Cleaning stainless steel cookware requires the right method and timing. A cooking expert has discovered a highly effective and simple method: a cloth + baking soda + a little hot water. This method not only reduces stains but also minimizes damage to the cookware. Even if the cookware is burnt, it is strongly discouraged to use steel wool, scouring powder, or large-grained crystals like salt, as these will damage the polished surface, resulting in more harm than good. The specific steps are as follows:

1. For the first use of a stainless steel frying pan, pour white vinegar into the pan and heat it to clean the cookware. Then rinse with hot water (not boiling water), dry the inside and outside with a dry towel, and then it can be used.

2. Sprinkle baking soda on the stains, then wipe with a cloth dampened with a little hot water, and finally rinse with clean water.

3. Never use steel wool or hard materials to clean stainless steel. Even if it's cleaned, the polished surface of the pan will be ruined.

It is also important to note that you should not wash the pan immediately with cold water after each use, as this can produce a lot of water vapor, making the cookware difficult to clean. It is recommended to use warm water; strong alkaline or strong oxidizing chemicals, such as bleaching powder and sodium hypochlorite, should not be used during cleaning.

Remember, each type of cookware has its own "temperament." You can't use the cooking methods for cast iron cookware on stainless steel cookware; you'll know the consequences.