A proper stainless steel fish weight is a lifetime tool. Ours are machined from solid 316 stainless, which is the same grade used in marine hardware and surgical instruments. It doesn't rust. It doesn't warp. And with the barest minimum of care, it'll outlast your kitchen.
But stainless still wants to be looked after. Here's exactly how.
After every cook
Give it a wash while it's still warm. Hot water, a drop of dish soap, a soft sponge or cloth. That's it. Most food residue comes off in seconds because the surface is so smooth. Dry it with a clean tea towel before putting it away. Stainless is rust-proof but water spots are a thing.
The weight is dishwasher safe, so chucking it in with the rest of the load is a valid option when you're short on time. That said, our honest recommendation is to handwash. Dishwasher detergents are aggressive and, over years of cycles, can slowly dull the polish. Hand washing takes 20 seconds and keeps it looking showroom.
Weekly, or after heavy use
If you've been searing a lot of fatty fish or doing back-to-back burger sessions, you might notice a faint oil residue or some heat discolouration. Both are harmless and both come off easily.
For oil or stuck-on bits, a paste of bicarb soda and water and a soft scourer will lift it in about a minute. Rinse and dry.
For heat discolouration (a slight rainbow sheen that sometimes appears on stainless after high heat) reach for a non-abrasive stainless steel cleaner. Bar Keepers Friend or similar. A soft cloth, a small amount, rubbed in the direction of the polish grain. The shine comes right back.
Storage
Somewhere dry, flat, and with enough room that it isn't banging against other cookware. The stainless itself won't corrode, but knocking the polish around is unnecessary and avoidable. A drawer, a cupboard shelf, or hanging off a hook all work fine.
What to avoid
- Steel wool or harsh abrasives. They'll leave fine scratches on the polish.
- Bleach or chlorine-based cleaners. These can pit stainless steel over time.
- Leaving it wet in contact with salt or acidic food. Even 316 stainless has a limit. Wipe and dry, don't leave it soaking overnight with lemon juice and olive brine on it.
That's about it. A decent fish weight should need no more than a 30-second rinse after most uses and a light polish every few months. If anything ever does go wrong, our 3-year warranty on fish weights has you covered.
