They LITERALLY banned chromium in nuts and bolts, screwdrivers etc because of health concerns but cooking on chromium pan is ok ? Think about it. You've been served.
Everyone’s criticizing the price of the pan, and I’m here totally shocked at how fast the solution worked! Never expected such a simple fix to be so effective and immediate.
@@oysteinsoreide4323The problem is that you can get a similar stainless steel pan for $30. Maybe it's because I'm French but we have tons of kitchenware in stores and it goes always on sale
@@Emeric62 No, you will not get anything similar for $30. but maybe $100 and above. There is a clear difference in quality from the cheapest and the slightly more expensive ones.
@@Emeric62 do you get a multi-layered stainless steel pan with those layers going also up to the sides of the pan? That is usually something you must pay extra from. But of course, you may have some extreme bargains in your area. But in my region, you must usually above $150 to get a very good pan. If they are on sale, then maybe $100.
So many of the recent comments talk about the price of the pan and and nothing to do with the actual content of the video. He's not telling you to buy the pan, he's just giving an extremely useful tip that will help all stainless steel cookware owners.
To me it's not as much useful, since I don't care about these details as long as it's safe, as it is fascinating that white vinegar dissolves them so easily. That is the actual cool insight.
Te video is fast and accurate. The solution is cheap and simple. All good. But he also mentioned the absurd price of the pan. It's part of the video. I'ts natural that people gives his opinion, about something the author said.
*AWARD: This is one of the best videos ever. NO stolen videos, stupid sound effects, fake laughs, stupid loud “music” or a narrator who loves to hear his own voice. DIRECT, TO THE POINT, FAST FORWARD ON REPETITIVE PARTS. CONGRATULATIONS!!!*
We need more tutorials like this : strait to the point, super effective, no product placement (i think), and even some pieces of information on what’s happening. 10/10
barkeeps friend is abrasive too which means you're removing a small layer of the metal all over the pan. I agree vinegar is way easier and less destructive
Barkeeps Friend's active ingredient is oxalic acid. Any acid will do to remove this layer on pans, I use a teaspoon of citric acid and 1/4 cup of warm water as it's cheaper than vinegar.
If you read reviews under many stainless steel cookware on Amazon etc., there are always some people complaining about their brand new pans being "ruined" after one meal, and these must be bad quality junk. Manufacturer should explain that this is normal and easily fixable, so they won't get so many unnecessary returns.
Thanks for this great and to-the-point tip!!! I also had a Hestan titanium nanobond pan, when I had wanted to treat myself to something really high end, but EVERY SINGLE THING I COOKED IN IT SCORCHED no matter how much oil I used or how gently I tried to cook it. It's no coincidence that the Hestan website does not contain any real reviews or allow people to write them or comment in any way. I don't know how this line of cookware still exists, it was awful!!! I returned it!!!!!
Just tried it with a pan thats been looking like that for a long time and it really worked!! In my case it was more like whitish tinted and not as much chromatic!
I came across this video just after I was thinking why my Saladmaster pots get blotchy rainbow stains after cooking. Thank you for answering my question and making it direct and short!
Short, concise and to the point. Thank you! I was wondering how to remove those stains. I thougts it was the water I sprinkle to make sure the pan is hot enough.
I keep a small littler spray bottle of distilled white vinegar by the sink exactly for this. I stumbled across this little tip a few years ago when I got an induction stove and replaced my cookware with compatible pots and pans by Le Creuset. A little bit of vinegar and a can of Barkeepers Friend are two staple items to make quick work of messes and keeping your pots and pans looking pristine.
This was in my recommendations and I expected some clickbaity "lifehack" that doesn't actually work. But wow, this is was actually helpful and no clickbait! Thanks!
I bought an expensive set of stainless steel pans close to 50 years ago. I still have them and they are as good as new apart from similar stains. I think they were an excellent investment. I will try this!
