@ 4:05 Although aluminum oxides, it doesn't doesn't "rust" -- that is, produce reddish/brownish ferric/ferrous oxides. Those can only come from the iron in the inner and outer layers (plies) of steel, assuming such discoloration is not actually lightly burnt oil. - -
When I was a kid, my mom would generously sprinkle baking soda on the burnt on bits in the pot or pan, then add water to cover. Simmer and watch the bits float to the surface. I still do that.
Bar Keeper's Friend has become my best friend. It has helped me restore my stainless steel pans to their initial glory, and now I use it regularly to care for them if there's any residue left on them after washing them with dish soap.
I put my stainless cookware in the dishwasher exclusively. If blue discoloration or leftover food particles remain, a 15-second scrub with Barkeepers Friend returns it to new condition. My cookware still looks new after 15 years of heavy use.
I’ve found my stainless all clads at thrift stores too lol, ones that cost over 200 each on various websites, and snatched them up for 8-10 bucks lol 😂 now they’re all smooth and shiny and prized possessions lol.
I'm learning to cook in a stainless skillet after years of using non-stick. My eggs still don't always come out well ... I'm getting better. The best method I fould for cleaning my pans is to pour water in the pan, immediately after taking the food out. It's still hot and the pan has time to soak in super hot water while I'm eating. Don't tel anyone, but I sometimes let the pan soak overnight :) After soaking, it's easy to clean out the mess with a Dobie pad and dish detergent. For really nasty stuff, I use either Barkeeper's Friend or the polish they sent as a freebie with my pan.
ANDREW I CANNOT THANK YOU ENOUGH. Hyperinflation especially here in California is out of control. I never cared about cooking at home before but now that has all changed. I’m learning so much from you. I subbed .
All-Clad pans never rust. There made of stainless steel, with an internal layer of eather aluminum or copper for even fast heat transfer. To witch oxidation takes place along the pans outer rim edge. You can actually see the pans 3 to 5 different layers there when cleaned with Bar-Keepers powder. Its not rust, its metal oxidation. Good job on your presentation, very informative .Thanks
Thanks for the clarification. It looks like rust around the rim where the aluminum core layer is exposed. Either way, it’s a good idea to dry the pans after washing.
Well ... technically rust is metal oxidation, and stainless can actually rust but it takes much much longer to happen. Not saying that's what happened here, just speaking generally.
@@LeverPhile Al-ClAD uses 18/10 Stainless. Which is a form of 304 grade Stainless steel made specifically to meet ALL-CLADS extremely high standards. (GOOGLE IT) The aluminum between the layers of stainless steel OXIDIZES, (not rust). that what gives it that tarnished appearance . Its very easy to polish it back to its original appearance with BAR KEEPER FRIEND, polishing abrasive. Its "NOT RUST"
@@daveschidlmeier6425 Again, stainless steel (even the quality stuff) is not rust proof, but it is very, very resistant to rust so most won't have issues unless they are really neglectful. Aluminum oxide is a dull gray color, btw, so it is not what is giving color to the All Clad layer of exposed Aluminum here. And, once again, oxidized metal is a form of rust, even if typically the word "rust" is used regarding iron oxides. All metals that can be oxidized 'rust' in the general sense, but the properties of that rust/oxidized metal can be very different than when iron "rusts". With silver it's called a tarnish, with copper it's called a patina.
It is a myth that stainless steel does not rust (in fact, I managed to let a stainless steel pocket knife blade rust as a child by not cleaning it properly.) It is rust resistant because it creates a chromium oxide film. Bimetal situations behave funny, which is probably why the film action is interrupted there. It's likely, indeed, rust, but it is not the aluminum rusting. PS: Yes, rust is iron oxide. Aluminum oxide is a dark gray (and it's very hard, which makes cleaning extremely difficult.) A co-mingling of oxides is possible, and there's probably interference between the two, so the alloys do not behave the same in close proximity as they do separately. This supposition is based on a materials science class from engineering school over 30 years ago, so it may not be entirely accurate, but I'd bet it's close.
