A pan that was just used cleans fastest when the food has not set, whether it came from a stovetop or cookware for convection oven baking. Dish soap, warm water and a non-scratch sponge are enough for most meals; the steps below add a soak for stubborn bits.
How-to
How to Clean Stainless Steel Pans
How to clean stainless steel pans: everyday washing, burnt-on stains, what to avoid, and habits that keep the finish looking new.
Most stainless steel pans are not ruined by cooking, they are ruined by the first harsh scrub after a scorched dinner. The pan itself is tough, but the wrong cleaner or a cold-water rinse on a hot pan leaves marks and warps that no polish removes. A gentle routine handles nearly every mess, and a short escalation covers the rest.
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases.
Four steps for everyday cleaning
- Scrape leftover food out with a wooden spoon while the pan is warm but not hot.
- Let the pan cool completely, then fill it with hot water and soak for at least 30 minutes if bits remain.
- Scrub the inside and outside with a non-scratch sponge and soapy water.
- Rinse well and dry with a clean, absorbent towel to avoid water spots.
Five steps for burnt-on stains
The urge is to reach for steel wool, but heavy abrasives can mar the surface. Boiling and a paste do the work instead. A store-bought stainless cookware cleaner is the other safe route; confirm it is made for cookware rather than appliances, and follow the maker's directions on the label.
- Fill the pan with water and a few drops of dish soap, then bring it to a boil on the stove.
- Simmer, scraping loosened bits with a wooden spoon or spatula, then pour out the water.
- Let the pan cool completely, then add baking soda or a powdered cleaner with just enough water to make a paste.
- Spread the paste with a sponge and scrub in a circular motion over the whole pan.
- Rinse the paste away and dry thoroughly with a towel.
What can damage a stainless steel pan?
A few products and habits do real harm, and stainless steel is not as forgiving as its reputation suggests. Anyone still deciding between metals can start with comparing cookware material choices, since cast iron and nonstick pans follow very different cleaning rules.
- Steel wool and very abrasive pads, which scratch the smooth finish.
- Oven cleaners, grill cleaners and bleach products, which are too harsh for cookware.
- Appliance polishes, which are often too gentle and can leave a coating that is not food-safe.
- Cold water on a hot pan, which can warp it.
- Vinegar, where advice conflicts; follow the pan maker's care instructions.
Keeping the finish bright between deep cleans
Prevention saves the most scrubbing. Cooking on a lower heat keeps food from burning on and discoloring the surface, and on a gas range a burner no larger than the pan base keeps the flame off the sides. Wiping off a stain the same day matters too, because one layer of residue comes off far more easily than several.
The pans on our oven-focused page are mostly coated bakeware rather than stainless, so their care differs; the best cookware for convection oven covers the coatings and oven limits of those picks.