Oh, thanks! I use vinegar a lot for a lot of things. Never thought you can do anything about this unsightly problem. Straight to the point. Love it. Subscribed.
This is essentiallyn what you call passivation in the metal industry. It is a very important post-treatment for stainless any time you have been milling/cutting/drilling or otherwise greatly disturbed the surface. Normally you passivate to remove any iron left on the exposed surface so that the chromium can make a uniform layer, otherwise that iron is going to rust just like normal steel. So if you every need to clean up a patch of rust on something stainless and you don't want to leave polishing compound on the surface (say for kitchen items), this is the trick you need to stop that rust from coming back later. - Any acid is usable for this. - CORRECTION: I have since learned that not all acids are suitable for stainless passivation. In fact some can do more harm than good. Citric acid is a geat choice because it is safe, cheap, easy to get (some coffee machine cleaners, and as food additive) and one of the best bechause it promotes the creation of the passivation layer, as well as chelating (binding) rust and free iron. Phosphoric acid is also suitable and works faster. Very commonly used as the main active ingredient in rust removers and "rust eaters". A good choice if rust buildup is thick.
Thank you for providing reasonably helpful content in a respectable manner. The internet would be a better place if some of your principals were more widely practiced.
I use the tiniest drop of the Hestan polish on my pan. It not only removes the rainbow stain, but any carbon deposits or ploymerized grease. I got a large bottle when I ordered my pan from Hestan. I suspect any stainless steel polish would work the same.
Leave it to a guy to just do it. Perfect pitch on this video. Clear explanation, good editing, focused camera work, and no "look at me" bother. Oh, and the fix? THANK YOU!!
Amazing...I ran right out to the kitchen to try this, and it works! A few teaspoons of white vinegar made the 60+ year old Revere Ware I inherited from my mother look like new inside. Thank you! BIG thumbs up!
Greetings from Bangalore, India. Of course I would never pay 450 dollars for any pan....I couldn’t, and I wouldn’t. But in here we use a lot of stainless steel utensils and they are in use for more than half a century as I can recall. And they are way cheaper than what they cost abroad. Most Indian households have multiple sets of stainless steel cookware, serveware and storage boxes, simply because they are rather cheap. I do notice the discoloured patches in some stainless pans and vessels which are used in cooking. I didn’t know what it was. We don’t worry about them, just clean the pans with little lemon juice and soda, and they are good as new. I didn’t know about using diluted vinegar to clean these patches. That is an easy alternate. I will try that. Thank you for explaining the science behind these patches and the tip to clean them.
Thank you, thank you, thank you. I love, love, love my stainless steel pan. It was packed away for 30 years because everything stuck to the blinking thing.....oops...it was the cook who did it! I use it for everything now and it works like a charm. Throw a bit of water in it after cooking and leave it on the turned off stove and everything comes off. Just a bit of staining on it despite my philosophy of cooking everything on high🤣 So, vinegar should be the ticket. Thanks again.🍳 ps: I'm going to try ghee to season it, when the time comes again, having discovered ghee has the highest heat point. I've only had to season it once.
Seldom ai come across a more useful tip on TH-cam. Normally "solutions" for problems like this are complex and time consuming, but his is perfect, as the post itself; objective and to the point. Thank you, I am a new subscriber as of this.
I have a large set of stainless steel pots and pans (“Waterless Cookware”) that my parents bought from a salesman in 1951,right after they were married. (He cooked a complete meal for them and they made monthly payments) I still use them everyday and they still look great,they never got rainbow stains either.🙌🏻
I wish this actually worked. Seen this trick all over the internet. I've tried every version of it, pouring white vinegar on cold, heating it up, doesn't do anything no matter how hard you scrub it. Bought a cleaning product designed for this exact problem, worked like a charm
I discovered that trick some time ago by coincidence. The tab water in my region is quite hard and I boiled a lot of pasta in my pan and was annoyed by the limescales and put some vinegar essence in the pan, to my surprise the oxidation also disappeared.
