Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do I take care of a 18/10 stainless steel pan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I take care of a 18/10 stainless steel pan?),it will help you,my kids.
Answers:
If it is teflon coated, wash with soft scrub pad with hot soapy water.
If it is not coated, use a steel scrub with hot soapy water.
Keep it out of the dishwasher as much as possible.
Other Answers:
*Caring for Stainless Steel Cookware*
Viners cookware is made from 18/10 stainless steel, which is resistant to corrosion. However, a little care is needed to keep it looking its best. Although its name suggests otherwise, stainless steel is not completely 'mark proof'. It is designed to be more resistant to marking or staining than other metals, but contact with certain substances will start the process that leads to staining and pitting.
There are a number of common corrosive substances that will damage stainless steel if care is not taken to prevent it. These are salt, acids such as vinegar and lemon juice, mineral salts which are present in tap water, bleach, harsh detergents. Hot fats and meat juices may also leave marks.
As cookware is by its very nature going to come into contact with salt and food acids during cooking, we recommend that it is washed promptly after use, and not left to soak in soapy water for long periods.
Harsh detergents or scourers should be avoided when cleaning cookware, as they will scuff the metal, and reduce the high shine finish.
Direct heat can also mark stainless steel, so it is important that you adjust the heat source to the size of the pan, and do not to let gas flames extend up the sides of your cookware sets, or they will become discoloured.
*Getting the Best from your Non-Stick Pan*
For best performance of non-stick coatings, pans, particularly frying and omelette pans, should be 'seasoned' before first use.
To 'season' a pan, coat the surface with cooking oil, and heat gently for a few minutes over a medium heat. Do not allow the oil to overheat as it could catch fire. Allow the oil to cool, then wipe off with a soft cloth. The pan is now seasoned, and the 'release' performance of the non-stick surface is boosted.
Source(s):
http://www.toptastes.com/cgi-bin/ubbcgi/ultimatebb.cgi?ubb=get_topic&f=4&t=000053
Here is the correct anser to your question. Hope it helps.
Cleaning Instructions for Stainless Steel
This high quality steel is a heavy gauge, type 304 (18/10), surgical grade, stainless steel for maximum durability – 18% chromium (for shine) and 10% nickel (for rust resistance). Stainless steel is an extremely durable surface; it can, however, be scratched or scuffed. When scuffing does occur, please remember that this is normal and the effect will become uniform with age. The high quality stainless steel does not lose its attractive shine.
Recommended Daily Care
Regular cleaning is important to maintain the appearance of your Franke sink. Wipe with a soft, soapy cloth, rinse and dry after every use. Drying is very important to eliminate any film build-up that may develop from hard water deposits.
Tough Stains and Rust
Most stains are a result of water-borne minerals. Such stains are often seen as a “rainbow” effect and can generally be avoided with the daily care recommendations above. Rust stains area result of iron particles from an outside source (i.e., water, cookware, etc.) and can be removed with cleaners containing oxalic acid (such as Bar Keepers Friend?). Steel wool pads leave tiny particles that will develop into rust spots. Stainless steel is, by itself, metallurgically incapable of rusting. Persistent stains, including rust, can be removed with a variety of mild non-abrasive stainless steel cleaners such as Franke’s Inox cream, Shiny Sinks Plus?, Flitz and others. Always rinse thoroughly after using any cleaner.
Scratches can be blended in using the “fine” 3M Scotch Brite? pad and Inox cream, if desired. Always wipe with the grain, rinse thoroughly and dry when finished.
What To Avoid
Bleaches containing hypochlorite will attack stainless steel and cause pitting and staining
Silver dip cleaners contain acids which attack stainless steel and leave a permanent stain.
Certain foods, when left for prolonged periods, can cause pitting and corrosion. Examples are citric fruit juices, salt, vinegar, mustard, pickles, and mayonnaise.
Strong acids can damage stainless steel (i.e., photographic developing liquids or denture cleanser). If they come in contact with the sink, they should be washed away immediately with clean water
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do I take care of a 18/10 stainless steel pan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I take care of a 18/10 stainless steel pan?),it will help you,my kids.