I was STUNNED at how well this worked. I had a dirty pan sitting around for weeks and this got it looking brand new. 1) Put the pan on the stove and put heat on HIGH. Let it get hot. 2) Pour a bunch of baking soda in the pan and then pour a bunch of water on it. 3) Turn off the stove and let the pan sit. 4) Use a wool scrub brush and some elbow grease (pour some water in to loosen baking soda).
This is one of the better cookware channels I have seen. I use Heritage Steel pans and am happy with the pans. I have found that for the most part, vinegar is all I need to remove stuck food. If after cleaning the pan with water and soap, you find thin, translucent protein spots on the pan surface, then use a splash of vinegar and in a minute of gentle scrubbing those spots are gone. Heritage Steel recommends Bar Keepers Friend and vinegar to clean their pans. Frankly, if you are boiling your pan to get heavily burnt food off the surface then you are not properly cooking with the pan. Encouraging the lazy, instant gratification seeking American consumer of today, to boil a pan clean, is tantamount to convincing them to never give stainless steel pans a try. Most are too lazy for anything other than non-stick. 😆
great information, thank you much. I have been using stainless steel pans for thirty years, and they still look like new. I don't generally let my frying pan completely cool before deglazing it after removing what was cooked in it, Instead I pour water into it and let the pan cool with the water and just wipe it out later when I wash my dishes. Tough burnt food, I let the hot pan heat water, and add a bounce sheet, then I wash as normal once the water is cold again, and it wipes out easily and I wash as normal.
Best tip - learn how to deglaze your pans and make great pan sauces. With few exceptions you want to create some fond (brown bits)when frying proteins, and deglazing that with wine, tomato, citrus, or other acidic liquids instantly cleans the pan while giving you a flavorful base for a sauce. After that the pan will be completely free of anything “stuck” and ready for a quick hand wash.
That’s what I do as well! Sooooo satisfying to scrape up those incredibly flavorful bits - AND get the pan clean whilst doing so! And 2nd bonus: delicious sauces.
I am SO BAD at making pan sauces it's amazing even to me. Not sure what I'm doing wrong, but I have all but given up. Every once in a blue moon one will come out perfect, we'll love it, then when I try to make the same recipe again it's a total flop.
I'm 55 and have been washing dishes pots and pans since 1977-78 when i was 11-12yrs old.....I've never seen the green side of a sponge scrubber scratch stainless steel finish...Aluminum yes but not stainless......I generally use the Blue scrubber/sponge on my dishes/pots/pans.... Boiling water with vinegar works wonders
The scratches are very tiny and aren’t noticeable on most pans. In fact, Scotch-Brite heavy duty sponges are made specifically for stuck-on messes on uncoated (i.e., stainless steel) cookware. The blue Scotch-Brite sponges are slightly less abrasive if you want to be extra careful.
To scratch a surface, the scratcher must be harder than the object, or the same. I even use chainlink in my demeyere pans at times and have no issues. Mostly baking soda, but sometimes the wife burns something...
@@ArmadilloGodzilla That is not correct. It is possible for softer materials to abrade harder. In your own home you can demonstrate that a shard of aluminium can can easily scratch stainless steel cutlery despite Mohs hardness 2.75 vs around 5. Aluminium is also softer on the Vickers and Brinell scales.
I just clean my stainless all-clad pans with BKF Cookware version. I rinse the pans out and scrape any heavy stuff off with the spatula, then put a light dusting of BKF on them, sprinkling a bit of water if needed to make sure it's not just sitting there dry. Then let it sit for a few moments and give a quick scrub with a plastic brush and rinse it. I follow up with a drop of dawn and a different plastic brush and quick rinse and they're like new after every meal. The BKF has oxalic acid that breaks down the food but it doesn't harm the stainless surface, the pans look brand new even though they're over 10 years old and used daily.
Thank you! Ive been fine with keeping the insides of my pans clean but the bottoms and outsides not so much :( im definitely going to get some bar keepers friend and get to work!