Hestan pans are, as you state in the beginning made from titanium, not stainless steel. The pan you show the bottom of at 0:22 where it says "stainless" is not a Hestan pan. Titanium is a completely different material from stainless steel and does not contain chromium. Anyway, titanium also forms colored stains from oxidation when heated so the cleaning tip is still relevant, just the wrong explanation for that particular pan.
The Hestan pan he’s discussing is in fact made from 18/10 Stainless Steel with an Aluminum core, which is very typical construction for this type of Stainless Steel cookware. This pan is one of the Hestan NanoBond Collection, which has a “coating” of Titanium molecularly bonded to the steel, but not completely encasing it. The discoloration is still caused by the steel. Additionally, the obviously branded All-Clad Stainless Steel pan at 0:22 (which also has an Aluminum core) was featured to demonstrate the discoloration that can occur on other brands of Stainless Steel pans, because it’s a very common issue. He states this in the video.
Thank you so much for this great video. I've wondered what the rainbow was. I thought it had something to do with my dish detergent. And now I know how to get it off.
Everyone that uses these pans says they are the best and Hestan has a patent on the method required to make the material, so it’s like buying the Bugatti of frying pans if you can afford it. Maybe it’s worth it
I was doing this already with another pop that had a white film around the inside edges. I'm not sure how I figured it out, but good to know I can use the same solution for my frying pans too.
I started using commercial cookware for home cooking back in the early 1970s with a set of Calphalon anodized aluminum. It was what most restaurants used at the time. That was also when it became trendy for home cooks to display their cookware on wall hooks or hangers suspended over their kitchen islands and keeping one’s cookware spotless became an obsession, the opposite of the approach with the cast iron. I continued to use my anodized aluminum until two years ago when I switched to an induction cooktop.
Something I just started doing is when cleaning my coffee machine with water and white vinegar. Is once it’s done I pour the mixture in whichever pan needs it then dump the rest. Clean the coffee machine and pans with the same water and vinegar.👍
🤔 Interesting comment. I have a set of Berghoff pots. (I threw away the frying pan,because everything I cooked in stuck & stained even after coating it with oil.) The pots do get these rainbow stains, I thought it’s because of using my induction hobs. Or the harsh dish washing tablets I use. Not sure. 🤔 I no longer put my pots in the dish washer, I believe they’ve been damaged by harsh chemicals; I have tiny pitted marks(not stains) in the bottom couple of my pans. I continue to use my them but wonder if I they’re safe and should stop using them?
Or you are rich, and revel in the fact that you can afford to buy a 450$ pan. Not everyone is a poor fck struggling to buy vegetables that are not laced with the modern equivalent of mustard gas.
I love my cast iron pans, but not everyone wants to sign up for the kind of care they require. Stainless steel pans - if they're good quality - provide good cooking performance and don't require the same level of maintenance as cast iron - which you definitely can ruin btw.
I’ve been cooking on all clad for 7 years and never tried vinegar, I’ve always used Cafiza, Or Five star pbw or barkeepers friend. Will definitely give vinegar a try, thanks.
Stainless steel pans get that rainbow look when they go through the dishwasher, too. I hate how it looks and discovered that white vinegar works so I tried it. It was amazing! They looked just as good as new! 😅😊
My full review of Hestan Cookware is posted: th-cam.com/video/CqmD4dd-y2M/w-d-xo.html
They LITERALLY banned chromium in nuts and bolts, screwdrivers etc because of health concerns but cooking on chromium pan is ok ? Think about it. You've been served.
Everyone’s criticizing the price of the pan, and I’m here totally shocked at how fast the solution worked! Never expected such a simple fix to be so effective and immediate.
And the 400 dollar pan is cheaper than the 20 dollar pan. It cooks better, and lasts for at least 30 years if taken care of.
@@oysteinsoreide4323The problem is that you can get a similar stainless steel pan for $30. Maybe it's because I'm French but we have tons of kitchenware in stores and it goes always on sale
@@Emeric62 No, you will not get anything similar for $30. but maybe $100 and above. There is a clear difference in quality from the cheapest and the slightly more expensive ones.
