- The Best Methods to Remove Oxidation From Plastic
- About the Author
- How to Clean and Polish Copper
- The Scary Toxins Hiding in Your Cookware and Storage Containers | Eat This Not That
- How to Clean Stainless Steel Pans
- How to Clean Burnt Food off Stainless Steel Pans
- Remove Burnt Food with Boiling Water
- Remove Burnt Food with Vinegar and Baking Soda
- Remove Burnt Food with Cream of Tartar
- Removing Burnt Food with Salt and Lime
- How to Clean Burnt Stainless Steel Pans
- Removing Burn Marks with Baking Soda
- Removing Burn Marks with Baking Soda and Dish Soap
- Removing Burn Marks by Boiling Salt
- Removing Burnt Oil with Soda
- How to Clean Discolored Stainless Steel Pans
- Removing Discoloration with Vinegar
- Removing Discoloration with Tomato Sauce
- General Care for Stainless Steel Pans
The Best Methods to Remove Oxidation From Plastic
Updated May 17, 2018
By J. Dianne Dotson
Plastics remain a valuable material for many products used in everyday life and in more specialized settings. They include durable and non-durable goods, bags, packaging and containers, beverage and food containers. They make up cars, boats and the siding of homes.
Despite their lightweight, affordable qualities, however, they do succumb to degradation. Degradation causes include chemical, thermal, biological sources and sunlight. One form of degradation, oxidization, leads to an unpleasant appearance on plastic surfaces.
You can remove oxidation in a number of ways.
Plastics, while durable and affordable, may degrade over time due to exposure to the elements, especially oxygen. Oxidation of plastic leaves an undesirable appearance and the potential for more rapid degradation. Fortunately, many everyday plastic items can be restored at home via various polishing techniques and solutions.
Chemicals in plastic react with oxygen in the air. The oxidation of plastics leads to degradation. Plastics become physically abraded or are subject to sunlight, air pollution, moisture, high temperature and biological exposure. Ultraviolet B radiation (UVB) breaks down plastics via photo-oxidation.
Eventually this leads to brittle, cracking plastic. While more modern plastics contain stabilizing additives, older plastics may not, and suffer more risk of degradation. In the case of ebonite, which contains sulfur compounds, reaction with oxygen occurs and eventually water as well, ultimately leading to sulfuric acid production.
Storing some plastics, particularly museum pieces, in an oxygen-free area may be warranted. There are oxygen-absorbing products that seal plastics. Additionally, reducing exposure of plastic to sunlight can stave off photo-oxidation. In most cases, however, these steps are impractical, especially for outdoor items.
In that situation, some methods exist to help restore plastic surfaces.
Many oxidized plastics can be restored at home. The surface needing restoration should be washed gently and rinsed thoroughly before proceeding. For highly valuable and museum pieces, expert restoration is advised.
Vinyl siding covers the exterior of many homes in the modern world. Because of its exposure to air, oxidation can occur. It presents as a chalky substance on the siding. Wet weather makes it more susceptible to this oxidation. However, the oxidation can be removed.
The process involves rinsing the siding in a downward direction with water to remove excess dirt. A mixture of five cups of vinegar and one gallon of hot water can be applied via a spray bottle onto the affected area. Long-handled, soft-bristled cleaning brushes help to remove the oxidation.
Continuing this manner in small sections works best so the solution does not dry out. Then the material can be hosed downward.
For more pernicious oxidation, a mixture of 1/3 cup of laundry detergent, 2/3 cup of household cleaner, one quart of household bleach and one gallon of water may be used instead of the vinegar mixture. Work safely with goggles and an assistant with any ladders.
Car headlights, while made of long-lasting and scratch-resistant polycarbonate, can also degrade over time. This affects the clarity and appearance of the headlights’ exterior. Fortunately, polishing the surface can restore polycarbonate. The car must be washed to clean off excess dirt.
