The black residue you observed on the paper towel after cooking with your new stainless steel pot is likely a harmless result of the cooking process. It is not uncommon for new stainless steel cookware to leave a black or dark residue on the paper towel, especially during the initial uses.
This residue can be attributed to the manufacturing process of the stainless steel, where residual oils, lubricants, or polishing compounds used during production might not have been completely removed. When subjected to heat during cooking, these residues can oxidize and leave behind dark marks.
The black residue itself is not likely to be toxic or harmful to ingest in small amounts. However, it's best to clean the cookware thoroughly before each use to minimize any potential residue left on the food. Here's what you can do to remove the residue:
Wash the pan with warm, soapy water: Use a mild dishwashing soap and a soft sponge or cloth to clean the pan inside and out. Rinse it thoroughly with water.
Use a vinegar solution: If the black residue persists, you can try cleaning the pan with a mixture of equal parts water and vinegar. Let the solution sit in the pan for a few minutes, then scrub gently with a soft brush or sponge and rinse well.
Boil water and baking soda: Another method is to fill the pan with water and add a few tablespoons of baking soda. Boil the mixture for about 10-15 minutes, then scrub the pan gently and rinse thoroughly.
After cleaning the pan, it's a good idea to season it before the next use. Seasoning the stainless steel cookware with a thin layer of oil can help improve its non-stick properties and prevent sticking in the future.
If the black residue persists or you have concerns about the cookware, it's best to contact the manufacturer for guidance or consider returning or exchanging the pan if it's a recent purchase. Always follow the manufacturer's care and use instructions for your specific cookware to maintain its quality and longevity.