@@Emeric62 do you get a multi-layered stainless steel pan with those layers going also up to the sides of the pan? That is usually something you must pay extra from. But of course, you may have some extreme bargains in your area. But in my region, you must usually above $150 to get a very good pan. If they are on sale, then maybe $100.
@@oysteinsoreide4323 I don't know about the layers. We have good bargains on expensive cookware, like 70% off
wtf... a 2mins video that gets straight to the point... feels like the glory days of YT!!!!
instant subscribe!
Not as wtf as learning there's a frying pan that costs $450 and people buy it.
LMAO There's 1:50 of bloat in there
20 sec could have done it too
It took two minutes to say "wipe with vinegar". How long did it take you to read this?
I did not watch video. Just came to see why 10s-fix take 2min to explain. Now i know. Thx
I stopped this video in the middle, went to my kitchen, and tried this vinegar trick on my frying pan. It absolutely worked!
I stopped reading your comment in the middle and went to my kitchen, and tried this vinegar trick on my frying pan. It absolutely worked!
Danke für die Nennung des Mittels "Essig".
Gesprochenes Englisch verstehe ich in YT Videos nicht so gut.
So many of the recent comments talk about the price of the pan and and nothing to do with the actual content of the video. He's not telling you to buy the pan, he's just giving an extremely useful tip that will help all stainless steel cookware owners.
🎯 thank you
This comment has the vibe of a Monty Pythons letter of complaint 👌😂
To me it's not as much useful, since I don't care about these details as long as it's safe, as it is fascinating that white vinegar dissolves them so easily. That is the actual cool insight.
@@musashi939 I like this tip since I have lots of stainless steel pots that this has happened to
Te video is fast and accurate. The solution is cheap and simple. All good. But he also mentioned the absurd price of the pan. It's part of the video. I'ts natural that people gives his opinion, about something the author said.
I appreciate you explaing why it works, not just saying to do it.
*AWARD: This is one of the best videos ever. NO stolen videos, stupid sound effects, fake laughs, stupid loud “music” or a narrator who loves to hear his own voice. DIRECT, TO THE POINT, FAST FORWARD ON REPETITIVE PARTS. CONGRATULATIONS!!!*
Thank you 🤝
I still thought it was too long. Only needed about 1 minute to demonstrate and explain not 2 minutes.
This has gotta be the most satisfying cleaning tutorial I’ve ever watched, easy, quick, affordable and almost no effort 💯
Holy crap! I just purchased a large pot and found that oxidation at the bottom. I thought I had ruined it. This worked perfectly!
Great to hear!
We need more tutorials like this : strait to the point, super effective, no product placement (i think), and even some pieces of information on what’s happening. 10/10
Thank you so much - that’s my goal when I makes these videos
I've been using Barkeeper's friend to remove those stains but vinegar is a much easier, less messy, and less expensive alternative. Thanks!
barkeeps friend is abrasive too which means you're removing a small layer of the metal all over the pan. I agree vinegar is way easier and less destructive
I, also, use Barkeeper's Friend. Now, I won't any longer.
Barkeeps Friend's active ingredient is oxalic acid. Any acid will do to remove this layer on pans, I use a teaspoon of citric acid and 1/4 cup of warm water as it's cheaper than vinegar.
I use Astonish paste.
@@Shaun.Stephens Trouble with Bar Keeper's Friend in that the fumes are really unpleasant if you catch a whiff.
I was wondering if the answer would be vinegar or baking bicarb. They're the answer to damn near every cleaning problem.
the trifecta. vinegar + bicarb + dish soap
Grandma's cleaning tips always work!!😂😂🇬🇧
Not together. Vinegar is acid, baking soda is base. They mix and neutralize each other. Use them separately
@@jefftam4044 their reaction often helps with cleaning, same with soda and citric acid
@@alanshepherd4304 that's the weirdest way to call grandma's fingers
Thanks for pointing out that it's not a defect, and how it's a sign of the chromium in the stainless steel doing its job!
