A good stainless steel stock pot is a workhorse in the kitchen that will serve you well for many years to come. Here are the most important tips on how to make your pots last a lifetime – and keep them looking good.
Tip 1: Avoid adding salt immediately
If you add salt to your stock pot (e.g. salt in boiling water) immediately, you risk pitting corrosion on the surface. This means small holes in the surface of the steel.
This does not actually affect the function of your pot, but once the damage is done, there is nothing you can do – and the problem can easily be prevented. Simply wait until the contents of the pan or pot are hot before adding salt.
Tip 2: Dry immediately
Stainless steel pots can withstand most things – they are rustproof, so water does not damage them. However, if you want to avoid stains and mineral deposits from the water (when it evaporates), you should wipe them dry immediately with a tea towel – and avoid the dishwasher.
Otherwise, you will typically see limescale build up – especially if you live in an area with hard water.
Has the damage already been done?
Then read how to remove limescale here→
Tip 3: Let the stock pot cool down
You may already know that pans can warp if exposed to drastic temperature changes – but this also applies to stock pots. The same goes for our carbon steel pans and cast iron.
Therefore, you should never use cold water in a hot pot. Let the pot cool down a little first, and use warm water for cleaning.
Read how to clean your stainless steel pots and pans here→
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