How to Care for Stainless Steel Cookware
Has this ever happened to you? You’ve just finished cooking a great meal, only to find yourself stuck dealing with burnt bits and streaky pans that take forever to clean.
The good news is that these problems are easy to prevent once you know how to cook with and care for durable and easy-to-maintain stainless steel cookware.
The way you heat the pan, season the water, clean the surface and store it afterwards directly affects how well it holds up and how easy it is to maintain.
How to Clean Stainless Steel Cookware
Caring for stainless steel cookware doesn’t just happen at the sink. It starts the moment you begin cooking, because the way you heat your pan, add oil and season ingredients all influence how easy it will be to clean later.
That’s why one of the first questions people ask is, Does food stick to stainless steel cookware? The answer is that it can, but with the right habits, you can prevent sticking and make cleanup much easier.
Below are some actionable tips on how to maintain your stainless steel cookware at every stage of your cooking process:
When Cooking
- Avoid placing cold foods on a hot pan. This is best practice to remember across all cookware materials, as you shouldn’t let cold and hot meet too soon! Temperature shocks are one of the main reasons that cookware gets damaged sooner than expected. Rinsing a hot pan with cold water may lead to warping, while placing cold foods on a sizzling hot pan makes the food more likely to stick.
- Add oil after heating. Did you know you can add a non-stick effect to stainless steel cookware? Many people do this by heating the pan before adding the oil. When steel is heated, it expands, which means the oil can seep in and create a temporarily non-stick surface for your cooking.
- Use enough oil, fat, or liquid. This is particularly important if you're searing meats, as it’s better to be generous with the amount of fat or oils you use to prevent any from sticking. Once the meat has developed a crust, you can also avoid sticking by moving it around frequently.
- Be mindful when you add salt. You might've seen older stainless steel pans with dotted, carved-out marks that form a circular ring around their cooking base. This is known as pitting, which is commonly caused by adding salt water too soon, as it seeps to the bottom of the pan and interacts with the steel material. When you're making pasta, for instance, salt the water once it's boiling to prevent damage to its protective layer.
- Use a stainless steel cleaner. You can clean your cookware effortlessly thanks to the Essteele Stainless Steel and Copper 250ml Liquid Cleaner. Formulated with nano-particle technology, it protects cookware coating at the micro-level and its liquid medium helps avoid abrasions or scratches.
After Cooking
- Use a non-scratch sponge. Most of the time, using warm, soapy water and gentle brushing can do the trick. If you’d like to do some deeper scrubbing, make sure the sponge you're using is non-abrasive and avoid steel wools that may damage the surface.
- Wash while warm. If your food does stick – especially if it gets scorched – it's a good idea to wash the pan as it's just coming off the heat, but while it's still fairly warm. Most people do this by pouring warm water onto the pan. It should be warm enough that the food isn't hard to scrub off, but also room-temperature enough that it doesn't burn at the touch. With the water in the pan, you can use a wooden spoon or any utensil of your choice to gently scrape the bottom of your cookware until the food comes off.
- Scrub with the grain. If you look closely at your stainless steel, you might see fine lines on the material, which are commonly referred to as the grain of the finish. What many people don't know is that it's better to wipe or scrub your cookware following or parallel to the direction of this grain, as it helps maintain the original stainless steel texture.
- Dry immediately. There are two things you should remember when finishing up your washing: rinse thoroughly and dry immediately. Make sure there is no dirty water or residue left, as this may stain your cookware surface. You should dry your cookware as soon as possible to avoid water spots and residue.
- For deep cleaning, try the baking soda trick. Scorched food, harmless water stains, and other marks that accumulate over time can easily be scrubbed off with a generous amount of baking soda. (If this is new cookware, we recommend starting with a small amount to see how much is suitable.)
How to Clean Stainless Steel Pans With Baking Soda
With the pan warmed on medium heat, simply place some baking soda at the centre, form a mound and then gently pour water around it. Let the baking soda boil, and the minute it starts to evaporate, scrub with your sponge and rinse through. Always keep an eye out so you don't end up with dried baking soda bits on your cookware (not fun nor pretty).
When it comes to cleaning your stainless steel, we also highly recommend the Essteele Stainless Steel Cookware Cleaner Powder - 495g. This powder can bring back the original shine of your utensils thanks to its thorough cleaning and long-term maintenance formula.
Benefits of Stainless Steel Cookware
Stainless steel is strong enough to handle daily cooking, safe to use with almost any ingredient and can give you better results when you treat it right. As such, it can become a long-term piece of your kitchen, not something you replace every few years.
Built to Last
Stainless steel cookware can stay in your kitchen for decades when it’s cared for properly. Unlike non-stick pans that may chip or wear down over time, stainless steel holds up against daily use and doesn’t rely on a coating to stay functional.
Resistant to Damage
One of the biggest strengths of stainless steel is its hardness. It resists corrosion, rust, and staining, so you don’t have to worry about the surface breaking down or reacting to most foods. This durability makes it a reliable choice for both everyday cooking and heavy-duty use.
Even and Consistent Heating
On its own, stainless steel isn’t the best conductor of heat. That’s why many high-quality pans, like the Essteele stainless steel range, pair it with an aluminium core. This material spreads heat quickly and evenly, which helps minimise hot spots and offers more control over your cooking.
Trusted by Professionals
There’s a reason chefs often reach for stainless steel in professional kitchens. It delivers consistent results, holds up under high heat, and gives you the control needed for techniques like searing, browning and deglazing.
What Is the Best Stainless Steel Cookware?
Now that you know how to care for stainless steel, the next step is choosing cookware that’s built to last. Not all stainless steel is the same and the best options combine durability with smart design features that make cooking easier.
We personally love the Essteele Per Vita range, which comes with a solid copper base which makes it induction suitable.
Made in Italy, each piece is wrapped in a high-quality and polished finish that gives it a stunning mirror shine. On top of that, Essteele's stainless steel cookware is oven safe and dishwasher safe, giving a versatility that comes in handy for extra-busy cooking days.
If you're looking for a full stainless steel cookware set, Scanpan Impact cookware sets can last you years. Made in Denmark, our range of Scanpan cookware ranges from saucepans, multi-pot steamers, fry pans, to roasters and more!
As with anything you purchase, maintaining new cookware is just about knowing how to clean and take care of it after you make the most of its snazzy features.