The area around the headlights should be masked off with tape to prevent any damage to other surfaces. An abrasive material such as sandpaper should be used to remove the hazy outer layer of oxidation. Then a water-soaked 1000-grit sandpaper can be used to sand the lens lightly and methodically.
All pits and scratches should be eliminated, checked, and re-sanded as needed to achieve smoothness. The headlight should then be dried. Next, sand again with wet, 1500-grit sandpaper at right angles to the previous sanding. This should be repeated with wet 2000-, 2500- and 3000-grit sandpaper at alternating angles.
After sanding and cleaning any residue, apply a polishing compound with a cloth in a circular motion. If there are still defects after polishing, clean the surface and wax with a paste car wax to protect the polycarbonate from the elements.
For boat surfaces, cleaning agents approved for fiberglass gelcoats should be used to wash the surface. To restore surface irregularities, a sealing compound or mild polish specifically made for boats can be applied. Liquid polish can be applied by hand with cloth.
Polishing paste entails the use of a buffer with a buffing pad. Much heavier oxidation may require application of a cutting compound. Once the oxidized area is polished, the surface must be sealed with two coats of polymer polish.
This seals and protects the surface from further wear until the next season.
Oxidation of plastic affects its look and appeal. However, plastic degradation also leads to the release of volatile organic compounds (VOCs) from the plastic.
This off-gassing of compounds can lead to eye irritation and other symptoms. Additionally, dust from polished-off residue can irritate.
When handling plastics, wear protective eyewear and gloves, and wash hands to prevent skin exposure.
About the Author
J. Dianne Dotson is a science writer with a degree in zoology/ecology and evolutionary biology. She spent nine years working in laboratory and clinical research. A lifelong writer, Dianne is also a content manager and science fiction & fantasy novelist. Dianne features science as well as writing topics on her website, jdiannedotson.com.
How to Clean and Polish Copper
All you need are kitchen ingredients and some elbow grease.
Metal pieces made of brass, silver, and copper add warmth and elegance to any room. Over time, however, they're bound to lose their luster, developing a layer of tarnish.
Even in optimal conditions-a cool, dry setting direct sunlight-tarnish can't be avoided. That's because it's caused by the reaction between a metal object and its environment. While tarnish itself isn't harmful, it can be unsightly.
Luckily, it's easy to polish away. (Though a little patina is sometimes desirable, too.)
You'll want to take extra care when it comes to copper. Cleaning it can be especially tricky – if you scrub it too hard, you can scratch the copper and remove the finish.
In order to safely and properly clean and polish this metal, we've enlisted the help of Leslie Reichert, green cleaning coach and author of “The Joy of Green Cleaning,” to compile tips using chemical-free products for effectively cleaning a wide array of copper products.
Before you get started, Reichert suggests checking to see if your copper has been sealed. If so, you will not want to clean it using the methods below. “The sealant could be an oil or a lacquer that was applied to prevent tarnishing. Cleaning the copper with a paste or even a lemon juice/salt mixture could completely remove the sealant.”
For items that aren't coated in a sealant, these treatments for cleaning copper amaze everyone who tries them, restoring the natural vintage charm of even the most tarnished copper wares.
RELATED: THE GOLDEN RULES OF CLEANING: WHAT YOU SHOULD BE CLEANING WHEN
Below is a comprehensive list of products you would want to have on hand to prevent tarnish, clean copper, and remove tarnish, according to Reinhart.
- Baking soda
- Lemon juice
- Baby oil
- Orange juice (as an alternative)
- Baking Soda for Deep Clean
Note: Baking soda works well for spots that need a little extra attention the bottom of copper cookware. “The baking soda can be sprinkled on the area, followed by the use a sponge with warm water to gently go over the spot. Don't be too aggressive–you don't want to scratch the copper,” says Reichert.
Lemon juice and salt are useful for removing tarnish from copper in three easy steps:
- Squeeze the juice of the lemon in a bowl and then sprinkle the salt into the juice. Reichert does a 75:25 ratio, with three times as much lemon to salt.
