What precautions do I need to take when using stainless steel in my kitchen?

♦  To prevent hot spots when using stovetop cookware, it should have a heat diffusing base, either visible or encapsulated, that is made of a better heat-diffusing material, like copper or aluminum. These metals are highly conductive of heat, so use moderate heat to maximize the even spreading of heat, minimize sticking, and to get tastier, more evenly cooked food with less stirring.
♦  Do not store food or liquids in stainless steel cookware after cooking.
♦  To keep the surface smooth and scratch-free, do not use abrasives, bleach or ammonia. See cleaning instructions below.
 

How do I clean stainless steel cookware?

♦  To remove manufacturer or price stickers from cookware... Soak the area with warm water, then scrape off with your fingernail or with a hard-plastic spatula. A bit of rubbing alcohol, or a citrus oil based cleaner, will remove any remaining glue.

♦  When using a pan for the first time... Wash it well with soapy warm water and dry thoroughly. We recommend washing by hand.

♦  Whitish or chalkish deposits inside pan... Remove calcium deposits by boiling water with some white vinegar, allowing your pan to cool, then washing it with warm, soapy water. Help prevent white spots and pitting by adding salt to your cookware only after the water has reached a boil.

♦  Burnt food is stuck in pan... Cover the stuck foodstuffs with warm soapy water, allow to soak for some time, then boil for 10 minutes, allow it to cool, then use a soft cloth, or a nylon scourer if stubborn, and warm, soapy water.

♦  Still not clean out of the dishwasher... You might select a Pre-wash cycle if your pan's instructions indicate it is safe to clean in the dishwasher.

♦  Spills or overflows... Wash or clean the exterior before placing it again over heat.

♦  Filled pan left to cool on stove and lid won't come off... Warm the pan, then twist the lid to remove it.

♦  Left empty on heated surface... Allow it to cool slowly; do not immerse it in cold water.

♦  Stainless pan was left on heated surface, liquid has dried and yellow or blue streaks appear... On polished stainless, use a metal cleaner, such as Wenol or Red Bear, with a soft cloth. On satin stainless, use a nylon scourer, such as Scotch-Brite.

♦  Scratches on surface after washing repeatedly... Change your cleaning product to a gentler kind, such as Bon Ami.

♦  Cleaners not recommended for stainless surfaces... Bleach or ammonia should not be used on stainless steel.
 

How do I clean stainless steel knives?

The easiest and safest way to clean knives is to wipe them during and immediately after use, before food gets a chance to stick and dry on the blade. That's one of the reasons why professional cooks have a dish towel tucked at their waist.

Be sure to use caution when cleaning knives, to prevent cuts. Always draw the knife away from its cutting edge on the towel, starting near the handle. (Use caution.)
 

How are different classes of stainless steels used?

The austenitic microstructure is most commonly used for knives and cooking utensils. It is very tough, hardened through a process that consists of heating, cooling and heating. It resists scaling and retains strength at high temperatures.

Both ferritics and austenitics are used in kitchenware and household appliances. Austenitics are preferred in the food industry and beverage equipment due to the superior corrosion resistance and ease of cleaning. Type 301, for example, is an austenitic stainless steel, with 17% chromium, 7% nickel, and .05% carbon, and is widely used for institutional food preparation utensils.

You can easily make do with the lesser quality cookware for most oven use. For stovetop cooking, however, don't skimp on quality; buy only the better ones. Most manufacturers of high quality cookware use stainless steel similar to the Type 304 grade, with thick heat diffusing bottoms. Metals that provide better diffusion of heat, such as copper and aluminum, are attached to the bottom for heat diffusion, to prevent hot spots and uneven cooking.

Low quality cutlery is generally made out of grades like 409 and 430 (ferritic), while the finest Sheffield cutlery uses specially produced 410 and 420 (martensitic) for the knives, and 304 (austenitic) for the spoons and forks. Grades like the 410/420 can be hardened and tempered so that the knife blades will take a sharp edge, whereas the more ductile 304 stainless is easier to work and therefore more suitable for objects that have to undergo numerous shaping, buffing and grinding processes.

The best quality stainless steel knife blades have a high carbon content, and usually have molybdenum and vanadium in their composition.