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[ Layering ] [ 5-Ply 7-Ply ] [ Stainless 1 ]
[ Cleaning Stainless Steel ]
Caring for your Stainless Steel Cookware
Stainless steel is an alloy of iron which contains more than 10% chromium. Stainless steel resists stains but occasionally dulls or will show oily finger prints. This steel is noted for its hardness and is used for utensils, tableware, sinks, counter tops, and small appliances. In the process of making it, a little of the chromium in the alloy is used to form the hard oxide coating on the surface. If this is taken off, through corrosion or wear, the steel rusts like regular steel.
Basic Care and Cleaning:
Before you use your Stainless Cookware for the first time, wash it thoroughly in hot soapy water with a sponge or dishcloth. Rinse it in hot water and dry thoroughly to prevent spotting.
Preheating:
Most recipes recommend placing Stainless on a low heat setting for about one minute before adding your ingredients. Hot pan, cold oil; food won't stick. You can gently and briefly pre-heat before adding shortening or cooking oil to help prevent food from sticking. Oil or shortening carbonizes in the pores of metal cookware, thus preventing foods from burning and anchoring themselves to the pans. A well-seasoned pan is nearly stick-proof and a real cooking pleasure.
Salt Damage:
To avoid small white dots or pits from forming on the stainless steel cooking surface of your Stainless ware, bring liquids to a boil before adding salt, and then stir the ingredients well. You may choose to add salt after your food has started to cook. Pitting does not interfere with cooking performance but can diminish the beauty of your stainless steel surface.
Preventing Water Spotting:
This is easy, just remember to rinse in hot water and dry with a soft dishcloth immediately.
Discoloration:
Overheating can cause brown or blue stains. Food films if not removed will cause discoloration on your cookware when it is reheated.
Cleaning:
Note: Always attempt the mildest cleaning method first. Be patient - repeat it a fair number of times before resorting to the more severe cleaning methods.
Cleaning stainless steel can be a breeze as long as it is not damaged. This durable metal alloy is quite resistant to rust, corrosion and discoloration but when these conditions do affect your stainless steel you may have problems. Staying away from abrasives and steel wool during cleaning and making sure not to expose stainless steel cookware to extremely high temperatures* for a long period of time can usually help you avoid these problems.
Routine Cleaning. Stainless Steel's best friends are quite simply soap, mild detergent or ammonia solutions in warm water, applied with a soft cloth or nylon sponge.
Olive Oil: Rub stainless steel sinks with olive oil to remove streaks. Vinegar: To clean and polish stainless steel, simply moisten a cloth with undiluted white or cider vinegar and wipe clean. Can also be used to remove heat stains on stainless steel cutlery.
Club Soda: Remove streaks or heat stains from stainless steel by rubbing with club soda.
Cleaning the Stainless Interior of Your Stainless:
Immerse your in warm water. Use a fine powder cleanser such as "Bar Keepers Friend" "Wenol", "Twinkle", "Cameo" or "Bon Ami" and form into a paste. Apply the paste using a soft cloth. Rub the paste in a circular motion spiraling from the center outward. Wash again in hot soapy water, and dry immediately. DO NOT USE OVEN CLEANERS OR CLEANSERS WITH CHLORINE BLEACH OR ALCOHOL. DO NOT USE STEEL WOOL*. Nylon scrubbing pads are safe to use. Bar Keepers Friend or Bon Ami cleansers work well on both the interior and exterior of Stainless Cookware.
A white residue on the inside of the pan which does not wash off using normal means can be cleaned using vinegar. Pour in some vinegar and let it soak for awhile.
Heavily Soiled/Stained Areas:
For heavily soiled/stained areas, scour with soap and a very fine (00) steel wool* pad. Restore the finish with an all-metal cleaner.
Another way to remove streaks or heat stains from stainless steel is by washing down your stainless steel with club soda this will remove any steaks from heat and steam! Just use a soft cloth and clean with the grain of the steel.
Heat Discolouration/tints -- When All else fails:
Use Extreme Caution
Use a 10% solution of Nitric Acid* together with a fairly course household abrasive cleaner applied as a paste by hard rubbing with a course nylon scouring pad. (Some alteration to the surface appearance will result from these severe cleaning operations). Acid treatment must be followed by rinsing in ammonia or soda bicarb solution, and Routine Cleaning.
* Nitric Acid (HNO3)
Nitric acid is a "friendly" acid towards Stainless Steel and is the only mineral acid which should be used to clean stainless steel. Avoid contact of the acid with other metals, particularly the aluminum and copper bases on cookware. A 10% solution (1 part Nitric Acid added to 9 parts water) is usually used. It may be obtained from most chemists, who will make up the 10% solution.
Concentrated Nitric Acid must be handled with care. Dilute 10% solutions are less dangerous, but it is advisable to wear rubber gloves and eye protection. If accidental skin contact occurs, wash well with lots of water. Mix and keep the solution in glass containers. Dilute extensively before flushing down the drain. Keep it out of reach of children.
Cleaning your Stainless Exterior:
The Stainless Steel exterior is exceptionally durable and requires very little care. It is scratch and stain resistant. Use nylon pads rather then steel wool or scouring pads. YOU CAN WASH YOUR STAINLESS STEEL IN THE DISHWASHER.
Important Notes:
1. DO NOT USE OVEN CLEANERS OR CLEANSERS WITH CHLORINE BLEACH OR ALCOHOL.
2. DO NOT USE STEEL WOOL.
3. DO NOT OVERHEAT YOUR COOKWARE.
Do not expose stainless steel cookware to extremely high temperatures for a long period of time.
*Note: Extreme heat damage is not covered by the warranty.
USE AND CARE
Before first-time use, wash in hot soapy water to remove manufacturing oils and polishing compounds.
Undissolved salt may cause pitting, so add salt to water after it boils and stir in to dissolve completely.
Wash by hand in hot soapy water or in the dishwasher.
Do not allow salty or acidic foods to remain on cookware for long periods of time.
To remove burned-on foods, briefly soak and wash in warm water. Use stainless steel cleanser and nylon scouring pad on difficult stains.
Wash soon after using. Do not leave soaking for long periods of time.
"Heat tint" is a rainbow-like discoloration that may be caused by high heat. Remove with stainless steel cleanser.
Sometimes there can be a white residue on the inside of the pan which does not wash off using normal means. The surface can be cleaned using vinegar
Best Value on the WEB for KT17 & KT17ULTRA
Stainless Steel Cookware
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