Reasons for Blackening in Stainless Steel Pots During Use and Solutions

Steel pots tend to accumulate black grime during everyday use, and it can be quite difficult to clean them using conventional methods. Actually, all you need to do is fill a larger pot with clean water, add some pineapple peels, and then place the stained stainless steel pot inside. Bring the mixture to a boil for about twenty minutes. Once it has cooled down, simply take the pot out—it’ll shine like new! Another effective method for removing stubborn, charred grime from the bottom of stainless steel pots is to mix turpentine with toothpaste powder and use a toothbrush or scouring pad to scrub the surface. This technique works exceptionally well.

There’s another situation: what if you accidentally burn the braised meat, leaving a thick layer of charred residue at the bottom of the pot—residue that’s both hard to wash and difficult to scrape off? Actually, all you need to do is add one-third vinegar (any kind will do) to the pot, then fill the rest with two-thirds water (enough to completely cover the burnt area). Cover the pot and bring it to a boil for five minutes, let it soak overnight, and then gently use a small knife to scrape away the stubborn blackened layer.

There are several reasons why stainless steel cookware can turn black during use, as mentioned above. Let’s briefly introduce them now. First, stainless steel has a relatively low thermal conductivity, which means heat dissipates slowly from the bottom of the pot. As a result, the temperature tends to concentrate in the bottom area when the cookware is in use. Therefore, when using stainless steel cookware, it’s best not to set the heat too high. Instead, you should aim to ensure that the bottom surface of the pot is heated evenly and over as large an area as possible. This approach not only helps conserve fuel but also prevents food from burning on the bottom of the pot.

Second, if food has stuck to and burned on the bottom of the pot, you can soak it in water to soften the residue before gently scraping it off with a bamboo or wooden spatula. Do not use sharp tools such as knives to scrape it off. After washing, dry the pot thoroughly with a soft cloth and then place it in a dry location.

Third, cooking utensils and tableware should be kept away from collisions with sharp or hard objects to prevent scratches, dents, and other damage that could affect their appearance and sealing performance.

Fourth, after being used for some time, the stainless steel surfaces of cooking utensils may develop a hazy film, causing them to appear dull. At this point, you can use a soft cloth dipped in a degreasing powder or dishwashing detergent to quickly restore their shine. This method also works effectively if the outer surface has become blackened by smoke and soot.

When using stainless steel cookware, make sure there’s no water left at the bottom of the pot. This is especially important when using it on a coal-burning stove, as coal briquettes contain sulfur. When burned, they produce sulfur dioxide and sulfur trioxide, which, upon encountering water, form sulfurous acid and sulfuric acid—both of which can corrode the bottom of stainless steel cookware.

Like other metal utensils, stainless steel tableware tends to turn black when heated. To prevent this from happening, it’s crucial to properly treat the surface of new utensils. Before first use, simply apply a small amount of oil—such as peanut oil or animal fat—to the surface of the utensils. Then, when cooking food by steaming or boiling, start by heating the utensils over low heat for a while. Once an oily, antioxidant film has formed on the surface of the utensils, you can begin using them normally. As long as you avoid letting the pot dry out completely, the utensils will no longer turn black.