stainless steel cutlery is the most popular tool in modern gastronomy .Any catering establishment’s cutlery takes a battering. Used relentlessly all day and every day, knives and forks can be washed dozens of times as well as being scraped against plates by customers. This means it’s essential that cutlery is maintained correctly in order to extend its lifespan. Alternatively, read on to learn how to care for cutlery, avoid stains and diagnose any problems you may come across.
Stainless steel cutlery is stain resistant but it may not be completely stain proof. In order to avoid any chemical harm and keep it in the best condition, Sola recommends to rinse or wash cutlery after every use. Any extended contact with salt, vinegar, egg, tomato sauce, acidic fruits, detergents and selected tap water mineral salts may cause pitting and staining.
Ways to extend the life of steel spoons and forks
Best practice to prolong cutlery life by cutlery manufacturer recommends the following habits for the daily cutlery use:
- Rinse with hot water immediately after use to reduce chemical reaction of salts or acids.
- Wash before first use and immediately after each use. Use hot soapy water, and scrub thoroughly with a sponge, scrubby or dish cloth. Once clean, rinse under hot water to remove all of the soap. If left on, the residue can cause dulling over time. Once the soap has been rinsed, use a soft, absorbent towel to dry. If left to air dry, water spots can dry in place, so it won’t look a shiny, or be as clean. When washing after regular use, use a safe and effective detergent or soap, and hot water.
- Do not leave to soak in water overnight as mineral salts may attack the metal surface.
- Store and wash stainless steel and silver cutlery separately.
- Wash knives separately from other cutlery while using dishwasher.
- Place spoon bowls and fork tines in an upward position in dishwasher for the best rinse efficiency.
- Remove cutlery from the dishwasher and dry immediately. Pay extra attention to knife blades.
- Never leave cutlery in a closed, damp dishwasher.
- Always follow the dishwasher and detergent manufacturers’ instructions for use.
Ways to remove stains on steel spoons and forks
Over time, cutlery can become stained or streaky due to constant contact with food, or prolonged exposure to heat. Even with regular cleaning, it will dull over time without polishing. Follow the steps below to attempt removal of stains, or shining of the finish with stuff you already have around your kitchen.
The acids and cleaning properties of white distilled vinegar can clean and polish stainless steel cutlery. To brighten up dull areas, apply some to a cleaning cloth and rub away dirt and tarnish. Reapply more vinegar, and repeat to really make it shine. Rinse under hot water and dry with towel to finish.
Use a cloth with olive oil added to rub out visible streaking. Ensure the fork is clean, then add a small amount of oil to your cleaning cloth. Rub and wipe to remove streaks or make them less visible. Wash, rinse and dry to finish.
A simple application of lemon juice can take out heat stains and streaking. Get a cleaning cloth, and dampen with the juice. Wipe and rub until stain has been removed. Repeat as needed. Once finished, rinse clean and dry thoroughly.