 minutes
4. Scrub with a non-abrasive sponge
5. Rinse and dry

Method 2: Deglazing (The Chef's Method)

Professional kitchens use this technique constantly:

1. While the pan is still hot on the stovetop, add a cup of water
2. The water will boil immediately, loosening stuck bits
3. Use a wooden spoon to scrape the bottom
4. Pour out the water and wash normally

This method takes advantage of thermal shock and steam to lift residue. It's fast and requires minimal effort.

Method 3: Baking Soda Paste

For more stubborn food that soaking doesn't remove:

1. Make a paste of baking soda and water (roughly 3:1 ratio)
2. Apply to stuck areas and let sit for 15-20 minutes
3. Scrub with a non-abrasive sponge or soft brush
4. Rinse and repeat if necessary

Method 4: Boiling Water and Baking Soda

For seriously burned-on food:

1. Fill the pan with water to cover the burned area
2. Add 2 tablespoons of baking soda
3. Bring to a boil on the stovetop
4. Let boil for 5-10 minutes
5. Remove from heat and let cool until safe to handle
6. Scrub with a non-abrasive sponge

Removing Discolouration

Stainless steel commonly develops several types of discolouration. None of these affect cooking performance, but many people prefer to keep their cookware looking pristine.

Rainbow Discolouration

The iridescent rainbow sheen that appears after high-heat cooking is caused by a thin oxide layer forming on the steel. It's completely harmless and actually indicates you've reached good searing temperatures.

To remove: Bar Keeper's Friend is the most effective solution. Sprinkle on a damp pan, scrub gently with a soft sponge, and rinse thoroughly. The oxalic acid in Bar Keeper's Friend dissolves the oxide layer.

White Spots (Calcium Deposits)

White, chalky spots form when water with high mineral content evaporates. This is especially common after boiling water for pasta or blanching vegetables.

To remove: Boil a solution of one part white vinegar to three parts water in the pan for 5-10 minutes. The acid dissolves calcium deposits. Wash, rinse, and dry normally.

Yellow or Brown Stains

These typically result from oil that's polymerised at high heat but not fully seasoned the pan. They're essentially incomplete seasoning.

To remove: Bar Keeper's Friend works well here too. For stubborn stains, make a paste and let it sit for 10-15 minutes before scrubbing.

The Bar Keeper's Friend Method

Bar Keeper's Friend deserves special mention as the most versatile stainless steel cleaning product. Its active ingredient, oxalic acid, dissolves many types of stains without scratching the surface.

How to Use Bar Keeper's Friend

1. Wet the pan surface
2. Sprinkle Bar Keeper's Friend powder onto the wet surface
3. Let sit for 1-2 minutes (no longer, as the acid can etch)
4. Scrub gently with a damp sponge in circular motions
5. Rinse thoroughly
6. Dry immediately

Restoring Shine to Dull Pans

Over time, stainless steel can develop a dull, hazy appearance. This is usually a combination of light scratching, mineral deposits, and oxidation.

Full Restoration Process

1. Clean the pan thoroughly with dish soap to remove all grease
2. Apply Bar Keeper's Friend and scrub the entire surface
3. Rinse completely
4. For extra shine, apply a small amount of olive oil to a paper towel
5. Buff the pan in circular motions
6. Wipe away excess oil with a clean cloth

This process restores most pans to near-new appearance. The thin oil layer left behind also provides some protection against future water spots.

What Not to Do

While stainless steel is durable, certain practices can cause damage:

• Don't use bleach or chlorine-based cleaners. These can pit and corrode stainless steel, causing permanent damage.
• Don't leave acidic foods in the pan. Tomato sauce or citrus left overnight can etch the surface.
• Avoid thermal shock. Don't plunge a hot pan into cold water—the rapid temperature change can warp the pan.
• Don't use steel wool on the cooking surface. It can leave scratches that affect cooking performance. (Fine steel wool is acceptable on exterior surfaces for tough stains.)

Dishwasher Considerations

Most stainless steel cookware is technically dishwasher safe, but hand washing is generally recommended for several reasons:

• Dishwasher detergents can be harsh and may cause pitting over time
• The dishwasher environment can cause discolouration
• Handles may not be designed for repeated dishwasher exposure
• Banging against other items can cause scratches and damage

If you do use the dishwasher, avoid the heated dry cycle and remove the pan promptly to hand dry. Check your manufacturer's guidelines for specific recommendations.

Preventive Care

Prevention is easier than restoration. These habits keep your pans cleaner with less effort:

• Clean promptly after cooking — residue is much easier to remove when fresh
• Use proper heat levels — excessive heat causes more discolouration and harder-to-remove residue
• Preheat correctly — a properly preheated pan has less sticking, which means less stuck-on food
• Store properly — use pan protectors or hang pans to prevent scratching from stacking

When to Embrace Imperfection

Finally, remember that some patina is normal and even desirable. Professional kitchens don't spend time polishing pans between services—they focus on keeping them clean and functional.

Light scratches, slight discolouration, and signs of use don't affect cooking performance. A well-used pan with character is something to be proud of, not something that needs constant restoration.

Save the full restoration treatments for occasional deep cleaning. For daily use, simple soap and water—with occasional baking soda or vinegar for tougher jobs—keeps your pans performing at their best.