- Stir for a minute until the salt dissolves.
- Dip a cloth into the solution and wipe the copper.
“It's magic how it immediately removes the tarnish. I use this method instead of dipping the lemon in the salt to prevent the salt from scratching the copper,” notes Reichert. Additionally, she advises that if you don't have lemon juice, you can use orange juice as it is also acidic.
“If you have a large copper item and you want to clean it quickly, you can boil three cups of water, add a cup of vinegar and one tablespoon or more of salt,” says Reichert. Next, you would stir until the salt is dissolved and then place the copper item in the water. “The tarnish will come right off.”
Reichert details the process to use if you want to use more of a rubbing action for cleaning copper. “You can use ketchup and spread it all around the copper. The acid in the tomatoes will remove the tarnish. After rubbing it all around the item, make sure to thoroughly rinse.”
“You can prevent the tarnishing of copper by wiping a light coat of baby oil or mineral oil over it right after cleaning,” says Reichert. She adds that you have to be very careful that the copper is cleaned completely before applying the oil. “Copper starts to tarnish as soon as it's cleaned. The oil will seal the copper from the air and slow down the tarnishing process.”
Reichert recommends using the process of the liquid lemon juice and the dissolved salt to avoid removing the finish or scratching the copper. “This simple process is totally liquid and will not damage the copper surface.”
Because copper starts tarnishing as soon as it hits the air after rinsing, it is your discretion as to how often you would to clean it. The baby oil trick will slow down the process so you won't have to clean it as often.
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The Scary Toxins Hiding in Your Cookware and Storage Containers | Eat This Not That
Your fruits and veggies are organic, you drink plenty of water, and you limit soda and junk food. While all of those things are undoubtedly important to your health, what you store and cook your food in is just as vital to your well-being as your diet.
While it's not something anyone wants to believe, a fair portion of cookware and storage containers are laced with toxins that can build up in the body and compromise your health.
The chemicals found in common things pots and takeout containers have been linked to everything from infertility and weight gain to neurodegenerative diseases Parkinson's. That said, it's in your best interest to do a serious inventory of your cookware.
There are three simple steps to creating a safer, less toxic kitchen. First, find out which dangers are lurking in your cabinet. Then, toss all that second class cookware in the trash and replace it with safer alternatives.
Here, we walk you through how to do just that—while giving you all the need-to-know details about the common toxins in cookware and where they're hiding out.
And if you get inspired to go the extra mile while you're in the process of a kitchen overhaul, don't miss these 25 Ways to Organize Your Kitchen for Weight Loss Success!
Found in: Aluminum foil, throw away aluminum baking and roasting pans
If you've ever roasted veggies or fish in the oven, you probably used aluminum foil. And if you've ever baked a lasagna to bring to a potluck, you may have made it in a throwaway baking ban.
But you may want to reconsider going heavy metal.
A recent article from The Journal of Alzheimer's Disease linked the consumption of aluminum to Alzheimer's and other neurodegenerative diseases Parkinson's.
Though most aluminum cookware is safe to use because it's oxidized (a process that prevents the aluminum from leaching into your food), straight up aluminum is a different story.
Since it hasn't been oxidized, the risk of leaching is high—especially when it's exposed to scorching temperatures. This is especially true when cooking with acidic foods tomatoes since they expedite the leaching process.
You should also avoid storing acid foods in aluminum or other metal containers ( the ones restaurants use for takeout) for long periods of time, advises food safety specialist Angela M. Fraser, Ph.D.
If you want to play it super safe, ditch your disposable aluminum baking sheets, pans, and trays and replace them with glassware or porcelain options. (Use a cooking spray or oil to keep things from sticking.
) If you don't have the cash to upgrade everything at once, always line your baking sheets and dishes with unbleached parchment paper.
