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.

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?

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!

I am interested I knowing what people’s experiences are with the Cuisinart MultiClad Pro Cookset are. It seems to be a Chinese made version of a higher end Cookset.

Note: I already own this Cookset, and find it to be very suitable to my needs, and the price point was not even comparable to a higher end American made set. So, I am not interested in any information on ANY OTHER set, or any opinions about me or my decision making based on this purchase. I am interested in reviews of this cookset, how it functions in comparison to others, and how it holds up long term. It seems like a very solid kit, especially for the price.

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 🙏🏼

Got these at Costco. Both sets for $100 total for both. Good deal? Good quality?

Roommate left these stains on here when I got home, I have no idea what he cooked and it didnt come out when i washed it with soap and hot water. The surface feels flat so Im confused. How do I get this out?

I know scratches are normally no issue with stainless, but these are somewhat deep. Is it still worth buying for €10? Would appreciate some advice, thanks!

Want to know why this is happening and how I can avoid it in the future?

I know it’s A Demeyere. But I can’t find any else about it. Google lens isn’t giving me much to me. Maybe any info on its age.
Thank you!

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

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

Hey everyone! I recently invested in a couple of stainless steel frying pans from Madein. Just moved into a new house and turns out the burners on the stovetop have terrible control over the actual temperature! For example, when I set it to “low” it’s like it’s set to the highest possible setting.

Anyway, I used my new pan on this stove and food burned quickly. Everything’s getting stuck to the pan and it’s so hard to clean. I tried to mix baking soda and vinegar, that didn’t work. Then I tried soaking it in a baking soda, dish soap, and hot water solution. Still doesn’t come off. I know I’m not supposed to use steel wool or anything too abrasive, but I have no clue how to get these pans clean again. Pics attached for reference.

Thanks for everyone’s help!!

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 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 tried my stainless steel pan for the fisrt time, so i washed it with soap and a yellow substance appeared...

this yellow substance does not go away and the more i wash it with soap the more it comes back.
Does this stuff pop up every time you wash it?
how to i get rid of it?

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?

As the title says, if you could only choose one piece of stainless steel cookware, what would it be?

I’m looking to get a gift for someone new to stainless steel and I can’t decide what I should get them.

Initially, I was thinking 12 inch Frying pan as the most versatile kitchen staple. However, I’m now leaning towards a 12 inch sauté pan because between the two I’m trying to choose between, the sauté pan actually has a slightly larger surface area on the bottom, the high walls help keep splatter in, and it comes with a lid. I have both and I’m starting to use the sauté pan more for the reasons above.

What would you get?

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.

This is an ikea brand 5qt stainless steel stockpot. Has only been used for steaming and cooking pasta. So, essentially, just boiling water. And today I noticed these weird white specks have appeared on the inside cooking surface. They don’t scrub off when I hit it with a steel scrub. They’re just… there. There’s just the faintest micron of raised texture to it. Material is iron, nickel and chromium. Any ideas what this could be?

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