Caring for Stainless Steel

Stainless steel is low-maintenance compared with most materials, but "low-maintenance" isn't "no-maintenance." A few consistent habits keep it looking good and performing well for years — and a few common household products can actually damage it if used regularly.

Everyday cleaning

For routine cleaning, warm water with a mild soap or dish detergent, followed by a clean water rinse, is enough for most stainless steel items. Use a soft cloth or sponge rather than anything abrasive for day-to-day wiping.

For fingerprints, smudges or light grease on appliances and surfaces, wiping in the direction of the brushed grain (where one is visible) generally gives the cleanest result and avoids leaving fine scratch marks that catch the light.

Drying to prevent water marks

Water marks and mineral spotting are one of the most common complaints with stainless steel, and they're almost always avoidable: dry the surface with a clean cloth or towel after washing or rinsing, rather than letting it air-dry. This is especially worth doing in hard-water areas, and for items like sinks, kettles and cookware that see water daily.

Fingerprints and smudges

Brushed and satin finishes hide fingerprints better than polished/mirror finishes, but neither is immune. A light coating of a small amount of cooking oil or a dedicated stainless steel polish, buffed with a dry cloth, can reduce how visible fingerprints are on appliance fronts — apply sparingly and buff off any excess.

Suitable cleaners: dos and don'ts

• Do use mild dish soap, warm water, and a soft cloth for routine cleaning.
• Do use a non-scratching cream cleaner or a nylon (not metal) scouring pad for stuck-on residue.
• Do rinse and dry thoroughly after using any cleaning product.
• Don't use steel wool or metal scouring pads — they can leave tiny particles of ordinary steel embedded in the surface, which then rust and appear as orange spotting on the stainless steel itself.
• Don't use bleach or chlorine-based cleaners on stainless steel. Chlorides are one of the main causes of pitting and staining, and concentrated bleach can cause visible surface damage.
• Don't leave salt, or salt-and-vinegar mixtures, sitting on a surface for extended periods — this combination is a known cause of pitting corrosion.

If you're trying a new cleaning product for the first time, testing it on a small, inconspicuous area first is a sensible precaution.

Stubborn marks and discolouration

Heat discolouration (a light blue or rainbow tint, sometimes seen on cookware after high-heat cooking) is usually cosmetic rather than a sign of damage, and can often be reduced with a stainless-specific cleaner or a paste of baking soda and water, applied gently and rinsed thoroughly. For actual rust spotting from embedded particles, a stainless steel-specific rust remover may be needed — for persistent or unclear staining, see our guide on can stainless steel rust?

When to follow specific manufacturer instructions

General guidance is a good starting point, but always defer to the specific care instructions supplied with a product, particularly for:

• Cookware with non-stick or coated interiors combined with a stainless exterior.
• Items marked as hand-wash only, even if made from stainless steel (this is usually about a component other than the steel itself, like a plastic handle or seal).
• Products with a special finish (PVD colour coatings, for example) that may have different cleaning requirements than plain brushed or polished steel.