@ 4:05 Although aluminum oxides, it doesn't doesn't "rust" -- that is, produce reddish/brownish ferric/ferrous oxides. Those can only come from the iron in the inner and outer layers (plies) of steel, assuming such discoloration is not actually lightly burnt oil. - -
When I was a kid, my mom would generously sprinkle baking soda on the burnt on bits in the pot or pan, then add water to cover. Simmer and watch the bits float to the surface. I still do that.
Long ago I burnt my favorite pan along with the food that was in it, and cried because I thought I would have to throw it away. It was a nightmare. Then I got the bright idea to soak it in full strength (or at least a very strong solution of) plain white vinegar overnight, and voila: the black stuff peeled right off. These days I scrub my stainless steel pans with baking soda, it works great for that and also for cleaning coffee and tea stains out of mugs and cups.
Baking soda is a real time saver. I once forgot sauce pan on the stove and all the liquid had evaporated and left a blackened pan that I thought would go in the trash. The pans quality showed up in the cleaning up. It came out perfect and that pan is now going on twenty years old.
Best tip - learn how to deglaze your pans and make great pan sauces. With few exceptions you want to create some fond (brown bits)when frying proteins, and deglazing that with wine, tomato, citrus, or other acidic liquids instantly cleans the pan while giving you a flavorful base for a sauce. After that the pan will be completely free of anything “stuck” and ready for a quick hand wash.
That’s what I do as well! Sooooo satisfying to scrape up those incredibly flavorful bits - AND get the pan clean whilst doing so! And 2nd bonus: delicious sauces.
I am SO BAD at making pan sauces it's amazing even to me. Not sure what I'm doing wrong, but I have all but given up. Every once in a blue moon one will come out perfect, we'll love it, then when I try to make the same recipe again it's a total flop.
Bar Keeper's Friend has become my best friend. It has helped me restore my stainless steel pans to their initial glory, and now I use it regularly to care for them if there's any residue left on them after washing them with dish soap.
I'm learning to cook in a stainless skillet after years of using non-stick. My eggs still don't always come out well ... I'm getting better. The best method I fould for cleaning my pans is to pour water in the pan, immediately after taking the food out. It's still hot and the pan has time to soak in super hot water while I'm eating. Don't tel anyone, but I sometimes let the pan soak overnight :) After soaking, it's easy to clean out the mess with a Dobie pad and dish detergent. For really nasty stuff, I use either Barkeeper's Friend or the polish they sent as a freebie with my pan.
I remember that my sainted grandmother had the shiniest mid-20th C aluminum 'Wearever' pots and pans that she took pride in. (Back then, they were cleaned with Brillo and muscle.) 🤠
ANDREW I CANNOT THANK YOU ENOUGH. Hyperinflation especially here in California is out of control. I never cared about cooking at home before but now that has all changed. I’m learning so much from you. I subbed .
I’ve found my stainless all clads at thrift stores too lol, ones that cost over 200 each on various websites, and snatched them up for 8-10 bucks lol 😂 now they’re all smooth and shiny and prized possessions lol.
great thankyou! I have got rid of all my pfas non stick pans and this is really helpful advice, I have a wood burning stove and i user the fine ash to make a paste to clean my pans when they get burnt, really effective and cheap too :)
I put my stainless cookware in the dishwasher exclusively. If blue discoloration or leftover food particles remain, a 15-second scrub with Barkeepers Friend returns it to new condition. My cookware still looks new after 15 years of heavy use.
Thanks for the tips. I constantly screw up the cooking process in my stainless steel cookware. Finally getting good results. As a expert in burning and sticking foods to my stainless steel cookware, I found that if I wash the pan or skillet in warm water with Dawn, the burnt particles come off quite easily, however the pan is often discoloured or dull looking. So I use a cleaning powder from Lagostina, and it comes out with a mirror finish, even getting out the annoying pits. Try it out. Best cleaning agent I’ve ever used for cleaning my stainless steel cookware. Thanks again. Keep up the good work. Cheers!
🎉Amazing tip: after Soaking and scraping w a wooden scatchula under hot water I have found using "used" dryer sheets between the pan and sponge is perfect to not scratch the pan. Then rinse and clean w soap and soft brush or sponge. ❤Works great on all pans. ❤❤
I’ve always exclusively cooked with Teflon and I love my stainless pan! Honestly I enjoy cooking more and the sticking isn’t as bad as people made me believe
You have saved my life, Andrew🙏😊 Thanks for the helpful details and easy to follow elaboration. They absolutely work! Just tested your fry egg method on my stainless steel pan. I’m ecstatic to find it such a breeze❤ You bet that I’m going to show off my new egg frying technique in the next family gathering and I’ll make sure to give credit to you and this video🙌. Please keep up with the excellent effort⭐️⭐️⭐️⭐️⭐️
I just clean my stainless all-clad pans with BKF Cookware version. I rinse the pans out and scrape any heavy stuff off with the spatula, then put a light dusting of BKF on them, sprinkling a bit of water if needed to make sure it's not just sitting there dry. Then let it sit for a few moments and give a quick scrub with a plastic brush and rinse it. I follow up with a drop of dawn and a different plastic brush and quick rinse and they're like new after every meal. The BKF has oxalic acid that breaks down the food but it doesn't harm the stainless surface, the pans look brand new even though they're over 10 years old and used daily.
I was STUNNED at how well this worked. I had a dirty pan sitting around for weeks and this got it looking brand new. 1) Put the pan on the stove and put heat on HIGH. Let it get hot. 2) Pour a bunch of baking soda in the pan and then pour a bunch of water on it. 3) Turn off the stove and let the pan sit. 4) Use a wool scrub brush and some elbow grease (pour some water in to loosen baking soda).
