Stainless steel pan
It's stainless steel pan. After using it for steaming chicken, fish, the pan has got brown/stains (pls see picture). Cannot be removed with baking soda and stains are smooth. Should I continue to use? Am concerned about chemicals coming out from stains when pan is heated (even though used for steaming only). Pls advise. Thanks.
Best Answer
If you are in the USA, Bar Keepers Friend is a useful product that we've had success using to clean stainless steel kitchen bowls, pots, etc. If you are not in the USA, find a cleaner with oxalic acid as the active ingredient.
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Is stainless steel good for pans?
Stainless steel is a great option for non-toxic, long-lasting, durable cookware ideal for boiling, saut\xe9ing, and baking. It is especially good for small-batch baking as it retains heat well and cooks foods evenly.What are the disadvantages of stainless steel cookware?
Con: Difficult to Clean Because stainless steel is not non-stick, it's harder to clean than other cookware. Food doesn't release easily, and the pan might develop brown spots, discoloration, and even a heat tint.Which stainless steel frying pan is best?
Best Stainless Steel Frying Pans In India- Bergner Argent Tri-ply Stainless Steel Frying Pan.
- Meyer Trivantage Frying Pan.
- Vinod Platinum Stainless Steel Frying Pan.
- Stahl Triply Stainless Steel Artisan Frying Pan.
- Hawkins Triply Stainless Steel Pan.
- Prestige Triply Stainless Steel Pan.
Which stainless steel is best for cooking?
Overall, grade 316 is usually the better choice when making food-grade stainless steel containers. 316 SS is more chemically-resistant in a variety of applications, and especially when dealing with salt and stronger acidic compounds such as lemon or tomato juice.A TRICK EVERYONE SHOULD KNOW | How to make any stainless steel pan non-stick | THE MERCURY BALL TEST
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Images: Toa Heftiba Şinca, Toa Heftiba Şinca, Klaus Nielsen, Gary Barnes