Stainless steel pans are known as durable cookware, letting you expand your cooking abilities, whether you want to bake chicken breasts in the oven or sauté some veggies on the stovetop. There’s nothing like the beauty and elegance of a shiny stainless pan, but over time, they might start to look a little worn. You may scrub your pan with soap and water, or pop it in the dishwasher. Yet there can be times when these simple cleaning options aren’t enough. How do you know when your stainless steel pan needs a deep clean? Look at the cookware’s surface for visual indicators like white spots or a discoloration pattern resembling a rainbow. Luckily, you can remove these with common natural ingredients right from your kitchen.

These appearance changes on your pan are natural and can occur after consistent use or poor maintenance. The white spots, often described as “chalky,” are the result of mineral deposits from hard water. Over time, especially when you don’t dry the pans thoroughly after washing, leftover magnesium and calcium residue can form these spots. They might also appear after boiling water, remaining behind once the droplets evaporate. The rainbow pattern, also known as a heat dome or tint, is a reaction from exposure to high temperatures. Stainless steel cookware contains another metal, chromium, to guard against rust and corrosion. The iridescent shimmer forms when the chromium reacts to the air present during the cooking process, resulting in this thin, protective layer. When either of these signs occur, it’s time to give your pans some extra attention.

Beyond these obvious signs, you may notice other clues indicating your pan requires a thorough clean. Stainless steel pans are typically low-maintenance, but if a brown tint lingers after repeat washes, it’s time for a more substantial cleaning. This discoloration, like the rainbow tint, forms when your pan overheats or boils dry during the cooking process. While it’s only a cosmetic concern that won’t affect the function, it can still make your formerly-shiny cookware look dull and dingy. 

Performance issues can also signal a deep clean is imminent. Look for signs like your food taking longer to cook, or repeatedly sticking to the pan. This indicates you probably have a heavy buildup of residue, such as burnt-on food and stubborn grease left on the surface. Not only can these grimy remnants affect your meal’s flavor, but they may also impact the heat distribution and overall cooking process. Stainless steel cookware is known for its even heating ability, but baked-on buildup won’t deliver satisfactory results. If you notice any of these signs, then it’s time to deep clean your pan as soon as possible to restore its cooking ability as well as extend its lifespan.

A simple baking soda cleaning hack will blast away your pans’ grease, grime, and scorch marks. Combine 3 parts baking soda with 1 part water, stirring into a paste. Apply to the pan and let sit for several hours, then scrub gently to remove. Rinse and dry. Another way to clean with baking soda is by covering the pan with it, then adding a kettle of boiling water. The water should boil for at least 10 minutes, after which you can turn off the heat and scrub when cooled. You can also pour enough vinegar to cover the pan’s bottom, then add ½ inch of water. Let come to a boil then turn off the heat. When it’s safe to handle, add a cup of baking soda, then let the fizzing work away the grime. After that, wash, rinse and dry.

Vinegar can also easily remove discoloration. Spray the rainbow or brown tint with distilled white vinegar that’s been diluted with water, then scrub the surface with a sponge. As vinegar is highly acidic and can damage the pan’s surface, thoroughly rinse your pan after removing the stain. Whichever method you choose, experts advise to deep clean stainless steel pans at least once a month, if possible, or more often if you regularly use them. Before doing a deep clean, make sure you washed your pan either by hand or in the dishwasher to remove as much residue as possible. If your pan is hot, wait for it to cool off before putting it in cold water, or the extreme temperature shock may warp it.