Inoxibar - Professional kitchen utensils - Stainless steel kitchenware

Safety, use, and maintenance | Stainless steel

Stainless steel.

TIPS FOR CARING FOR STAINLESS STEEL COOKWARE

Here are some tips to consider when using our stainless steel pots, pans, and frying pans to maintain their appearance and original properties after prolonged use.

Precautions and safety

  • Avoid extreme temperatures:
    Do not exceed 250ºC to ensure the durability of the utensil and prevent damage.

  • Not suitable for microwaves:
    Do not use the stainless steel utensil in the microwave.

  • Do not overheat when empty:
    Do not overheat the utensil when empty, as it may become damaged or deformed.

  • Handle with care:
    Avoid hitting the edges of the utensil, as they may become damaged. After prolonged use, surfaces will be hot, so use protective gloves to avoid burns.

  • Control the amount of food:
    Do not exceed 2/3 of the utensil’s capacity with food to avoid spills during cooking.

First use

Although stainless steel pieces are cleaned in the factory before being packed, it is essential to perform an initial cleaning before using them in your kitchen.

Even though pots, pans, and frying pans undergo a cleaning process at the factory, they may have been handled during manufacturing, transportation, and storage, meaning they may have dust, grease, or external particles left on them.

Additionally, many kitchen items come with warning labels and stickers, which, although not dangerous, contain adhesives and glues that may leave residues on the surface. These adhesives contain chlorides and other chemicals that, if not removed properly, may react with the stainless steel during the first use, causing corrosion or permanent stains. Therefore, it is crucial to completely remove these residues before the first use.

To clean the items properly for the first time:

  1. Remove all stickers:
    Use warm water and mild soap to remove any labels or adhesive from the items. To make the process easier, soak the items for a few minutes and then carefully scrape off any leftover glue.

  2. Thorough rinse:
    Ensure you rinse the items with plenty of warm water to remove any soap or cleaning product residues that may remain on the stainless steel surface.

  3. Proper drying:
    After cleaning, dry the items thoroughly with a soft cloth or clean towel to avoid water stains or corrosion. Drying is essential as stagnant water can leave marks, especially if the water is hard.

Performing this initial cleaning not only helps remove visible residues but also prepares the items for proper use, ensuring the stainless steel properties remain intact for much longer. This way, you can ensure your utensil is free from unwanted chemicals and ready for its first use without risks.

Remember that proper care from the beginning not only prolongs the life of your kitchenware but also ensures you can enjoy its benefits without being compromised by factory residues.

Subsequent cleaning

After using the utensils, wash the surfaces with water and neutral soap until dirt is removed. Use cloths and/or sponges that do not scratch the stainless steel. Never use carbon steel tools, as friction against stainless steel may cause contamination with iron particles that lead to rust spots. Never forget a good rinse with water after any cleaning operation, and dry the surfaces to remove chemicals present in the water.

Normally, using the dishwasher is not an issue for stainless steel, but there are a few things to consider:

  • Dishwasher detergents usually contain more aggressive chemicals than hand washing products.

  • Also, sometimes they contain chlorides that can attack stainless steel if not rinsed properly.

  • The exposure time and temperature to these substances are longer than hand washing.

Considering these factors, here are some recommendations for using the dishwasher:

  • Choose the shortest programs and lowest temperatures needed for cleaning.

  • Do not place common steel items alongside stainless steel ones, as contact between them can cause what is known as galvanic corrosion of stainless steel.
    Place the utensils so that water drains easily, meaning the surfaces should not be placed horizontally. This way, drying the items will be faster, reducing the risk of corrosion.

  • Remove the items as soon as possible, and dry them with a cloth to eliminate any remaining moisture.

Stain removal

During regular use of stainless steel cookware, different types of stains, pitting, or discoloration may appear on the surfaces without posing a defect in the material's properties or a health risk when cooking.

  • Pitting or oxidation spots:
    Both the water used for cooking and the food may sometimes contain substances that, with prolonged contact at high temperatures, can cause stains or imperfections inside the pots. This is normal, as some foods have varying degrees of acidity, and waters with high chlorine concentrations for sanitary reasons.
    It is important that after use, the items are cleaned and rinsed well, removing cooking residues as quickly as possible, since prolonged exposure to moisture can lead to pitting.
    Salt added to food can also cause these defects. It is recommended that salt be added once the water is boiling to prevent it from settling at the bottom, creating a chloride-rich zone that can cause pitting on the surface.
    Poorly rinsed detergents can also affect stainless steel. The more aggressive they are, the more careful you must be in removing them completely.
    Avoid contact with common steel utensils, as some iron particles may stick to the stainless steel and oxidize.
    Stainless steel is a material that "self-protects" against corrosion, so if a rust spot appears, simply scrub it with a sponge until the area is clean.

  • White stains
    White stains that appear on cookware are lime deposits, which become embedded in the stainless steel surface after cooking.
    This lime is typically present in the water, and when boiling, it deposits on the steel surface, embedding itself due to the high temperature.
    To clean these stains, use a solution of 1 part vinegar and 3 parts water. If necessary, heat the solution.
    Scrub until the stains are gone. Then, wash the surfaces with plenty of water to completely remove the acidic solution, and dry the surface well.
  • Bluish discoloration
    When stainless steel is heated to high temperatures, the surface can take on a bluish tint. This indicates the utensil has overheated.
    Stainless steel still maintains all its properties, and the pots remain suitable for use, without affecting the taste of the food.
    There are products available to restore the original appearance of stainless steel. If these are not available, simply scrub the surface with a sponge to restore its previous appearance.
    Sometimes, these colorations appear without overheating the utensil. In such cases, some cooking product or detergent may have caused the change if it was not completely removed. Normally, this poses no risk; to eliminate this discoloration, simply wipe with a cloth soaked in vinegar, then clean it as usual with water and soap. It can also be removed by scrubbing with a sponge until the usual color returns.

Recommendations to extend life

Proper care of non-stick utensils not only ensures more efficient cooking but also increases the durability of the items. To maximize the lifespan of your pans and pots:

  • Moderate temperature use: Excessive heat can damage the steel surface. Ensure you do not overheat the utensils, especially when they are empty. Here’s how to heat the pan and cook properly.

  • Proper storage: If you stack your pans, place a cloth or protector between each to avoid scratches.
Related products

If your issue/persistent doubt remains, please contact us.

(+34) 946 82 48 75
info@inoxibar.com