I do not understand stainless steel pans
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Anonymous
| Trying to finally move away from nonstick but I 100% do not understand. The very first time I used it, the inside is all browned and stained. I tried soaking in dish detergent (which the box it came in said would totally clean it) and nothing. Used barkeepers friend and nothing. I don't get it. Please help? |
Anonymous
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The brand matters. I have a set of All-Clad stainless steel cookware that I bought over 15 years ago and it still looks great. Barkeeper’s Friend does the trick every time.
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Anonymous
+1. Mine aren’t even that expensive (Cuisinart) but still great 12 years later |
Anonymous
| Scrub with steel wool |
Anonymous
| I don't either- I hate stainless. I use ceramic or cast iron. |
Anonymous
OP here. This is the brand I have. |
Anonymous
| Do they have a thick base? My mom had steel pans that did not have a thick base, and they were like what you describe. Mine have a super thick base (maybe 1/3 inch thick?) and they are amazing! I heat the pan, then heat the oil, and almost nothing sticks. Eggs are the exception - they are the only thing I still cook in nonstick pans. |
Anonymous
+1 to Cuisinart. Multiclad Pro Tri-Ply is the best and cleans up beautifully after many years of use. And I like the handles a whole lot more than the traditional All-Clad ones. |
Anonymous
| I love my copper core stainless - Revere Ware from a line that isn’t made anymore. Absolute solid heavy-bottom work horses that go in the dishwasher. We like our pans so much that my spouse actually refused to get an induction stove because these pans are not magnetic. |
Anonymous
Same. All-Clad plus barkeeper's friend. My pans are almost 20 years old. |
Anonymous
Yep, only mine are vintage Farberware. I don't put mine in the dishwasher because I don't trust the handle to be OK if I do. But I probably won't ever have an induction stove because I love these pans so much. I had other pans in my 20s, but inherited these from my grandmother. Barkeeper's friend has always cleaned them up great, although most of the time I just need soap and water. |
Anonymous
Try putting water in the pan and boiling the water like an inch. Then use a spatula to push the bits off the bottom. Rinse and repeat. It should take the gunk off. Pleaty of videos of this method it is tedious. |
Anonymous
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1) get it hot so a drop of water dances before you put anything in it
2) when you’re done cooking dump a little soapy water in and come back later 3) use a metal scrubby I burn things on my pans all the time and they’re super easy to clean. Are you sure your pan isn’t aluminum? Those are impossible. |
Anonymous
| always hear before putting oil in it. Makes a huge difference. |
Anonymous
| Heat not hear! |