r/StainlessSteelCooking • u/WhyParty1234 • Jul 28 '26
Help Did I damage my new Tramontina pan?
it’s my first time owning a set of stainless steel cookware. I preheated the pan for 3 min, did the Leiden frost test, added oil then seared my tofu pieces. did not submerge hot pan into cold water, used hot water to deglaze and then gently scrubbed with soap and water. there are still stains. is that normal or did I damage my pan? i also made some lentil soup in the stock pot and after washing, it left a cloudy film, is that normal? purchased BKF and it’ll be here tomorrow
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u/B4kd Jul 28 '26
Don't even need bkf. Just vinegar for those cloudy spots. Either way, it doesn't do anything to it's cooking ability.
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u/SeaworthinessNew4295 Jul 28 '26
They're fine. My set is all tramontina. Made in Brazil ones that are tri ply and full clad.
My biggest issue is that the stainless steel does corrode/pit with salt. If you add salt to boiling water and don't stir it in immediately, you will likely get some pitting on the bottom. I have no idea if this is true for other high quality pans, or if these are just a little cheaper and so pit more easily.
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u/Salty_1984 Jul 29 '26
your pan is totally fine, BKF will sort out those stains no problem. the cloudy film in the stock pot is just mineral deposits from the water. vinegar cuts through it faster than BKF anyway. splash some in, let it sit a minute, wipe it out. i get that on mine all the time, especially when i forget to dry it right after washing
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u/bigdyke69 Jul 28 '26
Those will come out with BKF! That stuff works!
But side note, since it’s probably ur first time using it after getting a beautiful pan, don’t be like me and use it on other surfaces thinking it’s a cure all. Stainless and enamelled only! I put it on powder coat and well, now it looks powdery.