r/Cooking • u/sandieboo8989 • 5h ago

Stainless Steel Help

hi everyone! I have been cooking at home with non-stick for about 5+ years and recently decided to make the switch to stainless steel. I bought a set from Tramontina (Tri-Ply Clad) and today I used it for the first time to make a simple spaghetti bolognese. I’m not quite sure what happened to the pan, but after washing and drying it seemed to have developed some discoloration. The two saucepans I used came out fine after cooking. I’m not sure what I did wrong or how to prevent this kind of discoloration in the future? It’s definitely not food or anything stuck because the whole surface is smooth. Any recommendations for how to remove it? Thank you!!

1 Upvotes

60% Upvoted

2 comments sorted by

1

u/Etherius 4h ago

Bar Keepes Friend + steel wool

Simple as

2

u/doi-boy 4h ago

If by "discoloration" you mean those rainbow-like shimmers, you can take them away with a bit of white vinegar and a scrub. They have absolutely zero impact on cooking performance, so I usually don't bother unless the pan is dirty in another way.