If you read reviews under many stainless steel cookware on Amazon etc., there are always some people complaining about their brand new pans being "ruined" after one meal, and these must be bad quality junk. Manufacturer should explain that this is normal and easily fixable, so they won't get so many unnecessary returns.
@@kitty4536Many people do not know how to cook on stainless steel after using non-stick cookware. Many times it's user error
Which also explains why cooking a tomato based sauce in my ss frying pan “cleaned” it beautifully.
I had wondered why this sometimes disappeared/re-appeared so often
Many thanks for not stretching the video out with lots of waffle. 👍
How would he have done that? You can't make waffles in frying pans 😂
@@ZacHawkins42 Have a bet. Even AI will write a script of 5 - 10 min.
Your video is short and straight to the point! Thank you so much for offering quick easy fix within 1:59 mins!! Really appreciate it!
I don’t even own a ss pan and want to vote this the most helpful TH-cam video of the year
Truly awesome. My Wife was shocked when she saw the now shiny pans on the drainer. Thank you
Glad I could help!
Thanks for this great and to-the-point tip!!! I also had a Hestan titanium nanobond pan, when I had wanted to treat myself to something really high end, but EVERY SINGLE THING I COOKED IN IT SCORCHED no matter how much oil I used or how gently I tried to cook it. It's no coincidence that the Hestan website does not contain any real reviews or allow people to write them or comment in any way. I don't know how this line of cookware still exists, it was awful!!! I returned it!!!!!
Excellent! Straight to the point, demonstrating in less than 2 minutes a very useful domestic solution!
Just tried it with a pan thats been looking like that for a long time and it really worked!! In my case it was more like whitish tinted and not as much chromatic!
Wow, I have just renovated 5 saucepans and two pots from my Instant Pots, best hack ever
And they were probably less than 450 bucks all together 😂
I came across this video just after I was thinking why my Saladmaster pots get blotchy rainbow stains after cooking. Thank you for answering my question and making it direct and short!
Dear god! An actually working short informative video! It's so unique nowadays, im shocked! NOT EVEN STUPID music.
Short, concise and to the point. Thank you! I was wondering how to remove those stains. I thougts it was the water I sprinkle to make sure the pan is hot enough.
it fixed a pressure cooker I've had for over 20 years and recently "ruined". Your video came just at the right time, it looks perfect now!
Awesome!!
I keep a small littler spray bottle of distilled white vinegar by the sink exactly for this. I stumbled across this little tip a few years ago when I got an induction stove and replaced my cookware with compatible pots and pans by Le Creuset. A little bit of vinegar and a can of Barkeepers Friend are two staple items to make quick work of messes and keeping your pots and pans looking pristine.
This was in my recommendations and I expected some clickbaity "lifehack" that doesn't actually work. But wow, this is was actually helpful and no clickbait! Thanks!
And to the point!
I bought an expensive set of stainless steel pans close to 50 years ago. I still have them and they are as good as new apart from similar stains. I think they were an excellent investment.
I will try this!
WOW WOW WOW, I always get out the Barkeeper's Friend, but this is so much easier and safer!! Thank you for this!!!
Oh, thanks! I use vinegar a lot for a lot of things. Never thought you can do anything about this unsightly problem. Straight to the point. Love it. Subscribed.
This is essentiallyn what you call passivation in the metal industry. It is a very important post-treatment for stainless any time you have been milling/cutting/drilling or otherwise greatly disturbed the surface. Normally you passivate to remove any iron left on the exposed surface so that the chromium can make a uniform layer, otherwise that iron is going to rust just like normal steel.
