Caring for stainless steel tableware
Author: Anja Grebenarović, founder of Hoću Njam
Stainless steel is one of the easiest materials to maintain in the kitchen, which is why it's been used for decades in professional kitchens, the food industry and hospitals. It's corrosion-resistant, doesn't absorb food odours or colours, and is completely dishwasher safe. Still, like any quality material, there are a few things to avoid so the surface stays smooth, shiny and well preserved long-term.
A big advantage of stainless steel is that washing is practical — it can safely and indefinitely be washed in the dishwasher.
With most of our products, we recommend separating the metal part from the silicone part before machine washing, so that both materials wash and dry as easily and thoroughly as possible (with the exception of cutlery).
If you wash the tableware by hand:
- Lukewarm water,
- neutral detergent,
- soft sponge or brush,
- and wiping with a dry cloth after washing.
Wiping after washing prevents the whitish or "milky" spots that sometimes appear on the surface of steel. These spots are not material damage or a sign that the steel is "failing" — they are usually traces of minerals from the water (limescale) or detergent residue left behind once droplets dry on the surface. How often they appear depends mostly on water hardness, detergent quality and drying method.
The dishwasher is fully safe for stainless steel 304 and 316. If a milky haze appears after washing, the problem lies in hard water, lack of regenerating salt, or the quality of the rinse aid — not in the steel itself.
What not to do
- Steel-wool scouring pads. They leave micro-scratches in which stains and food residue catch. Unlike silicone porosity (where odours and oils lock through the whole material), these scratches are purely surface-level, but they still make thorough cleaning harder and can be a home for bacteria if the tableware isn't dried fully. After six months the tableware looks matte and patchy.
- Chlorine products (bleach, strong disinfectant sprays). Chlorides attack the passivation layer on the steel surface and cause pitting damage.
- Abrasive powders (polishing powder, baking soda and salt as a scrub). They strip the polished layer and leave permanent marks.
What to avoid
• Don't use steel-wool scourers and metal brushes — they can leave surface scratches and over time make the surface less smooth.
• Don't use strong chlorine products (bleach, aggressive disinfectant sprays) — chlorides can damage the protective layer on the steel surface.
• Don't scrub with abrasive powders, baking soda, salt or rough pastes — they can dull and damage the polished surface.
For stubborn limescale, diluted white vinegar applied with a soft cloth is enough, then rinse well with water.
Why stainless steel is hygienically superior
One of the biggest advantages of stainless steel is its smooth, non-porous surface.
Unlike materials that wear over time, absorb odours or develop microcracks, quality stainless steel stays stable and smooth even after years of use. It doesn't absorb grease, colours or detergents, doesn't retain food odours and can be completely and thoroughly cleaned.
That's exactly why stainless steel has been used for decades in professional kitchens, the food industry, hospitals and laboratories — everywhere hygiene, easy maintenance and material stability are especially important.
More on the material
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