Comments on: Is there any cookware resistant from water stains?

By: Shane U

Shane U — Thu, 29 Apr 2010 06:53:59 +0000

buy a reverse osmosis drinking water purification system. this will provide you with water that has about 95% less disolved solids in it. less Total disolved solids fewer spots. Or you could get a water softener in which case most of the spots will be sodium and will rinse off easily.
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By: BlueWolf

BlueWolf — Thu, 29 Apr 2010 06:11:59 +0000

There are two kinds of mark, I guess. One is white. It is often calling water spot and is due to mineral in your water, usually calcium. The other is a blueish-purplish mark and they are due to overheating the stainless steel.

For stainless steel? It is unavoidable. It is so shiny that any spot will show up. You can minimize it, but it will occurs. You can either boil vinegar in it afterward, or in tougher cases, use Bar Keeper Friend to remove it. These marks (in both cases) are nontoxic, so you don’t really have to clean it up. Otherwise, you can be spending a lot of time to clean up in the long run. Unless you have a guest coming, I won’t spend time cleaning it every single time. One way, I do try to minimize this is that after cleaning the pot thoroughly, I "seasoned" the stainless with oil. Now, this is not real seasoning, but it does make oil sticks to the surface for several cooking session, and thus minimizes the color change.
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Personal experience.

By: alexander in pacifica

alexander in pacifica — Thu, 29 Apr 2010 05:31:59 +0000

what kind of water are you using? try washing both the inside and out side of your pan if your water is dirty. and use dish soap.
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By: Ethelred

Ethelred — Thu, 29 Apr 2010 04:52:59 +0000

You mean from the minerals in the water? Put some distilled vinegar in the pot and bring it to a boil with a lid or cover on the pot, allow to boil for a little bit and rinse out the pot afterwords.
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