The same suggestion holds true if you wrap your meat or sweet potatoes (one of these 25 Best Foods for Instant Detox) in aluminum foil before tossing them into the oven. Simply wrap your grub in parchment instead.
Found in: Certain non-stick pans
The invention of the non-stick pan was considered a miracle among dish-duty haters everywhere; it makes cleanup super simple. But have you ever wondered what makes these pans so magical? Most non-stick pans are coated with Teflon, which is laced with something called perfluorooctanoic acid (PFOA). The chemical has been linked to infertility, weight gain, and impaired learning.
What's more, the International Agency for Research on Cancer has classified PFOA as possibly carcinogenic to humans. There is a bit of good news, though. A few years ago DuPont, the giant behind Teflon, and seven other U.S. companies vowed to eliminate the compound in the cookware by 2015.
While anything you've purchased since then may be safe, older pans and pots will ly be laced with the chemical.
Not only should you avoid non-stick cookware, The Environmental Working Group recommends avoiding anything advertised as “green” or “not non-stick,” too, since there isn't enough research to verify their safety.
The EWG recommends using cast iron (which are perfect for these 18 Best Cast Iron Skillet Recipes) and stainless steel cookware for stove-top cooking and oven-safe glass for baking.
These safer pans might be a little harder to clean, but that's a small price to pay to protect your health.
Found in: Certain non-stick pans, Teflon
While some non-stick pans rely solely on PFOA, others are only made with a synthetic polymer called polytetrafluoroethylene, or PTFE. Some brands even rely on both.
Flu- symptoms have also been observed in those who have breathed in fumes from an overheated PFOA-coated pan and there have been reports of people's pets dying from inhaling the fumes.
For this reason, some manufacturers warn consumers to avoid high heat when using their cookware. But after the warning sticker gets peeled off, it's all too easy to forget to keep the flame on low.
The scariest part? Cookware coated non-stick surfaces can exceed temperatures at which the coating breaks down and emits toxins into our food in just two to five minutes on a conventional stovetop, according to an Environmental Working Group report.
Cast iron, glass, and stainless steel cookware win again! Instead of cooking with a nonstick pan, try cooking and baking with one of these safer materials and using a bit more of your favorite healthy fat to keep your food from sticking to the bottom and sides.
Found in: Certain water bottles, plastic storage containers, plastic strainers, pitcher-based water-filtering systems, plastic takeout containers, resealable snack bags, plastic cutting boards, metal can liners
If you have one of these fancy stainless steel reusable water bottles, it's ly because you've heard about the dangers of BPA, a hormone-mimicking chemical commonly found in water and soda bottles.
But here's the thing: BPA—which has been connected to cancer, decreased brain and heart health, and even infertility—isn't just found in bottles of H20 and pop. A lot of cookware, storage bags, pitcher-based water filters, and food containers are made with BPA-laced plastics, too.
The worst part? When heated, the toxic effects of the chemical become even more dangerous. This is especially true when cooking acidic, fatty, and salty dishes. When heated in plastic, these kinds of foods increase the migration of BPA into your food.
If we haven't convinced you yet that life is not-so-fantastic with plastic, consider this: A recent study from Harvard University found a connection between BPA consumption and obesity—even for people who only ingest a small amount. Yes, you read that right: storing and zapping your food in plastic could undo all of those hard-earned weight loss wins.
If you're a meal prep-aholic (which is a good thing!), switch to food storage containers from Pyrex and Anchor Hocking, which both come with BPA-free plastic lids. To play it extra safe, consider getting your hands on glass containers with glass lids. We these from Martha Stewart Collection.
Food-grade stainless steel is great for things strainers, while wood-based cutting boards trump plastic ones. As for takeout containers, try to order more from restaurants that use biodegradable cardboard instead of chemical-laced plastics—especially when you're ordering hot dishes pasta and soup.
