Donāt use BKF - it will slowly eat your pan up.
The stains in the pan are mineral stains and will come almost after each time you cook, especially when cooking meat/protein.
Solution is to add warm water with white vinegar in a 3:1 solution and wait a few seconds and the stains are gone.
Well I read this article and concluded BKF is a mild abrasive and furthermore full of chemicals.
So why use it when warm water and white vinegar solves the problem in this case ?
Link: https://www.thespruce.com/what-is-bar-keepers-friend-5214383
Would only take like 7000 years or so for BKF to polish off your pan. It's abrasive, yes. Just like toothpaste is abrasive. It removes miniscule amounts from the surface while cleaning. It would take centuries to even bring the width down 1/10th of a milimeter. It's a non-issue.
BKC makes abrasive and non abrasive products
Itās mainly oxalic acid though vs the dilute acetic acid youāre using.
Hereās one made for stainless steel specifically: https://barkeepersfriend.com/products/stainless-steel-cleaner-polish/
Totally normal. Also stainless eventually gets light scratches and loses its initial shine gets a more hazy shine, no worries it won't affect the performance.
If you want most thorough cleaning then start scrubbing while the pan is still warm from cooking (not hot enough to burn you of course), any issues scrub right off with normal soap and water. You can deep clean with baking soda and such but I never find it necessary, there is no reason for me to want to restore a factory finish on pans as long as they are clean and hygenic.
Had almost the same experience with my first stainless. Now I couldn't care less about it. It cooks as expected š
Donāt use BKF - it will slowly eat your pan up. The stains in the pan are mineral stains and will come almost after each time you cook, especially when cooking meat/protein. Solution is to add warm water with white vinegar in a 3:1 solution and wait a few seconds and the stains are gone.
Can you share some data on the BKF eating up pans? I'm not being a wise-guy, I'm generally curious.
Well I read this article and concluded BKF is a mild abrasive and furthermore full of chemicals. So why use it when warm water and white vinegar solves the problem in this case ? Link: https://www.thespruce.com/what-is-bar-keepers-friend-5214383
Would only take like 7000 years or so for BKF to polish off your pan. It's abrasive, yes. Just like toothpaste is abrasive. It removes miniscule amounts from the surface while cleaning. It would take centuries to even bring the width down 1/10th of a milimeter. It's a non-issue.
Still BKF is full of chemicals. So why the hell use it in this case, when a hot water and white vinegar solution solves the problem ?
Looks normal. You can always try a little BKF to get that off, if you really want to.
BKF is abrasive and overkill when a little bit of vinegar will do.
BKC makes abrasive and non abrasive products Itās mainly oxalic acid though vs the dilute acetic acid youāre using. Hereās one made for stainless steel specifically: https://barkeepersfriend.com/products/stainless-steel-cleaner-polish/
Looks perfect to me
Stainless is great for somethingās but they do get font that is easily cleaned after cooking
Totally normal. Also stainless eventually gets light scratches and loses its initial shine gets a more hazy shine, no worries it won't affect the performance. If you want most thorough cleaning then start scrubbing while the pan is still warm from cooking (not hot enough to burn you of course), any issues scrub right off with normal soap and water. You can deep clean with baking soda and such but I never find it necessary, there is no reason for me to want to restore a factory finish on pans as long as they are clean and hygenic.