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Housekeeping

Find cleaning advice from other Mumsnetters on our Housekeeping forum.

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Original poster

How can I get rid of tarnish on stainless steel cutlery?

45 replies

MirandaGoshawk · 02/10/2013 16:07

I know it's not supposed to tarnish, but some of my spoons have almost black bowls & DH says it affects taste. They are a few years old now & I suppose it takes a while to build up.

Any ideas?

OP posts:

Original poster

MirandaGoshawk · 04/10/2013 16:29

That's interesting, better than bleach. But these aren't tannin stains. I am now convinced that the grapefruit/jam acid has done something to them.

OP posts:

PigletJohn · 04/10/2013 16:59

It sounds like real metal tarnish rather than a stain, in which case it needs a metal polish.

There are not many in the supermarkets, though you would find one in a motorists shop. Solvol is good. It will need to be rubbed hard with a cotton rag.

PigletJohn · 04/10/2013 17:06

It sounds like real metal tarnish rather than a stain, in which case it needs a metal polish.

There are not many in the supermarkets, though you would find one in a motorists shop. Solvol is good. It will need to be rubbed hard with a cotton rag.

Original poster

MirandaGoshawk · 04/10/2013 22:19

Thanks Piglet - I'll see if I can get some tomorrow.

OP posts:

IceCreamForCrow · 04/10/2013 22:24

I'm not sure this will work, but sometimes I get a bluish/purple tarnish on my saucepans, reacting I assume to what Ive been cooking. Anyway I discovered that HobBrite shines them up immediately, no scrubbing just a quick wipe and its gone. No idea why or what's in HobBrite that makes that happen.

Original poster

MirandaGoshawk · 04/10/2013 22:31

Are they stainless steel saucepans?

OP posts:

IceCreamForCrow · 04/10/2013 22:38

Yes they are.

Original poster

MirandaGoshawk · 04/10/2013 22:50

Terrific! Another possibility What's HobBrite? I'm googling.

OP posts:

IceCreamForCrow · 04/10/2013 22:54

Its in a bright orange bottle and its supposed to be for ceramic hobs. No idea why I tried it on the pan, I just grabbed the nearest thing

Original poster

MirandaGoshawk · 07/10/2013 16:54

Well, the HobBrite did work a bit, at least the cloth was black! But there's a long way to go. It's going to take a bit more elbow-grease I think, but should work. Just one small problemo - the bottle says that, with regular use, a protective film builds up - not sure I want to eat off that!

The woman in the hardware shop (yes, we have one!) said that it sounds as if pitting on the spoons, due to use, is letting the acid in to do damage. Ho hum. Looks like new spoons sometime soon!

OP posts:

valiumredhead · 07/10/2013 17:15

What about bar keepers friend? That's good stuff.

Original poster

MirandaGoshawk · 08/10/2013 17:19

Have heard of that... wasn't sure what it was. Will google! Thanks.

OP posts:

mike1930 · 27/10/2014 13:11

Our spoons are stained quite a dark colour, whilst the knives and forks are unaffected; also the 'best' stainless set are not affected at all. I'm sure it is a chemical reaction with - probably - fruit, or else custard, rice pudding or w.h.y.
Would really like to be able to remove the stain (reverse the reaction?).

wowfudge · 27/10/2014 15:36

Are they def SS? Aluminium reacts to things like fruit acid by discolouring.

mike1930 · 27/10/2014 19:38

Thanks, Wowfudge - yes they are definitely mid-range stainless steel

Marigene · 15/01/2015 01:11

I have Oneida Louisiana flatware that is 18/8 and it turns a yellowish, but I can't figure out why...any suggestions? I do put it in the dishwasher and use Cascade, if that makes any difference.

PigletJohn · 15/01/2015 08:43

Which of the previous suggestions have you tried already?

I have green pan scourers by the sink so always start with that.

voluptuagoodshag · 15/01/2015 08:44

Soak in lemon juice and then scrub with Brillo pad or scourer

deja4vu · 27/04/2020 16:52

Did anyone ever work out wht the cutlery gets a grey mark on it and fix that? I am having this problem also hence finding this page on a google search lol

PigletJohn · 28/04/2020 10:00

it might be the alloy.

I have been looking at cutlery and flatware manufacture since this thread started seven years ago, and also read an article on nickel mining and Chinese steel.

Good stainless tableware is marked 18/8 or 18/10 which meand it is a steel alloy containing 18% chrome and 8% or 10% nickel (certain kitchen knives use different, harder alloys to hold the sharp edge better). This makes it resistant to corrosion and tarnish.

Nickel is a somewhat expensive material and very little is used in the Chinese steel industry. It adds strength and resists corrosion. Chinese steel is notorious for low strength and poor corrosion resistance. I'm sure this is because buyers (us) demand cheap prices and do not specify high quality.

Cheap stainless, as used in catering, is 18/0 and poorer quality, and will be more prone to tarnish.

The nickel mining industry thinks that the poor quality of most Chinese steel has become widely known and is hurting sales, and they anticipate demand growing (and higher profits) in future.

The upshot is that I bought 18/10 tableware from a well-known maker. I have not yet bought shares in a nickel mine.

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