Can Stainless Steel Go In the Dishwasher?

Many professional and amateur chefs consider stainless steel the best cookware material. It’s strong, scratch-resistant and stylish. But is it safe to put in your dishwasher?

The answer is yes — most of the time. But there are exceptions. And it might not be the best way to clean your pots and pans if you want them to last a lifetime.

We spoke to two cookware experts learn when you can put stainless steel in the dishwasher, and when it’s better to scrub it in the sink.

About the Experts

Nicole Christy is a research engineer in product development and technology for All-Clad, which sells high-performance bonded stainless steel cookware.

Richard Garcia is the senior consumer relations manager at Meyer Corp, U.S. The company offers numerous high-quality cookware brands, including Farberware, Anolon, Circulon and Hestan.

Why Is It OK to Put Stainless Steel in the Dishwasher?

“Stainless steel cookware can generally go in the dishwasher at anyone’s desired frequency,” Garcia says. Why? Because this metal features a protective chromium oxide layer that’s scratch- and rust-resistant. It can withstand the high temperatures, humidity and strong detergents of a dishwasher cycle.

Most modern stainless steel pans are at least 304 (or 18/10) grade stainless steel; the main non-iron components are 18% chromium and 10% nickel. They’re typically corrosion-resistant and dishwasher-friendly.

When Shouldn’t You Put Stainless Steel in the Dishwasher?

“When the stainless steel product is manufactured with other non-stainless steel substrates,” Garcia says. “For example, the entire pan body can be made of stainless steel, but the exterior base cap is made of another dissimilar metal, such as an aluminum cap.”

Unless this cladded cookware comes with a special protective coating or finish, you’ll tarnish the encapsulated aluminum if it’s put in the dishwasher and exposed to strong detergents. The product should still function properly, Garcia says, but it won’t look as appealing as it once did. If the aluminum degrades sufficiently, it sometimes can impact the thermal conductivity and cooking performance of the pan.

If your stainless steel pans feature wooden or plastic handles or lid knobs, these might not be suitable to go in the dishwasher, either. The high heat and moisture can damage or warp these features.

How Do I Know When To Put Stainless Steel in the Dishwasher?

Always check the product packaging or manufacturer’s instructions before putting new cookware or other dishes in your dishwasher. If you don’t have the packaging, check the cookware brand website or their customer service center. Some pans might have a symbol engraved on their base to indicate if they are dishwasher safe.

When in doubt, always err on the side of caution and wash your stainless steel cookware by hand.

What Other Metals Can Go in the Dishwasher — and Which Can’t?

“Aside from stainless steel, hard-anodized aluminum [only when protected with a special type of clear coating or finish] can go into the dishwasher,” Garcia says.

Always check for labels on the underside of the cookware or refer to the manufacturer’s instructions to confirm. Uncoated, softer aluminum cookware is more susceptible to scratching, and the detergents can degrade the material over time, so it’s best to wash it by hand.

Some non-stick types of cookware are dishwasher safe, but not all. Always check manufacturer’s instructions to prevent the coating from wearing away in the dishwasher.

Garcia also says you shouldn’t put copper, cast iron or carbon steel cookware in the dishwasher. Copper can dull and tarnish, and cast iron can rust. You can reseason cast iron skillets to keep them as non-stick as possible, but a dishwasher cycle will swiftly strip that seasoning away.

Are There Alternative Ways To Clean Stainless Steel?

Absolutely. If you don’t have a dishwasher, your cookware isn’t dishwasher friendly or you just want your pots and pans to last longer, roll up your sleeves and scrub them at the sink.

“We always suggest handwashing any pan that you use, regardless of brand or material of the pan,” Christy says. “This allows you to better preserve and extend the life of your cookware.

“When handwashing, you can use the appropriate technique to target harder to clean areas, such as burnt food or stubborn spots. Handwashing also prevents the use of any harsh cleaning detergents that could be harmful to the pan or to the coating.”

When cleaning stainless steel in the sink, Christy recommends waiting until the cookware is cool. Soak it in hot, soapy water, and use a sponge to lift grease and grime.

“If you have burnt your food, you can sprinkle the surface with baking soda, add water and bring to a boil,” she says. “Use a wooden spoon to help loosen the burnt food particles off the cooking surface.”

Garcia agrees handwashing is the best method. He and Christy recommend using a lightly abrasive stainless steel cleaner like Bar Keepers Friend or a specific stainless steel cleaner if soap and water aren’t enough to remove stubborn spots or discoloration.

“Stainless steel can show varying tints of rainbowing, bluing or browning, primarily due to the amount of heat applied and the frequency of use,” he says. “These tints have no impact on the cookware performance whatsoever, but to keep them looking pristine, a stainless steel cleaner [when used as instructed by the supplier] can restore them to good-as-new.”

Tips for Keeping Stainless Steel Looking Its Best

• Add salt to boiling water: Always add salt to boiling (not cold) water in a stainless steel pan to prevent pitting. Pitting occurs when the undissolved, abrasive salt removes the protective chromium oxide layer on the cookware surface.
• Deglaze your pan: Christy says pouring in a hot liquid during cooking lifts off caramelized, stuck-on food.
• Heat pans gradually: If you pop your protein into the pan while the heat is turned up full and the oil is spattering, the food is more likely to be burnt on and hard to remove.
• Use the right oil and the right amount: “Add cooking oil that has a high smoke point [such as avocado or olive oil], and add enough to the pan to cover the bottom,” Christy says.
• Don’t flip food too early: “When cooking proteins, the food will naturally release from the stainless steel when it is ready to be flipped,” Christy says. “If the food is sticking, then it is not yet ready to turn.”
• Wash after every use: “Do not put off cleaning until the next day,” Garcia says. “Grease buildup and stains can be more stubborn to remove if left a while without washing.”
• Use cookware protectors: Padded fabric cookware protectors prevent piled-up pans from developing unsightly scratches.
• Steer clear of steel wool: A common mistake people make with stainless steel cookware is cleaning with steel wool. It can scratch softer cookware surfaces, especially if you apply too much pressure.
• Avoid bleach: While bleach is an effective disinfectant, it doesn’t cut through grease. It’s also corrosive, so it can damage the protective layer. Plus, if you don’t rinse it off properly, it can be ingested, which is unsafe.