Found in: “BPA-free” plastics, cans and containers, food storage bags, shrink wrap
Polyvinyl chloride (PVC) or #3 plastic is made from something called vinyl chloride, which is
recognized as a human carcinogen by the National Toxicology Program, a division of America's National Institutes of Health. It's commonly found in products marked with the “BPA-Free” sticker, including cans, food storage bags and shrink wrap.
To stay safe, avoid storing leftover in old soup cans, plastic bags, and shrink wrap. Remember: glass containers are your friends.
And if you typically buy deli meats or produce that come wrapped in plastic shrink wrap, you should consider storing it in something else once you get it home. We're fans of Stasher Silicone Storage Bags.
Not only are they reusable and dishwasher, microwave, and freezer safe, the food-grade silicone they're made from is free of icky things BPA and phthalates.
Found in: Food storage containers
BPA isn't the only chemical hiding in your food storage containers. If you tend to reuse things mustard bottles and soda bottles to store your own homemade creations, you could be exposing yourself to polyethylene terephthalate (PETE).
While plastics that contain this chemical aren't completely awful for one-time use, as this material gets used again and again it can break down and begin to leach carcinogenic, hormone-disrupting phthalates into your grub.
A study in Environmental Health connected higher exposure to the chemical toxins with metabolic syndrome, a disease also commonly associated with increased levels of inflammation. (More on that in our special report, 14 Foods That Cause Inflammation.)
Glass is always going to be safer than plastics, so stock up on mason jars and other glass storage containers. (We these.) If you really don't want to part with plastics, look for containers made with polypropylene (plastic #5), which doesn't leach harmful chemicals into food or drink.
Found in: Opaque plastic cutlery, styrofoam carryout containers, cups, and bowls
If your favorite takeout joint typically sends their food to your front door in styrofoam carryout containers, consider your meal ruined. Styrofoam is made polystyrene (a possible human carcinogen), which can leach into your food and drink. The same thing can happen if you use the opaque plastic cutlery that many restaurants throw into the delivery bag.
If your takeout grub comes in a styrofoam container, take it out ASAP. If you happen to have leftovers, store them in a glass container. Or better yet, give your business to restaurants that use biodegradable takeout boxes— Dig Inn, whose biodegradable takeout containers are pictured above.
Found in: Soda bottles, cheap straws
If you reuse soda bottle to make homemade iced tea, it's time to start considering some safer alternatives. Because in this case, recycling is only going to put your health at risk.
As it's used time and time again, your beverages will wear down the plastic bottle, causing it to leach toxic chemicals phthalates into your drink.
Used to keep plastics super soft, studies suggest that the estrogen-mimicking chemicals can cause respiratory problems and developmental, learning and behavioral problems in children. Phthalates have also been linked to metabolic syndrome and inflammation.
If making fresh pitchers of beverages is your thing, invest in a glass or plastic pitcher made from a high density plastic, plastic #5. We're fans of this glass carafe with a stainless steel lid.
Found in: Plastic kitchen and cooking utensils
Do a quick mental inventory of your kitchen. Do you have things plastic spatulas and slotted spoons stored in your drawers? If you're shaking your head yes, go home and toss them out. There's a chance these cooking utensils are coated in bromine, a component in brominated flame retardants, or BFRs.
While the chemical may ensure that your spoon won't catch fire if you leave it too close to the burner, when exposed to friction or heat—as many kitchen utensils are—BFRs can become released and go into your food.
When expectant moms are exposed to BFRs, their babies can experience lower birth weight and length, as be born with smaller head and chest circumferences, according to a 2014 study in the journal Environment International.
Choose stainless steel utensils to keep you and your family safe!
Found in: Fast food chain food wrappers, bags, and boxes
According to a brand new report published in the journal Environmental Science & Technology Letters, a fair share of fast food chains still use food wrappers, bags, and boxes coated with highly fluorinated chemicals. Some of them even contained traces of banned chemicals formerly used to make Teflon coating.
