Stainless-steel pans are the unsung heroes of many Australian kitchens. They’re tough and versatile and can handle everything from a sizzling steak to a delicate sauce.
But if you only give your pans a quick wash and call it a day, you could set yourself up for some sticky situations—literally and figuratively. Let’s explore why deep-cleaning your stainless-steel pans is essential, how often you should do it, and the best ways to keep them gleaming for years.
Stainless steel is a favourite among home cooks and professional chefs alike for good reason. It’s non-reactive (so you can cook tomatoes and wine-based sauces without worry), distributes heat evenly, and is built to last.
But unlike nonstick pans, stainless steel has no slick coating to keep food from clinging. That means burnt-on bits, oil residue, and even minerals from tap water can build up over time.
If you’ve ever noticed your pan looking dull, spotted, or rainbow-hued, that’s your pan crying out for a deep clean. And if you ignore those signs, you could be shortening the life of your cookware and making your meals harder to cook (and clean up after).
We get it—no one wants to spend hours scrubbing pans. The good news is, you don’t have to deep-clean after every meal.
According to cleaning experts Alicia Sokolowski of AspenClean and Chris Willatt of Alpine Maids, a monthly deep clean is usually enough for most home cooks. Aim for every four to five uses if you’re a daily chef or notice stubborn stains.
They also shared these tell-tale signs that your pan needs extra attention:
- White spots or rainbow tints (often from minerals in water)
- Sticky or cloudy surfaces that don’t budge with regular washing
- Food is sticking more than usual
- Dullness or discolouration
If you spot any of these, it’s time to roll up your sleeves. Letting residue build up isn’t just a cosmetic issue. Over time, it can cause:
- Dull, discoloured pans that lose their shine
- Sticky spots that make cooking (and cleaning) a nightmare
- Uneven heating, which can ruin your favourite recipes
- A shorter lifespan for your trusty pans
In other words, a little extra effort now can save you money and frustration down the track.
How to deep-clean your stainless-steel pans
Ready to give your pans a new lease of life? Here’s how to do it, without damaging the surface:
- Bicarb Soda Paste: Mix bicarb soda with a splash of water to form a paste. Spread it over the pan and let it sit for 15–20 minutes. Scrub gently with a non-abrasive sponge.
- Boil Away Stains: For stubborn spots, fill the pan with water and add a few tablespoons of bicarb soda. Bring to a boil, let it cool, then scrub.
- Vinegar for Discolouration: If your pan has rainbow stains, try the same boiling method with vinegar instead of bicarb soda.
- Rinse and Dry: Always rinse thoroughly and dry immediately to prevent water spots.
- Avoid Steel Wool: It might be tempting, but steel wool will scratch your pan, making it harder to clean and potentially harbouring bacteria.
Stainless-steel pans are an investment, and with regular care, they’ll reward you with years of reliable service.
Deep-cleaning might sound like a chore, but it’s a small price for better-tasting food and a kitchen that runs like clockwork.
Have you got a tried-and-true method for keeping your pans sparkling? Or a horror story about a pan that got away? Share your tips, tricks, and tales in the comments below—we’d love to hear from you!
Also read: Professional cleaner spills the secret behind this $15 Bunnings cleaning miracle
