How to Care for Stainless Clad Cookware

Stainless clad is the low-maintenance pan in the kitchen. There's no seasoning to build or protect, and acidic ingredients like tomatoes, wine, or vinegar won't damage the surface. (The chromium in stainless steel forms a thin protective layer on its own. We explain how in What Is Carbon Steel, Actually?)

Low maintenance isn't no maintenance, though. A few habits keep it cooking and looking the way it should for a long time.

1. Let It Cool

After cooking, let the pan cool. The base of our pans is slightly curved so the metal can handle the heating and cooling of everyday cooking without warping. However, running cold water over a very hot pan is a sudden shock to the metal, and any pan can warp with this quick change in temperature. A few minutes on the stovetop is all it takes.

That wait is useful time. Wipe out leftover oil or butter with a paper towel so it doesn't end up in your drain. Or, if you've just seared something, deglaze: pour a splash of wine or stock into the pan and scrape up the browned bits with a wooden spoon. You get the start of a sauce, and a pan that's already half clean.

2. Wash by Hand

Please keep stainless clad out of the dishwasher. Dishwasher detergents are much harsher than dish soap, and over repeated cycles at high heat they can wear away the aluminum layer inside the pan. Our lifetime warranty covers manufacturing defects, but damage from dishwasher use isn't covered.

Hand washing is quick. Warm water, dish soap, and a sponge or cloth handle most everyday cleaning. For spots that need a little more, use the scrubbing side of a non-scratch sponge.

Dry the pan with a towel right away rather than leaving it in the rack. It prevents water spots, and the pan is ready for next time.

3. Stuck-On Food

For food that won't come off with a sponge, add enough water to cover the bottom of the pan, bring it to a simmer over low to medium heat, and gently scrape with a wooden spoon. Most of it lifts right off.

If that doesn't do it, fill the pan with warm, soapy water and let it soak overnight, then wash as usual. For anything still left, a paste of baking soda and water works well on browned oil, and diluted vinegar or a cleanser made for stainless steel, used with a soft sponge, can handle the rest.

A few things to keep away from stainless: steel wool, steel scouring pads, harsh abrasive powders, and bleach. Steel wool and abrasives scratch the surface, and bleach can leave permanent pitting.

4. Rainbow Stains

After cooking over high heat, you may notice a blue, gold, or rainbow tint on the pan. This is normal. Heat thickens the thin chromium oxide layer on the surface of stainless steel, and as it thickens, it reflects light as color. It's harmless and doesn't affect how the pan cooks, so leaving it is perfectly fine.

If you'd rather remove it, splash a little white vinegar diluted with water into the pan, wipe the area with a non-abrasive sponge, then rinse and dry.

5. White Spots

Chalky white spots are usually minerals left behind by hard water or by boiling pasta, rice, or salted water. The fix is the same as for rainbow stains: diluted white vinegar, a soft sponge, rinse, and dry.

One related habit: add salt to water once it's already boiling, not while it's cold. Undissolved salt sitting on the bottom of the pan can cause small pits over time.

That's most of it. Stainless doesn't change with use the way carbon steel does, and it doesn't need to. Look after it with a few simple habits, and it simply keeps working.