Removing Burn Marks From All-Clad Pans
All-Clad cookware is a brand of upscale cookware by the company that pioneered roll-bonding or sandwiching metals for their heat-distribution properties. All-Clad stainless steel cookware, like any stainless cooking surface, is relatively delicate among cooking surfaces; use your All-Clad pans over low or medium heat to reduce risk of burning them. Exposure to high heat can cause stainless steel cookware to develop burn marks that appear blue or brown. You can reduce discolorations with a combination of household products and cleaners made specifically to treat stainless steel. But doing so correctly means retaining the integrity of the stainless steel surface by preventing scratching.
Remove the All-Clad pan from the heat, and pour club soda in the pan while it is still warm. Add 1 tbsp. of baking soda to liquefy and loosen burnt-on cooking oils or food. Pour the liquid out into the sink.
Fill your sink with warm water and dish detergent. Submerge the burnt all-clad pan, after it has cooled, in the soapy water, and let it soak for up to one hour to loosen burnt-on food remnants. Rinse off the soap, but do not dry the pan.
Pour a powdered stainless steel cleanser that does not contain chlorine bleach, such as Bar Keeper's Friend or Bon Ami, in the pan. Rub the powder in a circular motion over the burn marks with a nonabrasive sponge or towel to create a paste. Rinse and dry the pan.
Cut a lemon in half. Rub lemon juice onto the burn marks with a soft towel or sponge to buff the marks out and restore sheen in the All-Clad pan.
- Do not use cleaners that contain chlorine bleach.
- Do not use steel wool to try to scrub off burn marks. This can cause further destruction to the pan.
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