Do You Experience Any Of These Problems With Your Stainless Steel Cookware? Here Are The Solutions

When choosing cookware in your home, stainless steel will always be among the best because of its durability, ease of cleaning, non-porous surface, and aesthetic value, among other advantages. However, while this type of cookware will work well to your cooking activities, sometimes your stainless steel pots and pans may develop a few problems. When you experience these problems or issues, you need to be ready to solve them in order to continue enjoying the many benefits of your stainless steel cookware. Therefore, here a few of these problems and how best to deal with them.

White Chalky Spots or Patches

Have you ever seen some little white spots on your stainless steel pots or pans that won’t come off even after scrubbing with dish soap? These spots are usually caused by the build-up of minerals from your tap water. To take care of these stubborn patches, pour a diluted vinegar solution to the spots and let it sit for about a minute or so to saturate the spot. Scrub the spot thoroughly and rinse with some warm water.

If the spots still won’t come off, add some more vinegar or put your cookware to boil with some water and vinegar.


Sometimes your stainless steel cookware may appear as though it has some stains that are embedded in the surface. These stains will usually appear as a rainbow hue and are caused by overheating. Therefore, to deal with this problem, consider buying non-abrasive cleaners designed specifically for restoring stainless steel. If you’d like to handle it in another way with readily available materials, try washing the cookware with vinegar. You can also cook high-acid foods such as tomato sauce, which should help with the hue.


Pitting on the surface of your stainless steel cookware may appear as some mini-holes. This usually happens when you salt water or any other liquid that has not yet come to boil. It is some form of rusting that’s caused by a reaction between chromium that’s found in steel, the chloride compound that’s found in salt, and the oxygen found in water.

You might not be able to save your already pitted cookware surface, but you can prevent it from occurring on your other stainless pots and pans. Therefore, always make sure to add salt to water or any other liquid only when it has come to boil. This is because at the boiling temperatures, the water or liquid won’t be having enough oxygen to facilitate the pitting process.

Author: Milton Rogers

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