How to Clean Stainless Steel Pans (Burnt Food, Stains and Rainbow Marks)

Stainless steel pans are tough, but they don't stay shiny on their own. Burnt-on food, brown grease stains, rainbow discoloration and chalky white spots are all common, and all fixable. Here's how to clean stainless steel pans so they look almost new.

Quick answer: For everyday cleaning, soak in hot soapy water and scrub with a non-scratch sponge. For burnt food, simmer water with a spoon of baking soda in the pan, then scrape with a wooden spatula. For stubborn stains, use Bar Keepers Friend or a baking soda paste. Remove rainbow stains and white spots with white vinegar.

Everyday Cleaning

Let the pan cool a little (never plunge a hot pan into cold water; it can warp).
Fill with hot water and a squirt of dish soap and let it soak 10–15 minutes.
Scrub with a non-scratch sponge or nylon brush.
Rinse and dry immediately with a towel to prevent water spots.

How to Remove Burnt Food

Method 1: Boil and deglaze

Add an inch of water and 1–2 tablespoons of baking soda to the pan. Bring to a simmer for 5–10 minutes, then scrape the softened food with a wooden spatula. Let it cool, then wash as normal. Also see our burnt pot and pan guide.

Method 2: Baking soda paste

Sprinkle baking soda over the dry, burnt area, add a few drops of water to form a paste, let it sit 15–30 minutes, and scrub.

Method 3: Bar Keepers Friend

This oxalic-acid cleanser is a favorite for stainless steel. Wet the pan, sprinkle a little powder, scrub with a damp sponge in the direction of the grain, and rinse well. Don't leave it sitting for long, and wear gloves if you have sensitive skin.

Brown Stains and Grease Buildup

Polymerized oil leaves brown-yellow patches, especially on the outside of pans. Scrub with a paste of baking soda and water or Bar Keepers Friend. For heavy buildup, repeat a few times rather than using steel wool, which scratches.

Rainbow Stains (Heat Tint)

Blue and rainbow discoloration happens when stainless steel is overheated. It's harmless. Wipe the pan with white vinegar on a soft cloth, then rinse and dry.

White Spots

Chalky white marks are mineral deposits or starch from cooking pasta and rice. Pour in a splash of white vinegar mixed with water, bring to a boil, let cool, and wash. Learn more about mineral deposits in how to remove hard water stains.

Prevent Food from Sticking

Preheat the pan before adding oil, then let the oil heat before adding food.
Don't flip food too soon; it releases naturally when seared.
Avoid adding cold, wet food to the pan.

What to Avoid

Steel wool and harsh scouring pads (unless the manufacturer allows them)
Chlorine bleach, which can pit stainless steel
Leaving salty water sitting in the pan (can cause pitting)

Related Guides

Have cast iron too? See How to Clean a Cast Iron Skillet. Copper pans? Try How to Clean Copper. Shiny sink next? How to Clean a Stainless Steel Sink.

FAQ

Are stainless steel pans dishwasher safe?

Many are, but hand washing keeps them looking better and protects aluminum or copper cores visible at the edges.

Can I use baking soda and vinegar together?

You can use them one after the other, but mixing them mostly neutralizes both. Use each for its own job.