Conclusion. While scratches on stainless steel can be unsightly, they are not permanent. With the right methods and a little patience, you can effectively remove scratches and restore the elegance of your stainless steel surfaces.
Yes. Stainless steel quickly forms a protective oxide layer that prevents further corrosion. The scratches very quickly reform this protective layer and prevent corrosion, so that there is no danger. Regardless, the components of stainless steel are nontoxic in the steel so there would be no danger, anyway.
Stainless can last indefinitely if cared for, so you probably do not need a new set, as most of the wear stainless gets is cosmetic (unless damaged or warped). In the case of the pitting, as you noted, it's unsightly, but still very much usable.
For pans with non-stick coating, throw them out when the coating begins to flake off. For plain metal pans, scratches don't matter and you can keep using them as long as you want.
So, Should I Keep Using A Scratched Pan? No. While they don't necessarily present a safety concern, you still shouldn't hold onto your scratched nonstick pans. If the scratches are fresh, you may end up with flakes of the coating in your food, which we can all agree is not delicious.
Scrub the Surface
Using a circular motion, gently smooth out the scratches. Be sure not to deepen the scratch. If the metal beneath is revealed, it's best to replace the pan entirely.
Do Rainbow Stains Have Any Effect on Performance? This is a simple answer: No. This is purely an aesthetic issue, so if it doesn't bother you, then you can cook away with your newly rainbow-tinted stainless steel cookware.
Scratched or chipped coating
With old nonstick pans that contained PFOA, scratches and chips were a clear sign that your pan was no longer safe to use, as the coating could flake off and get in your food.
Mishandling or mistreating your stainless steel pots and pans can lead to damage, affecting their performance and appearance.
Small scratches on stainless steel can happen with regular use. Sometimes scratches look like a smudge. Polish the stainless steel first to determine if the scratch is still visible.
For brushed metal, use the abrasive side of a sponge, like a Scotch-Brite pad, and "brush" it in one direction over the scratch until it disappears. For polished stainless steel, use a metal polishing cloth with precise and fast back-and-forth strokes only over the scratch until it is gone.
So the “magnet test” is to take a magnet to your stainless steel cookware, and if it sticks, it's “safe”—indicating no nickel present—but if it doesn't stick, then it's not safe, and contains nickel (which is an austenite steel).
Avoid Acidic Foods for Long Periods: Though stainless steel is resistant to corrosion, storing acidic foods (like tomatoes or citrus) for extended periods may cause minor discoloration or pitting over time.
We advise replacing your nonstick pans whenever the coating starts to degrade or is scratched—or about every three to five years.
When taken care of, a stainless steel pot and stainless steel pan can last for decades. One of the most popular types of cookware, when purchasing stainless steel cookware, it is important that you buy pots and pans of good quality.
The Olive Wellness Institute team often gets asked questions about this common myth, and the answer is NO, cooking in extra virgin olive oil will NOT ruin your non-stick pans.
If you haven't been properly maintaining your stainless-steel pan, or if you've been unlucky, it may be time to throw it out. “If you see scratches, warping, separated layers, loose handles, or rust, it's time to say goodbye to your stainless-steel pan,” Johnson says.
While resistant to the effects of saltwater, environmental fallout, and UV damage, stainless steel will eventually succumb and start to oxidize. The material will start to look hazy, maybe even slightly brown from a light dusting or rust.
Several methods for cleaning stainless steel cookware are outlined below. If the pan has food crusted onto it, start by soaking it for several hours in warm, soapy water (you could also let it soak overnight). Drain the water, and then scrub vigorously with a scouring pad. This will remove most food build-up.
Make a paste using water and baking soda. Apply the paste on the scratch in the grain direction. Using a delicate cloth or sponge, apply the paste to the blemish. Rinse well and pat dry.
Start by mixing together one cup of water, 2 tablespoons of baking powder and ½ a cup of white vinegar. Place the mixture into your non stick pan or cookware and place it on the stove. Allow the mixture to come to the boil and leave it that way for approx 10 minutes.