Learning About and Caring for Julien Stainless Steel Sinks

What are the advantages of stainless steel? How can I keep it looking great for years to come? Read on for everything you've always wanted to know about stainless steel.

Cleaning and Maintenance

While stainless steel is highly resistant to corrosion, it is not completely impervious. Therefore, regular cleaning is required to preserve the appearance and integrity of its surface. In fact, stainless steel actually thrives with frequent cleaning, and, unlike some other materials, it is impossible to "wear out" stainless steel by excessive cleaning. The effect of surface/pattern roughness, grain/pattern orientation, and designs that allow for maximum rain cleaning (exterior applications) should be taken into consideration.  

The simple frequency rule for cleaning: 
Regular cleaning: clean the metal when it is dirty; don't wait until it requires aggressive cleaning in order to restore it to its original appearance.

Julien Stainless Steel Sinks is a Snap to Clean

Regular cleaning with soap or a mild detergent and warm water followed by a clear hot water rinse is usually adequate for household equipment. Water with a high mineral content tends to leave water spots; in this case, it is recommended you wipe the surface completely dry with a clean, dry cloth.

Basic Cleaning Tips

The Do's

To avoid water marks, use clean rinse water (ordinary tap water should do). Water spots may be avoided by using an air blower or wiping dry with clean disposable wipes.

Nylon abrasive pads should be adequate for dealing with most deposits. If more severe treatment is needed to mask scratches or other surface damage, use the finest abrasive possible when removing damage marks. With directional brushed and polished finishes, try to align and blend the new "scratch pattern" with the original finish, to achieve the most aesthetic result possible.

If wire brushes are used, they should be made of a similar or higher-grade stainless steel. Ensure that all abrasives used are free from contamination especially iron and chloride.  
When cleaning a surface with any chemical preparation or abrasive, a test should first be done on a small, unobtrusive or non-critical surface area in order to verify whether the resulting finish will match the original.  Under normal use, heavy heat tinting (oxidation) of stainless steel surfaces is unlikely to be encountered. Repeated cleaning with non-abrasive cream cleaners will usually remove burn marks from stainless steel cookware.  If all of the above suggestions fail, remember that stainless steel can be mechanically polished or electro-polished by specialists onsite. Stainless steel is homogeneous and does not rely on surface plating for its corrosion-resistant properties.

The Don'ts

Do not use bleach.

AVOID ALL CONTACT WITH PRODUCTS CONTAINING HYDROCHLORIC ACID SUCH AS BLEACH, as they can stain and damage the surface of stainless steel appliances.

Do not leave stainless steel objects to soak for long periods in chlorine solutions (e.g. overnight). Long-term exposure to table salt and salt and vinegar mixes can damage stainless steel. We recommend washing stainless surfaces after preparing and cooking foods.

Avoid the use of metal scourers and coarse abrasives or abrasive powders, unless absolutely necessary. The fine particles present in steel wool can get lodged in the surface and will eventually rust, giving the appearance that the stainless steel, itself, is rusting.

Do not use metal scourers or brushes with metal bristles.  
Do not allow the following food items to remain on stainless steel surfaces for hours (can cause staining): ketchup, mustard, mayonnaise, lemon juice, vinegar, salt, or salad dressing. You can actually rub out this "whitened" area with a very fine Scotchbrite pad. Make sure to scrub with the grain and not against it.

Do not allow ordinary steel to come into contact with stainless steel under damp conditions.

Avoid contact with aggressive chemicals. Of particular concern is exposure to chlorine, commonly used to sanitize equipment, as well as hydrochloric acid, used in certain cleaning agents and process liquids.

Household Cleaners

Household cleaners fall into two main categories: detergents (non-abrasive) and abrasive cleaners. Both are effective for most mild dirt, stain and soil deposits, as well as fingerprints. Abrasive cleaners are more effective but may scratch the surface. However, the degree of abrasiveness varies greatly from product to product, and certain brands will produce noticeable scratching on only the most highly polished and some colored surfaces. The level of acidity of all these cleaners varies widely as does the level of chloride, and, therefore, it is a good idea to always thoroughly rinse the surface after cleaning. Even if a label states "for stainless steel," this is no guarantee that the product is non-abrasive, non-acidic, or low in chloride. These cleaners are generally applied to the stainless surface, followed by wiping dry with a clean cloth or wiping directly with a cleaner-impregnated soft cloth. In all cases, the newly cleaned surface should be thoroughly rinsed with clean water, and then wiped dry with a soft cloth if water streaks are a problem.

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