If there is still stubborn charred food clinging to the steel, then cover those areas with a generous amount of baking soda and drizzle in enough water to turn it into a thick paste, smearing the paste wherever needed, and then let sit for over 4 hours, preferably overnight. It can also be added to a dishwasher cycle if you’re cleaning your cookware in the dishwasher (while hand-washing is preferred, only stainless steel should be used in a dishwasher, never do this with non-stick cookware.)īaking Soda on burned/charred food: You might try filling the cookware with water and 1-2 tsp of dishwashing detergent to a boil and after letting it soak for 20-30 minutes, removing as much of the charred food as possible with a nylon brush of something hard but nonabrasive like a wooden spoon. Vinegar also works on many of the hard to clean spots that are typically left behind after a regular cleaning. Simply soak the pan in vinegar and then clean as usual with mild detergent and a soft cloth or nylon brush. This happens frequently at properties with hard water (water with high mineral content.) While many sources recommend CLR for cleaning calcium, it’s not exactly “food-grade” and also is corrosive and gives off hazardous fumes. Vinegar for calcium spots: White streaks and “chalky” spots are usually the result of lime scale or calcium deposits. That said, below are some more specific solutions to cleaning your cookware: We highly recommend nylon brushes or scouring pads over steel wool. Lemon juice can also help cut through the charred food. This is still indicative of misuse by the guest, however can typically be cleaned to near new condition (see example image.) Typically warm water, a nylon scrubber scouring pad, a powdered cleaner like Comet® and 2 minutes of “elbow grease” is enough to bring the cookware back to usable condition, and most of the time to near new condition. This is frequently accompanied with slight discoloration to the steel. More frequently than the above, your housekeeping staff will run into cookware with burned/charred food solidified and caked to the inside of the cookware. in extreme cases, melting of the aluminum layer which occurs at 1220 degrees FĪdditionally, heating any stainless steel to a temperature over 800 degrees can actually cause metallurgical changes that can reduce the natural corrosion resistance of stainless steel.Calrod brown ring marks on underside surface.Discoloration on both the inside and outside SS surface.This is typically evidenced by *the following: As with any cookware or flatware, the damage is mainly also through misuse (much to most housekeepers’ & GMs’ chagrin.) One common cause of damage to stainless cookware is the cookware being exposed to long duration of high heat with light and/or no load. While the above is largely true, stainless steel can also incur damage. While it’s typically considered more “upscale” than non-stick cookware, it’s also likely to last longer because the non-stick cookware is prone to scratching if a guest misuses it (would a guest ever cook in nonstick cookware using a fork & knife at home?) Many of our resort customers prefer to use stainless steel cookware in their units.
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