Stainless-steel pans are a fantastic cookware option for home chefs who want something durable, non-reactive, and superior at heat distribution. According to professional chefs, they are among the most-recommended types of pans. However, they do come with their drawbacks.
Since stainless steel is not inherently nonstick without adequate fat (oil or butter) in the pan, burnt-on food residue can sometimes seem impossible to remove during cleanup. Thankfully, there are ways to deep-clean the pans to remove these seemingly permanent stains, but how often should you do so? We tapped two cleaning experts to find out how frequently we should be giving our stainless steel extra attention to keep it looking brand new and prevent permanent damage.
How Often to Deep-Clean Stainless-Steel Pans
Many don't have the time to deep-clean their pans after every single use. After all, dish soap and water are all they need most of the time. The other bonus of stainless steel is that it's dishwasher-safe, making for an even easier way to clean up after dinner. However, some residue and stains can be so tough to remove that not even hand-washing or the dishwasher does the trick. For those extra-stubborn stains, Alicia Sokolowski, the president and co-CEO of AspenClean, recommends you set aside time for a routine deep clean of the pans.
"You should deep-clean your stainless steel pans once a month or every four to five uses, depending on how heavily you use them. If you notice discoloration, stuck-on oil, or a cloudy surface that doesn't go away with regular washing, that's your sign that it's time for a deep clean," Sokolowski says. "It’s important to deep-clean them routinely, because even if your pans look clean after a quick wash, residue can build up over time, especially from oil, burned food, or hard water."
Signs to Watch For
Chris Willatt, the owner of Alpine Maids, says to look for white spots or rainbow tints as a sign to deep-clean your pans. He also suggests paying attention to how the pans handle the food you cook—if food starts to stick to the pan more than usual, it is time to clean your pan due to the buildup of material from previous cooks. "You might not be able to see this buildup on your pan, but it is there," he says.
"Browning or rainbowing stains on your stainless-steel pan that don’t go away with normal washing with a quality dishwashing liquid like Dawn is another sign you need to take that pan out of commission and do a deep scrub," Willatt says.
Why Extra Cleanings Are Important
Sokolowski notes the importance of taking the time to deep-clean your stainless-steel pans, as buildup can cause the following issues if left too long:
• Dullness and discoloration
• Sticky spots that affect how food cooks
• Reduced lifespan of the pan
• Uneven heating
How to Deep Clean Stainless-Steel
A "deep clean," as you might guess, goes further than a typical scrubbing with soap and water dishwashing routine. Follow the tips below to restore your stainless-steel pans to their original state and get them back to looking and cooking their best.
- Make a paste of baking soda and water, let it sit for 15 to 20 minutes, then scrub with a non-abrasive sponge to remove leftover residue.
- For stubborn stains, fill the pan with water and a few tablespoons of baking soda, bring to a boil, then let it cool before scrubbing. For discoloration, use the same method with vinegar.
- Rinse thoroughly and dry immediately to prevent water spots.
- Never use steel wool. "It will create small scratches in the metal parts of the pan, causing an uneven surface. This creates an uneven pan to cook with and small scratches that are hard to clean, which might lead to bacteria buildup," Willatt says.
Source: Van Ryswyk, H. M. (2025e, May 28). Your Stainless-Steel pans need Deep-Cleaning—Try these expert tips to avoid permanent damage. Better Homes & Gardens. https://www.bhg.com/how-often-clean-stainless-steel-11731650