Why do my stainless steel fry pans always develop a residue?
I have a set of stainless steel frying pans. They are Emeril Lagasse brand which at some point was mentioned to be made by all-clad. I don't believe they are of particularly high quality but seem to be fine. They have a "copper core" with stainless steel making the remaining components.
When I cook just about anything, such as pan frying bratwurst/sausages, making chicken piccata, or caramelizing onions - the end result is always the same. The pan develops a golden brown residue. It could be called a crust of oil, fond, or just burned residue. It is possible to remove it completely by scrubbing with bar keepers friend and a rag for ~20 minutes of elbow grease.
Note that I am using a fairly robust gas stovetop at medium-high to high heat for these tasks. I usually am using 1tsp-1tbsp of EVOO, added after the pan gets up to temp and before adding the meat/vegetables.
Is it expected that using a stainless steel fry pan will result in this residue? Or is my technique off?
Image of what my pans will look like after using them once (somewhat severe outcome):
Image of what my pans will look like after using them once (somewhat mild outcome):
Image of what I can clean the pans to look like after bar keepers friend:
Best Answer
I use stainless daily, and they are pans I have had for almost 20 years. The outside of my pans look like crap, but the inside looks like your final pic. My tips are: (1) Reduce your heat a bit when you can, as high heat will polymerize the oils in your pan, creating the coating that is difficult to clean. (2) Make sure you are using proper cooking techniques, particularly when it comes to using the correct pan for the job, and deglazing. Also, your pan does not have to be smoking hot before you add oil or ingredients. Be gentle. (3) Clean pans right after use, and when you see a hint of polymerized oil (the brown haze) work hard to get it off (it's actually not so hard...just takes some effort, and sometimes some scouring powder and/or pad). Any residue you leave behind will worsen with time.
The pans pictured can certainly be cleaned up. It will now take some elbow grease, but it would be in your best interest. Use a scouring powder with just enough water to make it a paste. Let it sit on there a while, then scrub with a scouring pad.
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Quick Answer about "Why do my stainless steel fry pans always develop a residue?"
In nearly all cases, the white residue is from calcium and magnesium-containing minerals that are found in tap water. The minerals build up on pans when water boils, evaporates, and leaves them behind. If the mineral deposits have "baked on," a normal dishwasher cycle typically won't be enough to remove them.How do I get the residue off my stainless-steel pan?
For everyday cleanup, scrub your stainless-steel pan with hot soapy water and a nonabrasive sponge ($3, Target). If stuck-on food bits remain, fill the pan with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. The food should come away easily.What is the gray residue on stainless steel?
It's probably cardboard dust from the packaging. This happens to my pots too sometimes, though mostly older ones. @GdD Doesn't look cardboard at all, the residue has a dark grey metalic colour to it.Why does stuff stick to my stainless-steel pan?
Stainless steel pans look smooth, but the cooking surface actually has tiny pores. When you heat the pan, the steel expands and the pores shrink. The shrinking pores grip onto the food, causing it to stick. To prevent sticking, preheat the pan to medium, then add ample oil, then add the food.Why does my stainless-steel pan look blotchy?
Solution: The unsightly spots on a gleaming pan are typically caused by a buildup of the calcium found in water. Remove them by boiling a solution of 1 part vinegar to 3 parts water. Let it cool completely, then wash and dry the pan as usual.How to Clean Stainless Steel Pots and Pans
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Answer 2
That's stainless steel for you.
Opinions may vary, but mine has always been, "don't fry in stainless"… or if you do, be prepared for this constant battle to keep it clean.
The 'problem' with stainless steel is that when they invented it, they chose the wrong name. It's a perception issue based on that naming. It won't rust* or tarnish , but by heck things will stick to it. Burned-on frying, hard water residue, you name it, it will stick…
*so long as you don't put it in a dishwasher with anything that's already rusted… otherwise it too will rust.
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Images: Gary Barnes, Gary Barnes, Toa Heftiba Şinca, Toa Heftiba Şinca