Among the 327 samples the researchers collected for their research, 40 percent tested positive for fluorine, a ly indicator of the compounds known as polyfluorinated chemicals, many of which are considered to be
“Next generation” PFCs (because they were created after the ban on go-to Teflon chemicals) that have not been adequately tested for safety.
“Fluorine-based coatings are used in food packaging to repel grease,” explains co-author of the report David Andrews, Ph.D. “There is very little public information on how much leaching occurs, as there are lots of different types of coatings made with this family of chemicals.”
The one thing we do know, however, is that PFCs are dangerous. Perfluorinated chemicals have been linked to cancer, developmental issues, reproductive harm, and compromised immunity.
The only way to completely avoid these chemicals is to dine at an uber-organic and environmentally-friendly eatery or forgoing eating fast food altogether—which wouldn't be the worst change to your diet, now would it?
Registered Dietitian and Nutritionist Ilana Muhlstein lost her weight and kept it off—and in You Can Drop It!, she'll show you how to lose it, too. More than 240,000 clients have chosen her program—and now it’s yours to keep.
How to Clean Stainless Steel Pans
WebstaurantStore /Food Service Resources /Blog
Stainless steel pots and pans expertly conduct and maintain heat, making them a powerhouse addition to your commercial kitchen.
There are various types of stainless steel and without the proper care and use, stainless steel can quickly obtain stuck-on food, unsightly burn marks, and discoloration.
If you’re wondering what the best way to clean stainless steel pans is, read below to find a method that works best for you.
You may use the links below to navigate to the topics that interests you most:
How to Clean Burnt Food off Stainless Steel Pans
Even the most seasoned chef can experience stubborn food particles gripping the bottom of their stainless steel pots and pans. Below are several tried and true methods you can use to clean stainless steel pans with stuck-on food.
Remove Burnt Food with Boiling Water
This method may be the simplest of them all. Begin by scrubbing away as much food as possible with a non-abrasive scrubber. Then, fill the pot or pan with water and a bit of dish soap. Ensure the stuck-on food is completely submerged. Bring the water to a boil. Once boiling, you can use a spatula to scrape away excess food with ease.
Remove Burnt Food with Vinegar and Baking Soda
For this method, you’ll need two common cleaning ingredients: vinegar and baking soda. Vinegar is an effective cleaning solution for stuck-on foods thanks to its acetic acid content, which helps break down tough food particles.
- Fill the bottom of your pot or pan with water, enough to cover the stuck-on food.
- Add 1 cup of vinegar and bring water to a boil.
- Once boiling, remove from the heat and add in 2 Tbsp. of baking soda.
- Briefly mix together and empty the pan.
- Use a non-abrasive sponge or scrubber to rid the pan of any remaining food particles.
Remove Burnt Food with Cream of Tartar
While it’s typically less available on-hand than baking soda, cream of tartar is an effective tool for ridding stainless steel pans of stuck-on food. Simply mix cream of tartar with water to create a paste and cover affected areas in your pan. Allow the mixture to soak overnight in the pan. Rinse and scrub the pan out to remove any remaining particles.
Removing Burnt Food with Salt and Lime
These two surprising ingredients create an effective cleaning solution for your stainless steel pan. That’s because the lime’s acidity works to combat tough particles while the coarseness of the salt helps scrub away loose food.
Here’s how to remove stuck-on food with salt and lime:
- Squeeze lime juice into your pan and add salt.
- Allow the mixture to rest in the pan for several minutes.
- Sprinkle more salt into the pan.
- Immediately begin scrubbing with a non-abrasive scrubber.
- Once excess food is removed, rinse and dry as normal.
How to Clean Burnt Stainless Steel Pans
Overheating your cookware can easily lead to unpleasant burn marks on the bottom and inside of your pan. The following are a few easy methods you can us when wondering how to clean a burnt stainless steel pot.