Well explained and thorough video on cleaning and maintaining stainless steel cookware. Just what I needed. The interior of my pan looks fine, but the exterior has started to become discolored with that brown/red tint that looks like rust. I was about to buy barkeepers friend, but luckily realized I already have it under my sink for some reason. Must be one of those things that you pick up at some point or the other and just forget you have it. Can't wait to try it and bring my pan back to life. Edit: to follow up, the barkeepers friend worked perfectly. I missed some of the nooks on my pan because I don't have a disposable toothbrush or a tool to get those but the rest of the pan is back to pristine.
Dollar Tree has inexpensive toothbrushes, both adult and kid sized, as well as all sorts of scrubbing implements. At some point, my toothbrushes begin to splay and then get decommissioned---moved under the kitchen or bathroom sink to be reused just for detailed cleaning work.
All-Clad pans never rust. There made of stainless steel, with an internal layer of eather aluminum or copper for even fast heat transfer. To witch oxidation takes place along the pans outer rim edge. You can actually see the pans 3 to 5 different layers there when cleaned with Bar-Keepers powder. Its not rust, its metal oxidation. Good job on your presentation, very informative .Thanks
Thanks for the clarification. It looks like rust around the rim where the aluminum core layer is exposed. Either way, it’s a good idea to dry the pans after washing.
Well ... technically rust is metal oxidation, and stainless can actually rust but it takes much much longer to happen. Not saying that's what happened here, just speaking generally.
@@LeverPhile Al-ClAD uses 18/10 Stainless. Which is a form of 304 grade Stainless steel made specifically to meet ALL-CLADS extremely high standards. (GOOGLE IT) The aluminum between the layers of stainless steel OXIDIZES, (not rust). that what gives it that tarnished appearance . Its very easy to polish it back to its original appearance with BAR KEEPER FRIEND, polishing abrasive. Its "NOT RUST"
@@daveschidlmeier6425 Again, stainless steel (even the quality stuff) is not rust proof, but it is very, very resistant to rust so most won't have issues unless they are really neglectful. Aluminum oxide is a dull gray color, btw, so it is not what is giving color to the All Clad layer of exposed Aluminum here. And, once again, oxidized metal is a form of rust, even if typically the word "rust" is used regarding iron oxides. All metals that can be oxidized 'rust' in the general sense, but the properties of that rust/oxidized metal can be very different than when iron "rusts". With silver it's called a tarnish, with copper it's called a patina.
It is a myth that stainless steel does not rust (in fact, I managed to let a stainless steel pocket knife blade rust as a child by not cleaning it properly.) It is rust resistant because it creates a chromium oxide film. Bimetal situations behave funny, which is probably why the film action is interrupted there. It's likely, indeed, rust, but it is not the aluminum rusting. PS: Yes, rust is iron oxide. Aluminum oxide is a dark gray (and it's very hard, which makes cleaning extremely difficult.) A co-mingling of oxides is possible, and there's probably interference between the two, so the alloys do not behave the same in close proximity as they do separately. This supposition is based on a materials science class from engineering school over 30 years ago, so it may not be entirely accurate, but I'd bet it's close.
If you soak the pan in warm water and Dawn, and then use a dish brush, you will get most of the bits off, and you can then use sponges with a slightly less abrasive surface than the green ones (they are usually blue) for the rest. I honestly never have to use the pressure you use in your pans and only very rarely need Barkeeper's friend. On occasion a SOS pad with a very light touch on a wet pan will also get anything off, I generally use this on the outside of the pans if needed. I have had my all clad pans for about 18 years, use them daily, and they all look like new. Also, proteins sticking to the inside of a pan is actually one of the benefits of stainless steel, because the food bits, aka 'fond,' are the basis of amazing pan sauces.
Me too!! I was wondering why he was going through all that work... lol I've had my pans for 15 years. I just take boiling water from my kettle and pour into my pan with the detergent and let it sit until the water is warm (it helps to clean the outside of the pan to have the water still be warm), then just rub with a soft scrub, inside and out, and it's clean in less than 5 minutes. I will use an SOS pad on the outside if my food bubbles over while in the oven, but it has never gotten to the point of the crude in the video... lol. Once, I had burnt a hamburger pretty bad (no longer edible) and thought my pan was ruined. But I did the same thing I always do and it worked like a charm (although I was really sweating it out waiting to see). I LOVE my pans!!
Me three! While I'm cooking if I see the pan is a mess, I turn on my water to get it hot, remove the food & loose bits, pour in a bit of Dawn & hot water (never add cold water into a hot pan - it can warp it) put it back on the stove on low, usually while I'm eating & voila! All clean! I do use barkeeps friends on the outside regularly, to keep it clean & free of debris & gunk. Now, there was that time just after getting new stove I unknowingly turned some soup up to a rather high number & burnt the devil out of it! Since the pan might be a goner I decided to experiment, had heard of the vinegar idea, but I didn't have any specifics, so I poured in more vinegar than water, put it on the stove for just a few minutes, turned it off, then let it sit overnight with the vinegar mix in it. It came out like new!!! Love my All Clad!!! I also use vinegar & baking soda to clean plastic water bottles weekly - save on throwing them away. Then I just refill with filtered water & I am good to go!
