Food residues can easily be “cooked off” by pouring a little water around the cooking center (just like cleaning stainless cookware where one brings water to a boil). Re-heat unit on 3-4, or until water bubbles when moved around.
Use a non-scratch straight-edge (!) stiff spatula (heat-resistant nylon or wood) and carefully loosen the residues bit by bit, moving the water around where needed. Then wipe off the remains.
CAUTION: THE SURFACE + LIQUIDS ARE HOT!
Utilize tongs for holding the rag/paper towel to prevent burns. Clean with water until cleanser and food residues are gone.
To eliminate the last traces or stains (if any) the surface has to be COLD.
Use a non-scratch nylon-mesh cleaning pad such as Scotch-Brite Dobie¹.
Shake "Barkeepers Friend" ² powder over the surface and add a little plain water or Selzer.
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To prevent a reaction of the metal, maintain it well and clean regularly to remove all dirt particles because they can harm even stainless steel over time. Never use regular steel pads, wire brushes or scrapers because they will destroy the invisible shield against corrosion. Never use chlorine bleach, cleaners containing chlorine bleach, Ajax³ or any other abrasive or household acids, as those will break down the metal’s stainless feature.
To remove white spots or bluish heat discolorations, use BKF as described, or cut a lemon in half, squeeze lightly and wipe the COLD surface with the cut side of the lemon. Clean up immediately with a little water.
For extra sheen or to remove fingerprints, use a few drops of plain vegetable oil and a paper towel or soft rag.
You can even use a quick spritz of non-stick cooking spray applied directly to the surface, or simply spray your paper towel to avoid overspray.
Lastly, wipe thoroughly with a rag or paper towel to make sure there are no oil residues which might stain your clothes.