The methods I share are guaranteed to work, and I have the before and after pictures to prove it.
If severe amounts of burned grease or food residue collect on the pan and become too difficult to remove through normal cleaning cover the residue with a combination of warm water and baking soda. Let this mixture soak for a few minutes and remove the residue with a soft sponge.
Everyday Cleaning and Care
Knowing how to clean All-Clad starts with how to use All-Clad.
These simple tips on how to care for pans before, during, and after cooking will minimize the time you need to spend scrubbing and keep your pans looking like new.
Before Cooking
Preheat the pot or pan before adding oil.
If you add the oil first, it’s exposed to heat for longer and is more likely to overheat, break down, and form sticky polymers that will be a pain to remove.
Use a high smoke point oil that can handle high heat cooking without burning. If you use butter, go easy on the heat or use it in combination with a high smoke point oil to prevent it from burning.
It’s important to add enough oil to the pan to prevent food from sticking. All-Clad recommends one to two teaspoons of oil.
During Cooking
The number one rule when cooking with All-Clad: never overheat your pan.
All-Clad stainless steel cookware is fully-clad, which means it’s constructed with a core layer of highly-conductive aluminum sandwiched between two stainless steel exterior layers.
The aluminum core quickly and evenly distributes heat, making it unnecessary to cook with the burners on high.
High-heat is only necessary for boiling.
Another reason to turn the burner down to medium—overheating can cause your pans to form splotchy blue stains that are referred to as heat tint.
As I mentioned in a recent post, when you overheat a stainless steel pan, trace amounts of chromium in the steel form a thick oxidized layer that reflects light at a different wavelength, causing heat tint.
Fortunately, you can remove these rainbow stains by rinsing the pan with vinegar. The acidity breaks down the oxidized layer and removes the stain. Watch me remove heat tint in this quick video.
But don’t you need to cook on high heat to sear meat?
No. With All-Clad, you can achieve a perfectly crisp sear on medium heat.
When searing, take a set-it-and-forget-it approach. Leave the meat alone and let your fully-clad All-Clad pan do its job.
As the pan heats up, tiny pores on its surface expand. At first, the meat sinks into those pores and adheres to the surface of the pan.
When you give the meat enough time to sear, the crust forms a barrier, which releases the meat from the cooking surface, allowing you to move it without sticking.
Constant turning and mashing meat not only displaces juices, but it also increases sticking, making cleaning the pan much more difficult.
Deglazing your pan also helps with loosening food bits for easier cleaning.
Avoid adding salt to your pan until food begins cooking or water is boiling as it may cause small white dots, known as pitting to form.
After Cooking
As soon as your pans have cooled enough to handle, hand wash them with soap and water and dry thoroughly.
All-Clad handles are designed to stay cool on cooktops, but always use caution, especially when you’re cooking in your oven.
If a quick scrub doesn’t remove all the stains, don’t worry. I’ll get into the nitty-gritty of how to tackle tough stains, spots, and discoloration in the next section.
Unless they are designed for nesting, store each pot and pan individually.
If space is a challenge, purchase pan protectors to allow nesting without causing damage to the cooking surface or place them in an organizer or on a rack.
Removing Stains, Brown Spots, and Discoloration
In this section, I show you how to transform stained, spotted, and discolored All-Clad pans that look like this:
Into clean, shiny, and pristine pans that look like this:
You might be wondering: how can a stainless steel pan stain?
Well, it’s designed to resist stains. But, hard water, overheating, using harsh cleansers, and food buildup cause changes in the appearance over time.
Additionally, food particles and oil lead to grime on the exterior, around the rivets, and caked in the All-Clad logo.
When it comes to tackling stains, spots, and discoloration on your All-Clad stainless steel cookware, all you need is patience, the right tools, and the proper techniques.
Let me address the elephant right now. I do not recommend chemical solutions for removing stains and grime, so put the oven cleaner away.
Remember, you’ll be cooking food, and there’s no guarantee that those chemicals won’t be left behind after cleaning.
Below is my recommended list of cleaning products and tools for your All-Clad stainless steel, but they work on any high-quality stainless steel cookware:
- Bar Keeper’s Friend is a tried and true standard, and a must-have product if you own All-Clad. It comes in liquid or powdered cleanser, and it’s fantastic.
There’s more than one way to remove stains, discoloration, and brown spots from All-Clad cookware.
But, in my experience, these are the best-performing restorative techniques.
Keep in mind; sometimes, you need a combination of techniques to get the job done.
Making a Paste:
The best way to remove stains and discoloration from All-Clad cookware is to make a paste with Bar Keepers Friend. Whenever you’re using Bar Keepers Friend, make sure to wear rubber gloves. The formula contains oxalic acid, which has corrosive properties and can irritate your skin.
Make sure the pan is slightly damp. Sprinkle Bar Keepers Friend wherever you see brown spots or staining, including the outside of the pan. Mix the water and powder with your sponge to create a paste, and let that paste sit on the pan for 15 seconds.
Don’t let the paste sit for more than a minute. One of the biggest mistakes people make is soaking their pans with water and Bar Keepers Friend, which can cause discoloration due to the cleaner’s potent formula.
After you apply the paste and let it sit for a few moments, scrub the pan with the green side of your sponge. I like to place the pan on a towel on the counter to get more leverage rather than bending over the sink.
The amount of time and effort needed depends on the severity of the stains. If you neglect your pans for months or years, the stains will bake into the metal and become more difficult to remove. In most cases, it should only take a minute or two of scrubbing to remove all the stains.
