Stainless steel actually requires very little maintenance. Frequent cleaning actually keeps the surface looking new.

Smooth stainless steel shows watermarks and fingerprints, and needs more cleaning than a brushed finish.

When preparing food, use a cutting board rather than the top. Not only will the surface scratch, but the metal will dull knives. Minor scratches can be polished out.

To clean a stainless steel surface, use mild detergent, or baking soda or vinegar diluted in water. Clean and rinse well, then dry with a soft cloth.

Most stainless steel has a "grain" created when the steel is polished. If abrasives are used on a stainless surface, they should always be rubbed in the direction of these polish lines, not against them.

Things to Avoid:

• Do not use any cleaner that contains chlorine.
• Do not use steel wool (like Brillo) The tiny iron particles can lodge in the surface will rapidly rust, giving the appearance that the stainless itself is rusting.
• Do not let the following food items (ketchup, mustard, mayonnaise, lemon juice, vinegar, salt, salad dressings) remain on your stainless surfaces for any length of time, or they will leave a "white" stain. A very fine Scotchbrite pad can remove this mark.
• Do not scrub stainless steel across the polish lines, always scrub in the direction of the polish lines.