Submerging or soaking a hot stainless steel pan in cold water could be the cause of irreparable warping. -Only use non-abrasive cleaners and sponges. Coarse scrubbers and harsh cleaning solutions like bleach or household cleaners can scratch your stainless steel and damage its finish.
As long as it did not have a non-stick surface, and as long as the deep areas of the scratches still show stainless steel (not some other metal - eg., if it is clad) - it should be fine.
For deeper scratches on uncoated stainless, you can use an abrasive pad like fine sandpaper (400-600 grit) or a scrubbing sponge and some olive oil to gently buff out and repolish the finish. White vinegar also makes an effective chrome and stainless steel polisher after you finish buffing out scratches.
The emulsifiers, in particular, have a tendency to build up into a sticky, cooked-on coating. “Cooking sprays are very gummy and virtually impossible to get off the pan,” says Stafford. Use butter or oil instead!
Food Sticking
Stainless steel sticks more easily than other cookware options, and that's simply the nature of the beast. While you can reduce the amount of sticking by properly preheating your pan, as well as by using enough fat, you'll never get the exact same results as a non stick or seasoned cast iron pan.
Fat is your friend
Using oil when cooking with stainless steel is crucial for preventing food from sticking. Begin by preheating your pan over medium heat for a few minutes. After about 2-3 minutes of preheating your pan, add a fat source such as butter or oil.
Does Stainless Steel Cookware Need to be Seasoned? No, we don't recommend seasoning stainless steel cookware.
Use a microfiber or soft cloth when wiping down your appliances. Avoid cleaners that can damage steel and finishes. Instead, clean your stainless steel appliances with a dish soap like Dawn® Platinum. Its unique formula is tough enough to break up grease and grime while staying gentle on stainless steel surfaces.
Rust and Discoloration
Over time, stainless steel pans can stain and show discoloration. While it doesn't always affect the pan's integrity, be sure to watch for discoloration due to rust.
Stainless steel can, in fact, rust and corrode if continuously exposed to saltwater or other corrosive conditions over time. Grade 304, otherwise referred to as the UNS 30400, is the most popular of Austenitic or the 300 series.
It has pores that contract and expand with heat. So in order to cook food on stainless steel without it sticking, you need to make sure the surface is as smooth as possible – which you can do with the right medley of heat and oil.
Olive oil is a great option for cleaning stainless steel, such as pots, pans, and appliances.
DON'T use chlorine bleach, chloride, oven cleaner, or other abrasive cleaners. Many different cleaners contain chlorides or chlorine. These chemicals and other abrasive cleaners will cause surface pitting. They can also strip the protective chrome oxide barrier from stainless steel.
Stainless steel is the go-to choice for most professional chefs (even those who also use nonstick), and it has many benefits. “Stainless steel has been around for a long time, and for good reason, it's reliable.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
Whilst there are many advantages to stainless steel, there are also some disadvantages. Less cost-effective compared to mild steel. Potential for galvanic corrosion in specific environments. It can be difficult for welding and so is not always applicable.
Tomato Sauce
It's also possible for stainless steel to leach nickel and chromium, depending on the state of the skillet. It's better to use non-reactive cookware, like enameled, cast-iron, or nonstick pans, for tomato-based sauces.
If you're going to cook over high heat, use oil with a high smoke point, such as grapeseed or sunflower. If you're only cooking over medium heat, olive oil works too. Avoid cooking sprays, which can polymerize onto the pan's surface and become difficult to remove.
Useful as they may be, if you're trying to keep your stainless steel pots and pans looking pristine you may want to avoid metal. Though it won't cause any real harm, metal utensils can cause superficial scratches on your gorgeous stainless steel.