So if you every need to clean up a patch of rust on something stainless and you don't want to leave polishing compound on the surface (say for kitchen items), this is the trick you need to stop that rust from coming back later. - Any acid is usable for this. -
CORRECTION: I have since learned that not all acids are suitable for stainless passivation. In fact some can do more harm than good. Citric acid is a geat choice because it is safe, cheap, easy to get (some coffee machine cleaners, and as food additive) and one of the best bechause it promotes the creation of the passivation layer, as well as chelating (binding) rust and free iron. Phosphoric acid is also suitable and works faster. Very commonly used as the main active ingredient in rust removers and "rust eaters". A good choice if rust buildup is thick.
Thank you for providing reasonably helpful content in a respectable manner. The internet would be a better place if some of your principals were more widely practiced.
Thank you so much!
You make relevant and to the point videos. The format you have chosen to present everything in is perfect and appreciated very much.
I use the tiniest drop of the Hestan polish on my pan. It not only removes the rainbow stain, but any carbon deposits or ploymerized grease.
I got a large bottle when I ordered my pan from Hestan. I suspect any stainless steel polish would work the same.
I purchased Rena Ware in 1976 still like new never stains. Cleaning very easy. They shine like a mirror.
I've never had this happen with any of my stainless steel cookware! I inherited them from my mom forty years ago and they are still spotless.
Leave it to a guy to just do it. Perfect pitch on this video. Clear explanation, good editing, focused camera work, and no "look at me" bother. Oh, and the fix? THANK YOU!!
@@orlandopockets6372 Trump haters are easily enraged, lol.
Nice. Fast and informative, no circus act!
A pan that expensive should cook my meal and clean itself.
Damn right!
It should at least come with a dishwasher included.
That's called a wife
@@ashishpatel350 But they are even more expensive
Not enough nickel in the stainless steel alloy.
I'm more interested in what you were cooking than removing the stain. It looked yummy.
Yoooo!!!! Thank you 🙏🏾. I was so pissed about those stains. Totally gone now. I only paid $150 for my pan but still. 🌟🌟🌟
My mother is gonna love this! Thank you so much, dude.❤
That was a very useful trick 🎉 Thanks 🙏
Amazing...I ran right out to the kitchen to try this, and it works! A few teaspoons of white vinegar made the 60+ year old Revere Ware I inherited from my mother look like new inside. Thank you! BIG thumbs up!
Love to hear this!
Greetings from Bangalore, India.
Of course I would never pay 450 dollars for any pan....I couldn’t, and I wouldn’t.
But in here we use a lot of stainless steel utensils and they are in use for more than half a century as I can recall. And they are way cheaper than what they cost abroad. Most Indian households have multiple sets of stainless steel cookware, serveware and storage boxes, simply because they are rather cheap.
I do notice the discoloured patches in some stainless pans and vessels which are used in cooking. I didn’t know what it was. We don’t worry about them, just clean the pans with little lemon juice and soda, and they are good as new.
I didn’t know about using diluted vinegar to clean these patches. That is an easy alternate. I will try that. Thank you for explaining the science behind these patches and the tip to clean them.
Thank you, thank you, thank you.
I love, love, love my stainless steel pan. It was packed away for 30 years because everything stuck to the blinking thing.....oops...it was the cook who did it!
I use it for everything now and it works like a charm. Throw a bit of water in it after cooking and leave it on the turned off stove and everything comes off. Just a bit of staining on it despite my philosophy of cooking everything on high🤣 So, vinegar should be the ticket.
Thanks again.🍳
ps: I'm going to try ghee to season it, when the time comes again, having discovered ghee has the highest heat point. I've only had to season it once.
Stainless steel welders do the same thing, acid gel applied to remove discoloration.
WOW! Thanks dude! I’m heading to the kitchen right now to try this out. Sincerely, thanks
let me know how it goes!
Great job, I’ve tried the vinegar on rainbow stains and it actually works!
Seldom ai come across a more useful tip on TH-cam. Normally "solutions" for problems like this are complex and time consuming, but his is perfect, as the post itself; objective and to the point. Thank you, I am a new subscriber as of this.
