Care and Cleaning For your Stainless Pail

Maintaining the beauty of your stainless steel pail lies in its long-lasting wear and enduring goodlooks. Follow these few simple steps, and your stainless steel pails will retain their original beauty for years to come.

Stainless is easily kept stain-free with these simple steps:

• Since most soaps and detergents contain chlorides, we recommend frequent rinsing of your stainless steel pail, preferably after each use.
• Combine this simple daily treatment with a weekly cleansing with an abrasive cleanser, ideally Bon-Ami or Zud. Unlike porcelain sinks, durable stainless stands up strongly to abrasive cleansers. Remember always to scrub in the direction of the polish lines so that your efforts blend with the surface of your pail. For a less aggressive approach, try cleaning your pail with a paste of baking soda and water. Rinse well and dry. Regularly drying your pail works wonders to prevent water and surface rust marks.
• Looking for that extra sparkle? Use flour power to polish your pail by applying dry flour when the look you're after is a gleaming finish. Rub the flour in with a soft cloth, and then rinse and dry.
• Club soda will do the sparkle trick as well. Pour some club soda in and rub with a soft cloth. As always, dry with a soft cloth to prevent water spots and surface rust.
• Add some shine with a few drops of baby oil. Wipe off with paper towels and repeat for added shine.

A few DON'Ts for Stainless care...

• Don't let soap cleansers dry on the sink's surface. Rinse regularly to keep the chlorides found in most cleansers from affecting the natural luster of stainless.
• Steer clear of steel wool pads. The iron particles that are left behind can lead to rust and corrosion. For hard-to clean projects, try a ScotchBrite scouring pad when the job at hand requires a little extra effort, again in the direction of the grain.
• Avoid leaving steel and cast iron in your pail for extended periods of time. Iron plus moisture on top of stainless can lead to surface rust and staining.
• Rubber dish mats, wet sponges and cleaning pads are a no-no for a lengthy stay in your pail. Since they trap water, discoloration and staining can result.
• Just as you don't use your cutting board to clean the dishes, don't use your pail as a cutting board. Knives and other sharp instruments will naturally damage the surface of your pail.