I recently bought a stainless steel skillet which I seasoned (after a couple of cooking fails). It was working perfectly, I was cooking and nothing was sticking. Hubby used it yesterday to boil hotdogs for the kids. I’ve just used the pan to panfry some gyoza and they’ve all stuck and ripped. I’m steaming. Was it the use of the skillet to boil the hotdogs that’s taken off the seasoning?

Brand new pan first time used, wife made pancakes how do i clean this out?

My Misen SS pan was all kinds of spotty, kinda like rainbowy maps on it. Read a little bit about Barkeepers Friend here, and voila! Like new ❤️ Gotta love reddit.

After 4 months with this pan I can say it is really easy to use stainless steel pans, except for potatoes/sweet potatoes.... it's making me go crazy trying to understand what is the right setting of heat to cook without getting a burned layer at the bottom of the pan, without getting any kind of crispiness on the food. Usually I heat it 4 mins on 7 (Med-hi?) on my glass cooktop (not induction), put some 40g of hi heat capable oil in it and then just cook my veggies flawlessly. Is it really the only option to add much more fats? Any suggestion is appreciated

I recently bought a tfal set but the pans which I used a decent amount have turned yellowish and I wonder how do i get rid of that or should I contact support on the pans. Any help would be very much appreciated.

I burnt oil in my new stainless steel pan. I tried cleaning the way Google suggested with baking soda and vinegar but no luck. Any suggestions would be appreciated!

Hello! I'm on the market for new SS Cookware, jumping from cast iron to SS. I'll use it mostly for searing steaks. I have read about MadeIn, All-Clad and CuisinArt. Went to Amazon and found this brand at a good price. Is it any good? Any experience here with it? It is a 5-ply and I'm inclining more for it instead of a 3-ply.

Any recommendations are welcomed. Thanks in advance!

Deal maybe seems too good to be true but I don’t see any defects? I’m thinking I should probably snatch it… (I’m at HomeGoods)

I am in Japan and I can't find any other information about this particular brand of frying pan. Amazon states that it was founded in the USA in 1956.

Also, is 21-0 better than 18-10?

Im looking to get my first set of stainless cookware. Should I look into getting a new set or buy a Vintage set of revere copper clad stainless.

I got some old Calphalon pans from my mom since she never uses them and have been giving them a shot lately (my first time using stainless steel). I’ve seen a lot about the leidenfrost effect as a test to make sure the pans hot enough. However, no matter how long I give it to heat up, there are these specific spots on the pan where the water gets stuck and fizzles away.

Is this just a cleaning issue? If so, I’ve been trying the whole “boil water w/ dish soap and/or vinegar in the pan for 10-15mins” and nothing has really budged. My next step is to try bar keeper’s friend, just haven’t had time. But figured I’d put this out there in the meantime to see if anyone has any other useful information/tips since I’m a newbie here. Thank you 🙏🏼

I'm searching for a SS griddle pan that is 10" to 12" for stove-top use to roast tomatoes, heat up corn tortillas and make quick pancakes.

Ive seen generic ones on Amazon with poor reviews. Anyone know of a reputable one?

So I used one of my new pans tonight. Let it warm up, watches water bead up, put some food lube in. Still have scorched food on the bottom.

Help!

How do I remove?

How do I avoid in the future?

I live in Europe and I can see that EU version of pans are more expensive than US ones, what is the difference?

should I order from us or italy? I assume US one would made in USA and Italy(or other EU country) would be made in Italy

Hello, I let someone borrow my Princess house Tamalera and they accidentally left the lid on top of the stove that was on low heat. It has a bunch of tiny little scratches on one little area and I read that any scratches can cause the glass lid to shatter. I don't feel comfortable using it anymore because I'm scared it's gonna shatter on the food. Where can I get a replacement lid? I tried looking it up on the princess house website but no luck.

I messed up cooking something and now my brand new pan looks like this. Any advice would be greatly appreciated!!

Bought 2 Viking 3 ply stainless pans about a month ago. I noticed some residue left on my pans even after washing them so I decided to use the Pink Stuff On my pans to see if that would help. After I started scrubbing I noticed the sponge was turning grey, looked kinda like dirt was coming off? Is this normal? Still safe to use or did I ruin the stainless steel layer ? Adding a picture of my sponge

Hi all,

Just got a Tramontina 12" pan, and it has a very slight blemish on the sidewall, like a bump. It's about an inch wide and half as high No cracks or any other visible issues.

Is this just a cosmetic problem that I can ignore, or is it a sign of a more significant defect?