Agreed I only use BKF if in a hurry. If not making a sauce, I put water in to deglaze after I remove food. Then let sit with water and Dawn while we are eating.
put water in pan. Put back on burner. Heat on medium heat. Turn off heat. Let cool to warm. Most anything will easily come off with the sponge after that.
not my pan! I let my coffee warm up in it, forgot about it, an hour and a half later it was completely black. i tried everything but boiling water and vinegar
This is one of the better cookware channels I have seen. I use Heritage Steel pans and am happy with the pans. I have found that for the most part, vinegar is all I need to remove stuck food. If after cleaning the pan with water and soap, you find thin, translucent protein spots on the pan surface, then use a splash of vinegar and in a minute of gentle scrubbing those spots are gone. Heritage Steel recommends Bar Keepers Friend and vinegar to clean their pans. Frankly, if you are boiling your pan to get heavily burnt food off the surface then you are not properly cooking with the pan. Encouraging the lazy, instant gratification seeking American consumer of today, to boil a pan clean, is tantamount to convincing them to never give stainless steel pans a try. Most are too lazy for anything other than non-stick. 😆
You are a lifesaver. Tried our new All-Clad and did it all wrong! Had brown stains and cooked-on black stuff all over the pan, especially up the sides. Nothing cleaned those stains. Couldn’t find Bar Keepers Friend in most stores and several workers said it was discontinued. Panic! Finally discovered it in major grocery chain with three varieties. Bought them all. Followed your instructions and was amazed how the pan was quickly restored to like-new condition. You really know your business. Many thanks!
I found a liquid Barkeeper’s Friend and I’ve used to keep my stainless steel cookware set nice and clean. Anyone who tells me that “everything sticks to stainless steel” is getting a link to this video and the “cooking with All-Clad” video.
I've used a wired brush on a cordless drill. After a couple of "cleaning", it leaves a polished surface that is very easy to clean with stainless steel wool by hand. The wired brush does leave some scratches but has no effect on pan performance. Just make sure to add oil after heating pan--I use a temp gun and add oil at 150F on pan surface.
I'm 55 and have been washing dishes pots and pans since 1977-78 when i was 11-12yrs old.....I've never seen the green side of a sponge scrubber scratch stainless steel finish...Aluminum yes but not stainless......I generally use the Blue scrubber/sponge on my dishes/pots/pans.... Boiling water with vinegar works wonders
The scratches are very tiny and aren’t noticeable on most pans. In fact, Scotch-Brite heavy duty sponges are made specifically for stuck-on messes on uncoated (i.e., stainless steel) cookware. The blue Scotch-Brite sponges are slightly less abrasive if you want to be extra careful.
To scratch a surface, the scratcher must be harder than the object, or the same. I even use chainlink in my demeyere pans at times and have no issues. Mostly baking soda, but sometimes the wife burns something...
@@ArmadilloGodzilla That is not correct. It is possible for softer materials to abrade harder. In your own home you can demonstrate that a shard of aluminium can can easily scratch stainless steel cutlery despite Mohs hardness 2.75 vs around 5. Aluminium is also softer on the Vickers and Brinell scales.
Thank you! Ive been fine with keeping the insides of my pans clean but the bottoms and outsides not so much :( im definitely going to get some bar keepers friend and get to work!
exposed aluminum layer does not rust orange. Aluminum oxidizes black. This is another reason to not put All Clad into a dishwasher - high temp rinse will oxidize the aluminum exterior layer and turn it black/dark.
Bar Keepers Friend in a folded Paper Towel works great. It cleans the bottoms of my All-Clad and Cuisinart cookware. I also polish the cook surface with 8,000 & 10,000 grit wet sandpaper and small oscillating sander.
I have found the easiest way to clean a burnt pan (I burn it way too often) is to use teapot cleaner, the stuff for removing the black tannin deposits in teapots. A teaspoon or two of the powder, add boiling water, and come back after half an hour to finish off. Note that the effect is effervescent, so may bubble over
I think vinegar gives off a clean smell but if you don't like it use baking soda. Put water in the pan deeper than the crusty spots. Add a few tablespoons of baking soda and slow boil for 20-30 minutes.
That was a great education on using stainless and cleaning it!! I was very frustrated with cooking and sticking to the pan. No I understand temperatures so much better. Do you have similar tips on cleaning dutch oven pans?.
Thanks for this video. 17 yrs ago I paid $1300.00 for a set of stainless steel waterless cookware. The first pan and only pan I used was a small pot to fix broccoli. I cooked it the way they showed on the show. Let's just stay that I didn't get my broccoli 🥦 and the pan is still in storage burnt I hope to get it out of storage soon, and I want to be able to clean the pan. I have learned since then to use stainless steel pans. Again thank you and God bless you
Steel wool in the form of Brillo or SOS pads actually leaves a finer finish than the 3M green scrubbies. Chore Boy or similar types of metal scrubbers will scratch a stainless pan badly. I use all three Green scrubber, Barkeeper’s Friend followed by a polishing with a Brillo or SOS pad. If you do this correctly, the inner surface becomes polished and food resists sticking.
Beekeepers friend is good for light stains. For very heavy stains, especially in hard to get to nooks and crannies, a cleaner containing sodium hydroxide can be used. We have Mr Muscle in the UK. Spray it on, leave it half an hour or more, wash off. Take care, NaOH is dangerous to eyes and skin. This should be done outdoors. Use a watering can to wash the pan.
I fill the pan or pot with water, bring to a boil then let a dishwasher tablet dissolve. I give the water a stir, cover, take it off the heat and allow to sit 30 or so minutes before I begin to scrub/scrape up the fused-on oil.
Just use stainless steel scrubber or scourer and dish soap and hot water. It's also what they do in professional restaurants dishpit anyway. There's no need for unsafe chemicals. Works fine for me.
great video. u said if u have questions leave them i have a stainleess pot SILGA i love it. some how it has turned like a hazy grey. on day shineey. the next timee i used it iit had this grey dingy look in side on the bottom any idea why or how to get back thee shine
I actually find stainless steel pots and pans to be very easy to clean, if you’re having a hard time cleaning them, just boil water in it and that usually does the trick to help release stuck on food. My in laws are lazy though, they burn their food and let the dirty pots and pans just sit there for days… literally day… and that’s the only time it’s really hard to clean.
