Stainless Steel Care and Maintenance

If cared for properly, most stainless steel does not rust because it contains the alloy chromium, which will oxidize and create a natural protective coating on the metal protecting the pot from rusting.

 

Proper care for your stainless steel pot:

1. Never allow the pot to air dry. Dry the pot with a soft towel right after washing. 
2. Always rinse and wipe away standing water as soon as possible. Residues left on a stainless steel pot can stain or damage the finish.
3. Don’t use overly abrasive scrubbers when cleaning the pot.


Proper care for your brewery pot:

1. Never allow pot to air dry. Dry the pot with a soft towel right after washing and be sure to wipe away standing water as soon as possible.
2. Don’t use overly abrasive scrubbers when cleaning the pot.
3. Brewery pot will keep your beverages warm for prolonged periods but is not made for high temperature boiling and other chemical mixtures. 

 

How to cook with stainless steel cookware?

 

Wash with soap or a mild detergent in warm water, use a soft cloth or synthetic sponge. Rinse in hot water and dry with a soft cloth. Let the cookware cool by itself before washing. 

 

Never add salt to water before boiling:

Salting the water in a stainless steel pot before heating the water can lead to pitting, tiny bits of rust on the stainless surface. Let the water boil first before adding the salt, just add a little bit at a time because adding high amount of salt to boiling water can make it boil over.

Keep food from sticking:

Heat your stainless steel cookware well, always make sure to preheat the pan before cooking. Let the pan heat up for 2 to 3 minutes before adding oil. To test if your pan is ready, drop a very small morsel of food or a single drop of water into the pan. If you hear the “TSS” sound, your pan is ready. It is always a good idea to start your pan at medium heat, and make adjustments from there.

Do not place a cold food directly:

As water combats heat, so does cold food. Adding cold food to a pan works against the heat you have worked at establishing. Meat and vegetables should be brought down or at least close to room temperature before cooking in stainless.


DAILY ROUTINE CLEANING

Wash with soap or a mild detergent in warm water, use a soft cloth or synthetic sponge. Rinse in hot water and dry with a soft cloth. Never bleach a Stainless Steel Cookware. 

 

DO NOT USE:
Wire brushes
Course abrasive powders
Metal scrapers/scourers
Silver or brass cleaners



REMOVING STAINS:

Burnt food/drink stains
- If heavily stained, soak in hot water with Vinegar and Baking Soda. Use a non-abrasive sponge or scrubber to get rid of any remaining particles.

Discoloration
- Make a mixture of vinegar and water, bring to a boil. Allow the mixture to cool, empty the pan, and wash as normal.

Limescale
- Limescale occurs in places where water is either heated or left standing.

To descale your stainless steel pot/kettle, fill it with a mixture of 1 part white vinegar and 1 part water. Leave the vinegar mixture in the kettle for 1 hour. Then, pour the water out and wipe down the inside of the pot/kettle with a clean rag. Once all the limescale is gone, rinse your pot/kettle out with water 5 times.

 

Pro tip: All of our stainless steel cookware is dishwasher safe, however, we recommend hand washing to preserve the beautiful finish. Also, allow cookware to cool to room temperature before cleaning.