To get the grime that settles around rivets or the All-Clad logo, use an old toothbrush, a toothpick, and the Bar Keepers Friend paste. These are the most challenging areas to clean, but if you take the time, you can restore them to their original shine.
Once you’ve scrubbed off all the stains, thoroughly rinse your pan.
Always dry All-Clad cookware immediately after cleaning it to prevent water spots and rust.
Soaking the Pan in a Cleansing Mixture:
- Sprinkle baking soda, or cream of tartar across the surface of the pan.
- Add enough hot water to the pan to create a paste-like consistency.
- Soak at least 30 minutes and then use a non-abrasive sponge or brush to scrub the pan.
- Rinse and dry thoroughly.
Buffing a Dry Pan:
- Cover the surface of the dry pan with your powdered cleansing agent.
- Take a non-abrasive cloth and buff the interior from the center outward.
- Rinse the pan and dry thoroughly.
Scrubbing a Wet Pan:
- Using hot, soapy water, gently scrub with a non-abrasive sponge or brush in a circular motion.
- Rinse and dry the pan thoroughly.
Boiling a Cleansing Mixture:
- Bring a mixture of powdered cleanser and water to boil in a pan and allow it to simmer for about 30 minutes, adding water as needed.
- Pour out the mixture, rinse, and scrub the pan with a non-abrasive sponge or brush.
- Dry thoroughly.
- See the section of this article on how to clean a burnt pan for more detailed information.
Wiping the Pan with a Cleansing Agent:
- Dip a sponge in fresh lemon juice or white vinegar and simply wipe the liquid across the pan to remove stains.
- Finish up with a quick wash in warm or hot soapy water and dry thoroughly to eliminate streaks.
Rubbing the Surface with Half of a Lemon:
- Cut a lemon in half and rub directly on the pan. You can also sprinkle in baking soda or cream of tartar first, and then use the lemon as a scrubber.
- Rinse with water and dry thoroughly.
Tackling Streaks:
- Dip a sponge in club soda and rub it on the surface.
- Then, dry thoroughly.
Concentrating on Hard to Reach Areas:
- To get the grime that settles around rivets or the All-Clad logo, try using an old toothbrush and a toothpick and a powdered cleaner like Bon Ami or make a paste with a tablespoon of baking soda and teaspoon of white vinegar.
- Work the toothbrush and toothpick around the affected areas until the grime is removed.
Boiling Your Entire Pan in Baking Soda and Water:
- Choose a pot large enough for you to submerge your entire pan. Roasters or large stock pots work best.
- Add water to cover the pan and a half-cup of baking soda.
- Place the pan in the water and bring to a boil and then reduce the heat and let it simmer for 15 to 30 minutes.
- Be careful removing the pan from the water.
- Give it a good scrub while the pan is still hot with more baking soda and a non-abrasive, heat resistant brush.
Removing Water Stains:
Hard water has high levels of calcium, and regular exposure can result in white stains on your stainless steel. If your water supply has a high iron content, it may give your pans a reddish hue.
No matter the color of your stains, I’ve found this method works best:
- Add three parts water and one part white vinegar to your pot or pan.
- Bring mixture to a boil, remove from heat and let it cool completely.
- Pour out the mixture, wash the pan with hot water and a mild detergent.
- Dry the pan completely with a lint-free, absorbent towel.
Removing Brown Spots:
If you have brown spots on your All-Clad stainless steel cookware, you likely need to remove some film or grime to expose the luster of your pans underneath.
Below is the best method:
- Scrub the pan with hot soapy water. Depending on how long the spots have been there, you might need to apply significant pressure and scrub for several minutes.
- Rinse, then dry completely with a lint-free towel.
- Sprinkle flour (yes, baking flour) across the dry pan.
- Use a lint-free cloth or heavy-duty paper towel to buff the flour across the pan, using circular motions.
- Rinse and dry the pan thoroughly.
Cleaning Discoloration:
For general discoloration and darkening throughout your pan, try cleaning it with baking soda and water. Here’s how:
- Sprinkle a half-cup of baking soda in your pan.
- Add enough water to cover the bottom of the pan.
- Let the pan sit for at least 30 minutes.
- Scrub the baking soda paste around the pan using a circular motion.
- Rinse and dry thoroughly.
The Ultimate Guide to Cleaning All-Clad Stainless Steel Pans
FAQ
How do you get brown stains out of stainless steel pans?
What are the brown spots on stainless steel?
How do you get brown stains out of non stick pans?
How do you remove stains from all-clad pans?
Store pans individually to prevent scratches and other damage. Removing Stains, Brown Spots, and Discoloration: There are several ways to remove stains and discoloration from All-Clad pans, but making a paste with water and Bar Keepers Friend is the easiest and most effective method.
Does all-clad clean a stainless steel pan with brown stains?
A writer tries out All-Clad’s cleaning solution on a stainless steel pan marbled with brown stains and shares the results.
How do I Clean my All-Clad Pan?
To keep your All-Clad looking brand new, we recommend washing your cookware with soap and a sponge. Allow the pan to cool prior to cleaning. Rinse off any excess food with warm water. Soak in warm, soapy water, then wash with a sponge or soft cloth. Use a nylon scouring pad for more difficult cleaning.
How do I clean my all-clad cookware?
Do not slide or drag cookware across the stove top, as this may cause damage to both the cookware and stove top. To keep your All-Clad looking brand new, we recommend washing your cookware with soap and a sponge. Allow the pan to cool prior to cleaning. Rinse off any excess food with warm water.