I've used a wired brush on a cordless drill. After a couple of "cleaning", it leaves a polished surface that is very easy to clean with stainless steel wool by hand. The wired brush does leave some scratches but has no effect on pan performance. Just make sure to add oil after heating pan--I use a temp gun and add oil at 150F on pan surface.
Bar Keepers Friend in a folded Paper Towel works great. It cleans the bottoms of my All-Clad and Cuisinart cookware. I also polish the cook surface with 8,000 & 10,000 grit wet sandpaper and small oscillating sander.
exposed aluminum layer does not rust orange. Aluminum oxidizes black. This is another reason to not put All Clad into a dishwasher - high temp rinse will oxidize the aluminum exterior layer and turn it black/dark.
Beekeepers friend is good for light stains. For very heavy stains, especially in hard to get to nooks and crannies, a cleaner containing sodium hydroxide can be used. We have Mr Muscle in the UK. Spray it on, leave it half an hour or more, wash off. Take care, NaOH is dangerous to eyes and skin. This should be done outdoors. Use a watering can to wash the pan.
Steel wool in the form of Brillo or SOS pads actually leaves a finer finish than the 3M green scrubbies. Chore Boy or similar types of metal scrubbers will scratch a stainless pan badly. I use all three Green scrubber, Barkeeper’s Friend followed by a polishing with a Brillo or SOS pad. If you do this correctly, the inner surface becomes polished and food resists sticking.
Just use stainless steel scrubber or scourer and dish soap and hot water. It's also what they do in professional restaurants dishpit anyway. There's no need for unsafe chemicals. Works fine for me.
Soak with some Dawn and hot water for 10-15 minutes, then use a BLUE Scotch-Brite - they don't scratch. If you can use an abrasive like BarKeeper's Friend, you can us an SOS pad on it and then re-season the pan.
Hi there :) Thanks for the nice videos. Small question: do you know whether products like Chogan Degreaser or Oven harm these dishes? Thanks in advance!
Hi , your video was quite informative. My question is how can i know if my stainless steel pot is pitting and its time for replacement. Is there any fix for pitting stainless steel . ? 🙂
I have a question for you if you still monitor this video. I do take care of my pots and pans the way you explained in this video as I was taught long ago by my parents. I have a mix of cookware, old and newer cast iron, old stainless copper bottom Revere Ware from around 1960 ish fry pans and pots, Le Crueset brazer and Dutch oven a couple of aluminum restaurant grade sauce pans and a couple nonstick restaurant grade fry pans and I am able to keep all in great shape. But I have one large stainless Cuisinart straight sided clad pan that is a great pan but I had some sugary glazed Teriyaki beef that I cooked and it left some tough burned stains. I cleaned it, boiled water and vinegar in it, used BKF on it and it still has about six small black spots, very small, like if someone used a Sharpie and made dots, and I cannot get them to go away. I use the pan all the time and I've tried and tried and use BKF not every wash but almost and boiled water an vinegar again and still they won't come out. Am I stuck with those black spots? Or is there anything else I can use without damaging the pan? Someone told me use spray on oven cleaner like Easy Off, but I don't know if that is a good idea or not. Help would be greatly appreciated. Sorry for the long comment but I wanted to give you a good description.
for discoloured and burnt spots just rub on a little bit of oil. the fatty acid in it will solve „their stucked collegues“. after 5-10min use soap and warm water to clean. so no need for heavy duty chemicals that affect the stainless steel coating
One more trick: I keep a small All Clad frypan and medium All Clad frypan on my stove. Immediately after use I put water and a bit of dish detergent into the frypan and set the pan back onto the warm burner to be cleaned later. FYI: My 8 inch frypan is very old. It does not hold a magnet so I guess it is aluminum. The lettering on the bottom say "All Clad Metal Crafter, Master, 108". The new 8 inch All Clad 3py stainless steel frypans numbers are 4108. So, at one time All Clad did make aluminum cookware.
All-Clad had a collection called "Master Chef" (sometimes referred to as MC2) with a brushed aluminum exterior and a stainless steel interior. However, that collection was discontinued. You can still find some pieces online via third party sellers, for example: www.amazon.com/All-Clad-Professional-Stainless-Cookware-3-Quart/dp/B00005AL4Q. Today, All-Clad has two hard-anodized aluminum collections (HA1 and Essentials) along with its classic stainless steel collections (D3, D5, Copper Core).
