After a period of use, stainless steel pots can become yellowed or even burnt black. To clean these stains, you can apply the simple tips below.

Cleaning stainless steel pots with dish soap

After some time, stainless steel pots and pans may turn yellow or get burnt marks. Even other stainless steel utensils in the kitchen—such as spoons, ladles, and steaming racks—can also become discolored if left unused for too long. Using dish soap alone sometimes isn’t enough to thoroughly clean these stains. To remove them effectively, you’ll need two additional ingredients.

Combine dish soap with baking soda and white vinegar.

First, prepare a pot or pan large enough to hold the homemade cleaning solution as well as the stainless steel items you want to clean. Add 4–5 tablespoons of baking soda, half a bottle of vinegar, dish soap, and enough water to completely submerge the items.

Next, place the stainless steel utensils into the pot and bring the mixture to a boil.

Boiling the solution helps loosen and lift stubborn stains without requiring much scrubbing. After it boils, turn off the stove and continue soaking the items in the hot mixture. Once the water cools slightly, take the items out and scrub them with a dish sponge. This method will make your pots, pans, and other stainless steel tools shiny and clean again.

For tough stains, mix baking soda, vinegar, and a little water, add it to the pot, boil for about 5 minutes, then scrub again. Stubborn stains will come off more easily.

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Using dishwasher tablets/powder

Soak the pot in 1–2 liters of boiling water and add a dishwasher tablet or dishwasher powder (the kind used in dishwashers). For lightly stained pots, soak for 1–2 hours. For long-standing stains, soak overnight.

Dishwasher tablets contain oxygen-based cleaning agents that help remove burnt residue and grease quickly.

You can use dishwasher tablets or powder from any brand—just soak the pot in the solution and it will come clean.

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Large-navel vs small-navel oranges: what’s the difference?

When buying oranges, look carefully so you don’t end up with sour, dry ones.

Orange season is here, and supermarkets are piled high with them. Choosing good oranges isn’t just luck—especially since prices aren’t cheap. My neighbor, who owns a fruit shop, often shares tips with me, and combined with my own experience, these are the most reliable ways to pick sweet, juicy oranges.

1. Look at the color

A bright, deep orange color means the fruit absorbed more sunlight and developed more natural sweetness. Pale oranges may be underripe or stored too long.

2. Look at the shape

Choose oranges that are round and plump—they tend to be juicier and sweeter.

3. Look at the navel

Many people think that large-navels are sweeter, but this isn’t true. Large-navels often have thick white membrane inside and less flesh. Small-navel oranges are usually sweeter and juicier.

4. Feel with your hands

Weight: Heavier oranges usually contain more juice.
Firmness: Fresh oranges feel firm and springy. Very hard oranges usually have thick peels and less pulp.

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The surprising uses of orange peels

Orange peels have a fresh scent and are rich in nutrients, making them very useful in daily life.

1. Remove fridge odors: Place dried orange peels in the refrigerator to absorb smells and leave a citrus fragrance.

2. Remove meat odor and oiliness: Dried orange peels added to stews help reduce greasiness and enhance flavor.