In this video, I'm going to teach you the best
way to clean All-Clad stainless steel cookware. So if you're ready to transform your stained
and discolored cookware that looks like this... Into shiny and clean cookware that looks like
this... Then keep watching. Prudent Reviews. Hi I'm Andrew with Prudent Reviews where we
help you find the best products for your home. And in this video, I'm going to teach you the
fastest and most effective way to clean All-Clad cookware. First, I'll explain how to remove
stuck-on food, brown spots, and discoloration. Then I'll show you how to clean
and restore a badly burnt pan. Finally, I'll share some tips on how to prevent
food from sticking and creating a big mess in the first place. Although I'm focusing on
All-Clad in this video, these tips apply to pretty much any stainless steel cookware.
Without further ado, let's get started. You'll need rubber gloves, a Scotch-Brite sponge
or a similar sponge, a wooden or plastic spatula, dish soap, and Bar Keepers Friend or Bon
Ami, or baking soda. I've tested all three, and Bar Keepers Friend works the best. Once the
pan is cool enough to handle, remove as much of the excess food as possible. Use a wood or plastic
spatula to scrape the loose bits, add a few drops of dish soap, and give the pan a good scrub with
your sponge. The yellow softer side of the sponge won't scratch the steel but in my experience isn't
abrasive enough to clean pans this messy. When you use the green rougher side you'll leave behind
tiny scratches in the steel, but they're barely noticeable and won't impact the performance of the
cookware. Honestly, tiny scratches are inevitable with everyday cooking and cleaning so i recommend
using the green scrubber; it'll make your life much easier. Never use steel wool or a chainmail
scrubber, those will cause much more significant damage. Rinsing and scrubbing with dish soap and
water should remove 99% of the stuck-on food. If it doesn't, pour enough water into the pan to
cover the bits of food and heat the pan on the stove until the water boils. Pour the water
out and allow the pan to cool in the sink for a few minutes. Once the pan is cool enough
to handle safely, repeat the previous steps: rinse the pan while you scrape the food bits with
a wood or plastic spatula, then scrub what's left with soap and a sponge. Once the majority of the
food bits are gone, you might be left with brown spots or discoloration. Hard water, overheating,
and food buildup cause changes in appearance over time. And food particles and oil lead to baked
on grime on the exterior, around the rivets, and around the All-Clad logo. This is where Bar
Keepers Friend or one of the alternatives such as Bon Ami or baking soda come into play. Whenever
you're using Bar Keepers Friend, make sure to wear rubber gloves. The formula contains oxalic
acid which has corrosive properties and it can irritate your skin. Make sure the pan is slightly
damp, sprinkle Bar Keepers Friend wherever you see the brown spots or staining, including the outside
of the pan. Gently mix the water and powder with your sponge to create a paste and let that paste
sit on the pan for 15 seconds or so. Don't let the paste sit for more than a minute. One of the
biggest mistakes people make is soaking their pans with water and Bar Keepers Friend but that can
actually cause discoloration due to the cleaner's potent formula. After you apply the paste and let
it sit for a few moments, scrub the pan with the green side of your sponge. I like to place the pan
on a towel on the counter to get more leverage, rather than bending over the sink. The amount of
time and effort needed depends on the severity of the stains. If you neglect your pans for months
or years, the stains will bake into the metal and become more difficult to remove. In most cases,
it should only take a minute or two of scrubbing to remove all the stains. To get the grime that
settles around the rivets or the All-Clad logo, try using an old toothbrush and a toothpick
along with the Bar Keepers Friend paste. These are definitely the hardest areas
to clean, but if you take the time you can restore them to their original shine. Once
you've scrubbed off all the stains, give your pan a thorough rinse. Always dry All-Clad immediately
after cleaning it to prevent water spots and rust. There's an exposed layer of aluminum around
the rim that is especially prone to rusting. In most cases, the techniques I just
described will do the trick. But if your pan is really burnt, you need to take a
different approach. Here's what to do. Cover the entire surface of the pan with one
part white vinegar and three parts water. Add enough liquid to reach all the areas that need
restoration. Bring your mixture to a boil and then turn down the heat and let it simmer for at
least 30 minutes. Boiling vinegar even diluted vinegar is not a pleasant smell, so keep the room
well ventilated. Rinse out the pan with hot water, then scrub the burnt areas with dish soap and
a sponge. Repeat this process if necessary. Now that you know how to properly clean messy
All-Clad pans, let's talk about preventative measures. These simple tips will minimize the
amount of time you need to spend scrubbing and keep your cookware looking new. First, preheat
the pan to medium or medium low before adding oil. If you add the oil first, it's exposed to heat for
longer and is more likely to overheat, break down, and form sticky polymers that will be a pain to
remove. The number one rule when cooking with All-Clad is never overheat your pan. The aluminum
core quickly and evenly distributes heat, making it unnecessary to cook with burners on high.
Once the pan is preheated and the food is in it, leave the food alone for a minute or two and
let All-Clad do its job. Constantly flipping and moving the food right after you put it in the
pan increases sticking and makes cleaning the pan much more difficult. Avoid adding salt to your pan
until the food begins cooking or water is boiling as it may cause small white dots known as pitting
to form. If you've cooked something especially greasy like bacon, first pour the excess grease
into a jar, can, or safely in the trash. Pouring it down the drain can lead to major plumbing
issues when the fat hardens in the pipes. As soon as your pans have cooled enough to handle, hand
wash them with soap and water and a soft sponge. Knowing how to clean All-Clad starts with knowing
how to use All-Clad. If you preheat the pan, add the oil at the right time, and don't move
the food for a few minutes, cleaning All-Clad should be as simple as gently scrubbing with a
sponge and soap. But over time, stuck-on food and staining are inevitable. Try soap water and
some elbow grease first. If that doesn't work, scrub the pan with a paste made from Bar Keepers
Friend and water. And if that doesn't work, simmer a mixture of water and white vinegar in the pan
for 30 minutes before scrubbing off the stains. For my final tip, never clean All-Clad or
any other stainless steel cookware in the dishwasher. Although All-Clad is known for
its durability, the hot water temperatures, harsh detergents, and contact with utensils in the
dishwasher will degrade and tarnish the surface over time. In the description of this video, I'll
link to my complete guide to cleaning All-Clad where you can learn more about these methods,
plus get more tips on how to prevent food from sticking. And if you have questions about cleaning
All-Clad that I didn't address in this video, leave a comment and I'll be happy to
answer. If you found this helpful, give it a like and subscribe for more videos
just like this. We'll see you in the next one.