@@johndoe-ek6vl It is true that some types of stainless steel are not magnetic. I own 15 pieces of All Clad cookware and only one is not magnetic. The non-magnetic one is a very old 8 inch frypan. which was my first All Clad, that I inherited many years ago. As mentioned the bottom (faint) etched writing: "ALL CLAD METAL CRAFTERS, 108, CHEF, Canonsburg, PA, USA". I could not find the word "Master". The mystery is, did All CLAD first make pans out of non-magnetic stainless steel?
Stainless steel is required for cooking on an induction burner. But it is difficult to deal with the effects of uneven heat on the induction burner. Some things need to come to a full boil, and while slow cooking over a low temp helps sometimes it just doesn't work well. In your video you show most of the cooking over gas heat . Could you describe the effects of different kinds of heat like electric burners vs induction and electric oven heat on the pans used .
I'm starting to really like your channel I was thinking for cleaning the pan I've been using cleaning vinegar which is 10% instead of regular vinegar which is 5% with baking soda. Is this ok? A lot more cost-effective than purchasing bar keepers friend
I put my all clads in the dishwasher and never had a problem. I eventually use barkeepers friend to restore the color and copper line. Key to using the dishwasher is to buy non-scented pods which helps prevent the color change.
I just moved to an apartment that have a nice big thick stainless steel pan that I'd love to use, but it looks like the previous tenant used it on a barbecue or something. It has a thick layer of sticky smelly dark grime that reminds me of my scout days cooking in pots that have been washed by negligent teenagers and used on fire for decades. 🙃 I can remove some with a steel sponge, but it takes a lot of effort for a very low gain. Do you have any trick for this?
Aluminum is nonferrous. It doesn't rust. Neither does stainless steel in usual kitchen use. Carbon steel pans used in restaurant kitchens however, will rust. Thats why you season carbon steel just like you season your wok or cast iron cookware. A well seasoned carbon steel pan will last a lifetime.
I don't normally recommend this but try making a BKF paste and letting it sit on the stains for 5 minutes. Then scrub it with the green side of a Scotch-Brite sponge. Put the pan on a towel on the counter so you're not bending over into the sink. If the stains are old and baked in, it will take some muscle and time, but that should work.
Aside having some of these, i do my heavy cooking(in my culture, a normal everyday cooking is 2hours and above and we hardly eat out so the pots we use to cook really matters because you will be turning your food regularly when cooking) with procook 18/10 stainless steel. The way I handle those pots, I will never do that to my allclad and they are still as good as new because I take good care of them and they are very cheap. British people don't care about expensive pots but still give them quality ones if you want to make one
What I don’t get is “hot temp and hot water will tarnish” the surface? How about cooking using water and heat on the stove? This is not a good thing isnt it?
Oh boy... so aluminum oxidizes, But it does not rust and what you're looking at is just polarized fats on that less slick exposed aluminum. Aluminum oxide tends to be White or Gray. that is most assuredly not rust.
I found the easiest way to clean stainless steel cookware is caustic soda. Make a solution of caustic and water and soak cookware . Do not use this method with aluminum bottoms.
This is way too much trouble. I adopted Chef Jean Pierre's advice and use Ajax, which is probably more aggressive than Bar Keeper's Friend, and just stick the pan in the sink and go at it with a green scrubby. Almost everything comes off in just a few seconds. The stainless eventually gets a patina, so you won't maintain a perfect shine if you do this, but to me it's a working tool and like a leather garment it would be silly to try to keep it looking new forever.
"There is an exposed layer of aluminum around the rim that is especially prone to rusting." There must be something wrong with this statement, because aluminum does not rust. I suspect what happens is that the stainless adjacent to the aluminum rusts. Stainless isn't really stainless. It creates a protective film, but bimetal junctures do funny things. This is my conjecture from materials science class in engineering school in another life. Perhaps you simply misstated the situation and have a better explanation.
