I like reading, cooking and blogging. So it’s obvious I’d visit a tonne of cookware blogs. I was on cook with tina and it convinced me to pick up a stainless steel cookware set. After a few months using that set, I’ve come to realize that stainless steel cookware comes with it’s own pros and cons too. Here are my top 5 quirks with stainless steel cookware. pssstt… I’ve also included solutions to these problems. So, read on …
Stainless steel has found its way into all our kitchens. Cookware made of stainless steel just have it all in the way they make the food change into a magnificent meal like no other. This is one of the amazing transformational properties of stainless steel. After all, stainless steel is one of the most versatile types of cookware materials that we have.
But for it to continue giving you this taste that you so desire, you need to learn how to handle it when you are faced with certain stains and other such problems that may arise.
Let us have a look at 5 common issues and how you can tackle them.
Problem 1: Food Sticking on To the Pan
This is one of the problems that happens mostly. Everybody has had food get stuck on to their cookware and not just once, but on uncountable situations. So how do you solve this?
Solution: The trick here is quite simple. Food sticks because when you add it to a hot pan it causes cooling of the steel which contracts and thus it sticks. So, to prevent this, let the pan heat up until its completely hot. Afterwards you can now add the oil and then the food and it will not stick. The idea is to make the pan static after expansion on heating.
Problem 2: Formation of White Chalk Like Spots
These white chalk-like spots are usually caused by calcium. Calcium is found in water and when you boil it, that is when it solidifies forming the white spots.
Solution: To remove those spots you will need a solution of vinegar and water in the ratio 1;3 respectively. Boil the solution in the pan and then let it cool. From here, you will simply wash the pan in the usual manner and dry it.
Problem 3: Discoloration
If your stainless-steel pan has lost that shiny luster that it always had and has become discolored, there is a way of how you can restore it back to its glorious nature. Discoloration is usually due to overheating of the pan.
Solution: There are special types of non-abrasive cleaners that are usually designed for this kind of task. Use them and they should do the trick. If they fail to work, cooking highly acidic foods in the pan should remove the discoloration or you could also wash it using vinegar.
Problem 4: Pitting
Pitting is a certain type of rusting. It happens because of adding salt to water before it boils while making use of stainless steel cookware. If this has happened to you, below is what you can do to avoid it.
Solution: Its quite simple always wait for the water to boil before adding the salt. This is because boiled water will not have enough oxygen content to allow rusting to take place.
Problem 5: Water Spots
Water spots are harmless. However, if you want to remove them:
Solution: Always dry your cookware immediately after washing so that they don’t form. To get rid of them, use baking soda to wash the surface and then rinse.