Cuisinart stainless steel cookware is a durable option for cooking, but it also requires regular care to keep it working and looking great. To clean the pans, rinse them off with hot water, add dish soap, and scrub with a soft-bristled brush or sponge. Rinse the soap off with hot water and dry the pan thoroughly with a clean towel.
To remove grease from the outside bottom of the pan, use a baking soda and vinegar mixture. Soak the pan in this mixture, starting with vinegar and water, and then add the baking soda. Use a sponge to loosen up the black stuff and bring it to the white vinegar.
Critics may find grease on the outside bottom of the pan, but the non-stick coating on the interior (Teflon or similar) remains intact. To clean the pots and pans, pour half a cup of coarse salt into the pan and rub the open side of a potato with salt over every visible inch. Place the pan on medium heat on your stove for ten minutes to remove any lingering residue.
To clean the interior and exterior of the cookware, use warm, soapy water and soft scrubbers like sponges or cloths to gently wipe away dirt and residue. Wash the new cookware in hot water with mild soap or dish detergent, or in a dishwasher before using for the first time. Rinse thoroughly and dry immediately.
If you prefer, you can clean the cookware in the dishwasher. Scrub pan edges gently to clean if there is any discoloration or residue.
Food residue or buildup on the exterior of your cookware can be easily removed with cleaning products like Bon Ami®, Cameo®, or Soft Scrub®. Stains on the outside bottom (not sides) of pans can be removed with an oven cleaner.
📹 Clean The Bottom of Your Pots or Pans – WORKS EVERY SINGLE TIME
This is my go-to for those stubborn pan stains. I’ve tried everything before this and nothing works as good. Support this channel if …
📹 How to clean All-Clad pots and pans in LESS THAN 2 Minutes.
Yes I found the ultimate way to clean your pots and pan in less than 2 Minutes but I don’t recommend it. Seriously don’t even try …
Those of you who ask how the pan got that way in the first place obviously don’t cook. I cook every day and scrub my pots and pans. Over time the build up is harder to keep up with. That is why new ones have to be purchased. So, you fast food people that only cook occasionally will have your pristine cookware forever. I have had to buy new cookware numerous times due to wear and tear. Real cooks do that. Thanks to all for offering cleaning solutions. That will ad some extra lifetime but sooner or later replacement will be needed. Also, the inside of pots and pans will deteriorate eventually.
Good method. Also, try this less toxic one. Get a pan a bit larger than the one you’re cleaning. Put water in it with vinegar (and baking soda if you want) boil it and set the gunked up one over the steam for about 20 minutes or so. Take it off and wipe it with a scrubber sponge or steel wool. Same result as yours.
You cleaned an aluminum clad All Clad…One of the cheap ones. If you have the good stuff, the three or five ply that are Stainless on the outside and inside try keeping your expensive cookware clean with “Barkeepers Friend”. Do not scrub the electroplated outside of the pan with anything other than the soft side of the sponge! Keep your pans beautiful.
To save your respiratory system from slowly dissolving away from nasty chemicals as well, make sure to wear a good respirator and think about wrapping the covered pan in gladwrap like membrane for overnight. Eye protection also a good idea as strong caustics splashing in your eyes can easily burn eyeball.
My aunt has some really expensive pans my uncle got her as a gift. They came with a lifetime warranty and she could even call the company and ask them to come clean the pots. It’s was crazy, but what the guy would do is heat the pans up and then use easy off to let it soak for a bit and lightly scrub the pans and then just rinse off everything. He only did it once and they looked brand new.
I was trying to claim an aluminium muffin pan so couldn’t use oven cleaner. The put into the freezer overnight and getting the baked on food off was so much easier. I also used baking Soda mixed with water and a few drops of dish detergent and let that bubble away. Scraped of more with scouring pad and then I put it in the dishwasher . That did the trick. I also purchased silicone muffin shape and use them in the pan.
When you learn to wash you dishes and pans properly EACH TIME you wash then they are not nasty looking. Men learn to take care of what you cook with and eat from. You stack these dirty dishes and pan with other items… ewwwww! That’s like washing the inside of the bowl and not the outside… just nasty!