Hi , your video was quite informative. My question is how can i know if my stainless steel pot is pitting and its time for replacement. Is there any fix for pitting stainless steel . ? 🙂
I have a question for you if you still monitor this video. I do take care of my pots and pans the way you explained in this video as I was taught long ago by my parents. I have a mix of cookware, old and newer cast iron, old stainless copper bottom Revere Ware from around 1960 ish fry pans and pots, Le Crueset brazer and Dutch oven a couple of aluminum restaurant grade sauce pans and a couple nonstick restaurant grade fry pans and I am able to keep all in great shape. But I have one large stainless Cuisinart straight sided clad pan that is a great pan but I had some sugary glazed Teriyaki beef that I cooked and it left some tough burned stains. I cleaned it, boiled water and vinegar in it, used BKF on it and it still has about six small black spots, very small, like if someone used a Sharpie and made dots, and I cannot get them to go away. I use the pan all the time and I've tried and tried and use BKF not every wash but almost and boiled water an vinegar again and still they won't come out. Am I stuck with those black spots? Or is there anything else I can use without damaging the pan? Someone told me use spray on oven cleaner like Easy Off, but I don't know if that is a good idea or not. Help would be greatly appreciated. Sorry for the long comment but I wanted to give you a good description.
Hi there :) Thanks for the nice videos. Small question: do you know whether products like Chogan Degreaser or Oven harm these dishes? Thanks in advance!
The hard to remove brown spots on the rim are polymerised polyunsaturated fats , in other words varnish. You can avoid them by not cooking in seed oils. Use butter, lard or coconut oil instead
If you are using Bar Keeper you do not need the green scrubbing pad, which I would avoid anyway because it scratches. The blue pads are OK. In fact, if you make a wet paste with the Bar Keeper you can scrub the pan using paper towels. Once done, there will remain a thin film of powder that is hard to see but you need to remove - rinsing and wiping with paper towel until no residue comes off on the towel works. Hitting the pan whilst still hot from cooking with boiling water from a kettle really helps to loosen stuff up. If you have white mineral deposits in spots or patches from cooking vegetables, you can easily remove them with vinegar, which is much easier to get of the pan than Bar Keeper residue. If you are going to leave the pan for a long period of time before using it again, once you think it is clean, give it another wash with soap and water to remove the thin film of residue from previous washes. This can turn into a hard tar when left on the pan, and will even permanently ruin non-stick pans as it will bond to the non-stick surface. When you pull a pan out to cook that someone else has cleaned, you can run a finger over it to feel if there is residue that needs to be removed before cooking.
for discoloured and burnt spots just rub on a little bit of oil. the fatty acid in it will solve „their stucked collegues“. after 5-10min use soap and warm water to clean. so no need for heavy duty chemicals that affect the stainless steel coating
I finally have some decent 5ply pans. Love the tips. My pans are now a mottled white at the bottom instead of shiny & polished. Did I overheat? Can the shine be recovered? Thanks!
I have farberware pots and pans. Do you consider them to be a quality product? So now that I know.... I will not use any brillo pads on them again. Thanks for your videos...
I rarely use the green scotchbrite - it is too abrasive. The blue scotchbrite almost always works, especially with Barkeeper's Friend. And it won't scratch the pan.
I boil some water, and after removing the food, I put boiling water in the pan, and turn the burner off. After eating, I come back to the cooled pan, and usually everything has lifted off.
I put my all clads in the dishwasher and never had a problem. I eventually use barkeepers friend to restore the color and copper line. Key to using the dishwasher is to buy non-scented pods which helps prevent the color change.
Read the full guide for more tips: prudentreviews.com/how-to-clean-all-clad/
@ 4:05 Although aluminum oxides, it doesn't doesn't "rust" -- that is, produce reddish/brownish ferric/ferrous oxides. Those can only come from the iron in the inner and outer layers (plies) of steel, assuming such discoloration is not actually lightly burnt oil.
- -
When I was a kid, my mom would generously sprinkle baking soda on the burnt on bits in the pot or pan, then add water to cover. Simmer and watch the bits float to the surface. I still do that.
Long ago I burnt my favorite pan along with the food that was in it, and cried because I thought I would have to throw it away. It was a nightmare. Then I got the bright idea to soak it in full strength (or at least a very strong solution of) plain white vinegar overnight, and voila: the black stuff peeled right off. These days I scrub my stainless steel pans with baking soda, it works great for that and also for cleaning coffee and tea stains out of mugs and cups.
Vinegar works wonders on burnt pans.
I use baking soda as well. Its amazing stuff.
Yeah, and if smth is burnt badly u boil water with soda that will lift burnt stuff right off
Baking soda is more accessible for most, than barkeeper. 😂
Baking soda is a real time saver.
I once forgot sauce pan on the stove and all the liquid had evaporated and left a blackened pan that I thought would go in the trash. The pans quality showed up in the cleaning up. It came out perfect and that pan is now going on twenty years old.
Best tip - learn how to deglaze your pans and make great pan sauces. With few exceptions you want to create some fond (brown bits)when frying proteins, and deglazing that with wine, tomato, citrus, or other acidic liquids instantly cleans the pan while giving you a flavorful base for a sauce. After that the pan will be completely free of anything “stuck” and ready for a quick hand wash.
That’s what I do as well! Sooooo satisfying to scrape up those incredibly flavorful bits - AND get the pan clean whilst doing so! And 2nd bonus: delicious sauces.
I deglaze too.
I am SO BAD at making pan sauces it's amazing even to me. Not sure what I'm doing wrong, but I have all but given up. Every once in a blue moon one will come out perfect, we'll love it, then when I try to make the same recipe again it's a total flop.
@@Cat-pz7wj If you have the pan too hot the bits turn nasty.
Thank you, nice video. If the cleaning agent and/or scrubby scratches- it causes more sticking.
Bar Keeper's Friend has become my best friend. It has helped me restore my stainless steel pans to their initial glory, and now I use it regularly to care for them if there's any residue left on them after washing them with dish soap.