Removing Burn Marks with Baking Soda
You most ly have everything you need in your kitchen to clean away burn marks with baking soda. For this method, start by making sure the pan is completely dry.
Flip the pan over and sprinkle baking soda evenly over the bottom of the pan. Use a dry cloth to rub the baking soda into the burn marks. You can add a small amount of water to the baking soda to make a paste if you’d prefer.
Once you’re satisfied, rinse off any excess baking soda and dry.
Removing Burn Marks with Baking Soda and Dish Soap
If you have gentle dish soap on hand, simply make a paste using dish soap and baking soda. Apply the paste to any affected areas and leave on for several hours. When you’re ready, simply wash thoroughly and dry as normal.
Removing Burn Marks by Boiling Salt
This method works best for burn marks on the inside of your pan, rather than the bottom. The salt in this method can be substituted with lemon juice or vinegar.
Here’s how to remove burn marks with salt:
- Fill the pan with enough water to cover affected areas.
- Bring the water to a boil.
- Once boiling, add a few spoonfuls of salt and immediately turn the heat off.
- Allow the water to sit for a few hours.
- Empty the water the pot or pan.
- Scrub the inside of the pan with a non-abrasive sponge.
- Repeat, if necessary.
Removing Burnt Oil with Soda
If you’re wondering how to clean burnt oil from stainless steel pans, soda may be a surprising answer. This method works well on sticky, stuck-on substances caramel as well, thanks to cola’s acidic properties.
Here’s how to clean burnt stainless steel pans with cola:
- Pour enough cola in your pan to cover burnt areas.
- Bring the soda to a gentle simmer.
- Once simmering, remove from heat and use a spatula to scrape away burnt oil or other burnt-on substances.
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How to Clean Discolored Stainless Steel Pans
If you’ve managed to keep your stainless steel pots and pans free from burn marks and stuck-on food, you may still experience rainbow-colored discolorations or white calcium build-up. Here are a few simple methods for restoring your stainless steel back to its classic silver state.
Removing Discoloration with Vinegar
Vinegar is an effective ingredient for ridding your pan of any unsightly discoloration typically caused by overheating. Simply wash your pan with vinegar and rinse with water to remove discoloration.
Additionally, vinegar can be used to rid your pan of white calcium build-up stains. Make a mixture of one part vinegar to three parts water and boil in the affected pot or pan. Allow the mixture to cool, empty the pan, and wash as normal.
Removing Discoloration with Tomato Sauce
If you have excess tomato sauce leftover from last night’s service, this may be the perfect method to try. The acidity from the tomatoes reacts with the discoloration in your stainless steel pans similarly to vinegar.
For this method, fill the pot or pan with tomato sauce or crushed tomatoes until the affected areas are completely submerged. Allow the sauce to simmer gently for about 10 minutes, adding water if necessary. Remove the sauce and rinse as normal. Additionally, you can leave the tomato sauce in the pan overnight without simmering.
General Care for Stainless Steel Pans
Once you’ve made your favorite pans shining new, there are a few general tips and tricks to keeping your cookware in proper, working condition:
- Prevent water spots by always drying pans immediately after washing.
- To remove water spots, dampen your pan and rub down with a moist sponge and baking soda.
- Never add salt to water until it’s boiling. This can cause pitting corrosion, which leaves small dents in the bottom of your pan.
- Cold food is more ly to stick to the pan. Bring meats and refrigerated foods to room temperature before adding to the pan.
- Do not use cold water to clean a hot pan, this can cause warping and disfiguration.
- Steel wool and other harsh scrubbers or cleaners can scratch stainless steel surfaces.
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Stainless steel pots and pans offer high-quality conductivity and effectively distribute heat. This makes them some of your most-used tools in the kitchen.
And when it comes to keeping them clean, these simple tips and tricks can help you transform your oldest pots and pans into -new cookware.
This can extend the life of your stainless steel pans and keep you on-budget by eliminating the need to buy replacements.