What's the best way to clean and recondition stainless-steel cookware that's become discolored with use?
What about aluminum? (Not anodized; I'm talking about restaurant- quality saute pans and the like.)
Thanks.
-- Mark Shaw moc TOD liamg TA wahsnm ======================================================================== "There must be security for all, or no one is secure. This does not mean giving up any freedom, except the freedom to act irresponsibly." - Klaatu
Aluminum gets discolored because of exposure to Alkali. You need Acids to clean Aluminum. You may use Vinegar, Cream of Tartar etcetera. The Stainless steel gets pitted with Acids and Chlorides. Ammonia, and Baking soda do a good job. Yogi www.IndiaCurry.com
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Quoted message said:
What's the best way to clean and recondition stainless-steel cookware that's become discolored with use?
What about aluminum? (Not anodized; I'm talking about restaurant- quality saute pans and the like.)
Thanks.
Two products from the supermarket: Bon Ami and Barkeeper's Friend. They're basically just mild abrasives. BA is finer, BF is more coarse. If you have a choice, use Bon Ami, if only because a container of the stuff lasts longer. Either product will leave sort of a film after rinsing, so follow with your normal sponge & dish soap routine.
