All clad pans must get dirty either way. The only way they won’t get messy is if you don’t use them. Quite often we find our kitchens full of discolored pans and we can’t find a way of getting rid of the stubborn stains. The most common way that we always try is scrubbing using soap and water. The results are never much appealing. Apart from cleaning, we should also find a way of making sure that the stains don’t come back again. Here is a simple and precise guide on how to clean All-Clad pans.
The first thing that you need to remember is that you should never subject your All-Clad pans to oven temperatures of more than 260 degrees Celsius. The biggest cause of heat tints, which are the stubborn stains that we often see in pans is the sudden temperature changes that we submit out cookware to. This is what leads to our pans appearing discolored which often happens. We are human after all.
Cleaning burnt particles and stubborn stains from All clad cookware.
To do this, you will need a few things which include;
- Bar keepers friend
- A pot scrubber (non scratch)
- Dishwashing soap (preferably liquid)
- Some protective gloves
how to get rid of stuck food, pan discoloration and heat tint stains
This is done using a very simple series of steps and the results are super amazing. Number one is to immerse the pan is warm water. This is to soften the stuck on food on the pan to make sure that the cleaning is a bit easier.
Take the bar keepers friend, and using some water, make a paste and apply it on the dirty All clad cookware using a piece of cloth. Rub the paste in a circular kind of motion starting from the center and spreading it outwards. Make sure that the paste doesn’t sit on the pan for more than one minute.
Once you’re done rubbing the pan, wash it with hot and soapy water and dry it at once. You will love the results.
Cleaning burnt residues on All clad pans.
Sometimes food will get burnt on the cooking pot and no matter how much you soak it in warm water, it will not soften. In this case, you need to do more scrubbing and maybe get a bit clever to deal with the issue.
- Step number one is to add water into the pan, to an approximate depth of one inch.
- Take a table spoonful of the liquid soap, and not just any soap, but dishwashing soap. Bring the pan to your boil and minimize the heat followed by a 15 minutes long simmering.
- Let the liquid cool in the cooking pan and then pour it out and rinse the pan.
- Using a nylon sponge or a spoon, loosen the food residue and make a repeat of the same if you find it necessary.
- For better results and a shiny pan, use bar keepers friend just as described in the step above.
Cleaning your pans on a daily basis.
After your daily cooking, here are a few tips that you could use to make sure your pans remain clean and shiny
- Immediately after cooking, pour some hot water into the pan and put some dishwashing soap and let the water stand and cool down until its lukewarm. Using a sponge or any other soft clothing that you’d like, remove any visible food remains that might have stuck on the pan. Rinse the pan slowly and thoroughly and dry it using a piece of cloth. This will help prevent the irritating water spots.
- If you wish, you can use your dishwasher to clean your pans. However, make sure that the pan doesn’t have any food residues on them or any burnt particles, or any other residues that could prove stubborn.
- Lastly on how to clean All-Clad pans, you should never ever use steel wool or even scouring pads(steel). This is the reason why our pans always appear scratched. In place of the steel wool, you can always use scrubbing pads made of nylon. They are safer and wont scratch your pans.
how to clean All-Clad pans- prevention of sticking, discoloration and burning.
The best way to avoid the burning of the pan is preheating it. All-Clad pans are made of stainless steel which is very efficient in heat conduction and very efficient which means they don’t need so much heat to get a meal cooked. Here are a few tips to help you on this.
We compared ALl clad ha1 and b1 product lines
Always pre heat the pan on low heat before adding any kind of foods on it. You can do this for a period of two to three minutes. To test, you can slightly tap the upper edge of the hot pan. However, you need to be careful with this to avoid burning your fingers. Just in case you feel the heat is too much, switch off the burner or remove the pan for a couple of minutes
Pour approximately 3 table spoon full of cooking oil. This however depends on the size of the pan. The amount of cooking oil should be reasonable and enough to cover the pans bottom and enough to make a swift sizzling sound. This is an indication that your food is cooking and that there is no sticking.
Don’t disturb food until its cooked to the necessary and correct extent. Basically, the sugars in the cooking food caramelize on the hot surface which gives food the sweet flavors and makes serving food off the hot surface much easier.
On placing food on the hot surface, listen to the sizzling sound. If it sounds like a crack, the pan is too hot and you risk having sticking.
For frying, simmering and braising, it’s advisable that you use low to medium type of heat.
Generally, pan discoloration occurs due to unremoved and un reheated food films, too much iron content in cooking water and overheating of the pan itself. It’s my great hope that the above well outlined tips help you on how to clean All-Clad pans and making sure that they don’t get stained or discolored.