Answers:
If it is teflon coated, wash with soft scrub pad with hot soapy water.
If it is not coated, use a steel scrub with hot soapy water.
Keep it out of the dishwasher as much as possible.
Other Answers:
*Caring for Stainless Steel Cookware*
Viners cookware is made from 18/10 stainless steel, which is resistant to corrosion. However, a little care is needed to keep it looking its best. Although its name suggests otherwise, stainless steel is not completely 'mark proof'. It is designed to be more resistant to marking or staining than other metals, but contact with certain substances will start the process that leads to staining and pitting.
There are a number of common corrosive substances that will damage stainless steel if care is not taken to prevent it. These are salt, acids such as vinegar and lemon juice, mineral salts which are present in tap water, bleach, harsh detergents. Hot fats and meat juices may also leave marks.
As cookware is by its very nature going to come into contact with salt and food acids during cooking, we recommend that it is washed promptly after use, and not left to soak in soapy water for long periods.
Harsh detergents or scourers should be avoided when cleaning cookware, as they will scuff the metal, and reduce the high shine finish.
Direct heat can also mark stainless steel, so it is important that you adjust the heat source to the size of the pan, and do not to let gas flames extend up the sides of your cookware sets, or they will become discoloured.
*Getting the Best from your Non-Stick Pan*
For best performance of non-stick coatings, pans, particularly frying and omelette pans, should be 'seasoned' before first use.
To 'season' a pan, coat the surface with cooking oil, and heat gently for a few minutes over a medium heat. Do not allow the oil to overheat as it could catch fire. Allow the oil to cool, then wipe off with a soft cloth. The pan is now seasoned, and the 'release' performance of the non-stick surface is boosted.
Source(s):
http://www.toptastes.com/cgi-bin/ubbcgi/ultimatebb.cgi?ubb=get_topic&f=4&t=000053
Here is the correct anser to your question. Hope it helps.
Cleaning Instructions for Stainless Steel
This high quality steel is a heavy gauge, type 304 (18/10), surgical grade, stainless steel for maximum durability – 18% chromium (for shine) and 10% nickel (for rust resistance). Stainless steel is an extremely durable surface; it can, however, be scratched or scuffed. When scuffing does occur, please remember that this is normal and the effect will become uniform with age. The high quality stainless steel does not lose its attractive shine.
Recommended Daily Care
Regular cleaning is important to maintain the appearance of your Franke sink. Wipe with a soft, soapy cloth, rinse and dry after every use. Drying is very important to eliminate any film build-up that may develop from hard water deposits.
Tough Stains and Rust
Most stains are a result of water-borne minerals. Such stains are often seen as a “rainbow” effect and can generally be avoided with the daily care recommendations above. Rust stains area result of iron particles from an outside source (i.e., water, cookware, etc.) and can be removed with cleaners containing oxalic acid (such as Bar Keepers Friend?). Steel wool pads leave tiny particles that will develop into rust spots. Stainless steel is, by itself, metallurgically incapable of rusting. Persistent stains, including rust, can be removed with a variety of mild non-abrasive stainless steel cleaners such as Franke’s Inox cream, Shiny Sinks Plus?, Flitz and others. Always rinse thoroughly after using any cleaner.
Scratches can be blended in using the “fine” 3M Scotch Brite? pad and Inox cream, if desired. Always wipe with the grain, rinse thoroughly and dry when finished.
What To Avoid
Bleaches containing hypochlorite will attack stainless steel and cause pitting and staining
Silver dip cleaners contain acids which attack stainless steel and leave a permanent stain.
Certain foods, when left for prolonged periods, can cause pitting and corrosion. Examples are citric fruit juices, salt, vinegar, mustard, pickles, and mayonnaise.
Strong acids can damage stainless steel (i.e., photographic developing liquids or denture cleanser). If they come in contact with the sink, they should be washed away immediately with clean water
correctness,It's Non-profit and only for informational purposes.
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