3 essential tips for storing stainless steel cookware

A simple guide to revitalising your pots and pans and making them as good as new...

A quality stainless steel stockpot is forever. However, the lack of some care can cause some annoying unsightly defects, such as stains or residues. Fortunately, we have the right solutions to prevent, or remedy, the occurrence of these imperfections.

Here, then, are three tips on how best to care for your pots and pans:  


Some people add salt to the pasta water before it boils, others after the boiling point. It may seem like a simple difference in habits, but it can make all the difference in preserving a pot. In fact, adding salt when the water is boiling will allow the solvent to dissolve in less time and thus not settle on the base of the product creating those annoying stains.


If by now 'the damage is done' and your pots and pans already have the typical stains caused by salt or limescale residues, don't panic! You can use a special cream steel cleaner to remove them. A little elbow grease and your pots and pans will be as good as new.


A further measure to avoid stains on our steel cooking utensils is to dry them immediately after washing them, regardless of whether they are washed in a dishwasher or by hand. This is because minerals and traces of limescale are often present in the running water in our homes. Leaving a steel pan to dry on its own runs the risk of halos or stains forming. Drying the steel with a cloth will prevent water droplets from settling and creating these unsightly blemishes.

These are just some of the steps you need to take to have impeccable cookware, but for complete instructions visit

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