I'm learning to cook in a stainless skillet after years of using non-stick. My eggs still don't always come out well ... I'm getting better.
The best method I fould for cleaning my pans is to pour water in the pan, immediately after taking the food out. It's still hot and the pan has time to soak in super hot water while I'm eating. Don't tel anyone, but I sometimes let the pan soak overnight :) After soaking, it's easy to clean out the mess with a Dobie pad and dish detergent.
For really nasty stuff, I use either Barkeeper's Friend or the polish they sent as a freebie with my pan.
I remember that my sainted grandmother had the shiniest mid-20th C aluminum 'Wearever' pots and pans that she took pride in.
(Back then, they were cleaned with Brillo and muscle.) 🤠
I have been using Bar Keeper’s Friend for over 4 decades. Never used gloves. Never had a problem.
ANDREW I CANNOT THANK YOU ENOUGH. Hyperinflation especially here in California is out of control. I never cared about cooking at home before but now that has all changed. I’m learning so much from you. I subbed .
I'm here because I found some All-Clad skillets at the thrift store, clean and shiny, wanna keep them that way.
So lucky!
I’ve found my stainless all clads at thrift stores too lol, ones that cost over 200 each on various websites, and snatched them up for 8-10 bucks lol 😂 now they’re all smooth and shiny and prized possessions lol.
great thankyou!
I have got rid of all my pfas non stick pans and this is really helpful advice, I have a wood burning stove and i user the fine ash to make a paste to clean my pans when they get burnt, really effective and cheap too :)
I've used nothing but All-Clad for 20+ years - I have 16 pieces.
SOS scouring pads are ALL that's needed.
SOS pads don't scratch the surface?
@@denisebayer8748 They're less abrasive than the green pads.
@@denisebayer8748so what? It’s for cooking, not for showing…
I put my stainless cookware in the dishwasher exclusively. If blue discoloration or leftover food particles remain, a 15-second scrub with Barkeepers Friend returns it to new condition. My cookware still looks new after 15 years of heavy use.
Thanks for the tips. I constantly screw up the cooking process in my stainless steel cookware. Finally getting good results. As a expert in burning and sticking foods to my stainless steel cookware, I found that if I wash the pan or skillet in warm water with Dawn, the burnt particles come off quite easily, however the pan is often discoloured or dull looking. So I use a cleaning powder from Lagostina, and it comes out with a mirror finish, even getting out the annoying pits. Try it out. Best cleaning agent I’ve ever used for cleaning my stainless steel cookware. Thanks again. Keep up the good work. Cheers!
🎉Amazing tip: after Soaking and scraping w a wooden scatchula under hot water I have found using "used" dryer sheets between the pan and sponge is perfect to not scratch the pan. Then rinse and clean w soap and soft brush or sponge. ❤Works great on all pans. ❤❤
I've used non odor oven cleaner and it works great.
I’ve always exclusively cooked with Teflon and I love my stainless pan! Honestly I enjoy cooking more and the sticking isn’t as bad as people made me believe
You have saved my life, Andrew🙏😊 Thanks for the helpful details and easy to follow elaboration. They absolutely work! Just tested your fry egg method on my stainless steel pan. I’m ecstatic to find it such a breeze❤ You bet that I’m going to show off my new egg frying technique in the next family gathering and I’ll make sure to give credit to you and this video🙌. Please keep up with the excellent effort⭐️⭐️⭐️⭐️⭐️
I just clean my stainless all-clad pans with BKF Cookware version. I rinse the pans out and scrape any heavy stuff off with the spatula, then put a light dusting of BKF on them, sprinkling a bit of water if needed to make sure it's not just sitting there dry. Then let it sit for a few moments and give a quick scrub with a plastic brush and rinse it. I follow up with a drop of dawn and a different plastic brush and quick rinse and they're like new after every meal. The BKF has oxalic acid that breaks down the food but it doesn't harm the stainless surface, the pans look brand new even though they're over 10 years old and used daily.
I cook with a stainless chefs classic set by Cuisinart and bar keepers friend has not failed me yet its the best ..👌🏽
Can't beat Bar Keepers Friend!
Andrew, I agree with you about Bar Keepers Friend. I have found it to be the best thing to clean my stainless steel! Thanks for the tips!
I was STUNNED at how well this worked. I had a dirty pan sitting around for weeks and this got it looking brand new.
1) Put the pan on the stove and put heat on HIGH. Let it get hot.
2) Pour a bunch of baking soda in the pan and then pour a bunch of water on it.
3) Turn off the stove and let the pan sit.
4) Use a wool scrub brush and some elbow grease (pour some water in to loosen baking soda).
that's one way to warp a pan...
put the water in first and heat to MEDIUM heat..
Well explained and thorough video on cleaning and maintaining stainless steel cookware. Just what I needed. The interior of my pan looks fine, but the exterior has started to become discolored with that brown/red tint that looks like rust. I was about to buy barkeepers friend, but luckily realized I already have it under my sink for some reason. Must be one of those things that you pick up at some point or the other and just forget you have it. Can't wait to try it and bring my pan back to life.
Edit: to follow up, the barkeepers friend worked perfectly. I missed some of the nooks on my pan because I don't have a disposable toothbrush or a tool to get those but the rest of the pan is back to pristine.
Dollar Tree has inexpensive toothbrushes, both adult and kid sized, as well as all sorts of scrubbing implements. At some point, my toothbrushes begin to splay and then get decommissioned---moved under the kitchen or bathroom sink to be reused just for detailed cleaning work.
@@msr1116 good idea, actually. I'll start keeping my old toothbrushes for future cleaning uses. Thanks
@@noobmaster31 ....👍👍
Blue Scotchbrite pads are the secret. They are slightly less aggressive than the green ones and won't scratch.
Bars keepers friend works fast! Thank you!
