- The Yukihira has long been considered essential cookware for the preparation of Japanese foods such as stock soup, sauce, porridge, noodles, or boiled eggs. It is not recommended to deep fry or stir fry.
- The following user guide is also applicable to all stainless steel cookware and containers in our online store.
- Stainless steel cookware with wood handles and stainless steel containers are not suitable for dishwasher.
- Ensure that the cookware is stable on the stovetop. It is best to use medium or medium high heat instead of maximum heat. While cooking, do not leave cookware unattended. In particular, avoid rapid temperature changes when heating with oil.
Get the best our of your stainless steel cookware & containers
Stainless steel products are designed to be long-lasting. Users of stainless steel rice cookers can refer to this user guide for cleaning and maintaining their stainless steel inner pots.
Users need to understand the nature of stainless steel. Cooking will lead to scratches and other marks, but with proper cleaning the products will remain in good condition. Nevertheless, once out of the box and in use, cookware will not always look brand new.
You can expect your cookware to be reliable. To ensure top performance each time you use your cookware, regular cleaning is necessary. Improper care may affect how your rice cooker or pressure cooker functions.
Many chefs prefer stainless steel pans for their major cooking jobs. Although stainless steel is a tough metal, care is required when cleaning a pan made from this material. Here is a how to guide for cleaning your stainless steel cookware.
To get the best out of your stainless steel cookware, follow these simple steps to get the maximum satisfaction return!
1. Use a soft cloth or sponge
When cleaning your stainless steel cookware, a soft cloth or sponge is the best tool for the job. Wet the cookware first. Then use a mild detergent and a soft cloth to wipe away any food debris and grease.
2. Use lemon juice to remove calcium
Wet the stainless steel with lemon juice, and then clean as usual with a mild detergent and soft cloth.
3. Use hot water to remove stubborn stains
Fill your cookware with tap water. Use enough to cover the stains. Then allow the water to boil. The debris should come off by itself without any hard scrubbing. While the water is still boiling, use a spatula or tongs with a cloth to gently rub the stained areas. You may also empty the hot water and then wipe the inside clean. Use caution when using this method to clean your cookware. Avoid scalding your hands.
4. Use a specialty cleanser for hard stains
Choose a cleanser specifically designed for stainless steel. Make a paste with the cleanser and some water, and rub it on the surface of the pan. Start in the center of the pan and work your way out in a circular motion, following the natural rings of the stainless steel.
5. Rainbow patterns and white spots
Rainbow marks and white spots happen for a variety of reasons. It may be because of minerals in the water or starch from cooking potatoes or canned beans. The best remedy is our powdered cleanser. It is gentle enough not to scratch, but tough enough to remove even burnt debris. Just dampen the pan, sprinkle the powder, rub around with a sponge, and give it a couple minutes to work. Scrub, wash, and rinse to remove the residue. Stainless steel is safe to use even with rainbow marks. It is mainly a mineral deposit plus some oil. Even if you leave it, it would not affect your cookware or your food.
6. Never let salt and vinegar sit for too long
Stainless steel is a very strong material that can endure many types of erosion; however, it can be eroded. For example, if you place a stainless wok on the beach, you may find it oxidised a week later. Therefore, you will need to clean the cookware thoroughly every time after use. Do not let salt, vinegar, or lemon juice sit on a stainless steel surface for overnight.
7. Never use harsh chemicals
Ammonia, bleach and other harsh chemicals may damage or discolour your stainless steel pan.
With proper care and cleaning techniques, your stainless steel cookware can provide years of quality service in your kitchen.
In short, vinegar is an acid. Acid types and strengths vary. The acid in the vinegar will remove stains and bacteria. However, prolonged contact with stainless steel will cause corrosion, depending on the strength.
9. Water Rust
"Water rust" refers to water on top, not the stainless steel itself getting oxidised. The longer you leave the stainless steel cookware wet or damp, the more likely "water rust" will develop.
Some stainless steel lids have an uneven surface. When you place the lid on a rack to dry, make sure the lid is placed straight up, not flat. Place the pot upside down. The best practice is to dry the lid and pot thoroughly after cleaning each time.
Water rust can be cleaned by any stainless steel cleaner. We can also clean the cookware with baking soda.
10. Tighten the handle as needed
Always check to be sure the handle is secure. Do not use the pan when the handle is loose. Tighten the handle as needed.
11. Do NOT deep fry (for Yukihira saucepans only)
Do NOT use the saucepan for deep fry. The saucepan conducts heat too quicky for deep fry.
Stainless steel can be washed in dishwashers.
Do not use stainless steel products in a microwave. If the handles are wooden or plastic, do not use the oven.
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