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I know this question has been asked before in some form or another, but I can't seem to find a definitive answer. I've looked on SA, chowhound, martha stewart, about.com, etc., and answers seem to vary. Answers that I've seen vary from using vinegar to washing using special stainless steel soaps (which I'm not very keen on using) to only using soft sponges and hot water.

The one thing I always do is wash my stainless steel with warm soapy water and a soft sponge. If there's burned food stuck on the cookware, I scrape it off with a wood pot scraper (lightly, of course). And I always dry with a soft cloth immediately after washing. Yet I still get stains!

I'd like to get a general consensus on how to prevent those white and rainbow colored stains as well as minimizing corrosion.

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4 Answers 4

These are just mineral (calcium) stains from your water source. They will not affect the stainless steel.

The quickest way to clean stainless steel from burnt on oil, food, and water stains is to use a polyprop/ester scouring pad (e.g. 3M's branded as Scotch-Brite).

Use a little liquid dish wash soap, a poly scourer pad, and a generous serve of elbow grease. It's cheaper than going to the gym :-)

Stainless steel is a hardy material, and does not need delicate handling.

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1  
I've read (from multiple sources) that that using a scouring pad is one thing you should not do to stainless steel cookware. –  MarkE Jul 29 '13 at 3:23
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For what reason? Stainless steel is a very hard material. I have used them on pots and pans for more than 40 years, not seen any problems? –  TFD Jul 29 '13 at 10:02

For the rainbow colored stains and white stains, try a drop or two of lemon juice, its mildly acidic and as far as I know doesnt damage stainless steel.

http://www.cheftalk.com/t/63052/does-citrus-juice-damage-stainless-steel

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I dont't know how to prevent those white stains but i've taken my stainless steel pots through the wringer and baking soda, tiny bit of dish soap and a soft sponge always gets them sparkling clean.

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I can't say much more than Lagostina USA does themselves on this subject. They don't exactly mention the rainbow effect, which I find is caused by higher heats on the pan. I have a shaker of the Lagostina SS cleaner and use it sometimes to clean the pans up. I don't suspect that I'll have to do that as much now that I have switched to using an induction hob. (Once I learn what settings to use!)

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