All-Clad pans never rust. There made of stainless steel, with an internal layer of eather aluminum or copper for even fast heat transfer. To witch oxidation takes place along the pans outer rim edge. You can actually see the pans 3 to 5 different layers there when cleaned with Bar-Keepers powder. Its not rust, its metal oxidation.
Good job on your presentation, very informative .Thanks
Thanks for the clarification. It looks like rust around the rim where the aluminum core layer is exposed. Either way, it’s a good idea to dry the pans after washing.
Well ... technically rust is metal oxidation, and stainless can actually rust but it takes much much longer to happen.
Not saying that's what happened here, just speaking generally.
@@LeverPhile Al-ClAD uses 18/10 Stainless. Which is a form of 304 grade Stainless steel made specifically to meet ALL-CLADS extremely high standards. (GOOGLE IT)
The aluminum between the layers of stainless steel OXIDIZES, (not rust). that what gives it that tarnished appearance . Its very easy to polish it back to its original appearance with BAR KEEPER FRIEND, polishing abrasive.
Its "NOT RUST"
@@daveschidlmeier6425 Again, stainless steel (even the quality stuff) is not rust proof, but it is very, very resistant to rust so most won't have issues unless they are really neglectful.
Aluminum oxide is a dull gray color, btw, so it is not what is giving color to the All Clad layer of exposed Aluminum here.
And, once again, oxidized metal is a form of rust, even if typically the word "rust" is used regarding iron oxides. All metals that can be oxidized 'rust' in the general sense, but the properties of that rust/oxidized metal can be very different than when iron "rusts".
With silver it's called a tarnish, with copper it's called a patina.
It is a myth that stainless steel does not rust (in fact, I managed to let a stainless steel pocket knife blade rust as a child by not cleaning it properly.) It is rust resistant because it creates a chromium oxide film. Bimetal situations behave funny, which is probably why the film action is interrupted there. It's likely, indeed, rust, but it is not the aluminum rusting.
PS: Yes, rust is iron oxide. Aluminum oxide is a dark gray (and it's very hard, which makes cleaning extremely difficult.) A co-mingling of oxides is possible, and there's probably interference between the two, so the alloys do not behave the same in close proximity as they do separately. This supposition is based on a materials science class from engineering school over 30 years ago, so it may not be entirely accurate, but I'd bet it's close.
Love the tips! Thank you!
I also let a burnt pan sit overnight with a baking soda paste on it. Cleans up nicely the next day. 😊
If you soak the pan in warm water and Dawn, and then use a dish brush, you will get most of the bits off, and you can then use sponges with a slightly less abrasive surface than the green ones (they are usually blue) for the rest. I honestly never have to use the pressure you use in your pans and only very rarely need Barkeeper's friend. On occasion a SOS pad with a very light touch on a wet pan will also get anything off, I generally use this on the outside of the pans if needed. I have had my all clad pans for about 18 years, use them daily, and they all look like new. Also, proteins sticking to the inside of a pan is actually one of the benefits of stainless steel, because the food bits, aka 'fond,' are the basis of amazing pan sauces.
Me too!! I was wondering why he was going through all that work... lol
I've had my pans for 15 years. I just take boiling water from my kettle and pour into my pan with the detergent and let it sit until the water is warm (it helps to clean the outside of the pan to have the water still be warm), then just rub with a soft scrub, inside and out, and it's clean in less than 5 minutes. I will use an SOS pad on the outside if my food bubbles over while in the oven, but it has never gotten to the point of the crude in the video... lol.
Once, I had burnt a hamburger pretty bad (no longer edible) and thought my pan was ruined. But I did the same thing I always do and it worked like a charm (although I was really sweating it out waiting to see). I LOVE my pans!!
Me three! While I'm cooking if I see the pan is a mess, I turn on my water to get it hot, remove the food & loose bits, pour in a bit of Dawn & hot water (never add cold water into a hot pan - it can warp it) put it back on the stove on low, usually while I'm eating & voila! All clean! I do use barkeeps friends on the outside regularly, to keep it clean & free of debris & gunk.
Now, there was that time just after getting new stove I unknowingly turned some soup up to a rather high number & burnt the devil out of it! Since the pan might be a goner I decided to experiment, had heard of the vinegar idea, but I didn't have any specifics, so I poured in more vinegar than water, put it on the stove for just a few minutes, turned it off, then let it sit overnight with the vinegar mix in it. It came out like new!!! Love my All Clad!!!
I also use vinegar & baking soda to clean plastic water bottles weekly - save on throwing them away. Then I just refill with filtered water & I am good to go!
Agreed I only use BKF if in a hurry. If not making a sauce, I put water in to deglaze after I remove food. Then let sit with water and Dawn while we are eating.
put water in pan. Put back on burner. Heat on medium heat. Turn off heat. Let cool to warm. Most anything will easily come off with the sponge after that.
not my pan! I let my coffee warm up in it, forgot about it, an hour and a half later it was completely black. i tried everything but boiling water and vinegar
This is one of the better cookware channels I have seen. I use Heritage Steel pans and am happy with the pans. I have found that for the most part, vinegar is all I need to remove stuck food. If after cleaning the pan with water and soap, you find thin, translucent protein spots on the pan surface, then use a splash of vinegar and in a minute of gentle scrubbing those spots are gone. Heritage Steel recommends Bar Keepers Friend and vinegar to clean their pans. Frankly, if you are boiling your pan to get heavily burnt food off the surface then you are not properly cooking with the pan.
Encouraging the lazy, instant gratification seeking American consumer of today, to boil a pan clean, is tantamount to convincing them to never give stainless steel pans a try. Most are too lazy for anything other than non-stick. 😆
Appreciate the support!