I have had my stainless steel pans since 1964, when I received them as a wedding present. Still look used but pretty good. Worth investing for sure
I have a large set of stainless steel pots and pans (“Waterless Cookware”) that my parents bought from a salesman in 1951,right after they were married. (He cooked a complete meal for them and they made monthly payments) I still use them everyday and they still look great,they never got rainbow stains either.🙌🏻
👍 A bit of vinegar helps with the stains, Bar Keepers Friend does the same and more when it comes to stuck on food.
Use biological washing powder to soak off burnt food.
I wish this actually worked. Seen this trick all over the internet. I've tried every version of it, pouring white vinegar on cold, heating it up, doesn't do anything no matter how hard you scrub it. Bought a cleaning product designed for this exact problem, worked like a charm
I discovered that trick some time ago by coincidence. The tab water in my region is quite hard and I boiled a lot of pasta in my pan and was annoyed by the limescales and put some vinegar essence in the pan, to my surprise the oxidation also disappeared.
I have been using a mild abrasive like Bon Ami or Barkeepers Friend. This looks waaay easier. Thanks!
concise, informative with the appropriate scientific background, and well-produced.
good job prudent. i have subscribed
Much appreciated!
This is awesome. I tested it right away and it works. Thank you!
You're welcome!
Hestan pans are, as you state in the beginning made from titanium, not stainless steel. The pan you show the bottom of at 0:22 where it says "stainless" is not a Hestan pan. Titanium is a completely different material from stainless steel and does not contain chromium. Anyway, titanium also forms colored stains from oxidation when heated so the cleaning tip is still relevant, just the wrong explanation for that particular pan.
The Hestan pan he’s discussing is in fact made from 18/10 Stainless Steel with an Aluminum core, which is very typical construction for this type of Stainless Steel cookware. This pan is one of the Hestan NanoBond Collection, which has a “coating” of Titanium molecularly bonded to the steel, but not completely encasing it. The discoloration is still caused by the steel. Additionally, the obviously branded All-Clad Stainless Steel pan at 0:22 (which also has an Aluminum core) was featured to demonstrate the discoloration that can occur on other brands of Stainless Steel pans, because it’s a very common issue. He states this in the video.
Thank you so much for this great video. I've wondered what the rainbow was. I thought it had something to do with my dish detergent. And now I know how to get it off.
Give it a try 😄
Great explanation of the physics.
Thanks much for taking the time to convey your knowledge to us.
The rainbow oily look disappeared immediately I poured white vinegar into the pan! Wow! My pan looks like new again. Thanks! Thought I’d ruined it.
Who the hell pays $450 fir a frying pan.
🤣🤣🤣
Not me…
Me
Everyone that uses these pans says they are the best and Hestan has a patent on the method required to make the material, so it’s like buying the Bugatti of frying pans if you can afford it. Maybe it’s worth it
@@CharlesChacon or just wait, that patent expired in the beginning of the year, we'll see that technology for 1/4 the price in just months
I was doing this already with another pop that had a white film around the inside edges. I'm not sure how I figured it out, but good to know I can use the same solution for my frying pans too.
Solution @0:48
Great Tip! My cast iron pan looks Bad aswell. Now I know what to do.
Thank you, I've always wondered how that happens and how to get rid of it! 👍
Me too BeachPeach. Learned something new today
You are my hero.......I used many things..... did not work....I will try again using your advice
Please let me know how it goes 🙏🏻
Wow!! That was like a magic trick!
Thanks for this information. I can't believe how easy the vinegar fixes the blemished pan.
Bar Keepers Friend as well? It has been extremely effective with All-Clad in our household. But, vinegar is also a miracle solution.
Bar Keepers Friend works well too. Although, vinegar is a little easier for these stains since it’s less messy.
It's best to avoid using high heat on an SS pan. I use my bare cast iron for frying and searing.
@@stacistaci6657this pan is rated to 1000 degrees.
