Some times ago I bought my first pair of stainless steel pans. I really like them, there is only one thing I’m still trying to get use to. The white and blue marks that stains the pans after use.
It’s become a habit to finish the washing of them with hot water and a bit of vinegar. That removes the stains.
But can frequent/daily washing stainless with a bit of vinegar mixed with hot water harm the pans over time?
You are fine. Do you use Bar Keeper’s Friend? BKF has a pH of 1.5 to 2.5. Distilled white vinegar? 2.4. Wines (You know, the stuff fermented and stored in SS)? 3 to 4.5. Strawberries are about 3.5.
How long would you say yor pans are in contact with vinegar? A few seconds at a time?
FWIW, I have been using vinegar when needed to remove hard water residue from my stainless steel pans for years (some All-Clad, some no-name brand) without issues. Plain old distilled white vinegar does the trick for me. I do rinse off the vinegar/vinegar solution before drying the pan.
Washing by hand and drying with a soft dishcloth helps me also, rather than cleaning pans in the dishwasher.
Vinegar is an amazing all around. I use it on stainless. Haven’t seen anything weird. I think Charlie has a good solution to the discoloration, though.
Look, folks, just use a blue pad and some Dawn. Or a plain sponge. Rinse well. Run it through the DW if you want to. Give it a wipe with a little oil and move on.
If you somehow think you need to clean stainless with vinegar every time you cook with it (or ever for that matter), the problem is you, not me. Nobody does this kind of $hit. I’ve never seen it done. It’s silly and unnecessary.
I don’t use it much for my pans and pots, but definitely useful for my stainless steel kettle. I use vinegar once awhile when I start to see the white hard mineral buildup.
However, my pans tell a different story. If you have hard water, cooking with some water in the pan or a bit of stock that’s been prepared with that water can leave a minerally residue. It’s a thing, sigh.
seems like this practice of briefly rinsing with a little bit of vinegar should not be damaging with quality stainless steel pans or other utensils. I would be at a loss for pans to cook acidic food with if stainless steel could not be used. Thinking tomato sauce, pickling, and the like. But maybe it is not necessary every time you use your pans?