I just got an All Clad Copper Core Skillet. Jesus, I’m glad I watched this before using my chain mail scrubber on it…
You are a lifesaver. Tried our new All-Clad and did it all wrong! Had brown stains and cooked-on black stuff all over the pan, especially up the sides. Nothing cleaned those stains. Couldn’t find Bar Keepers Friend in most stores and several workers said it was discontinued. Panic! Finally discovered it in major grocery chain with three varieties. Bought them all. Followed your instructions and was amazed how the pan was quickly restored to like-new condition. You really know your business. Many thanks!
I found a liquid Barkeeper’s Friend and I’ve used to keep my stainless steel cookware set nice and clean. Anyone who tells me that “everything sticks to stainless steel” is getting a link to this video and the “cooking with All-Clad” video.
I've used a wired brush on a cordless drill. After a couple of "cleaning", it leaves a polished surface that is very easy to clean with stainless steel wool by hand. The wired brush does leave some scratches but has no effect on pan performance. Just make sure to add oil after heating pan--I use a temp gun and add oil at 150F on pan surface.
Extremely useful information guidance. Much obliged thankyou so much Sir.👍👌❤️
I'm 55 and have been washing dishes pots and pans since 1977-78 when i was 11-12yrs old.....I've never seen the green side of a sponge scrubber scratch stainless steel finish...Aluminum yes but not stainless......I generally use the Blue scrubber/sponge on my dishes/pots/pans.... Boiling water with vinegar works wonders
The scratches are very tiny and aren’t noticeable on most pans. In fact, Scotch-Brite heavy duty sponges are made specifically for stuck-on messes on uncoated (i.e., stainless steel) cookware. The blue Scotch-Brite sponges are slightly less abrasive if you want to be extra careful.
To scratch a surface, the scratcher must be harder than the object, or the same. I even use chainlink in my demeyere pans at times and have no issues. Mostly baking soda, but sometimes the wife burns something...
@@ArmadilloGodzilla That is not correct. It is possible for softer materials to abrade harder. In your own home you can demonstrate that a shard of aluminium can can easily scratch stainless steel cutlery despite Mohs hardness 2.75 vs around 5. Aluminium is also softer on the Vickers and Brinell scales.
Thank you! Ive been fine with keeping the insides of my pans clean but the bottoms and outsides not so much :( im definitely going to get some bar keepers friend and get to work!
I clean my pans by adding some dawn detergent and water,let soak a couple hours and it comes off easily.
Excellent advice
I love the tip for the rivets! I can’t wait to try this
exposed aluminum layer does not rust orange. Aluminum oxidizes black. This is another reason to not put All Clad into a dishwasher - high temp rinse will oxidize the aluminum exterior layer and turn it black/dark.
Great job cleaning it. Looks like high-maintenance cookware.
Bar keepers and a magic eraser for the bottom of stubborn pans 😉
The ocedar scrubby sponge works very well it is non scratching but still abrasive 3nough to clean a pan with it
Fantastic teaching. Thank you.
Thanks for your sharing and I from Hongkong
Excellent instruction and education.
Bar Keepers Friend in a folded Paper Towel works great. It cleans the bottoms of my All-Clad and Cuisinart cookware. I also polish the cook surface with 8,000 & 10,000 grit wet sandpaper and small oscillating sander.
I have found the easiest way to clean a burnt pan (I burn it way too often) is to use teapot cleaner, the stuff for removing the black tannin deposits in teapots. A teaspoon or two of the powder, add boiling water, and come back after half an hour to finish off. Note that the effect is effervescent, so may bubble over
Or u can just boil soda
I think vinegar gives off a clean smell but if you don't like it use baking soda. Put water in the pan deeper than the crusty spots. Add a few tablespoons of baking soda and slow boil for 20-30 minutes.
That was a great education on using stainless and cleaning it!! I was very frustrated with cooking and sticking to the pan. No I understand temperatures so much better. Do you have similar tips on cleaning dutch oven pans?.
My brother insist on soaking the badly burnt pan in water only, I gave him Bon Ami…..it made a great big difference with the less amount of efforts!
Thanks for this video. 17 yrs ago I paid $1300.00 for a set of stainless steel waterless cookware. The first pan and only pan I used was a small pot to fix broccoli. I cooked it the way they showed on the show. Let's just stay that I didn't get my broccoli 🥦 and the pan is still in storage burnt I hope to get it out of storage soon, and I want to be able to clean the pan. I have learned since then to use stainless steel pans.
Again thank you and God bless you
Steel wool in the form of Brillo or SOS pads actually leaves a finer finish than the 3M green scrubbies. Chore Boy or similar types of metal scrubbers will scratch a stainless pan badly. I use all three Green scrubber, Barkeeper’s Friend followed by a polishing with a Brillo or SOS pad. If you do this correctly, the inner surface becomes polished and food resists sticking.
Thank you Paisan, very helpful video.
I use steel wool scrubber on all my stainless steel cookware with no issue. As a chainmail scrubber too.
Beautiful explanation
Very nice explanation.
Excellent video! Thanks so much!
Thanks for the Barkeepers hints!
Beekeepers friend is good for light stains. For very heavy stains, especially in hard to get to nooks and crannies, a cleaner containing sodium hydroxide can be used. We have Mr Muscle in the UK. Spray it on, leave it half an hour or more, wash off. Take care, NaOH is dangerous to eyes and skin. This should be done outdoors. Use a watering can to wash the pan.
Thank you SO much for teaching me about my pans!! I subscribed to your channel.
I fill the pan or pot with water, bring to a boil then let a dishwasher tablet dissolve. I give the water a stir, cover, take it off the heat and allow to sit 30 or so minutes before I begin to scrub/scrape up the fused-on oil.
I fill the pan with hot water and dish soap, then leave it to sit overnight in the sink - next day it cleans off really easily.
Oh, and I use a wonder sponge ( the white ones ) after using scotch Brite to polish the pan
Just use stainless steel scrubber or scourer and dish soap and hot water. It's also what they do in professional restaurants dishpit anyway. There's no need for unsafe chemicals. Works fine for me.