I started using commercial cookware for home cooking back in the early 1970s with a set of Calphalon anodized aluminum. It was what most restaurants used at the time. That was also when it became trendy for home cooks to display their cookware on wall hooks or hangers suspended over their kitchen islands and keeping one’s cookware spotless became an obsession, the opposite of the approach with the cast iron. I continued to use my anodized aluminum until two years ago when I switched to an induction cooktop.
Bar keepers friend enters the chat
Why? Vinegar is already in every kitchen.
Something I just started doing is when cleaning my coffee machine with water and white vinegar. Is once it’s done I pour the mixture in whichever pan needs it then dump the rest. Clean the coffee machine and pans with the same water and vinegar.👍
10 second fix, 2 minute video. Welcome to TH-cam.
Absolutely loved it! Gotta try. Ty very much, God bless you!❤
Let me know how it goes!
Solution is at 0:46
Works perfectly on both my Heston pans. Thanks muchly my wife thought I ruined them. :)
Perfect!
Wow! Like magic! Thanks👍😊
🤔 Interesting comment. I have a set of Berghoff pots. (I threw away the frying pan,because everything I cooked in stuck & stained even after coating it with oil.) The pots do get these rainbow stains, I thought it’s because of using my induction hobs. Or the harsh dish washing tablets I use. Not sure. 🤔
I no longer put my pots in the dish washer, I believe they’ve been damaged by harsh chemicals;
I have tiny pitted marks(not stains) in the bottom couple of my pans. I continue to use my them but wonder if I they’re safe and should stop using them?
Great tip!
Thanks for watching!
Great tip.
Any tips for doing the same with a non-sitck teflon coated pan?
Thank you so much!
My pleasure
Simple and Superb. Excellent demonstration.
Appreciate the kind words. Thanks for watching!!
I payed £4.50 for my frying pan 👍👍
This is excellent information thank you very much although I personally would never spend so much on a frying pan!
The secret ingredient is always vinegar, innit.
Hope you know there are cheaper, much cheaper pans out there and perform wondefully. But, thank you for sharing this great solution.
450 dollars for a pan. You have been scammed.
400 fool
Peasant
Wouldn’t have paid a cent for it.
Sounds like you're broke 😂
Just like the video I saw about a 1000 buck blender.
Great idea and great presentation. Thanks
$450 should give you a HIGHER QUALITY Stainless Steel.
Brilliant. Thank you for this. I was wondering how I could remove the rainbow stains in my stainless steel saucepan.
If you have paid 450$ for a frying pan you have lost all control over your life and live in the deepest parts of delululand
Or you are rich, and revel in the fact that you can afford to buy a 450$ pan.
Not everyone is a poor fck struggling to buy vegetables that are not laced with the modern equivalent of mustard gas.
I got milder stains of this kind in my pot from boiling spaghetti. Thinking I should try this.
All u need is a cast iron pan, cheap and heavy, u can’t really ruin it duh
I love my cast iron pans, but not everyone wants to sign up for the kind of care they require. Stainless steel pans - if they're good quality - provide good cooking performance and don't require the same level of maintenance as cast iron - which you definitely can ruin btw.
Heavy is the word like the le creuset range, lovely til you want to take a casserole out of the oven
I’ve been cooking on all clad for 7 years and never tried vinegar, I’ve always used Cafiza, Or Five star pbw or barkeepers friend. Will definitely give vinegar a try, thanks.
Let me know how it goes!
Great advice. I used to take some kind of polish. Using vinegar is a far better option. 😊
Hi, only have apple cider vinegar at home. Can i use that instead..?
Thanks n greetings from Indonesia 🙏
Stainless steel pans get that rainbow look when they go through the dishwasher, too. I hate how it looks and discovered that white vinegar works so I tried it. It was amazing! They looked just as good as new! 😅😊
I thought this was due to reaction between leftover dishwasher detergent and food. Doesn't matter, I knew white vinegar cleans it. Very useful video.