How to Get the Black Off the Stainless-Steel Bottom of the Frying Pan

One of the most appealing aspects of stainless-steel frying pans, other than the durability and the way stainless steel cooks without affecting the food flavor, is the shine. You can practically pick a stainless-steel pan out of a lineup of other cookware materials -- unless the pan is neglected. Exposure to high cooking temperatures, especially gas flames, and spills flowing over the sides can leave your stainless steel black and far from sparkling. Given enough elbow grease and a sink of soapy water, however, you can remove the worst of food and carbon stains. A few household items make the job easier.

Vinegar or ammonia
Soft-bristled brush or plastic scrub pad
Small bowl
Baking soda or cream of tartar
Soft cloth
Cleaning and polishing powder or scrub
Plastic garbage bag
Dish-washing liquid

Instructions

- 1
  Submerge the pan in a sink or basin full of very hot water. Add a generous amount of vinegar -- or ammonia if you don't have vinegar available -- anywhere from 1 cup to 3 cups, in a large amount of water. Water loosens food and other material buildups as it absorbs into the contaminant; the heat helps penetrate the material, and the vinegar or ammonia gives it a boost.
  
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- 2
  Soak the stainless-steel pan, occasionally swirling the pan to stir up the water and testing the black buildup to see if it comes off readily. Typically, it takes soaking the pan at least an hour, if not overnight, and scrubbing with a soft-bristled brush or plastic scrub pad to encourage the black to come off.
- 3
  Drain the sink, after soaking and scrubbing the pan. Rinse the stainless-steel frying pan under warm water once the sink is empty. Run plenty of water to ensure it's completely free from chemicals.
- 4
  Wet the bottom of the frying pan if the blackened area remains. Mix a paste of baking soda or cream of tartar -- either will work -- with just enough water to create a thick paste, like toothpaste, in a small bowl. You may need a couple of tbsp. of powder to a few drops of water; if you don't have enough to mostly cover the bottom of your frying pan, make a little more.
- 5
  
  A variety of options exist to keep your stainless-steel cookware looking new.
  
  Spread the paste across the bottom of the pan in a thin layer. Let it set for perhaps 10 to 20 minutes, then begin gently scrubbing it around the pan's surface, using circular motions to prevent excessive scratching. A soft cloth or plastic scrub pad works especially well for this. Alternatively, use a commercial cleanser and polisher such as Bon Ami or Bar Keepers Friend, mixing it if in powder form or applying as a squirtable liquid paste and scrubbing, after the wait time.
- 6
  Run plenty of clean water over the stainless-steel pan's exterior to remove any chemical residue. Inspect the pan's exterior carefully to see if all the black is gone.
- 7
  Spray the frying pan with oven cleaner and seal it in an air-tight plastic garbage bag if any black residue remains after scrubbing the pan. Pour a couple of cups of ammonia or vinegar into the bag before sealing if you do not have any oven cleaner.
- 8
  Set the bag outside, if possible, to absorb heat and sunlight. Allow it to soak in the sun for several hours -- the longer, the more the oven cleaner or liquid will work on the blackened exterior.
- 9
  Open the bag, taking care to keep your face away from the bag to prevent inhaling concentrated fumes. Scrub the pan then rinse thoroughly to complete the black removal.

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