Cooking utensils today are available in many metals and materials today and all of them have their own benefits. But we are not here to talk about what these metals can do. We are here to know how can we make them last longer and how to use them the right way. One of the metals becoming famous by the day is stainless steel utensil and here is a list of things you must never do to your stainless steel. 

Using Cooking Sprays

cooking spray

As much as we find them convenient, cooking sprays are not just oil, they also have propellants, emulsifiers, and anti-foaming agents. The emulsifiers, build up into a sticky and cooked-on coating. This makes the sprays very gummy and it gets difficult to get them off the pan. It is best to use butter instead. 

Heating It Empty

In many recipes we are asked to heat the pan well and then pour in the oil. Do that but not for a very long time. The issue is that if oil heats for too long especially on metal, it breaks down and gets gummy and viscous and then it leaves residue on the food. Also, if you boil water for very long, the pan can turn yellowish, brownish and weird tints. 

Smoke Point

smoke point

When you cook fat but it gets past its smoke point as their triglycerides break down and become free fatty acids. These acids polymerize to a resin which is insoluble in water. This is good for seasoning cast iron pans but it is not good for shiny stainless steel. 

Salt In Cold Water

When we boil pasta or any vegetable we add salt to the water for a good flavour however it is not recommended that you put a lot as it falls on the pan's bottom&nbsp, and this gives the pan salt pitting or white dots. This happens when you add it to cold water. Do so in boiling water so that the salt does not stick to the surface. 

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Knife In The Pan

A number of times you forget to cut something on the board and do that while it is cooking in the pan with a sharp knife. Now, this is something you must avoid. This act of cutting can leave a permanent mark on your stainless steel pan. They become hard to clean and stains keep getting stuck on it or it accumulates food deposits slowly. 

Abrasive Scrubbing


We clean our steel utensils with steel scrubbers when the food is tough. Instead, get a brush finish scrubber instead of stainless steel. It is more gentle and does not leave stains.

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Everyone says and the manufacturer says that your pans and pots can go in the dishwasher, but over time, the detergents being used in it ruins the stainless steel pans. Most dishwasher detergents are caustic and they eat away at the material. They reach the exposed aluminum core and meets the layers. They degrade it and the metal erodes. 

Stay tuned to HerZindagi for more such tips and do's and don'ts.