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Jan 19, 2008 09:54 PM

Is it ok to stack nice stainless cookware?

I just bought a set of stainless tri-ply clad cookware. I am trying to get my kitchen organized, but it is a random cluttered mess. I was wondering if it is safe to stack my new pots and pans to save space...or will it end up scratching it up and ruining the performance? Thoughts?


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  1. 18/10 stainless is pretty resilient, so I wouldn't be too concerned with scratching it unless you're overly concerned about which case, you're better off not cooking in the pans to begin with.

    I stack the stainless pans that I can't hang from a rack, and it's never been a problem. You certainly won't have any performance issues if they get scratched, and worst-case-scenario is, you have to buff the scratch out.

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    1. Stainless pans are very hard to damage. It is sad to see that brand new luster fade. Enjoy.

      1. I wouldn't be too concerned with stainless but what I do to stack some of my non-stick is to place a paper plate between them.

        1. I'm not sure if "resilient" is the right word... it's virtually indestructible. It WILL scratch, but it WILL NOT do a single bit of damage.

          2 Replies
          1. re: HaagenDazs

            If there's a large scratch in your stainless steel cookware, you'll get more stickage in the crevasse that it has created. I generally remove any linear scratches, and replace them with circular scratches to match the factory finish. It's a rarity that you get deep scratches with 18/10 anyhow, though.

            Here's a tip for keeping those new stainless steel pans clean.

            Once you've finished cooking and they've cooled down, you might see some brown spots along the sides and bottoms where oil has decided to adhere itself and solidify, making it a real pain to remove. Dish soap won't cut through it, and the dishwasher doesn't touch it...

            With a rag, and a 3:1 ratio of kosher salt to vegetable oil, (3 tablespoons of kosher salt to one tablespoon of vegetable oil generally does the trick) the salt will act as a mild abrasive, while the vegetable oil becomes 'one' with the solidified oil, and since you're using oil instead of water as the 'lubricant' for the abrading process, your salt won't dissolve...staying solid in order to continue working as you dump it into the next pan to continue the cleaning process.

            My newest stainless steel pans are a few years old, used at least once a day, and at night they are back up on the rack, shining like they were just purchased yesterday.

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            1. re: sirregular

              sirregular, i just use a little dish soap on a stainless scrubbie, and on a plastic (for non-stick) scrubbie if i am concerned about scratching. usually there is very little problem with cleaning the stainless, anyway.