According to www.doityourself.com: Stainless steel is an alloy of iron which contains more than 10% chromium. Stainless steel resists stains but occasionally dulls or will show oily finger prints. This steel is noted for its hardness and is used for utensils, tableware, sinks, counter tops, and small appliances. In the process of making it, a little of the chromium in the alloy is used to form the hard oxide coating on the surface. If this is taken off, through corrosion or wear, the steel rusts like regular steel. * Olive Oil: Rub stainless steel sinks with olive oil to remove streaks. * Vinegar: To clean and polish stainless steel, simply moisten a cloth with undiluted white or cider vinegar and wipe clean. Can also be used to remove heat stains on stainless steel cutlery. * Club Soda: Remove streaks or heat stains from stainless steel by rubbing with club soda. Flatware: Wash by hand or in the dishwasher. Rinse off acid or salty foods if the stainless flatware is not to be washed soon. Do not spill dry dishwasher detergent on flatware which is wet, as dark spots may result. Do not load stainless steel flatware in same basket section of dishwasher with silverware, as silver may be damaged. Utensils: Do not let pans boil dry, or overheat on burner, which causes discoloration. Stainless steel pans on burners do not distribute heat evenly, and foods tend to stick in "hot spots", so careful stirring of foods is important. Pans with a copper bottom, or "sandwich" layer of aluminum or copper hidden in the bottom overcome this problem. Wash by hand or in dishwasher. If washed by hand, rinse well, and polish dry at once with soft dish towel to avoid spots and streaks. Dishwasher washing and drying do not leave these spots and streaks; occasionally a bluish cast develops which can be removed with silver polish. Some foods (acidic, salt, milk and milk products,) should be washed, or rinsed thoroughly off the surface of stainless steel promptly or else they tend to corrode it. Do not use harsh abrasives or steel wool on stainless steel. Cooked-on food or grease can be removed from stainless steel utensils by using a fine abrasive cleaning powder or a paste of baking soda and water, or a paste of ammonia and rotten stone. Commercial stainless steel cleaner is available. Sinks: Perforated rubber or plastic mats in the sink will cut down on scratching and marking by pans and tableware. Wash with a solution of hand dish washing liquid detergent and water; or a solution of baking soda and water. Rinse and polish dry with paper towel or soft cloth. Never use scouring powders or steel wool as they will scratch stainless steel. You can brighten the sink by polishing with a cloth dipped in vinegar, or in ammonia, or dampen sink and a sponge; sprinkle a little baking soda on sponge and rub sink gently; rinse. Then polish dry with paper towel. My husband works in the trade show industry and brought me several stainless steel kitchen items which I love to use. A few of the utensils and the stainless steel commercial coffee maker did develop some heat discoloration so I tried the vinegar method and it worked like a charm. I simply rinsed well afterwards and dried the items with a soft kitchen towel.

How do I clean stainless steel To remove manufacturer or price stickers from cookware... Soak the area with warm water, then scrape off with your fingernail or with a hard-plastic spatula. A bit of rubbing alcohol, or a citrus oil based cleaner, will remove any remaining glue. When using a pan for the first time... Wash it well with soapy warm water and dry thoroughly. We recommend washing by hand. Whitish or chalkish deposits inside pan... Remove calcium deposits by boiling water with some white vinegar, allowing your pan to cool, then washing it with warm, soapy water. Burnt food is stuck in pan... Cover the stuck foodstuffs with warm soapy water, allow to soak for some time, then boil for 10 minutes, allow it to cool, then use a soft cloth, or a nylon scourer if stubborn, and warm, soapy water. Still not clean out of the dishwasher... You might select a Pre-wash cycle if your pan's instructions indicate it is safe to clean in the dishwasher. Spills or overflows... Wash or clean the exterior before placing it again over heat. Filled pan left to cool on stove and lid won't come off... Warm the pan, then twist the lid to remove it. Left empty on heated surface... Allow it to cool slowly; do not immerse it in cold water. Stainless pan was left on heated surface, liquid has dried and yellow or blue streaks appear... On polished stainless, use a metal cleaner, such as Wenol or Red Bear, with a soft cloth. On satin stainless, use a nylon scourer, such as Scotch-Brite. Scratches on surface after washing repeatedly... Change your cleaning product to a gentler kind, such as Bon Ami. Cleaners not recommended for stainless surfaces... Bleach or ammonia should not be used on stainless steel. Stainless Steel is a common name for metal alloys that consist of 10.5% or more Chromium (Cr) and more than 50% Iron (Fe). Although it is called "stainless", a better term for it is "highly stain resistant". A somewhat dark metal, it looks bright because it reflects light. What are the main benefits of stainless steel in kitchen utensils? It is one of the most hygienic surfaces for the preparation of foods and very easy to clean, as its unique surface has no pores or cracks to harbor dirt, grime or bacteria. It is very attractive and requires minimal care, since it won't chip or easily rust and it takes little seasoning. It will not affect flavor, as it does not react with acidic foods during food preparation or cooking. With proper care, it has a useful life expectancy of over 100 years, and it is totally recyclable. What gives stainless steel its properties? The chromium content in stainless steel alloys is what generally prevents corrosion. Pure iron, the primary element of stainless steel, is extracted from its natural state as iron ore, it is unstable by itself, and naturally wants to corrode (rust). The chromium helps to procrastinate nature's attempts to combine the pure iron with oxygen and water to form rust. The chromium works by reacting with oxygen to form a tough, adherent, invisible, passive layer of chromium oxide film on the steel surface. If damaged mechanically or chemically, this film is self healing as long as it has enough oxygen. Because oxygen is necessary for the reaction, liquids and other foodstuffs stored for a prolonged time in stainless can prevent oxygen contact and thus promote corrosion, as can prolonged contact with household cleaners such as bleach. Generally, an increase of chromium content improves the corrosion resistance of stainless steels. The addition of nickel is used to raise the general corrosion resistance required in more aggressive usage or conditions. The presence of molybdenum (Mo) improves the localized corrosion resistance, such as against pitting (scarring). Other alloying metals are also used to improve the structure and properties of stainless steels, such as Titanium, Vanadium and Copper. Non metal additions typically include natural elements such as Carbon & Nitrogen, as well as Silicon. High-carbon stainless steel contains a minimum of 0.3% carbon. The higher the carbon content, the less formable and the tougher the steel becomes. Its hardness makes it suitable for things such as cutting edges, and other high-wear applications like plow blades. Carbon thus helps makes the edge easier to sharpen, and helps retain a sharp edge longer. How can stainless steel affect my health? The principal elements in stainless that have effects on our health are iron, chromium and nickel. Iron can be very beneficial and a required mineral in a normal diet. Chromium is also beneficial in small quantities, and you would have to cook four complete meals in the same stainless steel pots every day to come anywhere close to reaching any adverse affects from chromium intake. Although nickel is poisonous in large quantities, only trace amounts go into the food - not enough to make a difference. The few who are allergic to nickel, however, should avoid using stainless altogether. What precautions do I need to take when using stainless steel in my kitchen? To prevent hot spots when using stovetop cookware, it should have a heat diffusing base, either visible or encapsulated, that is made of a better heat-diffusing material, like copper or aluminum. These metals are highly conductive of heat, so use moderate heat to maximize the even spreading of heat, minimize sticking, and to get tastier, more evenly cooked food with less stirring. Do not store food or liquids in stainless steel cookware after cooking. To keep the surface smooth and scratch-free, do not use abrasives, bleach or ammonia. See cleaning instructions below.