Stainless steel stains less — but that doesn’t mean the risk is zero. Here’s how to clean appliances, utensils, sinks and cookware.
I have lots of stainless steel in my kitchen: the sink, refrigerator, dishwasher door, pots and pans. But a lot of it is stained and dull — even my Oneida teaspoons, which I have had for more than 40 years. How do I make the metal look shiny and new?It’s easy to think of stainless steel as stain-proof because it is one of the most durable materials used in kitchens. But the word actually reveals the truth: It stains less — but that doesn’t mean the risk is zero.
Stainless steel is an alloy, or mixture, of iron, chromium and other metals that vary depending on the type of stainless steel. Chromium, which needs to comprise at least 10.5 percent of the mixture for the alloy to be considered stainless steel, protects the iron from rusting. Chromium atoms at the surface readily combine with oxygen in the air or water and form a layer that blocks other oxygen atoms from combining with the steel and forming rust.
Although Type 304 alloys are protected against rust, they remain susceptible to corrosion caused by salt and other chemicals, including bleach. To protect against that, 316 stainless steel, which also contains molybdenum, is better. High-end cookware and stainless steel appliances that will be used outdoors are often 316 stainless steel.
To restore dull or rusted stainless steel, try scrubbing with a paste made of water and baking soda, a mild abrasive that will help remove the compromised chromium oxide layer so that a new protective layer can form. Or usedampening the surface, sprinkling on the powder, and rubbing in the direction of the grain.
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