Knowledge base
Stainless Steel Cookware
Material, care, packing and sourcing questions we answer most often for trade buyers. Ask something that is missing — we add it here.
What should I pay attention to when using stainless steel cookware?
1. Stainless steel cookware, l…
1. Stainless steel cookware, like other types of pots and pans, should never be left on heat while empty for extended periods.
2. Use low to medium heat for cooking.
3. Avoid using steel wool or abrasive cleaning tools.
4. Dry thoroughly after each use.
Why does my stainless steel pot turn yellow or brown?
Discoloration like yellowing a…
Discoloration like yellowing and browning is caused by overheating, dry burning and surface oxidation during use.
Solution:
1. Apply stainless steel cleaning paste.
2. Gently scrub with a soft sponge.
3. Rinse thoroughly and dry completely.
Why do rainbow marks appear on my stainless steel pan?
Rainbow stains come from high-…
Rainbow stains come from high-temperature surface oxidation. The uneven oxide layer refracts light to create a rainbow effect, which is safe and non-toxic.
Solution:
1. Mix white vinegar and water in a 1:1 ratio.
2. Bring the mixture to a boil for 5 minutes and soak the pan.
3. Scrub with stainless steel cleaner, then rinse clean.
Why are there stubborn water spots on my stainless steel cookware?
Water spots are mineral deposi…
Water spots are mineral deposits (calcium & magnesium) left by tap water.
Solution:
1. Wipe the spots with lemon juice or white vinegar.
2. Rinse the cookware thoroughly.
3. Wipe dry with a clean towel immediately.
Why does my stainless steel pan get corrosion or rust spots?
Corrosion and rust spots are m…
Corrosion and rust spots are mainly caused by leaving salty or acidic food in the pan too long, or using strong alkaline / chlorine-containing cleaners.
Daily care tips:
1. Use only dedicated stainless steel cleaning products.
2. Do not leave salty or acidic food in the pan overnight.
3. Always use mild neutral dish soap only.
This pan has no non-stick coating. How can I reduce sticking when cooking, and how do I clean it if food sticks?
Correct, this pan is 100% stai…
Correct, this pan is 100% stainless steel with no coating.
To reduce sticking: preheat the pan on medium for 1-2 minutes, add enough oil to lightly coat the surface, and let food release naturally once seared – do not force it. If food does stick, clean by soaking the pan in warm soapy water for 10-15 minutes, then scrubbing with a soft sponge or nylon brush.
For stubborn residue, make a paste of baking soda and water, scrub gently, then rinse. Never use steel wool, as it can scratch the surface.
Is discoloration, rainbow marks, water spots or rust on stainless steel cookware a quality defect?
No - these are normal physical…
No – these are normal physical reactions of stainless steel, not quality defects.
– Discoloration (yellow/brown) and rainbow marks come from overheating, dry burning and high-temperature surface oxidation; rainbow marks are safe and non-toxic.
– Water spots are mineral deposits (calcium / magnesium) left by tap water.
– Corrosion or rust spots come from leaving salty or acidic food in the pan too long, or using harsh / chlorine-containing cleaners.
Daily care: do not dry-burn the pan for a long time, use medium/low heat, avoid steel wool and abrasive tools, and dry thoroughly after each use.
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