palm restaurant stainless steel mixing bowls

If you have Barkeeper's Friend: Pour a small amount of water in the pan or pot, add a few shakes of B.K.F., and create a paste or slurry by mixing the two together. For hard-to-clean burnt or burnished pans:.(Alternatively, a sprinkle of Barkeeper's Friend, which is similarly acidic yet non-corrosive, will also do the trick.) Rinse, dry, and.voila! Your stainless steel will be gleaming good as new. Vinegar's acidity will help break down that thin oxidized rainbow layer while still being gentle on your pans. Here's what you do: Splash a little white vinegar diluted with water into your pan, swirl the mixture around, and use a non-abrasive sponge to wipe away the rainbow stains. For discoloration (often rainbow in appearance), which can occur from overheating: fret not, for a solution is well in sight.Take it to the sink and use a long-handled brush or scouring pad to scrub off your mess (but don't forget to dry immediately!). Once you're pleased with the results, turn it off and let it cool (but don't let it get totally cold). Using a wooden spoon, scrape off the bits of food, which should come off pretty easily. Bring it to boil (but watch closely, as it will bubble up), and then reduce it to a simmer.

You can also do this by replacing soap with a couple spoons of baking soda. Clean your stainless steel pans and pots after each use (even if it doesn't get very dirty), to avoid a buildup.įor cleaning chalky white spots (which can result from calcium buildup in the water): Bring a solution of vinegar and water (think 1:3) to a boil in the pan, let it cool, and then wash and dry as normal.įor general buildup: Fill the pan with hot soapy water, and let sit a few hours, before scrubbing with a non-abrasive sponge.įor stuck-on food bits (which can result from adding cold food to a hot pan-see above!): Scrub the pot with a non-abrasive sponge to get off any food bits you can, then fill the pot or pan with enough soapy water to cover the food, bring to a boil, and scrape (the food should come away easily). And although baking soda and more abrasive scrubbers (like fine steel wool) can be useful in cleaning a burnished pan, beware that using these products might void your warranty. Coarse scrubbers and harsh cleaning solutions like bleach or household cleaners can scratch your stainless steel and damage its finish. Only use non-abrasive cleaners and sponges. Submerging or soaking a hot stainless steel pan in cold water could be the cause of irreparable warping. Since high-quality stainless steel is effective at holding heat, preheating on high might lead to overheating your pan (and burning your food).Īllow the pan to cool completely before washing it.

Do not rush the preheating process by using high heat.

When the water, immediately upon hitting the pan, comes together into a 'ball' that glides and dances across the surface, your pan is preheated perfectly-now, you can add the oil! Note that this is past the point at which the water sizzles when it hits the pan's surface: When the pan is properly hot, the water shouldn't 'sit' on the surface at all.

To determine whether your pan is hot enough for the oil, do this simple water test: Drop a tiny amount (about 1/8 teaspoon) water in the pan.

Before cooking, make sure to dab with a cloth or paper towel to remove excess moisture. So, if you're cooking foods like meat, chicken, or fish straight from the refrigerator, allow them to sit at room temperature for 10 to 15 minutes. Cold food is more likely to stick to a hot pan, as the steel will contract when it comes in contact with a cooler temperature. Always watch the oil to figure out if it's hot enough to start cooking: If it’s shimmering, you’re ready to toss in your ingredients. According to Food Network, adding oil to the pan when it's hot causes the steel to become 'static,' which creates a temporarily nonstick surface.

And then, add the food once the oil is hot. So salt your pasta water, yes, but only once it's boiling.Īlways heat your pan before adding on the oil. When water is salted pre-boil, 'pitting corrosion' can occur, which leaves tiny but irreparable pockmarks, as if from a nail, in the bottom of the pot. Only salt water once it has already come to a boil. If you don't get to it soon enough, and the spots appear, simply dampen the surface of the pot or pan, rub it with a moist sponge that's been sprinkled with baking soda, and rinse as usual. The trick to prevent those rather annoying water spots is to actually get to drying as soon as possible, aka, immediately.

Palm restaurant stainless steel mixing bowls