Im cleaning up my entire house and my rusty dirty pans because if i ever get a girlfriend and she comes over i dont want the bathroom or house to be dirty and stained and the pans are so hard to clean off because my pan was this metal part connecting the handle to the pan and its so rusty i cant get into the crevices
I ues a Plastic scouring pad and it doesn’t scratch the surface like a metal brillo pad does. You can also damage the surface of a metal pot with a contaminant from the different type of metal in a brillo pad (This is why you NEVER use a steel buffing wheel on stainless parts, as you impregnate the stainless with steel… that rusts… and stains… so for stainless you use stainless, for brass, you have brass (this is also the same for wire brushes). You should also pay attention to the machining pattern of the metal. Often a stainless pot will be ‘brushed’ in a circular pattern (like the groves in a record), if you scrub across that pattern, (like the hands of a clock) you will leave visible scratches even with a soft plastic scourer (they are not called scourers because they are gentle)… Try and match the direction of the original machining. If you don’t really care about scratches.. do you really care about a bit of black grime… Personally I just use a nylon scourer after each use (Inside and out) and have a stainless frying pan that came from a local thrifty shop that looks brand new. (Once clean I also ‘Seasoned’ it with oil and it is fairly much ‘non stick’ now so it stays cleaner with only the underneath needing a little attention when a bit of boil over occurs).
What I do is boil water in a larger pan and dissolve 1 or 2 Cascade pod (depending on how bad the bottom is). I leave It soaking on medium/low heat for at least 1/2 hour, keep checking to see how soft the gunk is. Sometimes I don’t have to even scrub it. Also, it cleans the inside of the bottom pan at the same time. (Sorry for the formatting errors, using a mobile phone)
Oven cleaner will destroy the anodized (black ) finish that is on the sides . Will turn gray just like when you put some in the dishwasher . The corrosive soap creates splotchy discoloration. It’s a real shame all clad seems to make a nice pan but they are very delicate not great at all for professional use and barely good for home use . Plus their customer service is atrocious you would think for such an expensive pan you’d get them much better product.
Every time I use a pan, if I am not going to clean it right then and there, I set it in the sink and fill it with liquid detergent and hot water and put the lid on it. Then, when I have the energy to scrub it, it’s easy to clean. If I burned something, I soak it for a few days and then bring out a Brillo or SOS steel-wool pad. I scrub the bottom every time I scrub a pan.
If you are not in the US and so not able to find this product, use ammonia. Cover the base of pan, place in a polythene bag overnight with the pan kept upside down so the ammonia stays. Leave overnight then clean off, most will wipe off, use a brillo pad for stubborn patches. 🙂 A small bowl of ammonia in an oven overnight will also clean oven interior but ensure to rinse properly afterwards.
Wrap the pan in foil submerge it in water, add a dishwasher tablet and let it soak, as the tablet dissolves it causes a chemical reaction with the foil then just rinse and wash voila clean pan. I’ve had my pans over 30 years, they are not pristine because they are used all the time, but they don’t look as bad as this one and never have.
I liked the article because it was cute and funny. I clean my pans using a baking powder and water paste applied with an old toothbrush or sponge. I was recently given an old fashioned heavy skillet, used by my friend for over 50 years. I don’t know how to properly clean it. Do you have any suggestions? Thanks for sharing your tricks and tips! I enjoy your short articles very much.
After using my All-Clad everyday for ten years, pans still like new. Just get in the habit of either deglazing the pan while cooking, or else wait until you are done cooking and simply pour a cup of water into the still hot pan and cover it with a lid. When you go back later, or even the next morning, whatever was stuck to the pan will have softened, and all you have to do is wipe it off with a soft sponge. Clean as new! If you didn’t do that, pour some baking soda over the damp pan and add water – cover and bring to boil – then turn off. Shouldn’t be difficult to scrub off.
SMDH….. I’m 55 and utterly shocked by what I saw in this article…. EZ off work very well if you read the instructions and let is sit on the pan or oven for 30-45-60 mins….the use of the Pressure washer was not remotely needed….Boiling water with Vinegar & Baking soda soak for similar times will loosen up and remove the scorched grease/oils….Using the Old Standard SOS pads work too when pan is warm….How do people get that much cooking oil on the Outside of their cookware and not Clean it Off before next use and what are you cooking at such high heat to burn oil to the pans/pots interior/exterior?
I have some stainless steel pots and pans. What I have found that works for me is to try and clean them often with Dawn dish soap, Bar Keepers Friend, and a scrubbing pad. Takes a little effort, but not much. Another thing that I do, as others have said, is to run cold water on the hot pan and let it soak for a while. Most stuff will come off except for the burnt oil. I then clean as mentioned above.
Applying cold water to a hot pan will make it warp. It’s not recommended. Easy off is the way to go. For very stubborn grease, apply easy off, put it in a garbage bag and seal it, leave it in the sun for few hours, everything will be coming off. I use this method to remove factory seasoning for cast iron cookware. Easy off can damage your stainless cookware if you leave them on on the exposed aluminum. The chemical reaction is so strong, it will pull away some of the aluminum and leave a rough pitting edge. That’s why if you have all clad cookwares, wipe them off the edge immediately after applying it. Bar keepers friend is also a good option for everyday cleaning.