Me too
I bought allclad because description said they were dishwasher safe. I haven't used them yet
Thank you!!
great video. u said if u have questions leave them i have a stainleess pot SILGA i love it. some how it has turned like a hazy grey. on day shineey. the next timee i used it iit had this grey dingy look in side on the bottom any idea why or how to get back thee shine
I actually find stainless steel pots and pans to be very easy to clean, if you’re having a hard time cleaning them, just boil water in it and that usually does the trick to help release stuck on food.
My in laws are lazy though, they burn their food and let the dirty pots and pans just sit there for days… literally day… and that’s the only time it’s really hard to clean.
This is very helpful!
You are amazing! Thank you!
Thank you for the video!
👍❤️Thank you-great information
You are so welcome!
Hi , your video was quite informative. My question is how can i know if my stainless steel pot is pitting and its time for replacement.
Is there any fix for pitting stainless steel . ? 🙂
Take a battery drill, take the "inverted cone" polishing bit, use "metal polish paste" and it's like new in like 3min
I have a question for you if you still monitor this video.
I do take care of my pots and pans the way you explained in this video as I was taught long ago by my parents.
I have a mix of cookware, old and newer cast iron, old stainless copper bottom Revere Ware from around 1960 ish fry pans and pots, Le Crueset brazer and Dutch oven a couple of aluminum restaurant grade sauce pans and a couple nonstick restaurant grade fry pans and I am able to keep all in great shape. But I have one large stainless Cuisinart straight sided clad pan that is a great pan but I had some sugary glazed Teriyaki beef that I cooked and it left some tough burned stains. I cleaned it, boiled water and vinegar in it, used BKF on it and it still has about six small black spots, very small, like if someone used a Sharpie and made dots, and I cannot get them to go away. I use the pan all the time and I've tried and tried and use BKF not every wash but almost and boiled water an vinegar again and still they won't come out.
Am I stuck with those black spots? Or is there anything else I can use without damaging the pan? Someone told me use spray on oven cleaner like Easy Off, but I don't know if that is a good idea or not.
Help would be greatly appreciated. Sorry for the long comment but I wanted to give you a good description.
Thank you 👍.
In Europe we have the "blue sponge" where the abrasive layer is not as abrasive as the green layer of the yellow sponge. Better to use that.
Hi just wondering if Bon Ami works effectively as Bar Keepers. Thanks for the video very helpful.
You’re welcome. Both work well - read this to see my test results prudentreviews.com/bon-ami-vs-bar-keepers-friend/
Hi there :) Thanks for the nice videos. Small question: do you know whether products like Chogan Degreaser or Oven harm these dishes? Thanks in advance!
Could you do the vinegar boiling trick with ceramic? Le Creuset, to be specific?
I use table salt and dawn and then a Brillo pad for my stainless steel
It does scratch but I don’t mind
Pretty good. Tks
The hard to remove brown spots on the rim are polymerised polyunsaturated fats , in other words varnish. You can avoid them by not cooking in seed oils. Use butter, lard or coconut oil instead
If you are using Bar Keeper you do not need the green scrubbing pad, which I would avoid anyway because it scratches. The blue pads are OK.
In fact, if you make a wet paste with the Bar Keeper you can scrub the pan using paper towels. Once done, there will remain a thin film of powder that is hard to see but you need to remove - rinsing and wiping with paper towel until no residue comes off on the towel works. Hitting the pan whilst still hot from cooking with boiling water from a kettle really helps to loosen stuff up. If you have white mineral deposits in spots or patches from cooking vegetables, you can easily remove them with vinegar, which is much easier to get of the pan than Bar Keeper residue.
If you are going to leave the pan for a long period of time before using it again, once you think it is clean, give it another wash with soap and water to remove the thin film of residue from previous washes. This can turn into a hard tar when left on the pan, and will even permanently ruin non-stick pans as it will bond to the non-stick surface. When you pull a pan out to cook that someone else has cleaned, you can run a finger over it to feel if there is residue that needs to be removed before cooking.
Finally, someone who does it right. Bar Keeps friend is underappreciated it seems.
for discoloured and burnt spots just rub on a little bit of oil. the fatty acid in it will solve „their stucked collegues“. after 5-10min use soap and warm water to clean. so no need for heavy duty chemicals that affect the stainless steel coating
Saw a comment about 'seasoning' stainless steel and some egg test???? Is there a video for that please!
I didn’t know that aluminum would rust. Rust is ferrous oxide, which requires “Ferric”, which is iron.
Any suggestions for cleaning aluminum baking sheets.
literally never let anyone other than yourself use your pans, they will scratch it
Can you use the Bar Keeper's Friend on the cooking surface or just on the outsides?
I finally have some decent 5ply pans. Love the tips. My pans are now a mottled white at the bottom instead of shiny & polished. Did I overheat? Can the shine be recovered? Thanks!
Try Bar Keepers Friend polish. It should help. Good luck!
Can the pan be sent out to be coated with a nonstick coating that is really stink proof ?? Thanks
I have farberware pots and pans. Do you consider them to be a quality product? So now that I know.... I will not use any brillo pads on them again. Thanks for your videos...
I’m tempted to trying polishing it with a stainless steel polish. Is that a bad idea :P?
the blue scrubbers are best
Thank you
I rarely use the green scotchbrite - it is too abrasive. The blue scotchbrite almost always works, especially with Barkeeper's Friend. And it won't scratch the pan.
I boil some water, and after removing the food, I put boiling water in the pan, and turn the burner off. After eating, I come back to the cooled pan, and usually everything has lifted off.
I put my all clads in the dishwasher and never had a problem. I eventually use barkeepers friend to restore the color and copper line. Key to using the dishwasher is to buy non-scented pods which helps prevent the color change.