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When is Stainless Steel "Clean"?


Cookware 9

When is Stainless Steel "Clean"?

zooxanthellae | May 14, 2011 07:07 PM

I've got a stainless-steel pot that I use to sear things in and finish in the oven (not ideal, I know, but it's all I've got for the time being and it is oven-safe). I've done this in the past and while it takes some effort have always been able to get the bottom of the pan shiny and clean.

This time, however, there is a very persistent brownish-black ring at the bottom that I can't seem to remove (short of scratching it with the tines of a metal fork, which I did to get the worst off). I don't think it's really crusted food, since it barely registers when I run my finger over it, but rather some sort of..."burnt". Like an oily residue.

Point being, I've seen some people say that a soaped and rinsed and dried pot that still has this is actually "clean", but I just want to make sure that I don't have tiny bits of meat hanging out there.

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