Is your pot lid covered in stubborn grease that's hard to clean? Master these tips for easier, more convenient cleaning.
How to Properly Maintain Stainless Steel Pots
1. Oil Application: For new pots with high-elasticity gaskets, thoroughly clean the lid, body, and handles before use. Wipe the rim of the pot opening with cooking oil to ensure smooth lid closure.
2. Food Placement: When adding ingredients, ensure food and liquid combined do not exceed four-fifths of the pot's capacity. Water or broth must be at least 400 milliliters (approximately two bowls). Closing the Lid: Before closing, check that the vent pipe is clear, the anti-clogging cover is clean, the safety valve is intact, and the float moves freely up and down, resting in the lowered position. Place the lid flat on the pot body to secure it, then rotate the lid clockwise until the upper and lower handles align completely. This positions the pot for operation, with the float valve fully exposed.
2. Heating: After closing the lid, heat over high flame. When a small amount of steam begins to slowly escape from the vent pipe, attach the pressure relief valve to the vent pipe. The float valve will rise until the vent pipe emits a hissing sound. Then, reduce the heat slightly and maintain venting until cooking is complete.
3. Cooling and Pressure Release: After cooking, allow the pot to cool naturally at room temperature. For immediate use, employ forced cooling (by pouring water over or immersing in water) to reduce pressure. Once cooled, gently lift the pressure relief valve to release any remaining gas.
When cleaning the pot lid, ensure both the top and bottom surfaces are thoroughly cleaned. First, prepare flour and salt. Since flour absorbs grease, generously sprinkle it over heavily greasy areas of the lid. Then, sprinkle the prepared salt over the lid.
Next, use a cloth or sponge to scrub the lid thoroughly, working back and forth over the flour and salt mixture. After scrubbing, rinse the lid clean with water. You'll find it looking as good as new.
Most modern cookware, including pots and pans, is made of stainless steel. When new, it has a clear, shiny finish. However, after prolonged exposure to smoke and heat, the bottom and sides turn black and unsightly. Some people go to great lengths to remove this, like repeatedly scrubbing with steel wool pads. This is time-consuming, labor-intensive, and often ineffective, leaving numerous scratches on the surface.
2025-12-04